Go Back
Sourdough Waffles

Sourdough Waffles

Crispy, tender sourdough waffles made with active starter, ready in about an hour with no fermentation wait.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 minutes
Rest Time 45 minutes
Total Time 59 minutes
Servings: 4 Belgian waffles (varies by iron)
Course: Breakfast
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 227 g active sourdough starter
  • 60 g Greek yogurt
  • 60 g milk
  • 120 g, as a substitute for the yogurt and milk buttermilk
  • 85 g avocado oil
  • 1 large egg
  • 2 Tbsp granulated sugar
  • 1 Tbsp vanilla extract
  • 50 g tapioca flour (cornstarch works as a substitute)
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp fine salt

Equipment

  • Kitchen scale
  • Mixing bowl
  • Whisk
  • Large spoon or ladle
  • Belgian waffle maker

Method
 

  1. Combine the starter and wet ingredients. In a mixing bowl, whisk together the active starter, Greek yogurt, milk (or buttermilk if you're using that instead), avocado oil, egg, sugar, and vanilla extract. Mix gently until the starter is fully dissolved into the batter.
  2. Add the dry ingredients. Add the tapioca flour, baking powder, baking soda, and salt. Mix just until everything is incorporated - this batter doesn't want a heavy hand.
  3. Rest the batter. Cover the bowl and let the batter rest on the counter for at least 30 minutes, up to an hour. If you'd rather make it ahead, cover it and refrigerate overnight instead, then cook straight from the fridge the next morning.
  4. Preheat the waffle iron. Preheat your waffle iron to its highest setting. Thanks to the oil already in the batter, there's no need to grease the plates.
  5. Cook the waffles. Ladle batter onto the iron, covering the surface without overfilling it, the batter expands as it cooks, and too much will push out past the edges. This batch makes about 4 Belgian waffles, though your count will depend on the size of your iron. Cook for about 4 minutes each for a really crispy result, adjusting to your own machine and how crisp you like them.
  6. Cool and store. Move finished waffles to a cooling rack so they stay crisp instead of steaming on a plate. From there, eat them right away or set them up for the freezer.

Notes

I use Greek yogurt here, 60 grams alongside 60 grams of milk. If you don't have both on hand, 120 grams of buttermilk covers the same job in one ingredient.
Go gentle when you mix. You want the starter fully worked into the batter, but overmixing will toughen these up, stop as soon as everything comes together.
My waffle iron is a Bella Belgian maker and I run it on its highest setting, about 4 minutes a waffle, since I like mine really crispy. Your timing will depend entirely on your own iron, so treat that number as a starting point, not a rule.