Lemon Blueberry Sourdough Waffles (Print version)

Tangy sourdough waffles filled with blueberries and lemon, topped with smooth maple yogurt for a flavorful brunch.

# What 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 - 1/2 teaspoon baking soda
12 - 1/4 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

→ To Serve

16 - Extra fresh blueberries
17 - Additional maple syrup
18 - Lemon zest, optional

# How-To Steps:

01 - In a large mixing bowl, whisk together sourdough starter, milk, and flour until mostly smooth. Let rest for 10 minutes to allow hydration and development.
02 - In a separate bowl, whisk together egg, melted butter, vanilla extract, lemon zest, and fresh lemon juice until fully incorporated.
03 - Add sugar, baking powder, baking soda, and salt to the rested batter. Stir in the egg mixture until just combined, being careful not to overmix the batter.
04 - Gently fold fresh blueberries into the batter using a spatula, distributing them evenly throughout.
05 - Preheat your waffle iron according to manufacturer's specifications and lightly grease the surfaces if needed.
06 - Pour 1/2 to 3/4 cup batter into the preheated waffle iron depending on your equipment size. Cook until golden brown and crisp, approximately 4 to 5 minutes per batch.
07 - In a small bowl, blend Greek yogurt with pure maple syrup until smooth and creamy.
08 - Serve warm waffles topped with maple yogurt, extra blueberries, and a drizzle of maple syrup. Garnish with additional lemon zest if desired.

# Tips from the pros:

01 -
  • Your sourdough discard finally becomes the star instead of something you feel guilty throwing away.
  • That crispy exterior gives way to a tender, tangy crumb that tastes nothing like regular waffles.
  • The bright lemon and maple yogurt combination feels fancy enough for guests but takes barely any effort.
02 -
  • Don't overmix once you add the wet ingredients to the dry—you want tender waffles, not dense ones, and that restraint is everything.
  • If your waffles come out soft instead of crispy, your waffle iron probably isn't hot enough or you're not cooking them long enough; patience on the heat creates the textural magic.
03 -
  • Always use active sourdough starter (fed or unfed discard)—it's what gives these waffles their distinctive tang and tender crumb that regular baking powder alone can't achieve.
  • The lemon zest matters as much as the juice; that's where the real brightness comes from, so use a microplane for fine, even pieces that distribute throughout the batter.
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