Flavorful, fluffy, and golden brown — these sourdough waffles make a memorable breakfast. They’re crisp on the outside, tender inside, and full of the tangy depth that sourdough brings. Whether you use a fed starter or your sourdough discard, the waffles pick up that signature flavor. This recipe is simple, forgiving, and perfect for mornings when you want something special without a lot of fuss.

What You’ll Need to Make Sourdough Waffles

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 1/2 cup whole milk
• 8 ounces sourdough starter (fed or unfed works)
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract

About the Sourdough Starter

These waffles celebrate the flavor of sourdough. You can use a mature, active starter that’s been recently fed, or the everyday discard you save when maintaining a starter. Both options contribute that mild tang and complexity that make sourdough waffles stand out.

Because the batter is thicker than traditional pancake batter, the waffles hold up nicely in the iron, producing a deep, golden crust while staying tender inside. Serve them with fresh berries, a dollop of sweetened whipped cream, or your favorite syrup. The contrast between the sourdough tang and sweet toppings is especially delicious.

If you make this recipe, I’d love to hear how it turned out. Leave a comment or share a photo on social media with the tag @TheAlexDaynes so I can see your creations.

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Yield: 4 waffles

Sourdough Waffles

The best sourdough waffles are simple to make and full of flavor.

Prep Time
5 minutes

Cook Time
5 minutes

Total Time
5 minutes

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 1/2 cup whole milk
• 8 ounces sourdough starter (fed or unfed works)
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract

Instructions

1. In a medium bowl, whisk together the eggs, milk, and sourdough starter until smooth.
2. Add the dry ingredients: flour, sugar, baking powder, and salt. Stir in the melted butter and vanilla. The batter will be on the thick side; if you prefer a thinner consistency, add a splash more milk. If it’s too thin, add a bit more flour.
3. Preheat your waffle iron according to the manufacturer’s directions. Lightly grease if needed. Scoop batter onto the hot waffle iron and cook until the waffles are golden and crisp. Timing will vary by appliance.
4. Serve immediately with toppings of your choice—fresh fruit, whipped cream, syrup, or a pat of butter. Leftover waffles freeze well; reheat in a toaster or oven for best texture.