Lemon Blueberry Sourdough Waffles (Printable version)

Tangy sourdough waffles with blueberries and lemon, finished with creamy maple yogurt for a flavorful brunch.

# Ingredient List:

→ 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 - ½ teaspoon baking soda
12 - ¼ 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

→ Garnish and Serving

16 - Extra blueberries for serving
17 - Additional maple syrup for serving
18 - Lemon zest for optional garnish

# How-To Steps:

01 - In a large mixing bowl, whisk together the sourdough starter, whole milk, and all-purpose flour until mostly smooth. Allow the mixture to rest undisturbed for 10 minutes.
02 - In a separate bowl, whisk together the egg, melted butter, vanilla extract, lemon zest, and fresh lemon juice until well combined.
03 - Add the granulated sugar, baking powder, baking soda, and salt to the rested batter. Stir in the egg mixture until just combined, taking care not to overmix the batter.
04 - Gently fold the fresh blueberries into the batter using a spatula until evenly distributed throughout.
05 - Preheat your waffle iron according to the manufacturer's instructions. Lightly grease the cooking surfaces if needed.
06 - Pour approximately ½ to ¾ 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. Transfer finished waffles to a wire rack.
07 - In a small bowl, whisk together the Greek yogurt and pure maple syrup until smooth and fully combined.
08 - Serve warm waffles topped with maple yogurt, extra blueberries, and a drizzle of additional maple syrup. Garnish with lemon zest if desired.

# Expert Advice:

01 -
  • Your sourdough discard finally gets to shine in something that tastes like brunch at a café, but you made it at home.
  • The crispy exterior and tender inside happen naturally—no special technique required, just the right balance of ingredients.
  • Lemon and blueberry together feel fancy, but the method is so straightforward you could almost do it half asleep on a Tuesday.
02 -
  • Melted butter must be cooled before mixing into the egg, or you'll end up with cooked egg pieces rather than a smooth batter—I learned this the hard way and the texture suffered noticeably.
  • Don't let your rested batter sit too long before cooking, as the sourdough continues to ferment and can make waffles dense; 20 to 30 minutes maximum is the sweet spot.
  • Frozen blueberries absolutely work, but toss them lightly in a tiny bit of flour before folding in to prevent them from bleeding purple throughout your batter.
03 -
  • Keep your waffle iron preheated and close at hand—a cooler iron produces dense, pale waffles, while a properly heated iron gives you that crispy exterior in minutes.
  • If you want maximum crispness, place finished waffles on a wire rack in a low oven while you finish the batch; this prevents steam from making them chewy as they cool.
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