Sqirl's Sourdough Waffle Recipe

Sqirl always tries to do a little something for Mother’s Day and 2026’s little something looked a lot like a waffle topped with preserved forms of seasonal fruits. We're cooking some off in house for the holiday, but wanted to give you the recipe for the sourdough waffle batter so that you could keep it in your back pocket for the next time you need to bring a special someone breakfast in bed.

Ingredients:

Cake Flour 130g 
Buttermilk 300g 
1 Tsp Vanilla Bean Paste
Zest of One Orange 
Water 60g
Sourdough Starter 25g
Instant Yeast 5g

All Purpose Flour 130g
Sugar 76g
Baking Soda 3.5g
Baking Powder 3.5g
Salt 6g

2 Large Eggs
Mariannes Avocado Oil 60 g (Or Ghee for caramel like flavor!)

Step by Step:

Weigh cake flour and instant yeast into a large bowl and set aside. Now weigh your sourdough starter into a separate bowl and set aside.

Heat buttermilk and water in a pot until lukewarm, stirring constantly to avoid any breaking of the mixture. Once warm, pour the wet mixture into the bowl with your cake flour and instant yeast. Mix until homogenous - then mix in the sourdough starter. Once thoroughly combined, let this mixture sit for an hour, covered. 

While your wet mixture sits, mix together the remaining dry ingredients: AP Flour, Sugar, Baking Soda, Baking Powder and salt.

When your wet mixture has finished sitting, first mix in your eggs with vanilla bean paste and the zest of one orange and then add your dry mixture. Stir until combined. As our pastry chef Rhaisa says, “don’t sweat the lumps.”

Next, pre heat your waffle maker.  We like to increase the temperature a little higher than typical and to brush our waffle iron with a generous layer of avocado oil. The high smoke point will allow you to get a crispy crunchy exterior to your waffles.

Finish with desired toppings: our preferred dressings are seasonal jams and citrus curds.


Adapted from Sqirl’s Fluffy Pancake recipe by Guillermo Mendez