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Sam's Sourdough Waffles

Rated as 5 out of 5 Stars

"A crispy outside with thick softness within - my family won't stop enjoying them every week! The fact that this recipe is simple to remember and asks for minimal amounts of perishables makes it great for camp-outs or fund-raising breakfasts. This recipe is from a friend who used it to make fantastic pancakes: Thanks Mr. Hannula!"
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4 h 18 m servings 165 cals
Original recipe yields 15 servings (5 cups batter)


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  1. Mix flour, 1 1/2 cup water, and sourdough starter together in a large bowl to make batter. Cover loosely with plastic wrap and let sit in a warm place until filled with large holes and bubbles, 4 hours to overnight.
  2. Stir oil, eggs, sugar, and salt into the batter; mix well to combine.
  3. Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula.
  4. Preheat a waffle iron according to manufacturer's instructions.
  5. Pour batter onto preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes.


  • Cook's Note:
  • You can also make pancakes with this batter. Cook on a griddle as you would any other pancake recipe.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 165 calories; 8.2 g fat; 19.1 g carbohydrates; 3.7 g protein; 25 mg cholesterol; 408 mg sodium. Full nutrition

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Read all reviews 13
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These were great. I love how crispy the waffles turned out. To make these apple cinnamon flavored, I added a tablespoon of boiled apple cider and a teaspoon of cinnamon.

I reduced the amount of oil to about 1/3 cup and the salt to 1 1/2 tsp. The waffles came out crisp on the outside and fluffy inside. Waffle perfection! This is a keeper recipe!

I have tried many waffle recipes in my life and I am 74 years old. These waffles are the best. They are light, crispy and taste great. I followed the recipe exactly. I love it that I can use...

Everyone loved the waffles went for seconds. Woke up my century old San Francisco sour dough Wednesday, fed it and got it going, Sunday morning early I mixed in about 200 grams of very happy st...

These waffles were delicious! I made the following changes: 1) I didn't plan ahead enough to allow the sourdough to activate overnight. Instead, I just used more starter than the recipe called f...

These were fabulous. So light and fluffy. We doubled it for my family of 7 and they were gone in a flash with frequent requests for more.

The best waffles I have ever had!!!

EXCELLENT recipe! I used only 1/4 cup oil and omitted the baking soda solution and they were perfect amd exactly as described: crispy on the outside with a chewy thickness inside. They reheated ...

These are a staple in our house, at least every other weekend the mother starter gets used for these delicious waffles. They are perfectly crispy. We use 1/4 cup oil. Make it, you won’t be disap...