Golden Sourdough Waffles - Easy Sourdough Starter Recipe! (2024)

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Simple Homemade Sourdough Waffles How Long Does It Take to Make Sourdough Waffles? Homemade Sourdough Waffle Ingredients: How to Make Sourdough Waffles: How to Store Leftover Waffles: How to Reheat Leftover Waffles: Love waffles? Give these recipes a try: Easy Sourdough Waffle Recipe Description Ingredients Instructions Notes Love waffles? Try these waffle recipes: More Sourdough recipes to enjoy: FAQs References

Bless This Mess › Recipes › Breakfast › Waffles

By Melissa

on May 25, 2020, Updated Jun 10, 2020

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Crunchy and golden on the outside, soft and fluffy in the middle, these Easy Sourdough Waffles are the perfect classic breakfast when you have a sourdough starter on hand!

If you love the taste of sourdough bread and the texture of waffles, get ready for your new favorite breakfast!

Simple Homemade Sourdough Waffles

This recipe is adapted from Becki, one of the three women who has nourished and fed my starter for the last 20-something years. It’s the first sourdough recipe I ever tried and fell in love with (yes, before bread even!). I think of my mentors every time I make these waffles. They’re just a fun spin on a classic breakfast dish, with hearty, comforting flavors and the best textures.

How Long Does It Take to Make Sourdough Waffles?

Unlike their bread cousin, sourdough waffles come together super quickly. There’s no overnight waiting for the batter to rise; in fact, there’s no rise time at all! Just mix up the batter and add it to your waffle iron, and you’ll have waffles in less than a half-hour.

Homemade Sourdough Waffle Ingredients:

Sourdough waffles are made of simple staples that you likely have around already.

Sourdough starter or discard:Don’t have a starter? Learn how to make one in about a week here. You can use either the mature starter or the discard; both taste great.

Milk:Milk is your main liquid to thin out the batter.

Oil:Oil helps the outside of the waffles get crisp and helps them to not stick to the waffle iron.

Sugar:Sugar adds a little touch of sweetness!

Eggs:Eggs help to bind the waffles and let them rise.

Flour:All-purpose works best for this recipe.

Baking soda:Baking soda helps the batter to expand as it bakes in the waffles iron.

Waffle toppings:Use whatever toppings you like! Butter, syrup, fresh fruit, or jam are great options.

How to Make Sourdough Waffles:

I love making these waffles, and they’re just as easy as classic waffles!

Preheat your waffle iron as directed.
Mix the sourdough starter, milk, oil, sugar, and eggs together in a bowl.
Add the flour and baking soda, and stir until combined.
Pour the batter into your waffle iron according to the manufacturer’s directions.
Place cooked waffle on a wire rack to cool (do not stack the waffles or else they’ll get soggy).
Serve waffles hot with your favorite topping, such as buttermilk syrup, fruit, or whipped cream.

How to Store Leftover Waffles:

Let you leftover waffles cool completely, and store in an airtight bag or container with a lid. Store in the refrigerator for up to 5 days or in the freezer for up to 3 to 4 months.

How to Reheat Leftover Waffles:

To reheat refrigerated waffles, place them on a wire rack placed inside of a baking sheet in a 35o degree F. oven for 10 minutes, or until heated through. You can also pop them into your toaster until heated to the temperature you desire.

To reheat frozen waffles, either allow them to thaw overnight in the fridge and follow the instructions above, or follow the oven instructions and heat for about 15 to 20 minutes rather than 10. You can also pop them frozen into the toaster; it may just take two times to thaw and heat all the way!

Love waffles? Give these recipes a try:

Fluffy Chocolate Chip Waffles
Banana Waffles
Easy Chocolate Waffle Recipe
Classic Belgian Waffle Recipe
The Best Homemade Whole Wheat Waffles Recipe
Cornbread Waffles with Chili

Easy Sourdough Waffle Recipe

5 Stars4 Stars3 Stars2 Stars1 Star

4.3 from 10 reviews

Author: Melissa Griffiths - Bless this Mess
Total Time: 25 minutes
Yield: 6 large waffles 1x

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Description

Crunchy and golden on the outside, soft and fluffy in the middle, these easy sourdough waffles are the perfect classic breakfast dish when you have a sourdough starter on hand!

Ingredients

Scale

1 cup sourdough starter or discard
2/3 cup milk
2 tablespoons oil
1 tablespoon sugar
2 large eggs
1 cup all-purpose flour
1 teaspoon baking soda
Waffle toppings, such as syrup, butter, jam, or fresh berries

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Instructions

Preheat your waffle iron as directed.
In a medium mixing bowl, add the sourdough starter, milk, oil, sugar, and eggs. Mix well to fully incorporate all of the ingredients together.
Add the flour and baking soda, and stir until combined. Adjust the flour or milk as needed to get the right consistency. It should be as thick as a traditional waffle or pancake batter, and your starter will play a role in the consistency.
Pour the batter into your waffle iron according to the manufacturer’s directions.
When the waffle is done cooking, carefully place it on a wire rack to cool, taking care not to stack the waffles on top of each other. Repeat with remaining batter.
Serve waffles hot with your favorite topping, such as buttermilk syrup, fruit, or whipped cream.

