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Buttermilk Sourdough Waffles | Magnolia Days

Buttermilk Sourdough Waffles

A recipe for buttermilk sourdough waffles. Buttermilk and sourdough starter are used to make these fluffy waffles with a special taste.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Renee


For the sponge:

  • 2 cups unbleached all-purpose flour
  • 2 tablespoons sugar
  • 2 cups buttermilk
  • 1 cup cold unfed sourdough starter

For the batter:

  • All of the sponge
  • 2 large eggs at room temperature
  • 1/4 cup vegetable or canola oil
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda


For the sponge:

  1. Stir down your unfed starter and remove 1 cup. In a large bowl, add the 1 cup starter, flour, sugar, and buttermilk. Stir to combine. Cover loosely and set on the counter at room temperature overnight.

For the waffles:

  1. Pre-heat your waffle iron before mixing the batter.
  2. In a small bowl, add the eggs and oil and whisk to combine. Pour the mixture into the bowl with the sponge. Add the salt and baking soda and stir to combine. Batter will begin to bubble.
  3. Spray or grease your waffle iron. Pour batter on the preheated waffle iron and bake according to the manufacturer's instructions.
  4. Serve waffles immediately or keep warm on a rack in the oven on the lowest heat setting.
  5. Serve with your favorite waffle toppings and sides.

Recipe Notes

Amount of waffles can vary depending on waffle iron size, shape, and style (traditional, Belgian, square, or round).