Crispy on the outside and tender on the inside, these sourdough buttermilk waffles turn your starter discard into the best waffles you will ever make. Use the batter right away or let it ferment overnight in the fridge for even more flavor.

Light and fluffy sourdough buttermilk waffles on a plate with blueberries, syrup and whipped cream.

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Jamielyn Nye

My Family Loves These Sourdough Waffles

My entire family gets excited when sourdough waffles are on the menu. They are soft and fluffy on the inside with just the right crisp edges, and the combination of sourdough starter and buttermilk gives them so much flavor. The smell alone is usually enough to get everyone out of bed and into the kitchen.

I love finding simple ways to use my sourdough starter, whether it is sourdough pancakes, sourdough chocolate chip cookies, or classic sourdough bread. These sourdough buttermilk waffles are one of those recipes I keep coming back to because they come together quickly, taste amazing, and can even be frozen for easy breakfasts later.

XO - Jamielyn

Ingredients Notes

Sourdough waffle ingredients including starter, flour, buttermilk, butter, eggs, vanilla, sugar and baking staples.

Find the full printable recipe with specific measurements below.

  • All-purpose flour: When working with sourdough I prefer using a scale, but you can measure the flour correctly using the spoon and level method.
  • Buttermilk: I have a great homemade buttermilk substitute you can use if you don’t have any on hand.
  • Baking powder and baking soda: Two leavening agents react with the sourdough starter and the buttermilk so that the waffles get a nice rise.
  • Sourdough starter: You can use active sourdough starter or sourdough starter discard in these sourdough waffles. Active starter will have a tangier flavor.

How to Make Sourdough Buttermilk Waffles

In a large mixing bowl, whisk the dry ingredients, then add the wet ingredients and mix gently until combined into a smooth batter. Small lumps are ok! Let the batter sit for 10 minutes to give it time to activate and aerate.

Adding sourdough starter to a bowl of batter for buttermilk waffles.

Preheat the waffle maker to your desired heat level then pour 1/3 cup of the batter into the hot waffle iron, close the lid, and let it cook for 2-3 minutes, or until golden.

Cooking sourdough buttermilk waffles on a waffle iron.

Repeat until all the waffle batter is used up while keeping the others warm on a baking sheet in the oven while they wait. Enjoy!

Sourdough buttermilk waffles on plate.

Tips for Making the Best Sourdough Waffles

  • Make a buttermilk substitute. Use 1 Tablespoon of lemon juice or white vinegar and 1 cup of milk. Stir, then rest for a few minutes before using in recipe.
  • Overnight sourdough waffles. For a stronger flavor and further fermentation (with more health benefits), whisk the batter ingredients together except the baking powder, salt and eggs. Cover and let it sit overnight. Add remaining ingredients in the morning and let it sit for 10 minutes until bubbly.
  • Mix-ins. Try adding some mini chocolate chips or sprinkles in the batter for something extra.
  • Toppings. Maple syrup, fresh berries, powdered sugar, whipped cream or sprinkles.
Bite of sourdough waffles with syrup and blueberries.

More breakfast recipes with buttermilk include buttermilk pancakes, buttermilk syrup, and buttermilk waffles.

More Sourdough Recipes

Sourdough discard buttermilk waffles on a plate with blueberries.

Sourdough Buttermilk Waffles

5 from 1 vote
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12 waffles
Crispy on the outside and tender on the inside, these sourdough buttermilk waffles turn your starter discard into the best waffles you will ever make!
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Ingredients 

  • 1 ½ cups (215 g) all purpose flour
  • 3 Tablespoons (40 g) granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • ¾ cup (200 g) sourdough starter
  • 2 large eggs
  • 1 cup buttermilk , see note
  • 4 Tablespoons butter , melted and cooled
  • 1 teaspoon vanilla

For serving: syrup, berries

Instructions

  • Whisk dry ingredients in a large mixing bowl, Add wet ingredients and continue mixing gently until combined. It should be smooth, but some small lumps are okay. Let the batter sit 10 minutes.
  • Preheat waffle maker to medium heat, or desired level.
  • Pour 1/3 cup of batter into the waffle maker. Cook 2-3 minutes, or until golden.
  • Repeat the process. You can keep the waffles warm in the oven on a cookie sheet while cooking the rest of the pancakes. Serve with maple syrup and fresh berries.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Buttermilk: Make your own by mixing 1 cup of milk with 1 Tablespoon of lemon juice or white vinegar. 
Overnight Preparation:
  • Whisk together all wet and dry ingredients together EXCEPT the baking powder, baking soda, salt and eggs. The batter will be thicker, so I recommend adding 2 extra Tablespoons milk. Cover and let sit at room temperature overnight. The next day, add remaining ingredients. If the mixture is too thick, add another 1-2 Tablespoons milk. Let the batter sit at room temperature for about 10 minutes until bubbly. 
Weighed Ingredients: Using a scale and weighing your ingredients will give you more consistent results.
Storage: Store leftover waffles in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Toast straight from the freezer or warm in the microwave for a softer waffle.

Nutrition

Calories: 210kcal, Carbohydrates: 32g, Protein: 6g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 56mg, Sodium: 315mg, Potassium: 140mg, Fiber: 1g, Sugar: 7g, Vitamin A: 241IU, Calcium: 71mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.