Notes

This recipe is really easy to scale up if you’d like to make a larger batch of waffles. They freeze very well and heat in a toaster nicely.
Feel free to adjust the flour or milk as needed to get a smoother batter; your starter or discard will influence the initial texture.

Prep Time: 5 min
Cook Time: 20 min
Category: breakfast
Method: waffle iron
Cuisine: American

Love waffles? Try these waffle recipes:

Healthy Banana Waffles
Sweet Cherry Waffles
Easy Chocolate Waffle Recipe
Classic Belgian Waffle Recipe
The Best Homemade Whole Wheat Waffles Recipe

More Sourdough recipes to enjoy:

My Favorite Go-To Sourdough Bread Recipe
Quick Sourdough Biscuits
Same Day Sourdough Cinnamon Rolls

These easy sourdough waffles are the best classic breakfast recipe if you love the flavor of sourdough and the fun of waffles! You can use sourdough starter or discard to achieve the lovely sourdough taste.

Golden Sourdough Waffles - Easy Sourdough Starter Recipe! (2024)

FAQs

How do you make enough sourdough starter? ›

There is no single best ratio, but I've found a ratio of 1:5:5 fed twice daily at 12-hour intervals to produce a sourdough starter that's strong and healthy. This ratio corresponds to 20% ripe starter carryover, 100% water, and 100% flour (a mix of whole grain rye and white flour) at each feeding.

Know More ›

What are three top tips when making sourdough starter? ›

Top 10 Sourdough Starter Tips for Success

Maintain a Schedule to Feed your Sourdough Starter. ...
Know How to Store a Sourdough Starter. ...
Maintain a Small Sourdough Starter.
Use Sourdough Discard for Less Waste.
Know How to Revive a Sourdough Starter. ...
Measure your Ingredients by Weight.

More items...

May 21, 2022

How to make a very active sourdough starter? ›

10. How do I make my sourdough starter more active?

Keep your starter warm, 74-76°F (23-24°C) or warmer.
Use more whole grains in each feeding.
Feed your starter when it's ripe (not too early, and not too late)
Don't place it into the refrigerator.

Jun 6, 2022

Show Me More ›

How do you activate sourdough starter before baking? ›

Add 1 scant cup (113g) flour and 1/2 cup (113g) lukewarm water to the 1/2 cup (113g) starter in the bowl. Mix until smooth and cover. Allow the starter to rest at room temperature (about 70°F) for at least 2 hours; this gives the yeast a chance to warm up and get feeding.

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What is the best ratio of sourdough starter to flour? ›

Typical feeding ratios are 1:2:2 or 1:3:3 (old sourdough: fresh flour: water). However, even extreme ratios like 1:50:50 would still work. In that case, the freshly fed sourdough would just require more or much more time to grow and reach its peak, as judged by the maximum volume increase in the jar (at least doubled).

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What happens if you put too much sourdough starter in your dough? ›

If you have too much starter compared to the additional flour and water you're adding, your hungry starter consumes all the nutrients and then it's not as bubbly.

Get More Info ›

Do you have to discard sourdough starter every time you feed it? ›

With each sourdough starter feeding, you'll be discarding some to avoid it from becoming overly acidic. Most will compost or trash this discard, but you can save it and use it in other recipes!

Find Out More ›

Is plain or strong flour better for sourdough starter? ›

If you do not have whole wheat flour, just use all purpose flour instead. The starter will be fine. I switch to all purpose flour for the feedings because it's reliable, inexpensive and practical for everyday baking (remember, a portion of your starter is removed, discarded, or used for something else).

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How often should I stir my sourdough starter? ›

It is important that you stir the sourdough starter every day in the morning and in the evening. Feed the starter. Add 60 g flour and 60 g lukewarm water, stir well to combine, and let sit out for 24 hours.

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How do you excite a sourdough starter? ›

Active sourdough starter should have bubbles in it and also smell fresh and fruity. If yours seems a little sluggish, just keep it out of the fridge and step up the feeding schedule. Once you feed it every day for a few days to a week, it should show signs of life again.

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How to increase the strength of sourdough starter? ›

By using a technique known as “Peak-to-Peak” feeding, you should ignore the clock and feed your starter shortly after it peaks. By doing this three or four times in a row, you can substantially grow your yeast population and strengthen your starter.