Sourdough Belgian Waffles with Raspberry Compote

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crisp, airy waffles made with sourdough starter, served with a vibrant homemade raspberry compote for a perfect breakfast or brunch. This Belgian-inspired recipe, ready in about 45 minutes, combines sourdough starter, all-purpose flour, granulated sugar into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 480 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 15 min Serves 4 Belgian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1/2 cup active sourdough starter, 2 cups all-purpose flour, 3 tbsp granulated sugar, 1.5 tsp baking powder, and 1/4 tsp salt. Whisk until well combined.
  2. Step 2: Add 1 cup whole milk and 3 tbsp melted unsalted butter to the dry ingredients, mixing until just combined with no visible flour streaks.
  3. Step 3: Heat a waffle iron to medium-high heat (350°F if using a digital setting). Lightly grease with cooking spray. Pour 3/4 cup batter onto the center of the preheated waffle iron and close.
  4. Step 4: Cook for 3-4 minutes until golden brown and crisp, checking after 2 minutes. Repeat with remaining batter, greasing the iron between batches.
  5. Step 5: While waffles cook, combine 1.5 cups raspberries, 1/4 cup granulated sugar, and 1 tbsp lemon juice in a small saucepan. Simmer over medium heat for 8-10 minutes until berries break down and form a thick compote, stirring occasionally.
  6. Step 6: Serve waffles topped with warm raspberry compote and a sprinkle of extra raspberries.

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