Learn how to make the perfect homemade sourdough waffle recipe. Crispy on the outside, and nice and fluffy on the inside.
If you have been following along for a while, you know how much I love my sourdough starter.
I made it over 10 years ago. Actually, I don’t even know exactly how long ago, but now it is a good, mature starter. We make so many things from it!
You definitely need a starter of your own. Learn how to make one from scratch here.
This recipe is a lot like my sourdough pancakes, just with a few, very slight tweaks. It is super delicious, has the most amazing flavor, and our family loves it.
These easy sourdough waffles are perfectly crispy on the outside and light and fluffy on the inside.
Serve them warm with some blackberry syrup and butter (YUM), or for a more classic flavor, try some maple syrup and whipped cream.
Cooking With Cast Iron
You all know how much I love cast iron cooking; it’s all we use in our house, so today I’m going to show you how to make these sourdough waffles in the cast iron waffle maker.
If you are new to cast iron cooking, make sure to check out How To Season Cast Iron And Cook With It Too.
You can definitely use a regular waffle maker, but this is what we use. Once you get used to cooking with cast iron, you may never turn back.
Another thing I love about the cast iron waffle maker is that seasoning makes it naturally non-stick, so you don’t have to worry about harmful non-stick coating that is commonly found on electric ones.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Why is sourdough healthier?
Fermented grains are healthier than non-fermented grains. This is because non-fermented grains contain phytic acid, which makes it more difficult for your body to digest and absorb the nutrients from grains.
The fermentation process, like when making sourdough, “pre-digests” the grains for you, breaking down the phytic acid, making the nutrients in the grain more bio-available to your body and easier to digest.
Many people who cannot tolerate grains well find that they can tolerate sourdough starter if it has sat out on the counter and fermented for at least 24 hours.
Tips For Making Sourdough Waffles:
- Be sure to use a well-seasoned cast iron waffle maker, so that nothing sticks.
- When measuring out your ingredients, do the oil first, and then measure out the honey in that same tablespoon so the residual oil makes the honey slide out nicely.
- When using a cast iron waffle maker, be sure the iron is preheated on both sides and greased well before placing waffle mix in it.
- Don’t overfill it; it will spill over the sides. Depending on the size of your waffle maker, will determine how much batter you will need to add..
- Don’t open it until it is done. If it starts to stick in the middle, close it back up quickly and cook it a little longer.
- You don’t want to flip the waffle maker too often, otherwise you lose that crispy texture on the outside and nice fluffy texture on the inside. So only flip it once.
- Check out these potato waffles and cheddar waffles, too.
FAQ:
Can you freeze homemade waffles?
Yes, these freeze great! Double or triple the batch, make extra, and then freeze the rest.
Lay them on a cookie sheet and freeze flat before placing them in a storage container so they don’t stick together. Or just place parchment paper between each one.
Can you use butter instead of oil?
Yes. Either butter or oil work well with this recipe. I love the crispiness that coconut oil gives, but butter would also give it a delicious flavor.
Are sourdough waffles healthy?
Yes. They contain healthy fermented grains and whole food ingredients. They are a great way to keep tummies full and fuel the day.
What can I use discarded sourdough starter for?
There are so many things you can make with sourdough discard: waffles, pancakes, pizza, biscuits, muffins, and much more. Check out over 30 sourdough discard recipes.
Why are my homemade waffles not crispy?
Most likely the waffles are not crispy because the waffle maker was not preheated before adding the batter. Also, if you are stacking up the waffles as they cook, they tend to get soft from the steam of the other waffles.
To keep them crispy, add them to a baking sheet in a single layer and keep them in the oven on warm without stacking them. Finally, add oil. The oil in this recipe lends itself to crispy waffles.
Ingredients you will need:
Sourdough starter: This can be active starter or a sourdough starter discard. I prefer active starter, but discard will work. This is a great way to use up excess sourdough starter. If using discard, make sure it is fresh and recently fed. One reason I love this recipe so much is that I can just wake up and make it without really planning ahead of time. It doesn’t need to be started the night before like most sourdough recipes.
Eggs: Preferably pasture raised, but any will do.
Oil: I used coconut oil (I like my waffles extra crispy, so I like to add the extra oil to give them that crispiness). You could also use melted butter.
Salt: Don’t skip this. Salt brings out so much flavor and sweetness in dishes.
Cinnamon: This is optional, but adds that delicious warm flavor.
Honey: I like to use unrefined sweeteners whenever possible. You could also substitute with maple syrup.
Vanilla: Yummy, warm delicious vanilla flavor. You can easily make your own vanilla extract at home.
Baking soda: Make sure there are no clumps. This gives the rise and as soon as the baking soda hits the starter you will see it
Tools you will need:
Waffle maker or I use this cast iron one
Measuring cups and spoons
Large to medium mixing bowl
Mixing spoon or silicone spatula
How To Make Sourdough Waffles
Feed the sourdough starter the night before.
