These Sourdough Waffles are perfectly crispy on the outside and soft on the inside! Top these sourdough Belgian waffles with a variety of berries such as strawberries, blackberries, or blueberries! Need more ideas for your sourdough discard? Be sure to read my Recipes For Discarded Sourdough Starter.
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In the mood for fluffy and crispy Belgian-style sourdough waffles? These waffles are the perfect way to use up that extra sourdough discard you have lying around. We love making these sourdough waffles in my household because they are so easy to customize and fun to make with different options for flavors.
Tangy flavors of cream cheese and sourdough are intertwined together to form waffles that are dusted with sweetened powdered sugar. If you’re looking for a lighter option, then feel free to leave the cream cheese out. These sourdough waffles are great for almost any occasion such as birthdays, holidays, brunches, breakfasts, and so much more.
Ingredients
Dry
- Flour, all-purpose flour
- Salt
- Baking soda
Wet
- Sourdough starter
- Water, warm
- Cream cheese, room temperature
- Strawberries, sliced
- Honey, or maple syrup
- Butter, melted
- Vanilla extract
- Eggs, large
How to Make Sourdough Waffles
First, in a large bowl, combine the sourdough starter, water, eggs, vanilla extract, honey, and melted butter.
Next, using a wooden spoon, combine the dry ingredients. Whisk the dry ingredients into the sourdough starter and set aside.
Make the Strawberry Cream Cheese
In the same bowl used for the flour, combine the cream cheese and diced strawberries. Mix well.
Cook the Waffles
First, spray the waffle iron with cooking spray.
Pour a portion of the batter into the bottom of the hot waffle iron making sure to cover all the slots with batter.
Next, add the strawberry cream cheese mixture to the center of the batter. If preferred, add some slices of strawberries.
Cover with more batter.
Close the waffle maker and clasp the handles. Flip over.
Cook the sourdough waffles for ten to twelve minutes or until golden brown.
Make sure to cover the batter with a tea towel to prevent it from forming skin while you make the waffles.
Place on a cooling rack inside the oven at the lowest temperature setting while you cook the remainder of the waffles.
Top with your choice of fresh fruit such as blueberries, apples, bananas, strawberries, etc.
Enjoy!
Tips
- Be sure to cover the portion of the sourdough waffle batter that is not being used so it does not form a film on top.
- If you do not have an active sourdough starter for this recipe, you will still enjoy the waffles, but they will not be as tangy or fluffy as they would be with the sourdough discard.
- Make these waffles ahead by mixing the waffle mix in a larger mixing bowl and covering with plastic wrap until the next morning. In a separate bowl, mix the cream cheese and strawberries and tightly cover with plastic wrap. You can also make the waffles the night before and warm them in the oven the next morning.
- Omit the cream cheese and replace with more strawberries if you would like to avoid the cream cheese layer.
- You can replace with ⅓ cup of whole wheat flour and ⅔ cup of all purpose flour. I would not add more unless you want to completely change the recipe. The texture and the flavor is not the same.
- If you would like thicker and fluffier waffles, separate the yolks from the whites and add the yolks into the wet mixture. Whisk the egg whites in a clean separate bowl and then fold them into the completed batter.
- Want savory toppings? Top these waffles with prosciutto, eggs, bacon, lemon curd, ham or fried chicken. The choices are up to you!
- Make a double batch of these sourdough waffles and store the leftovers in an airtight container in the refrigerator.
FAQs
How long is strawberry cream cheese good for?
You can keep strawberry cream cheese in the refrigerator for up to four days!
What is the secret to crispy waffles?
Make sure the waffle iron is hot enough. If you still want extra crispiness with your waffles, then toast them in the oven after putting them in the waffle maker.
What can I use sourdough discard for?
There are so many options for sourdough discard recipes! From cakes and pita to cookies, crackers, casseroles, and bread– the options are infinite.
Can the waffle batter sit overnight?
We recommend refrigerating any leftover waffle batter for up to two days before discarding it.
Why are my waffles coming out soggy?
The sourdough waffles may be coming out soggy because the waffle iron is not hot enough. The iron needs to be hot enough before adding the batter.
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Sourdough Waffles
Equipment
- Belgian Waffle Maker
Ingredients
Dry Ingredients
- 1 ½ cups flour all-purpose
- 1 teaspoon salt
- ½ teaspoon baking soda
Wet Ingredients
- 1 cup sourdough starter
- 1 cup water warm
- 4 ounces cream cheese softened
- 6-10 strawberries sliced
- 6 tablespoons honey or maple syrup
- 6 tablespoons butter melted
- 2 teaspoons vanilla extract
- 2 eggs large
Instructions
Make Waffle Mix
- In a large bowl, place the sourdough starter, water, eggs, vanilla extract, honey, butter, and combine.
- Next, using a wooden spoon, combine the flour, salt, and baking soda in a medium bowl.
- Combine the dry ingredients into the wet starter.
- Set aside.
Make Strawberry Cream Cheese
- In the same medium bowl for the flour, combine the sliced strawberries and softened cream cheese. Set aside.
Make the Waffles
- Spray the waffle iron with oil.
- Pour ⅓ cup of the batter into the bottom of the hot waffle iron making sure to cover all the slots with batter.
- Close the waffle maker and clasp the handles.
- Flip over.
- Cook for ten to twelve minutes or until the sourdough waffles are golden brown.
- Make sure to cover the batter with a towel while not using so it doesn't form a film.
- Place the waffles in the oven on the lowest temperature setting while the rest of the waffles cook.
- Serve with fresh fruit.
Notes
- Be sure to cover the portion of the sourdough waffle batter that is not being used so it does not form a film on top.
- If you do not have an active sourdough starter for this recipe, you will still enjoy the waffles, but they will not be as tangy or fluffy as they would be with the sourdough discard.
- Make these waffles ahead by mixing the waffle mix in a larger mixing bowl and covering with plastic wrap until the next morning. In a separate bowl, mix the cream cheese and strawberries and tightly cover with plastic wrap. You can also make the waffles the night before and warm them in the oven the next morning.
- Omit the cream cheese and replace with more strawberries if you would like to avoid the cream cheese layer.
- You can replace with ⅓ cup of whole wheat flour and ⅔ cup of all purpose flour. I would not add more unless you want to completely change the recipe. The texture and the flavor is not the same.
- If you would like thicker and fluffier waffles, separate the yolks from the whites and add the yolks into the wet mixture. Whisk the egg whites in a clean separate bowl and then fold them into the completed batter.
- Want savory toppings? Top these waffles with prosciutto, eggs, bacon, lemon curd, ham or fried chicken. The choices are up to you!
- Make a double batch of these sourdough waffles and store the leftovers in an airtight container in the refrigerator.
Nutrition
Recipe Inspired By:
Swathi says
This sourdough waffles looks delicious . I will try it as I have sourdough starter in hand.
Bernice says
Ooo thanks for the reminder. I have to feed my starter today! I hope I can revive it to make these great looking waffles!
Kim says
These waffles were amazing! Thanks!