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Old-Fashioned Maine Sourdough Waffles

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Do you sometimes forget to feed your sourdough starter? Making waffles can be an easy reminder. Using the starter you'd ordinarily discard as the basis for tangy, crisp/tender waffles is a win/win! Sourdough waffles are extraordinarily light, and their flavor has an edge (because of the period of fermentation) that puts them in another category from the more usual baking powder version. Traditionally they're served with butter and maple syrup, but their unique flavor combines well with things savory as well.

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At a glance

12 waffles
Nutrition information


Choose your measure:

Overnight Sponge


  • 2 large eggs
  • 1/4 cup butter, melted (or vegetable oil)
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda


  1. To make the sponge: Mix together the flours and sugar in a medium-sized mixing bowl. Stir in the buttermilk, which you've warmed briefly in the microwave (don't worry if it separates a bit).
  2. Stir in the starter. Cover loosely with plastic wrap. Let sit at room temperature overnight.
  3. To make the waffle batter: Beat together the eggs, butter or oil, salt, and baking soda until light. Blend this mixture into the sponge, and see dramatic chemistry begin to happen.
  4. Spray your waffle iron with a bit of vegetable oil pan spray. (This is probably necessary only for the first waffle.) Pour 1/2 to 1 cup batter onto the iron, depending on its size. Cook the waffle for approximately 2 minutes, or until it's as done as you like. Remove gently with a fork.
  5. Repeat with the remaining batter. Serve waffles hot, with butter and maple syrup, or your choice of toppings.
  6. Leftover waffles can be frozen for a few weeks, and reheated in the toaster.

Nutrition Information

  • Serving Size 95g
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 180
  • Calories from Fat 54
  • Total Fat 6g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 44mg
  • Sodium 306mg
  • Total Carbohydrate 26g
  • Dietary Fiber 2g
  • Sugars 4g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.