The next morning, preheat a waffle maker according to the manufacturer’s instructions or for cast iron, over medium heat.
In a large bowl, add fed sourdough starter (discard will also work), eggs, oil, salt, cinnamon, honey and vanilla. Mix until well combined.
Add in baking soda and stir. I like to add this at the end to make sure there are no clumps. Once you add this, your batter will get nice and fizzy.
Grease the waffle maker (I like to use avocado oil or coconut oil) and spoon batter into the hot waffle iron. Mine takes 1 cup of batter.
Cook it for 3-4 minutes on one side and flip. Cook for another 3-4 minutes on the other side. It will usually stop steaming when it is ready. It should be golden brown.
Open it. If it is sticking at all or seems uncooked, cook for another minute or two and try again. Tip: the first waffle rarely turns out perfect. That is ok, adjust the temperature or time the next time.
Serve your delicious sourdough waffles with butter, maple syrup, fresh berries, fresh fruit, whipped cream, chocolate chips, or whatever your favorite toppings are.
Our Favorite Waffle Toppings:
- Peanut Butter
- Strawberry syrup
- Blackberry syrup
- Whipped cream
- Pure maple syrup
- Honey
- Mixed berry syrup
- To make it a meal, top with our favorite sourdough fried chicken.
Check out our other family favorite sourdough recipes:
- Sourdough Pizza | Mini Pizzas on Sourdough English Muffin
- Cinnamon Raisin Sourdough Bread
- Easy Sourdough Flatbread
- Cinnamon Maple Sourdough Apple Pie
- How to Make Whole Wheat Sourdough Bread
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone.
Sourdough Waffles
Learn how to make the perfect homemade sourdough waffles. Crispy on the outside and nice and fluffy on the inside, these sourdough waffle recipe will become a family favorite.
Ingredients
- 2 cups active sourdough starter
- 2 eggs
- 1/4 cup + 1 Tbs oil - I used coconut oil
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 Tbs honey
- 1 tsp of vanilla
- 1 tsp baking soda
Instructions
- Preheat cast iron waffle maker.
- In a large bowl, add fed sourdough starter, eggs, oil, salt, cinnamon, honey and vanilla. Mix well.
- Add baking soda and stir.
- Grease the waffle maker and add a bit of batter to it making sure not to overfill it.
- Cook it for 3-4 minutes on one side and flip. Cook for another 3-4 minutes on the other side.
- Open it. If it is sticking at all or seems uncooked, cook for another minute or two and try again.
Notes
- When using a cast iron waffle maker, be sure the waffle iron is preheated on both sides and greased before placing waffle mix in it.
- Don't overfill it; it will spill over the sides. In my waffle maker, it takes about a cup of waffle batter for one perfect waffle without spilling over.
- Don't open it until is done. It will start to stick in the middle, close it back up quickly and cook it a little longer.
Active sourdough starter means the starter was fed with flour and water and let sit at room temperature long enough for it to be nicely fermented and bubbly. Around 4-12 hours.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 175Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 323mgCarbohydrates: 27gFiber: 2gSugar: 5gProtein: 5g
Stephanie says
Hi there! I love your pancake recipe so I’m excited to try the waffles! Question: is it 1/4 cup oil or 1/4 TBS oil?
Thanks!
Stephanie says
Thanks for fixing it!
Liz says
I adore sour dough waffles and all your tips make these so easy to prepare!! Thanks for the terrific recipe!
Julie says
These look delicious! The family is always up for waffles
Debbie Williams says
How do you start or begin a sourdough starter?
Thanks!!!
Carole says
There’s a link from this page.
wilhelmina says
Sourdough Waffles are genius! I love the flavor of these!
Sam says
I have always wanted to try sourdough waffles. Finally found one that is just perfect.
Suzy says
Our weekends always include waffles or pancakes! I’ve never made them with sourdough! These came out perfectly!
Anna says
Hi Lisa,
I followed your recipe for sourdough starter a few months ago and totally love it! Recently it was discovered that my 5th daughter (still breastfeeding) has an egg allergy. Any luck using an egg substitute in your recipes? Thank you!
Connie says
For an egg substitute, I have successfully used ENER-G Egg Replacer (ingredients: potato starch and tapioca flour). It works well in baked goods, including pancakes, waffles, and rolls. My Kroger grocery store carries it. (In a yellow box.)
Jen Neff says
Thank you for this, it’s a BIG HIT with my family! 💖(((hugs)))💖
Anna says
I love thus recipe! Been making in batches and freezing for my hungry crowd to have for breakfast. Thank you 😊
Carole says
These were delicious!
