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Overhead shot of sourdough whole grain waffles with syrup, fork and strawberry

Sourdough Whole Grain Waffles

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  • Author: Shelagh
  • Prep Time: 10
  • Cook Time: 4 minutes each waffle
  • Total Time: 30 minutes (plus resting time)
  • Yield: 4-5 waffles 1x
  • Category: Breakfast and Brunch
  • Method: Waffle Iron
  • Cuisine: American


Welcome to a wholesome twist on classic waffles! These sourdough whole grain waffles are not only delicious but also packed with nutrition. The tangy flavor from the sourdough starter discards adds a delightful depth to these breakfast treats.


Units Scale

250g (2 cups) whole wheat flour

130g (1 cup) rolled oats

2 tablespoons brown sugar (optional)

1 teaspoon kosher salt (affiliate link)

1 teaspoon baking powder

1 teaspoon cinnamon

355g (1 1/2 cups) buttermilk, room temp

4 tablespoons (57g) butter, melted

200g sourdough starter discard, room temp

2 eggs, room temp

Maple syrup, for serving

Add some sliced fresh strawberries and/or fresh blueberries


In a medium size bowl, mix all the dry ingredients.

In a large (I use a 8 cup glass measuring jug), whisk together the room temperature wet ingredients. Combine (don’t over mix, just incorporate everything well) the dry with the wet ingredients and let rest for at least a half hour. For full sourdough gut benefit, make the batter the night before, cover and place in the fridge oevernight. It may have risen a bit, and have lots of bubbles, that’s a good thing.

Preheat your waffle iron, I really love this Belgian Waffle Maker, it makes really thick and delicious waffles.

Spray the waffle iron with vegetable oil (I LOVE this oil sprayer!). Place one cup* of batter into the preheated waffle maker, (set timer and flip if using the Presto maker) close the lid and set a timer for four minutes. Use a tongs to remove from the waffle maker. Place in a warm (200°) oven until all waffles are made.

Enjoy warm with some sliced berries and warm maple syrup.

*if you aren’t using a Belgian waffle iron, follow your manufacture instructions for amount to place (and approximate timing) on your iron. 


Waffles freeze perfectly. Be sure to cool completely, wrap in plastic and place in a zipped freezer bag. Store for no more than one month. I find it best to reheat in toaster or toaster oven to crisp them up again.

Swap in two teaspoons vanilla for the cinnamon

If you don’t have buttermilk, use whole milk (with a splash of lemon juice if you have it). Or half yogurt and half milk instead.

To make this recipe vegan, use any full-fat nut or oat milk, roasted walnut oil (affiliate link) for the butter, and whipped aquafaba for the eggs.

Some fun ideas to try:

Add a few tablespoons of strawberries and/or blueberries on top of batter before closing the lid, this caramelizes the blueberries a little, yum.

Sauté a chopped apple with a little butter and brown sugar, use in place of syrup (or use both!)

Peanut butter! Nough said.

For a savory waffles, leave out all but one teaspoon of the sugar and mix in any savory ingredients (cheese, sauteed onions, scallions, nuts. pesto, bacon bits, etc.). Sprinkle with flaky Maldon salt or Everything But The Bagel seasoning, before placing the top down on the waffle maker.