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Sourdough Waffles

Hands down the tastiest waffles you’ll ever make.

If you’re a sourdough fiend like I am then just the name of this recipe alone was probably enough to pique your interest. Sourdough has always been my favorite style of bread. The rich flavor seems to go with everything from savory to sweet. Even though I love sourdough I have to confess that I don’t often make bread at home. That’s generally a special occasion type of thing. But, this recipe uses a cheat to help make the batter deliciously sourdough-y without taking days to complete.

waffle on white palte

To begin making this recipe you’ll need to heat up some milk mixed with water and melted butter. Make sure the temperature is between 100˚F and 120˚F- not boiling. You want it to be warm to the touch, but not hot. Then pour in the secret ingredient: a packet of dried sourdough culture. Combine them together and let sit for 5 minutes. The mixture should develop a few bubbles. After letting the culture “wake up” in the warm milk for 5 minutes combine the flour, salt, and sugar with the liquid in a large bowl.

When I first discovered these packets at the grocery a few years ago it was a total game changer. Just like instant yeast, dried sourdough culture is incredibly easy to use.

culture for sourdough

To complete the batter add eggs in one at a time. Once the eggs are in stir or mix the batter for another 2-3 minutes. Cover and let sit at room temperature (or someplace warm) for at least one hour and up to overnight. The sourdough taste and texture will still develop in only an hour but will be intensified when left to sit for longer. The perfect scenario is to make the batter at night and have the batter ready for the morning.

In this instance you can make a lovely batter with the cake-y, slightly sourness of sourdough without having to make a starter and feed it for a week. But, if you are an avid baker you can adapt this recipe to use up homemade starter as well.

waffle in waffle iron

To do this use 3/4 cup of starter and reduce the flour in the recipe to 2 cups and the milk to 1 1/2 cups and skip heating the liquids. If using this method you do not need to let the batter rise again. And, if you have starter on hand you can make this batter even quicker by using biscuit mix instead of making your batter from scratch.

Once the batter is ready pour onto a hot waffle iron in 1/4 cup or 1/2 cup increments, depending on the size of the iron. Allow to cook until brown and crispy on the outside. While these waffles would go well with chicken, eggs, sausage, or fruit, I like them with just butter and syrup so that the sourdough flavor really comes through. These waffles also freeze really well for when you need something quick in the morning.

waffle with syrup and butter

This is my new go-to waffle recipe without a doubt and once you try these bad boys you might not want “regular” waffles again.

Makes 6-8 waffles

1h 10m prep time

20m cook time

Allergens: Gluten, Milk, Eggs

  • 1 3/4 cups milk
  • 1/4 cup water
  • 4 Tbsp melted butter
  • 3 eggs
  • 1 tsp salt
  • 2 Tbsp granulated sugar
  • 2 2/3 cup all purpose flour
  • 1 1/4-oz packet of instant sourdough culture
  1. Heat milk, water, and oil together in the microwave until just above body temperature, but not scalding. Combine flour, sourdough, sugar, and salt in a large mixing bowl. Slowly add the wet ingredients to the dry. Add eggs one at a time and then mix for 2-3 minutes after eggs have been added.
  2. Allow to sit covered in warm place (for at least an 1 hour up to overnight. Once mixture has risen pour about 1/2 cup of batter onto hot waffle iron and cook until golden brown on the outside.
  3. Waffles can be kept hot by placing them in the oven on warm setting until all of them are out of the iron. Serve hot with with berries, whipped cream, butter, or syrup. Uneaten portions can be frozen for later use.

Recipe adapted from Red Star.

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