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Jun 22, 2020

Sourdough Belgian-Style Waffles

This sourdough Belgian-style waffle recipe is a delicious way to use your sourdough starter to add extra flavor to one of your favorite breakfast treats.

Sourdough Belgian-Style Waffles

These waffles are lightly crispy on the outside light and airy on the inside. They are great to serve for breakfast or brunch (or dinner!). You can make them in advance and keep them warm in the oven or make the batter and let everyone make their own waffle.

They are wonderful on their own and a breakfast main course. You can also serve them as a side to other traditional breakfast foods such as bacon and eggs.

You can also use this recipe to make traditional waffles, but I love the extra large nooks and crannies in Belgian waffles to hold more melty butter and warm maple syrup.

Sourdough Waffles

I resisted buying a waffle iron forever, until I decided I wanted to try Liège-style yeasted waffles, which required a Belgian waffle maker (affiliate link). Since then, I've been having a lot of fun with it, including making egg nog waffles and these sourdough waffles!

To make these sourdough waffles:

The night before, you mix together both all purpose and white whole wheat flour, sugar, buttermilk, and some sourdough starter. Your starter does not have to be fed. In fact, this recipe is a great way to use any sourdough discard you may have when feeding your starter.

You leave this mixture out at room temperature overnight, and the next day, you add eggs, melted butter, salt, and baking soda.

Finally, you "bake" the waffles, one at a time, keeping the finished waffles in a 200 degree F so they will stay warm.

Sourdough Belgian Waffles

What to do with leftover waffles?

If you have any leftover waffles, wrap them individually in plastic wrap, place them in a freezer bag, and keep them in the freezer.

When you want to serve them, just reheat them in the toaster or toaster oven.

By the way, if you only have a standard waffle iron, you can still make these waffles. Just follow the instruction sheet from the waffle iron for how much batter to use.

Sourdough Belgian-Style Waffles stacked

The hardest part of making these waffles is guessing how much batter to put in the waffle iron. It's better to under guess. Otherwise you'll end up with overflow and spillage seeping out the the waffle iron. I started with a scant 3/4 cup of batter, and probably could have used a tiny bit more.

I'm really excited to have another great recipe for using excess sourdough starter. While I try to keep the amount of starter I have to discard to a minimum, it's always great to have ways of using it that don't require it to be active.

Want more recipes for using sourdough starter?

Here are a few of my favorites...

If you don't have a sourdough starter, put the word out to your network to find out if someone has one. If no one does, King Arthur Flour is a great resource.


Welcome to #BrunchWeek 2020 hosted by Love and Confections and A Kitchen Hoor's Adventures! This is our 8th year of #BrunchWeek and while it is a little different this year, 22 bloggers are excited to share all our favorite brunch recipes. We have a huge variety including French toast, Danish, waffles, pancakes, hash, fruit salad, cocktails, mocktails, and plenty of desserts! We hope you enjoy all our Brunch recipes!

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Sourdough Belgian-Style Waffles on a plate

Sourdough Belgian-Style Waffles

Sourdough Belgian-Style Waffles
Yield: 12 servings
This sourdough Belgian-style waffle recipe is a delicious way to use your sourdough starter to add extra flavor.


  • 120 grams (1 cup) all purpose flour
  • 113 grams (1 cup) white whole wheat flour
  • 2 tablespoons sugar
  • 2 cups buttermilk
  • 227 grams (1 cup) 100 percent hydration sourdough starter, unfed
  • 2 large eggs
  • 4 tablespoons melted butter
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda


  1. In a large bowl, mix the flours, sugar, buttermilk, starter. Cover with plastic wrap and let sit overnight at room temperature. 
  2. Whisk the eggs, butter, and baking soda together and stir it into the flour/starter, buttermilk mixture. 
  3. Heat your oven to 200 degrees F and place a baking sheet on the middle rack. 
  4. Preheat and oil your waffle iron. 
  5. For a Belgian waffle maker, measure 3/4 cup of the batter and pour it into the waffle maker, and cook according to manufacturer's instructions. 
  6. Place the cooked waffles in the oven to keep warm as you continue to cook the waffles. 
Waffles, sourdough
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This recipe was adapted from King Arthur Flour.

Would you like to comment?

  1. Gorgeous photos! Such a great use for the sourdough starter. I have so many waffle irons, but still not a Belgian one. Have been meaning to add it to the list.

  2. I can't wait to make these! I need more recipes for my ssourdough discard

  3. I don't have a waffle iron, but I could see myself getting one if I could try these every week.

  4. These look and sound absolutely wonderful - I'm missing my waffle iron a little (we had to pack it up) and can't wait to try these when I get back to it.

  5. Just look at the texture on those gorgeous waffles - beautiful!!

  6. Drooling. These look so good. Crispy on the outside with a little sweet tang and tender on the inside. Yum!

  7. I've made these twice with sourdough starter discharge. Absolutely the best, lightest waffles I've ever made. And they reheat in the toaster perfectly.

    1. I love it!! Thanks for letting me know.

  8. Thank you for the amazing recipe. We’ve been making it every weekend, turns out great everytime. I added banana and raisin to the recipe, husband loves it :)

    1. That's so cool to hear! Love your additions.


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