Sourdough Waffles — Crisp Outside, Fluffy Inside

Sourdough waffles are one of the best things you can make with starter discard — and one of the most surprising. The fermented starter produces waffles that are crispier on the outside, fluffier in the middle, and richer in flavour than anything made from a box mix. This recipe works two ways: an overnight version with more complex flavour, and a quick same-day version for when you want waffles now.

Ingredients

Makes 6–8 waffles

Overnight Sponge

• 200g sourdough starter discard
• 250ml buttermilk (or 230ml milk + 1 tbsp white vinegar, left 5 minutes)
• 180g plain flour
• 1 tbsp caster sugar

Morning Add-ins

• 2 large eggs
• 60g unsalted butter, melted
• 1 tsp vanilla extract
• ½ tsp baking soda
• ½ tsp fine salt

Overnight Method (Best Flavour)

Night Before

1. Mix discard, buttermilk, flour, and sugar together in a large bowl until smooth. The batter will be quite thick.
2. Cover and leave at room temperature overnight (8–12 hours). The sponge will bubble up and become lighter and more pungent — this is correct.

Morning

1. Preheat your waffle iron according to its instructions. Brush with neutral oil or melted butter.
2. Add the eggs, melted butter, and vanilla to the overnight sponge. Sprinkle over the baking soda and salt. Stir until combined — the batter will foam slightly as the baking soda reacts with the acid in the sponge. Don't overmix.
3. Ladle batter into the waffle iron (the exact amount depends on your iron — don't overfill). Cook until steam stops escaping from the sides and the waffle is deep golden — usually 4–6 minutes.
4. Place cooked waffles directly on an oven rack in a 100°C oven to keep warm and stay crisp while you cook the rest. Never stack waffles — they steam each other and go soft.

Quick Same-Day Method

Skip the overnight sponge and use fresh discard directly:

1. Whisk together: 200g discard, 250ml buttermilk, 180g flour, 1 tbsp sugar, 2 eggs, 60g melted butter, 1 tsp vanilla, ½ tsp baking soda, ½ tsp salt.
2. Rest for 10 minutes, then cook as above.

The quick method produces excellent waffles with a milder flavour. The overnight method adds depth and complexity.

Tips for Crisp Waffles

• Hot iron is essential: Don't add batter until the iron is fully preheated — a proper sizzle when batter hits the iron means crisp waffles.
• Don't open the iron early: Resist the urge to check. Opening early tears the waffle apart before it's set. Wait until steam significantly reduces.
• Keep warm in the oven on a rack: Never stack warm waffles — they go soggy immediately.
• Oil the iron well: Even non-stick irons benefit from a light brush of oil or butter before each waffle.

Serving Ideas

Classic: butter and maple syrup. Savoury: fried chicken and waffles with hot sauce. Weekend brunch: fresh berries, whipped cream, and icing sugar. Winter: stewed stone fruit and Greek yoghurt.

Storage and Freezing

Cool completely on a rack before storing. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat directly in the toaster or in a 200°C oven for 5 minutes — they'll be just as crisp as fresh. Do not microwave.

To get a starter for recipes like this, browse our sourdough starter kits. See our full recipe collection for more sourdough ideas.

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