Sourdough Waffles

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There’s something about slow mornings that pairs perfectly with waffles—especially ones made with sourdough. These sourdough waffles are a lovely way to use up a bit of starter and turn it into something golden, crisp, and utterly satisfying. Whether it’s a quiet weekday breakfast or a slow Saturday morning when the kids are still in pajamas, this recipe is one we come back to again and again.

The beauty of sourdough waffles is in their depth of flavor. They’re tangy, lightly sweet, and perfectly fluffy on the inside with a crisp edge that holds up to butter, syrup, or whatever toppings your crew loves most. And as a bonus—this recipe uses pantry staples, comes together quickly, and is easy enough that my older kids can help with the mixing.

Why You’ll Love This Recipe

• Great Use for Discard: If you’re like me and always have a jar of sourdough starter on the counter or in the fridge, this is the perfect way to use up your discard. No waste—and no long ferment time needed.
• Freezer-Friendly: Make a double batch! These waffles freeze beautifully. I love stacking extras between sheets of parchment and popping them into the freezer for busy mornings. Just toast or warm them in the oven for a quick, wholesome breakfast.
• Pantry Staples: No fancy ingredients here. You likely already have everything on hand.
• Kid-Approved: The mild tang of sourdough makes these more flavorful than your average waffle, but still totally kid-friendly.
• Fast & Flexible: You can whip this batter up in minutes, and it works just as well with active starter or discard.

Sourdough Waffles

Ingredients:

• ¾ cup sourdough starter (active or discard)
• 1 cup flour (all-purpose or whole wheat)
• 2 eggs
• ½ cup milk
• 2 tablespoons sugar or honey
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup butter, melted

Instructions:

1. Preheat your waffle iron while you mix the batter.
2. In a large bowl, whisk together the sourdough starter, flour, eggs, milk, and sweetener until mostly smooth.
3. Stir in the melted butter.
4. Just before cooking, sprinkle the baking soda and salt over the batter and mix well. You’ll see the batter fluff up a bit—this is the magic!
5. Pour the batter into your hot waffle iron and cook according to your iron’s instructions, until golden and crisp.
6. Serve warm with butter, syrup, fruit, or even a dollop of yogurt.

Tips & Serving Ideas:

• Make a Double Batch: Freeze extras by placing cooked waffles on a baking sheet, letting them cool, then freezing. Once frozen, stack them in a zip-top bag with parchment between each waffle.
• Toppings we love: Maple syrup and berries, whipped cream, or even nut butter and bananas.
• Make it savory: Skip the sugar and serve with fried eggs, cheese, and bacon for a savory breakfast sandwich.

This recipe is a favorite in our home not just for how tasty the waffles are, but because it’s a reminder that even something as simple as breakfast can be a small act of love. It’s a moment to gather, to slow down, and to start the day together.

Let me know if you give these a try—I’d love to hear how your family likes them!