Sourdough Waffles

5 from 8 reviews

Sourdough waffles are such a treat – golden and crisp on the outside, airy and fluffy on the inside. The mild tang from the sourdough adds to the rich flavor and makes them irresistible.



Overnight Sponge:

1 cup whole milk

1 cup sour cream

1 cup sourdough starter

1/4 cup granulated sugar (or to taste – you can use less sugar, about 12 Tablespoons or use honey instead)

2 cups all purpose flour


all of the overnight sponge

2 large eggs, beaten

1/4 cup oil or melted butter (avocado oil is my favorite), plus additional oil for the waffle iron

1/41/2 teaspoon salt

1 teaspoon baking soda


  1. Make the overnight sponge: Mix together the milk and sour cream until smooth. Add the sourdough starter and sugar and mix to combine. Lastly, add the flour and mix again until you have a thick and smooth batter. Cover and let stand at room temperature overnight, or about 12 hours.
  2. The batter should have risen and become very bubbly.
  3. In a medium bowl, mix the eggs then add the oil and continue mixing until they are smooth and homogenous. Pour into the bowl with the overnight sponge.
  4. Add the salt and baking soda. Mix to combine.
  5. Heat the waffle iron and use additional oil to brush the grates on both sides.
  6. Pour the batter onto the waffle iron, smoothing out slightly. It should cover about 3/4 of the surface of the waffle iron.
  7. Cook until golden brown and cooked through.
  8. Serve the waffles right away with your favorite toppings: melted butter, maple syrup, honey, fresh fruit and/or berries, etc. Store leftover waffles in the refrigerator for 3-5 days or freeze for 1-3 month.



While cooking the waffles, I like to warm the oven to 200 degrees Fahrenheit and place the waffles on a baking sheet topped with a rack to keep them warm while I am cooking the next set of waffles.

Keywords: sourdough waffles, overnight sourdough waffles, the most tender waffles with crisp exterior