Easy Sourdough Waffle Recipe

4.57 from 16 votes

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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! If you love sourdough as much as I do, try this Chocolate Chip Sourdough Bread, or this Easy Sourdough Focaccia Bread!

sourdough waffles on a cooking rack
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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!

Table of Contents:


sourdough waffle on round white plate with pat of butter on white towel with forks
  • Sourdough starter or discard
  • 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 sweeness!
  • 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 waffle iron

See recipe card below for full info on ingredients and quantities

sourdough starter in glass ball canning jar with rubberband white lid on crooked

Frequently Asked Questions:

How do I store leftover waffles?

Once the waffles are cooled, store them 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 4 months.

How do I reheat leftover waffles?

To reheat refrigerated waffles, place them on a wire rack placed inside of a baking sheet in a 350 F degree oven for 10 minutes. You can also pop them in the toaster until heated through. To reheat frozen waffles, either allow them to thaw in the fridge overnight and then follow the steps above. You can also pop them in the toaster but it will take twice as long when frozen!

two sourdough waffles with butter on white plates with forks next to stick of butter and waffles on cooling rack

More Breakfast Recipes to Consider:

sourdough waffles on a cooking rack
4.57 from 16 votes

Easy Sourdough Waffle Recipe

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
Cook: 20 minutes
Total: 25 minutes
Servings: 6 large waffles


  • 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)
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  • 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.


  • 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.


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
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4.57 from 16 votes (4 ratings without comment)

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Recipe Rating


  1. Sierra says:

    This is a staple at our home! I make it as pancakes. So so yummy!!

  2. Diane Patten says:

    5 stars
    Delicious! Krispy on the outside. Soft on the inside. They are light and fluffy but not too fluffy. Still dense enough to enjoy.

  3. Michelle Jarosak says:

    5 stars
    Yummy! Never buying waffles again .🥰

  4. Vanessa says:

    3 stars
    I only tried these once and I made them as the recipe stated… they were pretty bland. I’m pretty sure if you add a tsp of salt it would be more flavorful. Maybe I will try them next time with that.

  5. Melissa says:

    5 stars
    So easy and delicious. I make these a lot!