Sourdough Waffles Using Leftover Starter

I love using my starter to create the most amazing sourdough breads but I do not always have time. Thankfully Cordelia (my starter) does not mind the lack of attention and she will happily sit in the fridge, feeding for a couple of weeks at a time. At the start of my December leave I decided that I would work on a new sourdough bread recipe, and to get Cordelia in the mood I fed her up quite a bit. Dave was still at work for the first two days I was on holiday, and using up some of my starter, I made myself sourdough waffles for breakfast. This was quite a treat, especially as I topped the waffles with ice cream. Needless to say I was getting a good balance of a few major food groups in one go. The starter I have is quite sour so I compensated by using more sweetness in the batter. I was going to slather the waffle in maple syrup, as you do, but when I went to get the bottle out of the fridge I discovered it had been used up. It would have improved my eating experience a lot, so I recommend that if you make these waffles that you make sure beforehand that you have a good syrup to go with them.

Do you eat special breakfasts when you are on holiday?

Sourdough Waffles
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5 from 4 votes

Sourdough Waffle Batter

These make a great treat for breakfast, served with sticky maple syrup
Recipe Category: Dessert
All Rights Reserved: an original recipe from Lavender and Lime


  • 5 eggs, separated
  • 65 g fructose
  • 250 mls milk
  • 2.5 mls plus a pinch of salt
  • 190 g flour, sifted
  • 80 g fed sourdough starter
  • 60 g butter, melted


  • Place the egg yolks and the fructose into a bowl
  • Whisk until at the ribbon stage
  • Whisk in the milk and 2.5mls salt
  • Mix in the flour and the starter until smooth
  • Mix in the butter until incorporated
  • Place the egg whites into a stand mixer bowl with a pinch of salt
  • Whisk until firm
  • Fold into the batter
  • Rest for at least an hour
  • Make your waffles as per your waffle iron manufacturers' instructions

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