Fluffy Sourdough Waffles (same day or overnight ferment)

5 from 1 vote

Apr 21, 2026

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Crisp on the outside and soft and fluffy on the inside, these Sourdough Waffles are the perfect way to start your morning. Made with sourdough discard, they come together quickly and cook up golden brown in the waffle iron for an easy breakfast everyone will love.

Three sourdough waffles stacked on top of each other on a white plate with blueberries and strawberries on top.

Save & Summarize

If you enjoy my sourdough pancake recipe, you are going to love these Sourdough Waffles! They bake up with crisp pockets that catch every bit of melted butter and syrup. It’s a quick recipe that comes together in one bowl and is a delicious way to use up extra sourdough discard. If you love waffles, don’t miss my Sourdough Protein Waffles.

Why you will love these fluffy sourdough waffles
Important Ingredients and Substitutions
Instructions for Sourdough Waffles
Recipe Tips
Storage Instructions
Recipe FAQ
More sourdough breakfast recipes
Sourdough Waffles Recipe

Why you will love these fluffy sourdough waffles

Perfect texture –These Sourdough Waffles are soft on the inside, yet crispy on the outside.
Easy breakfast option – Just like my Sourdough Breakfast Bars, this is an easy recipe to make for busy mornings, or quick to whip up for a weekend brunch.
Make-ahead friendly – These waffles freeze and reheat great, making them a great make-ahead breakfast option for busy mornings.

Important Ingredients and Substitutions

Ingredients for Sourdough waffles in clear bowls on a wooden surface.

Sourdough discard – Discard is sourdough starter that is no longer active and bubbly. You can use discard straight out of the fridge or room temperature.
Oil – I used olive oil in this recipe, but it does leave a slight olive oil flavor. You can also use a more neutral-flavored oil like canola or vegetable oil.
Milk – I like to use whole milk, but you can use whatever you have on hand, including dairy-free milk alternatives like full-fat coconut milk.
Cornstarch – Using cornstarch in the waffles helps create a crispy waffle that is also soft on the inside.

See all the ingredients and amounts in the recipe card below.

Instructions for Sourdough Waffles

Wet ingredients for sourdough waffles mixed together in white bowl.

Step 1 – Combine wet ingredients

In a medium bowl, add the eggs, oil, milk, sourdough discard, and vanilla. Whisk to combine.

Optional long ferment: Mix everything except the eggs, baking powder, and salt. Cover and leave it on the counter overnight. The next morning, add the remaining ingredients and cook as instructed.

Sourdough waffle batter in a white bowl.

Step 2 – Add the dry ingredients.

Add in the flour, cornstarch, sugar, baking powder, and salt. Stir to combine, but do not overmix. It is okay if the batter is lumpy.

Sourdough waffle batter added to a waffle iron.

Step 3 – Add to waffle iron

Preheat your waffle iron and spray it with nonstick spray. Add about 1 cup of batter to the iron.

One sourdough waffles freshly cooked in a waffle iron.

Step 4 – Cook

Cook per the manufacturer’s instructions or until the waffles are golden brown.

Step 5 – Serve

Store the waffles on a cooling rack while cooking the remaining waffles. Serve the waffles with maple syrup and butter or your favorite toppings.

Recipe Tips

Do not overmix the batter- Gently fold the ingredients together until just combined. It’s okay if your batter is a little lumpy.
Don’t stack the waffles on top of each other after cooking, as it will soften them. Instead, place them in a single layer on a cooling rack.
To keep the waffles warm while cooking them, you can keep them in the oven at 200°F.
Let the waffle iron heat up for 30 seconds or so in between each waffle. This will ensure a crisp waffle.
I used a rotating Belgian-style waffle maker. If your waffle maker is a different size or style, it may require more or less batter.

Sourdough Waffles on a white plate with syrup on top and blueberries and sliced strawberries with a gold fork.

Storage Instructions

To store leftover sourdough waffles, add the cooled waffles to an airtight container and store in the fridge. They will stay good for up to a week. To reheat, you can microwave or add to a toaster oven until warmed through.

These sourdough waffles also freeze well. To freeze, add the cooled waffles to a sheet pan in a single layer and place them in the freezer for an hour. Then take the frozen waffles and add them to a freezer bag for storage. Alternatively, add the waffles directly to a freezer bag with parchment paper in between each to ensure they don’t stick together.

Recipe FAQ

Can I long ferment this sourdough waffle batter?

Yes, to long ferment the batter mix everything except the eggs, baking powder, and salt. Cover and leave it on the counter overnight. The next morning, add the remaining ingredients and cook as instructed.

Can I use this recipe to make pancakes instead?

While you could make pancakes with this recipe, it is made with cornstarch to get a crispy exterior from the waffle iron. To make pancakes, I recommend using my Sourdough Discard Pancake recipe.

Can I make these waffles dairy-free?

Yes, to make these waffles dairy-free you can sub the milk for a dairy-free milk alternative of your choice. I recommend full-fat coconut milk.

Can I add mix-ins to these waffles?

Yes! If you would like to add mix-ins like chocolate chips or blueberries you can fold them into the batter after adding the dry ingredients or sprinkle them on top before closing the waffle iron.