Sourdough Waffle

For new years I made some sourdough waffle that was suppose to go with the oven fried chicken but ended being eaten for a very hangover breakfast. Found not only a sourdough but also buttermilk recipe at King Arthur flour website which can be used for waffle/pancake. It requires an overnight sponge but other recipes seem a bit more straight forward such as the one on serious eat.

Should yield 1 dozen 8″ waffles or about 2 dozen medium pancakes.I doubled thinking I wouldn’t have enough but ended with a huge stackeful so this recipes does yield quite a lot.


Overnight sponge

  • 240 grams flour
  • 35 grams of sugar or can use orange sugar
  • 455 grams of buttermilk
  • 240 grams starter (unfed)


  • overnight sponge
  • 2 large eggs
  • 50 grams vegetable oil, or coconut oil or melted butter
  • 3/4 teaspoon of salt
  • 1 teaspoon baking soda
  • optional
    • 1/2 teaspoon of rose water


  1. for the overnight sponge mix flour+ sugar + buttermilk + starter together in a large bowl.
  2. let it rest at room temperature overnight or I let it rest in the fridge for 24 hours.
  3. When ready to make the batter beat in a small bowl eggs+butter/oil and add to overnight sponge.
  4. preheat waffle iron
  5. Mix to combine salt+baking soda+rose water
  6. pour in batter in the waffle iron.


The batter and cooked waffles were really bubbly and airy. There was a slight sourness to it but overall it was a good way to use my starter.


2 thoughts on “Sourdough Waffle

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