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

Bless This Mess Recipes Breakfast Waffles

By Melissa

4.42 from 12 votes

on May 25, 2020, Updated Mar 11, 2024

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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!

Golden Sourdough Waffles - Easy Sourdough Starter Recipe! (2)

Table of Contents

  • 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:
  • Easy Sourdough Waffle Recipe Recipe

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.

Sourdough waffles are light and airy, with just the right amount of crispiness on the outside. The batter is very quick to put together and doesn’t need any resting time since baking soda is used as the leavening agent. They are a great quick option for weekday or weekend mornings alike. Feel free to use mature starter or discard in this recipe. They both work great and taste good either way!

Golden Sourdough Waffles - Easy Sourdough Starter Recipe! (3)

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.

Golden Sourdough Waffles - Easy Sourdough Starter Recipe! (4)

How to Make Sourdough Waffles:

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

  1. Preheat your waffle iron as directed.
  2. Mix the sourdough starter, milk, oil, sugar, and eggs together in a bowl.
  3. Add the flour and baking soda, and stir until combined.
  4. Pour the batter into your waffle iron according to the manufacturer’s directions.
  5. Place cooked waffle on a wire rack to cool (do not stack the waffles or else they’ll get soggy).
  6. 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!

Golden Sourdough Waffles - Easy Sourdough Starter Recipe! (5)

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

Golden Sourdough Waffles - Easy Sourdough Starter Recipe! (6)

4.42 from 12 votes

Easy Sourdough Waffle Recipe

By: Melissa Griffiths

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!

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

Servings: 6 large waffles

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Ingredients

  • 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)

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.

Nutrition

Serving: 1 of 6 large waffles, Calories: 200kcal, Carbohydrates: 27g, Protein: 6g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 58mg, Sodium: 215mg, Potassium: 83mg, Fiber: 1g, Sugar: 3g, Vitamin A: 123IU, Calcium: 45mg, Iron: 1mg

Like this recipe? Rate and comment below!

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
Golden Sourdough Waffles - Easy Sourdough Starter Recipe! (7)

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.

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

FAQs

What can I make with my sourdough starter? ›

10 ways to use up sourdough starter
  • Sourdough crumpets. Add your sourdough starter to crumpet batter for a super light and airy texture. ...
  • Sourdough crackers. ...
  • Sourdough pancakes. ...
  • Sourdough pizza.
  • Sourdough scones. ...
  • Sourdough focaccia. ...
  • Sourdough toad-in-the-hole. ...
  • Sourdough hot cross buns.

Can I start my sourdough starter with all-purpose flour? ›

Tips For Making Sourdough Starter

Use all-purpose flour to keep a healthy starter. Place the starter in a container with a consistent room temperature of 70°F to 75°F.

Can I use discarded sourdough starter to make more starter? ›

Can I use sourdough discard to make a new sourdough starter? Absolutely! You can take a portion of sourdough discard and add a few grams of flour and a few grams of water to create a healthy active sourdough starter. You may need to feed your revived starter a few more times before its ready to make bread.

How much sourdough starter to use? ›

I keep 1 ounce of starter and feed it with 1 ounce of flour and 1 ounce of water because I rarely need a massive amount of starter on hand, but various other sourdough luminaries advise different amounts. If you don't have a scale, go for 1/4 cup starter to 1/2 cup of flour to 1/4 cup water.

When should you not use sourdough starter? ›

It's usually pretty obvious when your starter has gone bad. You will either see mold or discoloration (generally pink or orange). If you see either of these things, you will need to toss your starter. The smell is usually a big give away.

Why discard sourdough starter? ›

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

Which flour is best for sourdough starter? ›

Whole wheat flour is an excellent choice for creating a sourdough starter due to its nutrient-rich composition and potential for fostering a robust microbial community.

What is the best flour to start a sourdough starter? ›

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour.

What is the best flour to feed sourdough starter? ›

All-Purpose Flour: All-purpose flour, which is a blend of hard and soft wheat, is a popular choice for feeding sourdough starter. It provides a good balance of protein and starch, which promotes a healthy fermentation process. Bread Flour: Bread flour has a higher protein content compared to all-purpose flour.

What happens if I forgot to discard starter before feeding? ›

If you didn't discard a portion of your starter each time you feed it, two things would happen: Your starter would grow to an enormous, unmanageable size. Your starter would likely become more and more inhospitable to the bacteria and yeast we want as the mixture would become ever more acidic.

Can you keep feeding sourdough starter without discarding? ›

If your recipe calls for more than 227g (about 1 cup) of starter, feed it without discarding until you've reached the amount you need (plus 113g to keep and feed again).

Can I keep adding to my sourdough discard? ›

Can you add sourdough discards together in the same jar? Yes you can add sourdough discards from different days together in the same jar. You just need to make sure you stir it well and you don't leave it sitting in the fridge for too long. Sourdough discard should be used within two weeks.

How long should sourdough starter sit before using? ›

Allow to sit of for 4-12 hours before using in a recipe, once it has about doubled in volume. If not using for baking, feed about 12-24 hours after last feeding or place in the fridge.

Can I use starter that has fallen? ›

If your starter is well past peak (a few hours) and visibly falling, you can give it a “refresh” feeding to reactivate it.

How long to leave sourdough starter on counter? ›

Generally a starter can stay at room temperature without feeding for a maximum of 3 days. After that you will need to give the starter few feedings before you can use it again. This is because it will become less strong and it will need time and food to become strong again.

How long does sourdough starter last? ›

Your sourdough starter is the foundation of baking sourdough bread. Through proper maintenance and a little attention, it can last indefinitely and provide you with countless healthy and delicious loaves of bread.

Is sourdough starter discard healthy? ›

Technically, sourdough discard has the same benefits as sourdough starter, since they are both wild yeast ferments. In terms of beneficial lactic acid bacteria, natural yeasts acetic acid and colonies of microbes, they are both full of them.

What can I do with sourdough starter when not baking? ›

Store it in the fridge when you aren't using it. Feed it once every week or so, and always right before you bake a loaf of bread. Put it back in the fridge after you've fed and used it. Use excess starter to make 'sourdough discard' recipes (there are so many on the internet!).

What can I use my sourdough discard for? ›

You can use 1-2 week old discard in “discard recipes”… think cookies, brownies, muffins, non-yeast breads, tortillas (pretty much anything that doesn't require active starter (aka wild yeast).

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