Lemon Blueberry Sourdough Waffles (Print Version)

Crisp waffles bursting with lemon and blueberries, topped with creamy maple yogurt for a bright brunch treat.

# 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 - 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 for topping
17 - Additional maple syrup for drizzling
18 - Lemon zest for garnish, optional

# How To Make It:

01 - In a large 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.
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 fresh blueberries into the batter using a spatula until evenly distributed.
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, adjusting quantity based on iron size. Cook until golden brown and crisp, approximately 4 to 5 minutes per batch.
07 - In a small bowl, whisk together Greek yogurt and maple syrup until smooth and fully combined.
08 - Serve warm waffles topped with maple yogurt, additional blueberries, and maple syrup drizzle. Garnish with extra lemon zest if desired.

# Expert Tips:

01 -
  • Your sourdough discard finally gets a delicious second life instead of going down the drain.
  • These waffles are crisp on the outside but tender inside, and the maple yogurt topping feels fancy without any fuss.
  • The lemon and blueberry combo tastes bright and summery, making brunch feel like an event even on a quiet Tuesday.
02 -
  • Don't skip the 10-minute rest after combining the starter, milk, and flour—it's the difference between gluey waffles and ones with actual structure.
  • The batter will be thicker than pancake batter and that's exactly right; thin batter makes flat, dense waffles instead of crispy-edged marvels.
  • If your waffles aren't as crisp as you'd like, place finished ones on a wire rack in a 200°F oven while you cook the remaining batches—it keeps them warm without making them soggy.
03 -
  • If your sourdough starter is very active and bubbly, you can use it unfed; if it's more dormant, use a fed starter for better lift and flavor development.
  • Measure your flour by weight (120g) rather than by volume if you have a scale; it's the single biggest factor in getting the texture exactly right.
  • Make the maple yogurt while the waffles cook so it's ready to serve immediately; warm waffles with cool, creamy yogurt is the perfect contrast.
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