Sourdough Buttermilk Belgian Waffles
Last Updated on March 19, 2026 by Kiersten James
Buttermilk sourdough Belgian waffles with crisp edges, soft centers, and an overnight fermented batter that makes them lighter, easier to digest, and perfect for freezing.
Ah, waffles. For the longest time, I didn’t make them…Not because we didn’t like them, but because we felt so tired after breakfast.
Waffles are one of those breakfasts that can sit very heavily in your stomach if they’re made the wrong way.
When I started making Belgian waffles with sourdough and buttermilk, the difference was obvious. They were lighter, easier to digest, and didn’t leave that sluggish feeling you get from regular waffles.
The texture was better too – crisp on the outside, soft in the center, and sturdy enough to hold any toppings that were piled on top.
If you already keep sourdough starter in your kitchen, this is one of the simplest ways to use it in a breakfast that actually feels worth making.
If you’re in a rush and want something faster, you can make the same style waffles using my Classic Buttermilk Waffles. It’s the one I use week to week when I need something done quick.
Why These Sourdough Waffles Work
- They use sourdough starter instead of relying only on baking powder.
- They ferment overnight, which improves texture and digestibility.
- Crisp on the outside but soft and fluffy inside.
- They freeze SO well and reheat like real toaster waffles.
Ingredients You’ll Be Using:
Sourdough starter: This is the base of the batter and what gives the waffles their structure and light tang. Fed or unfed starter both work here. *This recipe uses sourdough for flavor, but if you’re out of starter or just don’t want to deal with it, my Classic Buttermilk Waffles uses the same base idea with regular ingredients.
Buttermilk: Buttermilk adds richness and tenderness while helping the batter ferment overnight.
Flour: Regular all-purpose flour keeps the waffles sturdy instead of cakey.
Raw honey: Honey adds subtle sweetness without making the waffles overly sugary.
Eggs: Eggs give the waffles lift and help them brown evenly.
Butter: Butter adds richness and crisp edges, especially in a Belgian waffle maker.
Baking soda: Added in the morning, baking soda reacts with the fermented batter to create lift and bubbles.
This recipe uses the same batter as my sourdough buttermilk pancakes! It’s an easy way to have a combination of breakfast choices for all of those hungry bellies.
Supplies You’ll Need:
- Wooden spoon
- Measuring cups
- Clean dish towel
- Spatula
- Belgian waffle maker
Ingredients:
- 2 cups buttermilk
- 2 eggs (room temperature)
- 1 cup sourdough starter (fed or unfed)
- 2 tablespoons raw honey
- 4 tablespoons salted butter, plus extra for serving
- 2 cups of flour
- 1 teaspoon baking soda
- Maple syrup for serving
How to Make Sourdough Buttermilk Belgian Waffles
The Night Before:
Make the sponge: Combine the sourdough starter, buttermilk, honey, and flour in a mixing bowl. Stir until everything comes together. Cover the bowl with a clean towel, and let it rest overnight.
By morning, the batter will look slightly bubbly and thicker.
The Next Morning:
Melt the butter and whisk it together with the eggs.
Add the butter mixture to the fermented batter (from the night before) and stir until combined. It may look strange at first, but after a minute or two of folding, it smooths out.
Sprinkle the baking soda over the batter and mix it in. You’ll notice bubbles forming almost immediately – that’s normal and what gives these waffles their lift.
Heat, grease & cook: Preheat and grease your waffle maker. Add about 1/4 cup of batter per waffle, spreading it slightly if needed. Cook and rotate according to your waffle maker’s instructions until crisp and golden brown.
Serve hot with butter, maple syrup or honey, homemade whipped cream, and fresh berries.
Storage & Freezing:
Freeze leftovers in a Ziploc bag for an easy weekday toaster oven breakfast. Place parchment paper or wax paper between each waffle before freezing for easy removal.
Reheat at 350 degrees F for 5 to 8 minutes, or until you smell them!
Sourdough Buttermilk Belgian Waffles
Buttermilk sourdough Belgian waffles with crisp edges, soft centers, and an overnight fermented batter that makes them lighter, easier to digest, and perfect for freezing.
Ingredients
- 2 cups buttermilk
- 2 eggs (room temperature)
- 1 cup sourdough starter (fed or unfed)
- 2 tablespoons raw honey
- 4 tablespoons salted butter, plus extra for serving
- 2 cups of flour
- 1 teaspoon baking soda
Instructions
The Night Before:
Combine the sourdough starter, buttermilk, honey, and flour in a mixing bowl. Stir until everything comes together. Cover the bowl with a clean towel, and let it rest overnight.
By morning, the batter will look slightly bubbly and thicker.
The Next Morning:
- Melt the butter and whisk it together with the eggs.
- Add the butter mixture to the fermented batter (from the night before) and stir until combined. It may look strange at first, but after a minute or two of folding, it smooths out.
- Sprinkle the baking soda over the batter and mix it in. You’ll notice bubbles forming almost immediately - that’s normal and what gives these waffles their lift.
- Preheat and grease your waffle maker.
- Add about 1/4 cup of batter per waffle, spreading it slightly if needed. Cook and rotate according to your waffle maker’s instructions until crisp and golden brown.
- Serve hot with butter, maple syrup, honey, homemade whipped cream, and fresh berries.
Storage & Freezing:
Freeze leftovers in a Ziploc bag for an easy weekday toaster oven breakfast. Place parchment paper or wax paper between each waffle before freezing for easy removal.
Reheat at 350 degrees F for 5-8 minutes, or until you smell them!
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