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Sourdough Waffles

Light, chewy with a very slight sourdough aftertaste. Try these for your next weekend brunch.
Prep Time14 mins
Cook Time10 mins
Resting time12 hrs
Course: Breakfast, Brunch, Main Course, Side Dish, Snack
Keyword: dessert, Vegetarian
Servings: 24 small waffles


For Overnight Sponge

  • 2 cups All purpose flour
  • 2 tbsp sugar
  • 2 cups buttermilk (or 1 cup yogurt & 1 cup water mixed together)
  • 1 cup sourdough starter (unfed)

For Waffle Batter

  • 2 large eggs
  • 4 tbsp canola oil (or melted butter)
  • 3/4 tsp salt
  • 1 tsp baking soda


Overnight Sponge

  • In a large mixing bowl, stir 1 cup sourdough discard, 2 cups flour, 2 tbsp sugar, and 2 cups buttermilk till well mixed.
  • Cover and let rest at room temp for about 12 hours (overnight).
  • In a small mixing bowl, beat the 2 large eggs, 4 tbsp oil (or melted butter) and pour into the overnight sponge.
  • Add the 3/4 tsp salt, and 1 tsp baking soda.
  • Heat up and grease your waffle iron, and pour batter into the waffle iron and bake according to you waffle iron instructions.
  • Serve immediately. Or keep warm till ready to eat.


You can totally turn these waffles into pancakes. It's the exact same recipe, just cook in a pan like you would pancakes instead of in a waffle iron!