Lemon Blueberry Sourdough Waffles (Printable Version)

Crisp, tangy waffles with blueberries and lemon, complemented by smooth maple yogurt—ideal for brunch.

# The Ingredients You'll Need:

→ 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

→ Serving

16 - Extra blueberries for topping
17 - Additional maple syrup for drizzling
18 - Lemon zest, optional garnish

# Step-by-Step Instructions:

01 - In a large bowl, whisk together sourdough starter, milk, and flour until mostly smooth. Let rest for 10 minutes.
02 - In a separate bowl, whisk together egg, melted butter, vanilla, lemon zest, and lemon juice.
03 - Add sugar, baking powder, baking soda, and salt to the rested batter. Stir in egg mixture until just combined without overmixing.
04 - Gently fold blueberries into batter using a spatula.
05 - Preheat waffle iron according to manufacturer instructions and lightly grease if needed.
06 - Pour ½ to ¾ cup batter into preheated waffle iron. Cook until golden brown and crisp, approximately 4 to 5 minutes per batch.
07 - In a small bowl, mix Greek yogurt and maple syrup until smooth.
08 - Serve warm waffles topped with maple yogurt, extra blueberries, and maple syrup drizzle. Garnish with lemon zest if desired.

# Additional Tips::

01 -
  • Tangy & Sweet: The sourdough starter provides a complex depth that perfectly offsets the sweet berries.
  • Texture: Crispy on the exterior with a light, airy crumb inside.
  • Creamy Topping: The maple-infused Greek yogurt adds a luxurious finish without being overly heavy.
  • Versatile: A great way to use sourdough discard or active starter.
02 -
  • Don't Overmix: Stir the egg mixture into the batter until just combined to ensure a tender texture.
  • Temperature: Ensure your melted butter has cooled slightly before adding it to the egg mixture to avoid scrambling the egg.
  • Starter: This recipe works well with both active starter and discard, though active starter will provide a slightly lighter lift.
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