Sour Dough Starter Waffles with blueberries and maple syrup.
Nov 10, 2026 · @Cindy Bunt
If you keep a sourdough starter, you'll know the feeling. It sits in the fridge, it grows, and you start wondering what on earth to do with it all. Well, friends, here's your answer: crunchy, crispy, tangy sourdough starter waffles, ready in minutes.
No overnight soaking. No long ferment. Just your starter, straight from the tub, and a handful of things you've almost certainly got in the pantry.
And I make them in my old, old vintage waffle maker. She's lost most of her non-stick these days, poor girl, but I wouldn't swap her for anything. Every time I lift that lid, I'm a kid again. Childhood memories, right there in the kitchen.
What You'll Need
Makes 2 large round waffles
1½ cups active sourdough starter (fed in the last few days, not the manky stuff that's been in the fridge for ages)
¾ teaspoon baking powder (not bicarb soda)
A good pinch of salt
2 teaspoons sugar
A splash of vanilla
Olive oil spray, for the waffle iron
To serve: butter, maple syrup and fresh blueberries. The blueberries cancel out the naughty bits, just so you know.
How to Make Them
Preheat your waffle iron. Turn it on first thing so it's nice and hot when the batter's ready.
Mix the batter. Put the starter in a bowl and add the baking powder, salt, sugar and vanilla. Give it a good mix.
Let it rest for a couple of minutes. Watch the bubbles start to form. That's your batter coming alive.
Oil the iron. Lift the lid and give both sides a spritz of olive oil.
Cook. Pour in about half the batter, close the lid and leave it for around 3 minutes, until golden and crisp.
vintage waffle maker
Lift it out carefully. It'll be too hot for fingers, so use tongs. Then cook the second waffle the same way.
Load it up. Butter, maple syrup and a big handful of blueberries.
sour dough waffles with blue berries and maple syrup
Cindy's tip: Your starter has already done its fermenting, so you're not eating freshly mixed raw flour. That's what gives these waffles their gorgeous tang and depth. And because it's all fermented, many people find sourdough gentler on the tummy and easier to digest too.
The Taste Test
Confession: I keep forgetting to take photos before I eat. This time I made myself stop. And while I was busy snapping away, my son came home, eyed the plate, and stole half a waffle.
He was a bit sceptical about the whole "sourdough" thing. One very big bite later, he was converted, and off he went.
sour dough waffles and nutella
When I finally sat down, the waffle had cooled a little. You'd think it would go soggy. It didn't. Still crunchy, still crispy, and oh my gosh.
A normal waffle is sweet and vanilla, and that's about it. This one has layers: crisp outside, tender middle, and that lovely sourdough tang underneath the maple and butter. You've got to make these.
Watch Me Make Them
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Happy cooking, and see you in the kitchen,
Cindy x
