Naturally Sweetened Sourdough Waffles

I really like my sourdough starter. So much so that I am setting out to incorporate it into anything I can. Sourdough waffles are a healthy alternative to a classic item on the breakfast menu. This recipe is quick, healthy, and simple to make!

Interested in getting your very own sourdough starter going? Head over here to get all the details you need to start yours today. All it takes is two basic ingredients: flour and water!

This recipe is very similar to my Sourdough Pancake recipe, with just a few adjustments. Another healthy breakfast option for your family to enjoy.

What You’ll Need

  • Electric mixer
  • Measuring cups
  • Spatula
  • Waffle maker
  • Olive oil spray


  • 2 cups of fed sourdough starter (this means you fed your starter within 8 hours of using it)
  • 2 eggs
  • 1/4 cup melted butter
  • 3 TBS of date syrup or 2 TBS of honey
  • 1 tsp of vanilla
  • 1/2 tsp of salt
  • 1 tsp of baking soda
  • 1 TBS of flour
  • Toppings: chocolate chips, syrup, butter, fruit (optional)

How to Make Sourdough Waffles

  1. Season the waffle iron to keep the batter from sticking. You’ll need repeat this step with each waffle.
  2. Combine the sourdough starter, eggs, date syrup, vanilla, and melted butter in a large mixing bowl. Mix well.
  3. Mix the baking soda, salt, and flour in a separate bowl. Combine the wet and dry ingredients together. Mix well.
  4. Pour about 1/2 C. of batter onto the cooking surface. You can do more or less depending on what size pancakes you want.
  5. Allow to cook until the waffle is brown and crispy. Mine take about 2-3 minutes, but it will depend on your waffle iron.
  6. Remove from waffle iron and repeat the process until all the batter is gone.
  7. Serve with butter (maybe even my Homemade Butter in the Blender), maple syrup, chocolate chips, strawberries, or whipped cream. Enjoy!

Keep in Mind

  • If adding blueberries or chocolate chips, I recommend not mixing them into the batter, but rather adding them to the uncooked side of the waffle when you pour the batter onto the waffle iron. I have found that the blueberries and chocolate chips sink to the bottom of the batter in a bowl, so it’s easier to distribute them evenly if added later.
  • Don’t overfill your waffle iron. It will overflow the sides. I can add about 1/2 C. of batter for one waffle to my iron.
  • Date Syrup isn’t exactly something everyone has in their pantry, so here’s some alternative sweeteners. 2 TBS of honey or 2 TBS of white sugar.

If you make this recipe and love how it turned out, feel free to come back and comment about your experience. I’d love to see your creation and how you served it!

Can Sourdough Waffles Be Frozen?

Yes! Be sure to add a layer of parchment paper between the pancakes or they will stick to one another.

Can I Store the Batter Overnight?

Definitely. Mix everything together except the baking soda, cover, and keep refrigerated. Just mix in the baking soda when you are ready to cook them up!

Why We Use Sourdough

Sourdough is a fermented food, making it impressively nutritious. Your sourdough bread breaks down proteins as it ferments. This breakdown results in amino acids that are so much easier for your body to digest. Read more about this process and the benefits here.

How to Make Your Own Sourdough Starter

Interested in baking with sourdough, but don’t have a starter yet? A sourdough starter is very simple to make. All it takes is some water, flour, and about a week’s worth of time. Find all the instructions for creating your very own starter right here. I also answer a few of the most frequently asked questions about sourdough over here.

Other Yummy Breakfast Items

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