Light and Crisp Sourdough Waffles

These Light and Crisp Sourdough Waffles are a good use for your leftover sourdough starter. They are light and airy on the inside while also being crisp and golden on the outside.

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These easy sourdough waffles are so delicious to make on the weekend and then serve them throughout the week! Top them with your favorite toppings and enjoy a hearty, delicious breakfast any day of the week!

If you have some leftover sourdough starter, you will love these sourdough discard recipes!

• Banana Bread- with sourdough discard
• Sourdough Discard Cornbread
• Sourdough Pancakes
• Sourdough Discard Scones
• Sourdough Discard Pizza Dough

What is Sourdough Discard?

Sourdough starter discard is the portion of your sourdough starter that you are not feeding. When you are "feeding" your starter to make bread with, you feed it equal parts water, flour, and starter. You can't feed your entire starter, as it doubles and sometimes triples in size, and that's a lot of starter to have on hand! Keep your excess sourdough starter in a mason jar in the refrigerator. If you are new to sourdough, be sure to check out this post all about how to keep your sourdough starter happy.

What's in these Waffles?

Sourdough Starter- To make this recipe you'll need some unfed sourdough starter. That means when you are going to feed your starter, keep the extra to use in recipes like this.

Baking soda- Because the sourdough starter has some acid in it from the yeast and bacteria, the baking soda reacts to create the leavening agent in these waffles. Baking soda rises when it reacts with acid, baking powder rises when it is introduced to a liquid.

Butter- The butter is the necessary fat in this recipe. It helps to crisp up the outside while also keeping the inside light and fluffy.

Let's Make these Waffle!

Preheat your waffle maker according to manufacturers instructions.

In a medium bowl, mix together the all purpose flour, sugar, salt, and baking soda. Mix to combine and set that aside.

In a large bowl, mix together the milk, melted butter, and sourdough starter. Add the vanilla extract and eggs. Mix everything well to combine.

Spray your waffle iron. Add some waffle batter to the hot waffle iron and close it. Depending on the size of your waffle maker will depend how much batter you put in. I use ½ cup of batter to my waffle maker and it works perfectly. You might need to use the first waffle as a test waffle to see if you need more or less batter.

Storage Tips

• To make the batter ahead of time- Make the batter completely and place it in an airtight container. This will also let the batter ferment to give these waffles a more sour flavor.
• To make the waffles ahead of time- If you were going to make them ahead of time, but eat them the same day, simply make them as you normally would and reheat them in the oven at 300 degrees. You can hold them in that oven as well so they stay warm as people eat them.
• To freeze the waffles- You can make all the waffles and then wrap the leftover waffles in plastic wrap and aluminum foil once they come to room temperature. Place them in freezer bags and in the freezer for 3-4 months. When you are ready to use them, pop them right into the toaster or oven on a baking sheet in a single layer to crisp them up.

FAQ about these waffles

Other Recipes to Try

Did you give this Sourdough Waffle Recipe a try? I’d love to hear from you! Give me a shout on Instagram or Facebook and let me know!

• More Sourdough Recipes
• Salsa Verde Chicken Bake
• Sourdough Bread- In the Instant Pot
• Easy Sheet Pan Chicken Fajitas
• Taco Stuffed Peppers
• Quinoa Stuffed Zucchini

📖 Recipe