Lemon Blueberry Sourdough Waffles

My waffle iron had been gathering dust until a Sunday morning when I decided to use up some sourdough discard sitting in the fridge. I whisked it into a batter with lemon and blueberries on a whim, and the moment those waffles hit the hot iron, the kitchen filled with this tangy, almost doughy aroma that made my roommate wake up confused but very interested. Something about the sourdough's subtle funk paired with bright citrus just clicked, and I realized I'd stumbled onto a breakfast that tastes fancy but doesn't require fussing.

I made these for a friend who'd just moved to the neighborhood, and she kept asking me to slow down and write things down as I cooked—she was so charmed by how the lemon zest looked scattered across the batter. Later she told me those waffles made her feel genuinely welcomed, which seems like a lot to project onto breakfast, but that's exactly what good food does.

Ingredients

• Active sourdough starter (1 cup): Whether you use fed or unfed discard, this is your secret weapon for tang and structure—the starter adds lift without needing extra leavening, plus that fermented depth that makes people ask what's different.
• Whole milk (1 cup): This keeps the batter tender and helps create that slightly chewy interior, the contrast to the crispy outside you're chasing.
• All-purpose flour (1 cup): The backbone; don't stress about sifting, just spoon and level for consistency.
• Granulated sugar (2 tbsp): Just enough sweetness to balance the tang without making these dessert-adjacent.
• Egg (1 large): Your binding agent and the thing that helps the edges get gloriously brown.
• Unsalted butter, melted and cooled (3 tbsp): Cooling it first prevents scrambling the egg when you combine them, a small step that pays off in texture.
• Vanilla extract (1 tsp): A whisper of vanilla that somehow makes the lemon taste brighter, not sweeter.
• Lemon zest and juice (1 tsp zest, 1 tbsp juice): This is where the magic lives—the zest gives you visible brightness while the juice cuts through richness with actual acidity.
• Baking powder and baking soda (1 tsp and ½ tsp): These work with the sourdough starter to create lift, giving you waffles that are airy inside while getting crispy outside.
• Salt (¼ tsp): Salt does more than you think; it amplifies the lemon and makes blueberries taste more like themselves.
• Fresh blueberries (1 cup): Room temperature or slightly cool, but not cold from the fridge—they distribute more evenly and burst more gently into the batter.
• Greek yogurt (1 cup): Full-fat is creamier and more forgiving, but low-fat works if that's your preference.
• Pure maple syrup (3 tbsp for yogurt, plus more for serving): The real stuff, not the imitation; you'll taste the difference in both the topping and how it plays with the sourdough's complexity.

Instructions

Mix your base:

In a large bowl, whisk the sourdough starter, milk, and flour together until the flour is mostly incorporated—some tiny lumps are fine, they'll smooth out. The mixture should look shaggy and alive. Let it sit for 10 minutes; this is called autolyse, and it lets the flour fully hydrate while the sourdough keeps working quietly.

Combine your wet ingredients:

In a separate bowl, whisk together the egg, cooled melted butter, vanilla, lemon zest, and lemon juice until well blended and slightly foamy. You're aerating this mixture just enough to help the waffles rise beautifully.

Bring it together:

Add the sugar, baking powder, baking soda, and salt to your rested starter mixture, then pour in the egg mixture. Stir just until combined—lumpy is your friend here because overmixing develops gluten and makes waffles tough instead of tender. You want to stop stirring the moment you see no more dry flour.

Fold in the blueberries:

Gently fold in the blueberries using a spatula so they stay mostly whole and distributed throughout rather than getting mashed or sinking. If using frozen blueberries, toss them lightly in a tiny bit of flour first so their color won't bleed into the batter.

Get your iron ready:

Preheat your waffle iron according to the manufacturer's instructions—most need about 5 minutes to get truly hot. Lightly grease it if needed, though modern irons often don't require this.

Cook the waffles:

Pour about ½ to ¾ cup of batter into the preheated iron depending on your iron's size, close the lid, and resist the urge to peek immediately. You'll know it's ready when steam stops shooting out the sides, usually around 4 to 5 minutes, and the waffle releases easily when you gently tug the handle. The outside should be golden brown and crispy, the inside tender and just slightly chewy.

Make the maple yogurt:

While waffles are cooking, whisk the Greek yogurt and maple syrup together in a small bowl until smooth and pourable. Taste it; if you want it sweeter, add another drizzle of syrup.

Plate and serve:

Transfer warm waffles to a plate, top with a generous dollop of maple yogurt, scatter extra blueberries over the top, and drizzle with additional maple syrup. Finish with a pinch of lemon zest if you want that visual and flavor punctuation.

Save

One Saturday I made a batch of these while on a video call with my sister who lives across the country, and she made me hold the phone up to the waffle iron so she could hear them cook. It became this small, ridiculous moment of connection over the sound of batter sizzling and butter crisping up, which is probably the most unexpectedly lovely thing that's ever happened in my kitchen.

The Sourdough Advantage

Using sourdough starter instead of regular baking methods gives you something most waffles miss: complexity and tang that makes people pause and ask what's different. The starter's fermentation adds actual depth, not just lift, and it makes the crumb slightly chewier in the best way. I've made these with regular batter before out of impatience, and they were fine, but they were forgettable in a way these absolutely aren't.

Keeping Them Crispy

The secret to waffles that don't get soggy while you're cooking a full batch is placing finished ones directly onto a wire rack in a 200°F oven instead of stacking them on a plate. The gentle heat keeps them warm while the air circulation prevents steam from making the bottoms soggy, which sounds fancy but is honestly just smart physics. I learned this the hard way after serving room-temperature waffles to guests because my first batches had gone limp waiting for the rest.

Creative Toppings and Variations

Once you've nailed the base waffle, you can play endlessly—I've topped these with ricotta mixed with honey, with whipped cream and candied lemon peel, even with a fried egg and some flaky salt for a brunch that leans savory. The maple yogurt is the foundation, but think of it as permission to experiment. Some mornings I substitute honey for the maple syrup in the yogurt if I'm feeling lighter, and it's just as good in a different way.

• Swap the blueberries for raspberries, blackberries, or even diced strawberries if that's what you have.
• Add a tiny pinch of cardamom or nutmeg to the batter if you want warmth without changing the lemon-forward flavor.
• Serve alongside a simple green salad with a lemon vinaigrette for a brunch that feels both whimsical and somehow balanced.

Save

These waffles have a way of turning a regular morning into something worth slowing down for, which might sound dramatic about breakfast food but feel free to test my theory. Once you've made them once, they become the thing people ask you to make again.

Recipe FAQ

→ What type of sourdough starter should I use?

Both active fed or discard sourdough starter can be used, as it adds a mild tang and contributes to the waffle’s texture.

→ How can I prevent blueberries from bleeding color into the batter?

Toss frozen blueberries lightly in flour before folding them into the batter; this helps keep their color vibrant and prevents bleeding.

→ Can I substitute maple syrup in the yogurt topping?

Yes, honey or agave syrup can be used as alternatives to maple syrup for a different but still naturally sweet flavor.

→ What’s the best way to keep waffles crisp after cooking?

Place finished waffles in a single layer on a wire rack in a low oven (around 200°F or 95°C) to maintain crispness without drying them out.

→ What are good beverage pairings for these waffles?

Light citrus herbal teas or a glass of sparkling Prosecco complement the bright lemon and sweet maple notes excellently.