Print

Sourdough Waffles Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 57 reviews

These tangy and fluffy sourdough waffles are made with a fermented overnight sponge, giving them a light texture and complex flavor. Perfect for breakfast or brunch, they combine sourdough starter, sour cream, and a touch of sugar for subtle sweetness. Crispy on the outside and tender inside, they are a delicious twist on classic waffles that pair beautifully with maple syrup, fresh fruit, or your favorite toppings.

Ingredients

Overnight Sponge

  • 1 cup whole milk
  • 1 cup sour cream
  • 1 cup sourdough starter
  • 1/4 cup granulated sugar (or 1-2 tablespoons honey or less sugar, to taste)
  • 2 cups all purpose flour

Waffle Batter

  • 2 large eggs, beaten
  • 1/4 cup oil or melted butter (avocado oil recommended), plus additional oil for waffle iron
  • 1/4 - 1/2 teaspoon salt
  • 1 teaspoon baking soda

Instructions

  1. Make the overnight sponge: In a mixing bowl, whisk together whole milk and sour cream until smooth. Add the sourdough starter and sugar, mixing to combine everything evenly. Stir in the all-purpose flour until you achieve a thick, smooth batter. Cover the bowl and leave it to ferment at room temperature overnight, approximately 12 hours.
  2. Check the sponge: After fermentation, your batter should have risen noticeably and developed a bubbly, aerated texture indicating active fermentation.
  3. Prepare the waffle batter: In a separate medium bowl, beat the two eggs until smooth. Add the oil or melted butter and continue mixing until fully incorporated. Pour this egg mixture into the bowl with the overnight sponge.
  4. Add leavening and seasoning: Sprinkle the salt and baking soda into the combined batter and gently fold until just mixed, taking care not to overwork the batter.
  5. Heat the waffle iron: Preheat your waffle iron according to manufacturer instructions. Lightly brush or spray the grates on both sides with oil to prevent sticking.
  6. Cook the waffles: Pour enough batter onto the waffle iron to cover about three-quarters of the surface. Spread slightly if needed. Close the iron and cook until the waffles turn golden brown and are cooked through fully, typically 4-6 minutes depending on your iron.
  7. Serve: Remove the waffles carefully and serve immediately with your choice of toppings such as melted butter, maple syrup, honey, fresh fruit, or berries.
  8. Storage: Store any leftover waffles in an airtight container in the refrigerator for 3-5 days or freeze them for 1-3 months. Reheat in a toaster or oven for best texture.

Notes

  • You can adjust the sugar to your taste or substitute with honey for a different sweetener.
  • Letting the batter ferment overnight develops flavor and improves texture for the waffles.
  • Use avocado oil or melted butter for richness and flavor, but you can substitute with any neutral oil.
  • Make sure your waffle iron is well-oiled before cooking to prevent sticking.
  • Frozen waffles can be toasted directly without thawing.

Find it online: https://recipethrive.com/sourdough-waffles-recipe/