Sourdough Buttermilk Waffles

Sourdough Buttermilk Waffles Recipe

There’s nothing quite like fluffy, golden-brown waffles to start your day off right! These Sourdough Buttermilk Waffles perfectly blend the tangy flavor of sourdough with the rich creaminess of buttermilk. They’re incredibly easy to whip up and make a fantastic breakfast or brunch option, especially if you have some sourdough starter hanging around. Trust me, once you try these, you’ll want to keep this recipe in rotation for everyday cooking.

Why You’ll Love This Recipe

• Light and fluffy texture that is perfectly crispy on the outside.
• The delightful tang from sourdough adds a unique flavor twist.
• Easy to make with everyday ingredients.
• Perfect for using up leftover sourdough starter.
• They freeze beautifully, making them perfect for meal prep.
• Great for customizing with your favorite toppings!

Ingredients

• Sourdough starter: Essential for that wonderful tangy flavor, and it helps create a light texture. You can use either a white or whole wheat starter, depending on your preference.
• All-purpose flour: Provides structure and a lovely softness. You can substitute whole wheat flour for a nuttier taste.
• Baking powder: Helps the waffles rise and become light and airy.
• Baking soda: Works with the buttermilk to create a fluffy texture.
• Buttermilk: Adds richness and moisture. If you don’t have buttermilk, you can mix regular milk with a bit of vinegar or lemon juice to mimic its tang.
• Eggs: Helps bind everything together and adds richness.
• Sugar: Just a hint for a subtle sweetness; feel free to skip it if you like your waffles less sweet.
• Salt: Enhances all the flavors.

Full measurements are in the recipe card below.

How to Make the Recipe

1. Preheat your waffle iron: Start by heating your waffle iron according to the manufacturer’s instructions, so it’s nice and hot when you’re ready to cook.

2. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.

3. Combine the wet ingredients: In another bowl, mix the sourdough starter, buttermilk, and eggs. Whisk until combined and smooth.

4. Merge wet and dry ingredients: Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together until just combined. Be careful not to overmix; a few lumps are okay!

5. Cook the waffles: Lightly grease the waffle iron if needed. Pour enough batter onto the waffle iron to cover the surface. Close the lid and cook until golden brown and crispy, following the timing suggested by your waffle iron (usually about 3-5 minutes).

6. Serve hot: Once they’re done, transfer the waffles to a cooling rack (this keeps them crispy) or serve immediately topped with your favorite items.

Pro Tips for Making the Recipe

• Don’t skip resting the batter: Letting the batter rest for about 10 minutes before cooking allows the gluten to relax, resulting in more tender waffles.
• Try different flavors: Add cinnamon, vanilla extract, or even a bit of cocoa powder to the batter for a delicious twist!
• Make it a batch: Double or triple the recipe for a crowd or to freeze for later — your future self will thank you!
• Preheat properly: The key to crispy waffles is ensuring your waffle iron is well-heated before adding the batter.
• Watch for browning: Each waffle iron is different, so keep an eye on your first waffle until you find the perfect cooking time!

How to Serve

Serve your Sourdough Buttermilk Waffles warm with a drizzle of maple syrup or a dollop of whipped cream. Fresh fruit, like berries or banana slices, makes a lovely addition, as does a sprinkle of nuts for some crunch. How about some yogurt on top for extra creaminess?

Make Ahead and Storage

• Fridge storage: You can store leftover waffles in an airtight container in the fridge for up to 3 days. Just reheat before serving.
• Freezing: These waffles freeze wonderfully! Place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer bag for up to 3 months.
• Reheating tips: To reheat, pop them in a toaster or a toaster oven for that crispy texture, or warm them in a microwave if you prefer a soft waffle.

FAQs

Can I use all-purpose flour instead of whole wheat?
Absolutely! All-purpose flour works beautifully in this recipe and will give you light, fluffy waffles.

What if I don’t have sourdough starter?
No problem! You can either make a simple batter using just flour and buttermilk or use a store-bought waffle batter mix as an alternative.

Can I make these waffles gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend that is meant for baking. Just make sure it has xanthan gum included!

How can I customize my waffles?
Feel free to add chocolate chips, nuts, or even grated citrus zest to the batter before cooking for added flavor. Enjoy experimenting!

Sourdough Buttermilk Waffles

Deliciously fluffy waffles featuring the tangy flavor of sourdough and the richness of buttermilk, perfect for breakfast or brunch.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 230

Ingredients Method Notes

Ingredients

  

Waffle Batter Ingredients

• 1 cup sourdough starter Essential for tangy flavor; can use white or whole wheat.
• 1 cup all-purpose flour Can substitute with whole wheat for nuttier taste.
• 1 tbsp baking powder Helps waffles rise and become light.
• 1/2 tsp baking soda Works with buttermilk for fluffiness.
• 1 cup buttermilk Adds richness; can substitute with milk and vinegar/lemon.
• 2 large eggs Binds ingredients and adds richness.
• 1 tbsp sugar Optional for subtle sweetness.
• 1/2 tsp salt Enhances overall flavor.

Method

 

Preparation

1. Preheat your waffle iron according to the manufacturer's instructions.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.
3. In another bowl, mix the sourdough starter, buttermilk, and eggs. Whisk until combined and smooth.
4. Pour the wet mixture into the bowl with the dry ingredients. Gently fold until just combined; a few lumps are okay.

Cooking

1. Lightly grease the waffle iron if needed. Pour enough batter onto the waffle iron to cover the surface.
2. Close the lid and cook until golden brown and crispy, following the timing suggested by your waffle iron (usually about 3-5 minutes).
3. Transfer the waffles to a cooling rack or serve immediately topped with your favorite items.

Notes

Let the batter rest for about 10 minutes for more tender waffles. Customize with toppings like chocolate chips or fruit. Freeze leftover waffles for later use.