Lemon Blueberry Sourdough Waffles (Printable)

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

# What Goes In:

→ 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 mixing bowl, whisk together sourdough starter, whole milk, and all-purpose flour until mostly smooth. Allow to rest undisturbed for 10 minutes.
02 - In a separate bowl, whisk together egg, melted butter, vanilla extract, lemon zest, and fresh lemon juice until fully incorporated.
03 - Stir sugar, baking powder, baking soda, and salt into the rested batter. Pour in the egg mixture and stir until just combined, avoiding overmixing to maintain waffle texture.
04 - Gently fold fresh blueberries into the batter using a spatula until evenly distributed throughout.
05 - Preheat your waffle iron according to manufacturer instructions. Lightly grease the cooking surface if needed for optimal release.
06 - Pour ½ to ¾ cup batter into the preheated waffle iron depending on your appliance size. Cook until golden brown and crisp, approximately 4 to 5 minutes per batch.
07 - While cooking waffles, combine Greek yogurt with pure maple syrup in a small bowl and whisk until smooth and well blended.
08 - Transfer warm waffles to serving plates. Top each waffle with maple yogurt, extra blueberries, and a drizzle of maple syrup. Garnish with additional lemon zest if desired and serve immediately.

# Expert Advice:

01 -
  • Your sourdough starter finally has a weekend job beyond feeding schedules and guilt.
  • The crispy-outside, tender-inside texture happens naturally without fussy techniques.
  • Lemon and blueberry together taste like springtime, even when it's cold outside.
  • Maple yogurt is basically cheating—it's indulgent but actually good for you.
02 -
  • If your waffles aren't crispy enough, place finished ones on a wire rack in a 200°F oven while you finish cooking—this keeps them warm and lets steam escape so they stay crispy instead of getting soggy.
  • Don't add blueberries straight to the batter if they're frozen; the moisture and cold temperature will turn your batter blue and muddy the flavor—the flour toss trick actually works.
03 -
  • Don't walk away from the waffle iron—sourdough batter can brown quickly, and you want golden, not burnt.
  • If your waffles come out dense or heavy, your sourdough starter might not have been active enough; use fed starter rather than unfed discard for slightly more lift.
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