Sourdough Belgian Waffles with Raspberry Compote

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp, airy waffles made with sourdough starter, served with a vibrant homemade raspberry compote for a perfect breakfast or brunch. This belgian-inspired breakfast 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.

★ 4.0 (14 ratings) 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.

Frequently asked questions

How long does Sourdough Belgian Waffles with Raspberry Compote take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Sourdough Belgian Waffles with Raspberry Compote?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Sourdough Belgian Waffles with Raspberry Compote?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sourdough Belgian Waffles with Raspberry Compote for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sourdough Belgian Waffles with Raspberry Compote?

Belgian breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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