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Sourdough Waffles Recipe

John Kanell · preppykitchen.com · 2025 · 10 servings

Against 455 waffle recipes

More salt than 94% of recipes and more egg than 75%.

What the 18 “sourdough” waffle recipes do differently →

Get the method at preppykitchen.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 455 waffle recipes, per 100 g of flour.

  • More salt than 94% of recipes: 2.5% of the flour weight against the typical recipe's 0.7%, about 3.5 times as much.
  • More egg than 75% of recipes: 56% of the flour weight against the typical recipe's 40%.
Liquid: 136%, 38th percentileEgg: 56%, 77th percentileFat: 31%, 50th percentileSugar: 21%, 69th percentileLeavening: 2.5%, 26th percentileSalt: 2.5%, 95th percentileLiquidEggFatSugarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 1½ cups all-purpose flour ((180g))180 g
  • 3 tablespoons granulated sugar≈ 38 g
  • ¾ teaspoon baking soda≈ 4.5 g
  • ¾ teaspoon salt≈ 4.5 g
  • 1 cup buttermilk or whole milk ((240mL))≈ 244 g
  • 1 cup sourdough starter (ripe or discard (240g))240 g
  • 2 large eggs≈ 100 g
  • ¼ cup unsalted butter (melted and cooled slightly (56g))56 g

flour 180 gbatter 867 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 455 recipes. Shaded: the middle half. Tick: the median.

  • Liquid136% · 38th percentile
  • Egg56% · 77th percentile
  • Fat31% · 50th percentile
  • Sugar21% · 69th percentile
  • Leavening2.5% · 26th percentile
  • Salt2.5% · 95th percentile

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