Add Preferred SourceSourdough Waffles are a smart and tasty way to put your starter discard to work using just your basic pantry staples and a waffle maker. The overnight batter develops flavor while you sleep, so all that’s left to do in the morning is mix, heat, and cook. You’ll get waffles with crisp, golden edges and a soft, slightly tangy center that works well with both sweet and savory toppings.
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I like making these sourdough waffles when I’ve got people coming over for brunch or a weekend breakfast with the family. The overnight prep makes the morning feel low-effort, and since you can make them ahead, you can freeze a stack and just reheat what you need—great for busy mornings or when you want something ready to go.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Sourdough Waffles with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
These sourdough waffles are easy to get right if you follow my step-by-step instructions—just mix, rest, and cook.
Mix the Overnight Batter
In a large bowl, whisk together the sourdough starter discard, all-purpose flour, sour cream, agave syrup, melted butter, vanilla extract, and water. Stir until the mixture is smooth with no dry patches.
Cover the bowl with a damp cloth or plastic wrap and leave it at room temperature overnight to ferment.
Add the Morning Ingredients
The next day, crack the large eggs into a small bowl and beat them lightly. Then, add them along with the baking soda, baking powder, and sea salt to the overnight batter.
Use a spatula to gently fold everything together just until combined. The batter should be loose but bubbly and light. A few lumps are okay—it means you haven’t overmixed, which is key to tender waffles.
Let the Batter Rest
Cover the bowl again and let the batter rest for 30 minutes. During this time, the leavening agents start to activate, helping the waffles rise and turn out fluffy.
Cook the Sourdough Waffles
Preheat your waffle iron to 400°F or medium-high heat. Once it’s hot, pour in just enough waffle batter to cover the base of the iron—don’t overfill, or it’s going to be messy.
Close the lid and cook for about 3–5 minutes, or until the waffles are golden brown and crisp around the edges.
Serve Sourdough Waffles With Toppings
Remove the cooked waffles and serve them hot. Top with a few slices of bananas, blueberries, and a drizzle of maple syrup for a classic sweet bite.
These sourdough waffles hold up well to just about any topping you like. Enjoy!
Recipe Notes and Expert Tips
I’ve put together some helpful tips to make your sourdough waffles even better, especially if it’s your first time trying this recipe.
- Use Fresh Discard: Use sourdough discard that’s no more than 1–2 days old. Older discards can be too sour or flat in flavor.
- Swap in Buttermilk: It’s a good sour cream substitute and adds extra tang. Just thicken slightly with flour if the texture is too runny.
- Stir the Batter Well: Make sure the overnight mixture is smooth and fully incorporated so your waffles bake evenly and rise properly.
- Mix Gently in the Morning: After adding the eggs and remaining dry ingredients in the morning, fold gently to avoid deflating the batter.
- Rest After Mixing: Don’t skip the 30-minute rest after adding eggs and leavening. This helps the batter become more airy and reactive.
- Preheat Thoroughly: A hot waffle iron makes a big difference—it helps create a crispy crust and prevents the batter from sticking.
- Avoid Overfilling the Iron: Too much batter can cause overflow. Start with a ladle and adjust based on your waffle iron’s size.
- Adjust Cooking Time: If your waffles look too pale or soft, let them cook a little longer or slightly increase the heat.
How to Store Leftovers
Let the sourdough waffles cool completely on a wire rack before storing to avoid sogginess. Once cool, transfer them to an airtight container and keep them in the fridge for up to 3-5 days.
For longer storage, freeze them in a single layer on a baking sheet. After they’re frozen solid, move them to a freezer bag or freezer-safe container. They’ll keep well in the freezer for up to 3 months.
To reheat, just pop them in the toaster oven or a preheated oven straight from frozen so they stay crisp—no need to defrost or thaw first.
What to Serve With Sourdough Waffles
Sourdough waffles are super flexible, so you’ve got plenty of options and variations when it comes to sides or toppings. You can’t go wrong with classics, such as whipped cream, fresh berries, maple syrup, banana slices, chocolate chips, or a berry compote.
For some protein, top them with scrambled eggs, sausage links, or crispy bacon. If you want fiber, try a side of avocado, sautéed greens, or use whole grain mix-ins. You can even use the same batter to make sourdough pancakes if you want to switch things up.
More Easy Recipes for You to Try at Home
I’ve rounded up more breakfast ideas that are just as tasty as this waffle recipe and use pantry-friendly ingredients you probably already have.
- Jalapeño Honey Cornbread Muffins
- Cheddar Bay Sausage Balls
- Sourdough Focaccia
- Chicken Salad Sandwich
- Blackened Chicken Club Sandwiches
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Sourdough Waffles
Ingredients
Overnight Batter Mix:
- 8.8 ounces sourdough starter discard
- 2 cups all-purpose flour
- 1 cup sour cream
- 4 tablespoons agave syrup
- ⅓ cup unsalted butter melted
- 1 ½ teaspoons vanilla extract
- 2 tablespoons water
Next Day Add-In:
- 2 large eggs beaten
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon fine sea salt
Instructions
- In a large bowl, whisk together the sourdough discard, flour, sour cream, agave syrup, melted butter, vanilla, and water until smooth. Cover with a damp cloth and let sit at room temperature overnight.8.8 ounces sourdough starter discard, 2 cups all-purpose flour, 1 cup sour cream, 4 tablespoons agave syrup, ⅓ cup unsalted butter, 1 ½ teaspoons vanilla extract, 2 tablespoons water
- In the morning, beat the eggs and add them to the batter along with the baking soda, baking powder, and salt.2 large eggs, 1 ½ teaspoons baking soda, 1 ½ teaspoons baking powder, 1 teaspoon fine sea salt
- Gently fold everything together with a spatula until fully combined. The batter will be somewhat loose but airy.
- Cover the batter again and let rest at room temperature for 30 minutes while you preheat your waffle iron to 400°F (200°C) (or medium-high heat if not adjustable).
- Once preheated, ladle the batter into your waffle iron and cook according to the manufacturer’s instructions, usually 3–5 minutes until golden and crisp.
- Top your sourdough waffles with your favorite toppings.
Notes
- Use Fresh Discard: Use sourdough discard that’s no more than 1–2 days old. Older discards can be too sour or flat in flavor.
- Swap in Buttermilk: It’s a good sour cream substitute and adds extra tang. Just thicken slightly with flour if the texture is too runny.
- Stir the Batter Well: Make sure the overnight mixture is smooth and fully incorporated so your waffles bake evenly and rise properly.
- Mix Gently in the Morning: After adding the new ingredients in the morning, fold gently to avoid deflating the batter.
- Rest After Mixing: Don’t skip the 30-minute rest after adding eggs and leavening. This helps the batter become more airy and reactive.
- Preheat Thoroughly: A hot waffle iron makes a big difference—it helps create a crispy crust and prevents the batter from sticking.
- Avoid Overfilling the Iron: Too much batter can cause overflow. Start with a ladle and adjust based on your waffle iron’s size.
- Adjust Cooking Time: If your waffles look too pale or soft, let them cook a little longer or slightly increase the heat.