William says
Agh .. had the recipe of yours for sourdough pancakes and started them last night as they needed to sit for at least 12 hours on counter and now i lost the recipe on the site and cannot seem to find it …
I remember it took about 1/2 cup starter and one cup milk with 1 1/4 cup flour and let sit overnight and then need to add eggs ( 2 ) optional vanilla and …
Some other basics but cannot form recipe and the mix is done
Help please 🙂🙂
Lisa says
I don’t have a recipe like that. I only have the no wait pancakes, where you just take two cups of starter out to make them. https://www.farmhouseonboone.com/our-favorite-sourdough-pancakes-recipe
werdna says
Is the 2 cups of fed sourdough starter measured before it has risen or after? After feeding It can triple in size but then it slowly drops down again. Can you give us the weight instead? Thanks!
Katie says
Good morning I made your sourdough pancakes they were good but flat what could I add to have them rise more thought maybe baking powder what do you think.thanks Katie
Katherine says
I love this recipes I have tried them all! Waffles, pancakes, cinnamon rolls, it all comes so easy once you have the starter that was the first thing you explained so simply!! Thank you!!! Hooked forever on sourdough!!!
Lori says
tried the waffles this morning and oh my goodness they are awesome. keep the recipes coming!!!
Vanja Luijbregts says
Another great sourdough recipe! Easy and very quick to make. The leftovers I’ve put in the freezer, super handy to pull out to feed some hungry teenagers… A big thank you all the way from the Netherlands!!
Janae says
Just wanted to say, my starter was a little hungry. I had fed it the previous day and let it sit out for 4-5 hours before putting it in the fridge. It had a little bit of a hooch on top, probably not enough time or flour, but I still successfully was able to make these waffles! So good.
Lisa, loving all your recipes!
Making the pancakes weekly, your sourdough loafs and artisan loafs weekly and your cheeseburger soup my husband said is a new weekly recipe. Thank you so much for all the time and effort you out into these posts and videos. Love love love!
Frances says
So good and easy. The best kind of food
Kristy says
These waffles are good… until I get these random bites that are really salty/odd tasting. I completely omitted the salt from the recipe the 2nd time I made it, and I still get some bites that are not appetizing. I have tried to mix everything together really well. Am I doing something wrong? Help!
Alessandra says
Hi, it could be the baking soda, I usually filter it with a sieve 😊 it should solve your problem
Linda says
Hi Lisa, I saw you also an electric waffle maker in a video on youtube. Since I cannot use cast iron on my stove, I’d be happy to learn which electric one you use, as the waffles looked amazing! It would be such a huge help to know! Thank you!
Bethany says
Mine didnt crisp but I’m not surprised because everyone’s starter is going to be a slightly different consistency and that is the base. However, they were easy and tasty so I would make them again.
Bethany Hoffman says
Would it work to make the dough and keep in the fridge to use to make fresh waffles every morning?
Lisa says
Yes, you totally can!
Leslie says
This is actually super smart! Thanks for the idea
Joanna says
These are a favorite! Thank you!
Any ideas on how to vary the recipe to make pumpkin waffles?
Lisa says
Ohh hmm I would probably add 1/2 cup of pumpkin puree and some pumpkin spice. Maybe take out a little bit of the sourdough starter, but it may work without removing any starter.
Mandy says
I have been making sourdough for years and try not to waste the discard but I usually just make enough for my breads. I came across your YouTube channel and I love all the uses you have for the discard. I actually have tripled my starter and am putting the discard to use now. I’ve made your Sourdough Pumpkin Muffins and everyone loved them, as well as the pizza crusts from the discard- what a great quick lunch for my kids! I am making the waffles now and they smell incredible. Thanks for all the ideas and recipes!!
Lisa says
How wonderful. Discard is so useful. Glad you found ways to use it in your house.
Tabby Evans says
I make this almost every weekend! So easy to make and tastes great!
Lisa says
Wonderful! So glad you enjoy them.
Anonymous says
I have always loved waffles and these hit the spot. The only unfortunate thing is that I can’t eat them for every meal. They go very well with ice cream, which if you haven’t tried, you really should.
Lisa says
So glad you enjoyed the recipe! And ice cream is a great idea!
Colette says
No extra flour is used, just starter? Looking forward to trying these.
Lisa says
Correct! Hope you enjoy them!
Amanda says
I made these the other day and they were so good that my son asked me to make them again today. My starter is young and doesn’t have a strong flavor so I added extra cinnamon and vanilla. I especially love that it is a starter recipe that doesn’t have additional flour. We love them!
Lisa says
That is great! Excited you all enjoyed them so much.
L. Col says
Thank you, Lisa. I’ve once again found & am maintaining a sourdough starter. I appreciated your video compilation of what you did for 2 weeks with your sourdough starter.
