High Protein Sourdough Waffles

These sourdough protein waffles are the perfect quick, nourishing breakfast—crispy on the outside, fluffy on the inside, and packed with real-food protein to keep you full for hours.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Keyword: sourdough

Servings:

Calories: 298kcal

Author: Stephanie Dieckman

Equipment

1 blender
1 waffle iron

Ingredients

¼ cup sourdough starter
¼ cup greek yogurt or cottage cheese
¼ cup rolled oats
2 eggs use 2 if small, 1 if large
½ tsp vanilla extract
¼ tsp salt
½ tsp baking soda
½ tsp baking powder

Instructions

Preheat iron: Heat your waffle iron (or griddle if making pancakes) and lightly grease it with butter or non-stick spray
Blend batter: Add sourdough starter, oats, Greek yogurt, eggs, vanilla, baking powder, baking soda, and salt to a blender and blend until smooth, 30-60 seconds
Rest batter: Let the batter sit for 2–3 minutes to allow the oats to soften slightly
Cook waffles: Pour batter into the waffle iron and cook until golden brown and crispy, about 3–5 minutes depending on your waffle maker
Serve: Remove carefully and serve warm with your favorite toppings like butter, fruit, yogurt, or maple syrup

Notes

Make it dairy-free: Swap Greek yogurt for a thick dairy-free yogurt or blended cottage-style coconut yogurt
Use discard or active starter: Both work well in this recipe, so it’s perfect for using up extra sourdough starter
Adjust consistency: If your batter is too thick (especially with sprouted oats), add a splash of milk or water until pourable
Crispier waffles: Cook slightly longer and place finished waffles on a wire rack instead of stacking
Flavor boost: Add cinnamon, a pinch of nutmeg, or a drizzle of honey to the batter for extra flavor
Waffle iron size: Cooking time may vary depending on your waffle maker, so watch for golden color and reduced steam as cues

Nutrition