Lemon Blueberry Sourdough Waffles

There's something magical about the moment a golden waffle emerges from the iron, its edges crisp and its pockets ready to cradle pools of maple sweetness. These Lemon Blueberry Sourdough Waffles take that magic and elevate it with bright citrus notes, juicy blueberries, and the subtle tang of sourdough starter. Topped with silky maple yogurt, each bite delivers a perfect balance of tart, sweet, and buttery richness—making this the kind of brunch dish that turns an ordinary morning into something worth celebrating.

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The beauty of this recipe lies in its versatility. Whether you're using fed starter at its peak or putting unfed discard to work, you'll get beautifully textured waffles with that signature sourdough tang. The lemon zest and juice brighten every bite, while plump blueberries burst with sweetness as they warm. And that maple yogurt? It's the kind of simple upgrade that makes you wonder why you ever settled for plain syrup alone.

Ingredients

• Waffle Batter: 1 cup (240 g) active sourdough starter (unfed/discard or fed), 1 cup (240 ml) whole milk, 1 cup (120 g) all-purpose flour, 2 tbsp (25 g) granulated sugar, 1 large egg, 3 tbsp (45 g) unsalted butter (melted and cooled), 1 tsp vanilla extract, 1 tsp finely grated lemon zest, 1 tbsp fresh lemon juice, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, 1 cup (150 g) fresh blueberries
• Maple Yogurt: 1 cup (240 g) Greek yogurt (full-fat or low-fat), 3 tbsp pure maple syrup
• To Serve: Extra blueberries, additional maple syrup, lemon zest (optional)

Instructions

Step 1: Prepare the base batter

In a large bowl, whisk together the sourdough starter, milk, and flour until mostly smooth. Let rest for 10 minutes.

Step 2: Mix the wet ingredients

In a separate bowl, whisk together the egg, melted butter, vanilla, lemon zest, and lemon juice.

Step 3: Combine and fold

Add the sugar, baking powder, baking soda, and salt to the rested batter. Stir in the egg mixture until just combined—do not overmix. Gently fold in the blueberries.

Step 4: Preheat the waffle iron

Preheat your waffle iron according to manufacturer's instructions and lightly grease if needed.

Step 5: Cook the waffles

Pour batter into the preheated waffle iron (about ½ to ¾ cup per waffle, depending on your iron). Cook until golden brown and crisp, 4–5 minutes per batch.

Step 6: Prepare the maple yogurt

Meanwhile, in a small bowl, mix Greek yogurt and maple syrup until smooth.

Step 7: Serve

Serve warm waffles topped with maple yogurt, extra blueberries, and a drizzle of maple syrup. Garnish with additional lemon zest if desired.

Zusatztipps für die Zubereitung

For the crispiest waffles, place cooked ones in a single layer on a wire rack in a low oven (200°F/95°C) while you finish the remaining batches—this keeps them warm without steaming them soft. If using frozen blueberries, toss them lightly in flour before folding into the batter to prevent color bleeding. Don't overmix the batter once you've added the leavening agents; a few lumps are perfectly fine and will result in fluffier waffles. Make sure your butter has cooled slightly before adding it to avoid cooking the egg.

Varianten und Anpassungen

Feel free to substitute honey or agave nectar for the maple syrup in the yogurt topping if you prefer a different sweetness profile. You can also swap the blueberries for raspberries, blackberries, or chopped strawberries for a different berry experience. For a dairy-free version, use plant-based milk and vegan butter, and replace the Greek yogurt with coconut yogurt. If you want extra protein, add a scoop of vanilla protein powder to the batter and reduce the flour slightly. For a more decadent treat, fold in mini chocolate chips along with the blueberries.

Serviervorschläge

These waffles shine brightest at a leisurely weekend brunch. Serve them alongside crispy bacon or savory breakfast sausage for a sweet-and-savory combination. For a lighter pairing, a fresh fruit salad with mint adds refreshing contrast. Beverage-wise, the bright lemon and berry flavors pair beautifully with a glass of sparkling Prosecco, freshly squeezed orange juice, or a citrusy herbal tea like lemon verbena or chamomile. If you're hosting, set up a waffle bar with various toppings—whipped cream, chopped nuts, additional berries, and flavored syrups—so guests can customize their plates.

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These Lemon Blueberry Sourdough Waffles prove that using sourdough starter doesn't have to mean plain bread. With their crispy golden exterior, fluffy interior, and bursts of fruity brightness, they transform humble ingredients into a brunch centerpiece worthy of any special occasion—or just a Tuesday morning when you want to feel pampered. The maple yogurt adds that final touch of creamy indulgence, turning each bite into pure breakfast bliss.

Recipe FAQs

→ What gives these waffles their distinct tang?

The active sourdough starter provides a gentle tanginess that enhances the batter's flavor, balancing the sweetness of blueberries and maple yogurt.

→ Can I use frozen blueberries instead of fresh?

Yes, tossing frozen blueberries lightly in flour before folding them into the batter prevents color bleeding and ensures even distribution.

→ How do I keep the waffles crisp after cooking?

Place cooked waffles in a single layer on a wire rack inside a low oven (around 200°F/95°C) to maintain crispiness while finishing additional batches.

→ What alternatives are there for maple syrup in the yogurt topping?

You can substitute honey or agave syrup for maple syrup in the yogurt mixture to suit your taste preferences.

→ How long should the batter rest before cooking?

Let the sourdough batter rest for about 10 minutes after mixing to develop flavor and improve texture.

→ Can these waffles be made vegan?

The current batter includes egg and dairy, but you might experiment with plant-based substitutes, though texture and taste may vary.