Thank you for providing so many sourdough recipes- each with comprehensive directions & recipes & a brief recipe that is formatted to print.
I’ve shared your recipes with the 4 friends & neighbors who have also adopted a sourdough starter. (A new neighbor said she appreciated receiving the link to your gluten-free starter recipe too so her daughter can eat homemade sourdough, but also ways to preserve eggs as she also has chickens!!!)
I made your waffle recipe yesterday. It was delicious, crisp & light, just like you said. (I’m going to try to modify for cornmeal waffle by mixing other flours overnight, etc. like some of your other recipes, with the source of the flour not solely derived from discard. (Just found your buckwheat pancake recipe!) Maybe you will publish other waffle & pancake recipes soon. ) I hope to make your cheddar waffles too soon, but sourdough pita
English muffins & rosemary bread might compete.
Like your waffle recipe, your recipes often seem easier to make than other sourdough recipes, though it is good to learn other methods.
You’ve created and posted so many sourdough recipes! If I wonder if something can be made from sourdough, I search your site and the answer is often ‘yes’. You’ve created a compendium of sourdough recipes!!
I may try to make ravioli with your sourdough pasta dough recipe.
A fan!
Lisa says
Thank you so much for your kind words! I am so glad you enjoy all these recipes and love to hear all the ways you are experimenting with them to make them your own. Let us. know how the ravioli turns out!
Eva says
Do you have a sourdough recipe book?
I would LOVE to buy it if you do!
Lisa says
I do not currently have a printed one, but do have a free pdf of a lot of my recipes! If you look at more recent posts you should find a sign up for that.
Monica Brownlee says
Hi, I tried this discard recipe, they turned out perfectly delicious. This was a first waffle making for me, because of seeing this recipe I bought a waffle maker 😀!
I can hardly believe I managed to make perfect waffles, they are way better than Waffle House. Moist, yet light and fluffy with a delicious flavor.
Thank you very much, Monica
Lisa says
So glad you enjoyed the recipe!
Allison says
I don’t have this much starter (well I probably have exactly two cups) and don’t want to use it all up on this one recipe. Can you add only one cup starter and then flour? Maybe one cup flour?
Lisa says
I’d recommend feeding your starter in preparation so you do have enough.
Sig McClellan says
I’m trying this recipe tonight for dinner just to see how it goes.
If it is good, I plan on having guests for breakfast this weekend.
I will let you know.
Sarah Smith says
First time making I was expecting a little more sourdough flavor. Of course my starter is only a week old so I’m hoping it will get better. My husband liked a lot!
Bruce says
Hi Lisa….I really love how simple your sourdough recipes are, however it would be nice if you could include the size/amount your recipes make. We know how many people you feed but don’t know if a recipe feeds all. For instance your waffle recipe….does it feed your whole family? I’m an 80 year old widower, only cooking for myself. How many waffles does one recipe make and how big around are they?
Mary says
Hello Bruce. I made these waffles today. My batter may have been thinner than it was supposed to be, but I was able to make 14-4 inch waffles. They are delicious. It is just my husband and me but I made the whole recipe so I could share with my daughter. I will freeze the rest. You could do half of the recipe. I did that with the pancakes and they turned out well.
Robin Hazeslip says
This recipe is AHHH-MAZING! I have tried and failed at waffles soooo many times in past…THNK U for this successful recipe!
Jescelyn says
Made these this morning and it’s pretty darn good! Made the pancakes last weekend and thought i would try the waffles today. Thank you. Next try will be the cinnamon rools. YUMMY!!!
Lisa says
That is wonderful to hear. So glad you enjoyed them.
Katie says
Could I leave this in the fridge after mixing to ferment overnight…like with sourdough bread?
Lisa says
If you are wanting to do that I would wait to add the baking soda and baking powder until right before making them. Since you are using acting starter that has already been fermented, you technically don’t have to ferment it overnight.
Jean says
I made your pancake recipe a few weeks ago and loved them, so I decided to try the waffles this morning. They are wonderful, full of flavor, and cooked up perfectly. I am so happy with this recipe that I have decided to make up extra and freeze them for a toaster waffle. I found a small waffle-maker the size of Eggos. Now I will never have to buy another Eggo for my family. Thanks so much!
Damaris Carmona-Raya says
Can I use my sourdough discard for this recipe.
Lisa says
This can be active starter or a sourdough starter discard. I prefer active starter, but discard will work. If using discard, make sure it is fresh and recently fed. One reason I love this recipe so much is that I can just wake up and make it without really planning ahead of time. It doesn’t need to be started the night before like most sourdough recipes.
Lena says
So delicious! My starter was pretty runny so I eyeballed some additional flour in. So glad you provided the tip of keeping the waffles crispy at the end, I just tossed mine in an air fryer. What a great way to use up discard!