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Sourdough Waffles

Mandy Applegate
This Sourdough Waffle recipe is perfect if you want something low-effort but still feels homemade and fresh. The batter rests overnight, so you're just a few steps away from hot, light, and crisp waffles in the morning. You can make a batch ahead, which freezes and reheats beautifully—perfect when you need a simple, practical recipe that fits right into your sourdough routine. It's also great for everything from lazy weekend breakfasts to casual brunches with friends.
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Prep Time 15 minutes
Cook Time 4 minutes
Fermentation time 6 hours
Total Time 6 hours 19 minutes
Course Breakfast
Cuisine American
Servings 10
Calories 254 kcal

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.

Nutrition

Calories: 254kcalCarbohydrates: 32gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 63mgSodium: 482mgPotassium: 71mgFiber: 1gSugar: 7gVitamin A: 380IUVitamin C: 2mgCalcium: 69mgIron: 1mg
Keyword Sourdough Waffles
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