Lemon Blueberry Sourdough Waffles (Printable)

Crisp sourdough waffles bursting with fresh blueberries and bright lemon, topped with luscious maple yogurt.

# What You'll Need:

→ Waffle Batter

01 - 1 cup (240 g) active sourdough starter, unfed or fed
02 - 1 cup (240 ml) whole milk
03 - 1 cup (120 g) all-purpose flour
04 - 2 tablespoons (25 g) granulated sugar
05 - 1 large egg
06 - 3 tablespoons (45 g) 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 (150 g) fresh blueberries

→ Maple Yogurt

14 - 1 cup (240 g) Greek yogurt, full-fat or low-fat
15 - 3 tablespoons pure maple syrup

→ For Serving

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

# Method:

01 - In a large bowl, whisk together the sourdough starter, whole milk, and all-purpose flour until mostly smooth. Allow the mixture to rest for 10 minutes.
02 - In a separate bowl, whisk together the egg, melted butter, vanilla extract, lemon zest, and fresh lemon juice until well blended.
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.
04 - Gently fold the fresh blueberries into the batter using a spatula or wooden spoon.
05 - Preheat your waffle iron according to manufacturer instructions and lightly grease the cooking surfaces if needed.
06 - Pour approximately ½ to ¾ cup of 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.
07 - In a small bowl, whisk together the Greek yogurt and pure maple syrup until the mixture reaches a smooth consistency.
08 - Serve the warm waffles topped with the maple yogurt, extra blueberries, and a drizzle of additional maple syrup. Garnish with lemon zest if desired.

# Expert Pointers:

01 -
  • Your sourdough discard becomes irresistible instead of guilt-inducing waste.
  • These waffles are genuinely crispy outside and fluffy within, no rubbery disappointments.
  • The lemon and blueberry combination feels bright and sophisticated enough for guests but easy enough for a lazy Sunday.
  • Maple yogurt is indulgent without requiring a stand mixer or whipped cream obsession.
02 -
  • Overmixing the batter is the quickest way to dense, chewy waffles instead of crispy, airy ones—treat it like pancake batter and leave some lumps alone.
  • If you want frozen blueberries instead of fresh, toss them lightly in a bit of flour before folding in to prevent the batter from turning purple.
03 -
  • Cool your melted butter before stirring it into the egg mixture or it will begin cooking the egg and create a grainy texture.
  • Fresh lemon zest matters more here than anywhere—bottled versions taste bitter and flat compared to what you grate yourself moments before mixing.
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