Lemon Blueberry Sourdough Waffles (Printable)

Crisp sourdough waffles with bright lemon, fresh blueberries, and a luscious maple yogurt topping.

# Components:

→ Waffle Batter

01 - 1 cup active sourdough starter, unfed or fed
02 - 1 cup whole milk
03 - 1 cup all-purpose flour
04 - 2 tablespoons granulated sugar
05 - 1 large egg
06 - 3 tablespoons unsalted butter, melted and cooled
07 - 1 teaspoon vanilla extract
08 - 1 teaspoon finely grated lemon zest
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon baking powder
11 - 1/2 teaspoon baking soda
12 - 1/4 teaspoon salt
13 - 1 cup fresh blueberries

→ Maple Yogurt

14 - 1 cup Greek yogurt, full-fat or low-fat
15 - 3 tablespoons pure maple syrup

→ To Serve

16 - Extra blueberries for topping
17 - Additional maple syrup for drizzling
18 - Lemon zest for garnish, optional

# Method:

01 - In a large mixing bowl, whisk together the sourdough starter, milk, and flour until mostly smooth. Let rest for 10 minutes.
02 - In a separate bowl, whisk together the egg, melted butter, vanilla extract, lemon zest, and lemon juice until fully incorporated.
03 - Add the sugar, baking powder, baking soda, and salt to the rested batter. Stir in the egg mixture until just combined, avoiding overmixing.
04 - Gently fold the fresh blueberries into the batter using a spatula or wooden spoon.
05 - Preheat your waffle iron according to manufacturer instructions and lightly grease the cooking surfaces if needed.
06 - Pour 1/2 to 3/4 cup batter into the preheated waffle iron depending on your iron's size. Cook until golden brown and crisp, approximately 4 to 5 minutes per batch.
07 - In a small bowl, whisk Greek yogurt and maple syrup together until smooth and well combined.
08 - Serve warm waffles topped with maple yogurt, extra blueberries, and a drizzle of maple syrup. Garnish with additional lemon zest if desired.

# Expert Advice:

01 -
  • You get to use sourdough discard guilt-free, turning what feels like waste into something crispy and delicious.
  • The contrast of tangy starter and sweet blueberries with a creamy maple yogurt topping feels indulgent without any real effort.
  • These waffles stay crispy on the outside even after a few minutes, so you're not racing against soggy texture while cooking a full batch.
02 -
  • Don't skip the 10-minute rest after mixing the starter, milk, and flour—it makes a measurable difference in how tender the finished waffle is, not just texture but actual flavor development.
  • If your waffles come out pale and soft instead of crispy, your iron probably wasn't hot enough; wait the full preheat time and maybe test with a small batch first.
  • Overmixing the batter is the number one way these go wrong, turning them dense and tough instead of ethereal and crispy.
03 -
  • If you don't have active sourdough starter, you can make a quick version by mixing ½ cup all-purpose flour with ½ cup milk and letting it sit at room temperature overnight, but you'll lose some of that fermented depth.
  • Measure your lemon zest before juicing so the lemon is easier to handle, and use a microplane for the finest, most evenly distributed zest.
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