An easy, one-bowl recipe for light and crispy sourdough waffles using leftover sourdough discard. The batter can be made overnight or on the same day- it’s up to you!
Sourdough Waffles: quite possibly one of the best sourdough discard recipes from my book, Artisan Sourdough Made Simple. The flavors are incredible. Topped with fresh fruit, cinnamon-sugar and pillowy soft whipped cream, just one bite will transport you to weekend breakfast bliss! Leftover sourdough starter deepens the flavor and adds a beautiful, unique texture. These waffles are light, crisp and airy.
You will Need
Sourdough Waffle Batter
- Sourdough starter
- All purpose flour
- Baking powder
- Fine sea salt
- Fresh fruit
- Whipped cream
- Maple syrup
Making Sourdough Waffles: A Few Tips
- Use recently fed starter. Not all sourdough discard is created equal. It should smell fresh (not sour) for best flavor. Check out Sourdough Discard 101 for more info. It’s very helpful.
- Do not overcrowd the pan. Use 1/2 cup + a few spoonfuls of batter to fill the pan. If you add too much, the waffles will steam and become doughy. You want crispy sourdough waffles!
- Make it ahead. The batter can be made overnight or on the same day. Cooked waffles can be frozen.
- Don’t omit the baking powder. You might be wondering: do these waffles taste sour? No, they don’t. Baking powder is a magic ingredient. It neutralizes the acidity level.
Sourdough Waffle Variations
- Gluten Free: use a 1:1 all purpose GF flour. I recommend King Arthur Measure for Measure. It’s not gritty at all. You’ll also need a GF starter to make this recipe 100% gluten free.
- Dairy Free: use plant milk (unsweetened vanilla almond milk is delicious) and swap out the butter for olive oil or vegan butter.
- Vegan: use the dairy free options above with an egg replacer.
More Sourdough Discard Recipes To TryPrint
Adapted from Artisan Sourdough Made Simple, these crispy, perfectly light cinnamon sugar sourdough waffles are the ultimate, homemade breakfast treat!
- 1/4 cup (50g) sugar
- 1 tsp (3g) cinnamon
- 1/2 cup (120g) leftover sourdough starter (see note below)
- 1 cup (240 ml) milk, whole, 2%, or plant milk of your choice, plus more as needed to thin out the batter
- 3 tbsp (42g) unsalted butter, melted, divided
- 1 large egg
- 1 cup (120g all purpose flour
- 1 tbsp (12 g) sugar
- 2 tsp (10g) baking powder
- 1/2 tsp fine sea salt
- Cooking spray, for coating
- 1 cup (165g) cubed pineapple
- Handful of mixed seasonal berries
- 1/4 cup (30g) coconut flakes, optional
- Pure maple syrup, to serve
- Combine the cinnamon and sugar in a shallow bowl.
- Preheat your waffle iron according to the manufacturer’s instructions.
- Add the leftover sourdough starter, milk, 2 tbsp (28g) of melted butter, and egg into a large bowl. Whisk well to combine.
- Add the flour, sugar, baking powder, and salt, and continue to whisk until smooth. If the batter seems too thick, add more milk as needed to thin out the texture. *Note: The amount of milk needed will depend on the consistency of your sourdough starter.
- Lightly coat the waffle iron with cooking spray. Ladle some of the batter into the pan (don’t overfill; if will be a huge mess!). Cook for 3-5 minutes or until golden and crisp.
- Transfer to a cutting board and brush lightly with some of the remaining melted butter.
- Press the waffle into the cinnamon sugar to coat on both sides. Repeat to cook the rest of the waffles.
- To serve, top your waffles with the fresh fruit of your choice and coconut flakes, if using. Enjoy with sweet maple syrup on the side!
For best results, use a 100% hydration starter fed with equal parts flour and water by weight. Its batter-like texture is the perfect match for these sourdough waffles. If you’re using a thicker, low hydration starter you might have to adjust the overall liquid in this recipe.
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