My Best Sourdough Waffles

Ingredients

• 250 g (2 cups)plain flour
• 14 g (2 teaspoons), optionalsugar
• 5 g (1 teaspoon)fine sea salt
• 3 g (1/2 teaspoon)bicarbonate of soda
• 460 g (2 cups)low-fat buttermilk
• 86 g (6 tablespoons), melted and cooledunsalted butter
• 100 g (1/2 cup, stirred down)ripe sourdough starter
• 108 g (about 2 medium)eggs
• to tastemaple syrup, for serving
• to taste, optionalchopped fresh strawberries and/or fresh blueberries, for serving

Instructions

1. 1

   Same-day method

   For waffles made on the day, follow the next four steps.

2. 2

   Heat the iron

   Preheat your waffle iron or waffle maker. If it is cast iron or aluminium, lightly grease it with oil so the waffles release easily.

3. 3

   Mix dry ingredients

   In a large bowl, whisk together the flour, sugar, salt and bicarbonate of soda.

4. 4

   Combine the batter

   In a medium bowl, whisk together the buttermilk, melted butter, sourdough starter and eggs. Pour this mixture into the flour mixture and whisk until only a few small lumps remain. The batter should fall from a spoon without being runny or soupy; if it is too thick, add water a tablespoon at a time.

5. 5

   Cook and serve

   Cook the batter in the hot waffle iron until it is done to your liking. Serve hot with maple syrup and chopped strawberries or blueberries.

6. 6

   Overnight method

   For waffles prepared the night before, follow the next five steps.

7. 7

   Start the batter

   The night before, combine the buttermilk and melted butter in a large bowl. Whisk in the sourdough starter thoroughly, then sprinkle the sugar over the top, add the flour and whisk to incorporate. If the batter is very thick, loosen it with a little more buttermilk. Cover and leave at room temperature overnight; if your kitchen is warmer than 22°C (72°F), refrigerate the covered bowl overnight.

8. 8

   Heat the iron

   In the morning, preheat your waffle iron or waffle maker. Lightly grease a cast-iron or aluminium waffle maker with oil to help prevent sticking.

9. 9

   Check fermentation

   Take the bowl out of the refrigerator if you chilled it overnight. The batter should have risen and show bubbles and a sour aroma. Sprinkle the salt and bicarbonate of soda over the top.

10. 10

    Add the eggs

    Lightly beat the eggs in a small bowl, pour them into the fermented batter and stir gently until incorporated.

11. 11

    Cook and serve

    Cook the batter in the hot waffle iron until it is done to your liking. Serve hot with maple syrup and chopped strawberries or blueberries.

What are sourdough waffles?

Waffles are a familiar American breakfast, cooked in a patterned iron until crisp outside and tender within. This version uses sourdough starter for a subtle tang and offers both a quick batter and an overnight fermentation.

The combination of buttermilk and starter brings a pleasantly tangy flavour, while bicarbonate of soda helps the batter rise as it cooks. The result is a comforting waffle with a little more character than a basic breakfast batter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 175 calories, 5g protein, 22g carbs, 7g fat.

The flour and starter provide most of the carbohydrates, while butter contributes much of the fat and the eggs, buttermilk and starter add protein. Maple syrup and fruit are not included in the estimate, so their portions will change the totals; pair a waffle with fresh fruit for a balanced breakfast plate.

Choosing the ingredients

Sourdough starter: Use ripe starter and stir it down before measuring so the stated quantity is consistent. It adds flavour as well as moisture to the batter.

Buttermilk: Low-fat buttermilk gives the batter its tang and helps keep the cooked waffles tender. In the overnight method, add a little more only if the mixture is too thick to combine comfortably.

Butter and eggs: Melt and cool the butter before mixing so it blends into the wet ingredients without cooking the eggs. The eggs help bind the batter and contribute to its soft interior.

Getting the batter right

Same-day batter: Whisk the dry ingredients separately before adding the buttermilk mixture. Stop once only a few small lumps remain; beating until completely smooth can make the waffles less tender.

Consistency: The batter should pour from a spoon but should not look soupy. For the same-day version, thin an overly thick batter with water a tablespoon at a time.

Making the overnight batter

Fermentation: The overnight method combines the starter, buttermilk, butter and flour ahead of time, then adds the salt, bicarbonate of soda and eggs in the morning. Bubbles, a rise and a sour aroma are signs that fermentation has taken place.

Temperature: Leave the covered bowl at room temperature overnight only if the kitchen is no warmer than 22°C (72°F); otherwise, refrigerate it. Stir in the morning ingredients gently so the batter is combined without being worked more than necessary.

Cooking for crisp edges

Hot iron: Let the waffle maker preheat before adding batter so the waffles begin cooking straight away. Grease cast-iron or aluminium irons lightly with oil to reduce sticking.

Doneness: Cook each waffle until it reaches your preferred colour and texture, using the waffle maker’s usual cues. Waffles are best served hot, when their edges are at their crispest.

Serving and timing

Toppings: Maple syrup is the suggested finish, with chopped strawberries, blueberries or both as an optional fresh topping. Add them at the table so the fruit stays distinct from the crisp waffle.

Planning: The same-day method takes about 40 minutes in total, while the overnight option moves much of the preparation to the evening before. Either way, cook the waffles shortly before serving.

Recipe notes & tips

• Measure the starter after stirring it down, as specified in the ingredient list.
• Cool the melted butter before mixing it with the eggs and buttermilk.
• Keep the same-day mixing brief and leave a few small lumps in the batter.
• Add water to same-day batter a tablespoon at a time if it is too thick.
• For the overnight method, refrigerate the covered bowl if your kitchen is warmer than 22°C (72°F).
• Serve waffles as they come off the iron for the best crispness.

Variations

• Berry topping: Use chopped strawberries, blueberries or a mixture of both.
• Skip the sugar: Leave out the optional sugar for a less sweet batter.
• Change the syrup: Serve with another syrup in place of maple syrup.
• Overnight prep: Ferment the flour, buttermilk, butter and starter overnight, then add the remaining ingredients in the morning.

Common mistakes to avoid

• Overmixing: Stop whisking when only a few small lumps remain to help keep the waffles tender.
• Thick batter: In the same-day method, add water one tablespoon at a time until it pours from a spoon.
• Sticking iron: Lightly grease a cast-iron or aluminium waffle maker with oil before cooking.
• Warm overnight kitchen: If the room is above 22°C (72°F), cover and refrigerate the batter overnight.
• Adding hot butter: Let the melted butter cool before whisking it with the other wet ingredients.

How to store

Refrigerate leftover cooked waffles in an airtight container for up to 3 days. Reheat in a toaster or a hot oven until warmed through and crisp again. The overnight batter is intended to be cooked the next morning, following the recipe’s temperature guidance.

Frequently asked questions