Lemon Blueberry Sourdough Waffles (Printable version)

Tangy sourdough waffles with fresh blueberries and lemon, finished with sweet maple yogurt topping.

# What you 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 blueberries for garnish
17 - Additional maple syrup for drizzling
18 - Lemon zest, optional

# Steps to follow:

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

# Expert tips:

01 -
  • Your sourdough discard finally has a glamorous second life instead of going down the drain.
  • They're crispy in a way that feels fancy enough for company but simple enough for a lazy Sunday.
  • The maple yogurt topping transforms basic Greek yogurt into something that tastes like dessert masquerading as breakfast.
02 -
  • Don't skip the 10-minute rest on the sourdough-milk-flour mixture—this autolyse creates the tender crumb that makes these different from regular waffles.
  • If your waffles come out pale or soft, your iron wasn't hot enough; let it heat fully for the next batch and they'll crisp up beautifully.
  • Frozen blueberries work but will bleed color slightly; toss them in a tiny bit of flour first to minimize the blue streaks through your batter.
03 -
  • Keep your sourdough starter at room temperature for at least 12 hours before using it; active, bubbly starter creates better lift than sluggish cold starter.
  • Measure your lemon zest right into the butter mixture so it gets distributed evenly and doesn't clump up when added to the batter later.
  • If your waffles stick despite greasing, your iron might need seasoning; let it cool and wipe with a damp cloth, then dry thoroughly.
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