Lemon Blueberry Sourdough Waffles (Printable Version)

Crisp sourdough waffles with blueberries and lemon, finished with maple yogurt for a bright, flavorful brunch delight.

# 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 - 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

→ To Serve

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

# How To Make:

01 - In a large mixing bowl, whisk together sourdough starter, milk, and flour until mostly smooth. Allow to rest for 10 minutes.
02 - In a separate bowl, whisk together egg, melted butter, vanilla extract, lemon zest, and 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, avoiding overmixing.
04 - Gently fold blueberries into the batter using a spatula with minimal stirring to preserve fruit integrity.
05 - Preheat waffle iron according to manufacturer instructions and lightly grease the cooking surfaces if needed.
06 - Pour ½ to ¾ cup batter into the preheated waffle iron depending on iron capacity. Cook until golden brown and crisp, approximately 4 to 5 minutes per batch.
07 - In a small bowl, whisk Greek yogurt and maple syrup together until smooth and well combined.
08 - Arrange warm waffles on serving plates and top with maple yogurt, additional blueberries, and maple syrup. Garnish with lemon zest if desired.

# Expert Tips:

01 -
  • Your sourdough discard finally has a purpose beyond guilt.
  • That tangy-sweet-tart flavor combo hits different when it's crispy on the outside.
  • Maple yogurt is easier than whipped cream and somehow feels more indulgent.
02 -
  • Cold batter spreads too thin and bakes unevenly—let it sit for a few minutes before your first waffle, and you'll notice the difference immediately.
  • If your sourdough starter is particularly active and acidic, you might taste that sourness competing with the lemon; add ¼ tsp more baking soda if that happens on your first batch.
03 -
  • If frozen blueberries are your only option, toss them lightly in a teaspoon of flour before folding in—it prevents the blue-purple color from bleeding everywhere.
  • Keep your finished waffles warm by standing them upright in a toaster rack rather than stacking them—it preserves the crispness on the outside while they wait.
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