Sourdough Waffles Recipe
Crisp and light, Sourdough Waffles are delicious and SO simple to make using your extra sourdough starter. Top with delicious maple-glazed peaches or stone fruit.
How to Make the Best Sourdough Waffles
There’s something magical about waking up to a batch of freshly made sourdough waffles. These crispy, light waffles are the perfect way to use up that extra sourdough starter sitting in your refrigerator, transforming what might otherwise go to waste into a delicious breakfast treat.
The secret to these incredible waffles lies in the overnight sponge. By mixing your starter with flour, sugar, and buttermilk the night before, you give the natural yeasts time to work their magic, resulting in waffles with that unmistakable tangy flavor and an incredibly light, airy texture. The long fermentation also helps break down the flour, making these waffles easier to digest than traditional recipes.
Top these golden beauties with maple-glazed peaches for an unforgettable breakfast experience. The caramelized fruit pairs perfectly with the slightly tangy waffles, and the maple syrup ties everything together in sweet harmony. Whether you’re feeding a weekend crowd or meal-prepping for busy mornings, these sourdough waffles are sure to become a household favorite.
Sourdough Waffles
Crisp and light, Sourdough Waffles are delicious and SO simple to make using your extra sourdough starter. Top with delicious maple-glazed peaches or stone fruit.
Ingredients
Overnight Sponge
Waffle Batter
Maple-Glazed Peaches
Instructions
Overnight Sponge
- Stir down your refrigerated sourdough starter and place 1 cup in a large bowl.
- Add flour, sugar, and buttermilk and mix well. Cover and let rest at room temperature overnight.
Waffle Batter
- The next morning, in a small bowl beat together the eggs and melted butter. Add to the overnight sponge.
- Add the salt, baking soda, and vanilla, stirring to combine. The batter will bubble.
- Pour batter onto your preheated, greased waffle iron and bake according to manufacturer's instructions.
Maple-Glazed Peaches
- Heat 1 tablespoon butter in a skillet over medium heat.
- Add peach slices and let caramelize. Turn over to caramelize the other side.
- Once both sides have a little color, drizzle maple syrup over top.
To Serve
- Serve waffles immediately to ensure crispness. Top with butter, caramelized peaches, and drizzle with more maple syrup. Sprinkle with powdered sugar if desired.
Notes
- This recipe yields about 6 thick 6-8 inch waffles.
- More butter makes for richer, crispier waffles—feel free to use up to ½ cup.
- You can substitute coconut oil, ghee, or light olive oil for the butter.
- The overnight rest is essential for developing that tangy sourdough flavor.
