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There’s nothing better than the smell of warm waffles on a weekend morning. These are so simple to make that you can even have them on a busy weekday morning! These sourdough buttermilk waffles are crisp on the outside, fluffy on the inside, and lightly tangy from the sourdough starter. Perfect for a cozy breakfast, the whole family will love!

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In our home, waffles are a daily ritual, and these sourdough buttermilk waffles have quickly become a family favorite. The combination of tangy sourdough and rich buttermilk creates a flavor that’s hard to resist. Whether topped with butter, syrup, or fresh fruit, they bring warmth and comfort to our mornings, and sometimes we even make extra to freeze for a quick weekday treat!

I can a lot of fruit butters to stock in my pantry from my backyard orchard and they make the perfect waffle toppings!

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Image illustrates a Pinterest pin of sourdough buttermilk waffles.

Why My Family Loves These Waffles

My family loves these waffles because they strike the perfect balance—crispy edges with a pillowy inside. They’re filling but not heavy, and the sourdough starter adds a flavor that keeps us coming back for more. I usually make a double batch so we can freeze extras for quick weekday breakfasts. Pop them in the toaster, and it feels like Saturday morning all over again!

Image illustrates sourdough buttermilk waffles.

Ingredients & Method

What You’ll Need

Active Sourdough Starter – Gives the waffles a subtle tang and depth of flavor while helping them rise naturally for a light, airy texture.

Buttermilk – Adds richness, tenderness, and a hint of tang; reacts with baking soda to make the waffles fluffy inside and crisp outside.

Eggs – Provide structure, stability, and moisture; help the waffles hold together and give a golden, slightly rich finish.

Butter – Adds flavor, moisture, and crisp edges; melted butter keeps the interior tender while enhancing taste.

Flour, Sugar, Baking Soda, and Salt –

Flour: Forms the base, giving structure to the waffles.
Sugar: Adds sweetness and helps caramelize the exterior for golden, crispy edges.
Baking Soda: Reacts with buttermilk to give lift and lightness.
Salt: Enhances all flavors and balances the sweetness.

Steps to Make

Mix starter, buttermilk, flour, and sugar. Let rest overnight or for a few hours for extra flavor.
In the morning, whisk in eggs, melted butter, baking soda, and salt.
Pour into a hot, greased waffle iron and cook until golden brown.
Serve warm with your favorite toppings.

This recipe is very routine for me. In the evening, I make my rounds in the kitchen before heading to bed. With just a cozy, dim light, I prepare a bowl of sourdough waffles or pancake batter to ferment overnight. I also feed my sourdough starter to keep the goodies coming. Then I cover the bowl and head to bed. This allows for a quick breakfast in the morning by just adding the remaining ingredients and firing up a pan or waffle maker.

I love how active and bubbly this sourdough buttermilk waffle batter becomes!

I have some small adorable Christmas waffle makers to make mornings fun, even though on this day, it was still September!

Love Sourdough? Try My Buttermilk Pancakes Too!

If you enjoy the tangy, comforting flavor of my sourdough buttermilk waffles, you’ll want to try my sourdough buttermilk pancakes as well. They carry the same light, fluffy texture and subtle sourdough tang but in a soft, stackable pancake form—perfect for brunch or weekend mornings when you want something warm, hearty, and delicious. Get my recipe!

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How to Make Sourdough Buttermilk Pancakes

Conclusion

These sourdough buttermilk waffles bring a little bit of joy and comfort to our mornings, filling the kitchen with a warm, inviting aroma that instantly makes everyone smile. Each bite is a perfect combination of crisp edges and a soft, fluffy interior, with a gentle tang from the sourdough that sets them apart from ordinary waffles.

Whether you take your time savoring them on a slow weekend breakfast, piling them high with butter, syrup, or fresh fruit, or prep a batch ahead to enjoy during busy weekdays, these waffles make mornings feel special. They’re not just breakfast—they’re a cozy, family-friendly ritual that brings people together, encourages lingering at the table, and turns even an ordinary morning into a comforting, delicious experience!

Resources: Here are some helpful resources for further information.

Frequently Asked Questions

1. How do I store leftover waffles?

Let waffles cool completely, then store them in an airtight container or freezer bag. They’ll keep in the fridge for 3 days or in the freezer for 2 months.

2. Can I make these without buttermilk?

Yes, you can make a quick substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for 5 minutes before using.

3. What toppings go best with sourdough waffles?

Classic butter and maple syrup never fail, but fresh berries, whipped cream, nut butter, or homemade jam take them to the next level.

4. Can I use discard starter instead of active starter?

Yes! These waffles work wonderfully with sourdough discard. Just note that using active starter will give you a little more rise and fluffiness.

Sourdough Buttermilk Waffles

These sourdough buttermilk waffles are crisp on the outside, soft and airy inside, and carry a gentle tang from the sourdough starter. The buttermilk gives them a rich flavor and tenderness, while the sourdough starter adds complexity. Perfect for weekend brunch or meal-prepping breakfast ahead of time, this recipe is easy enough for everyday cooking yet special enough to feel like a treat!

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Prep Time 15

Cook Time 20

Overnight Rest 8

Total Time 8 35

Servings 4 servings

Equipment

1 mixing bowl
1 Waffle maker

Ingredients

1 cup active sourdough starter
1 ½ cups buttermilk
2 cups all-purpose flour
2 tbsp sugar
2 large eggs
4 tbsp melted butter
1 tsp baking soda
½ tsp salt

Instructions

Night Before

In a large bowl, mix sourdough starter, buttermilk, flour, and sugar. Cover and let rest overnight or at least 4 hours.

Next Morning

When ready to cook, whisk in eggs, melted butter, baking soda, and salt until smooth.
Heat waffle iron and lightly grease with butter or oil.
Pour batter into waffle iron, cook until golden brown and crisp.
Serve hot with butter, syrup, or fresh fruit.