Easy Recipe for Sourdough Waffles

This recipe for sourdough waffles is a quick and easy way to use your starter, while also getting all the benefits of the sourdough fermentation process.

Why Make Sourdough Waffles

Making waffles from scratch at home is simple and while these homemade versions are far superior to store-bought or pre-made mixes, you can still make them even healthier.

Sourdough is a natural or wild yeast that will help bread rise without added commercial yeast. But when making waffles or pancakes you are adding in baking soda and baking powder which is a quick rising agent. So why bother and make them sourdough?

Benefits

Sourdough has some pretty amazing benefits. Fermenting the flour before baking helps to begin breaking down some of the harder to digest parts that all wheat flour contains. Some people sensitive to gluten are able to eat sourdough no problem. There are also some other great reasons to ferment your flour.

All seeds, gains and nuts contain some anti-nutrients. These can combine with calcium, magnesium iron and zinc and block the body’s ability to adsorb them. The fermentation process helps to break down these anti-nutrients (folic acid) and neutralizes enzyme inhibitors making, not only the flour more easily digested, but also allowing more nutrients to be readily used by the body. Isn’t that amazing? (Source)

So even if you don’t appear to have any trouble digesting wheat, fermenting your flour will improve the nutrients available even for you. This will help give your body what it needs to continue to thrive.

Using sourdough is really easy, especially once you have done it a few times. If making sourdough bread intimidates you, why not start with making this easy waffle recipe or pancake recipe.

Supplies Needed for Sourdough Waffles

• Large Mixing Bowl
• Whisk
• Measuring Cups and Spoons
• Spatula
• Non-Toxic Waffle Maker (my waffle maker-no longer available) – Non-Toxic Square Waffle Maker

Ingredients Sourdough Waffles

• 2 cups sourdough starter (active is best but discard will work too)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 salt
• 1 tablespoon maple syrup
• 2 eggs
• 1 teaspoon vanilla
• 4 tablespoons melted butter
• optional add-ins: cinnamon or pumpkin puree with some pumpkin spices.

Easy Recipe for Sourdough Waffles

This flexible sourdough waffle recipe can easily be tweaked to your family’s preferences.

Feed Starter

The night before, add flour and water to your sourdough starter, making a pretty thick starter. The next day measure 2 cups of starter into a large mixing bowl to make these waffles.

Exact measurements: These measurements will give you just the right amount of sourdough to make sourdough waffles.

• 1 cup (260g) water or milk
• 2 cups (240g) all-purpose flour or whole wheat
• 1 tablespoon (30g) sourdough starter

Mix water, flour and starter in a mixing bowl and cover with a damp towel. Let rise over night (or for 6-12 hours) and mix up waffles the next morning.

Preheat Waffle Iron

Lightly oil your waffle iron with some coconut oil or this avocado oil spay is pretty convenient. Once oiled, preheat your waffle iron.

Mix Up Batter

In the morning, to your bowl of thick sourdough starter, add baking soda and baking powder, salt, maple syrup, eggs, vanilla and melted butter. Mix together with a whisk until combined. The batter should be pourable and not too thick. If it is really thick add a little extra milk or water.

Cook Waffles

Pour enough batter onto the waffle maker until right before it reaches the edges. If you add too much it will squeeze out the sides making a mess.

Waffles can be cooked a little less time for softer waffles, and a little more for a crispier waffle. Be sure to follow the waffle manufactures instructions for cooking time.

Serve Waffles

While traditionally waffles are served with maple syrup on top, they can also be spiced up a bit by adding other toppings as well.

Topping Ideas:

• Butter and maple syrup
• Fresh fruit or homemade fruit syrup
• Whipped cream
• Peanut butter and honey, or another nut butter would work too.
• Cinnamon
• Waffles can even make great sandwiches: PB&J, cheese and ham, eggs and bacon, etc.

Tips:

If the batter is too thick, add a bit or water or milk to thin it out. If it is too thin, just add a bit more flour until you reach your desired consistency.

Waffles are best served right away. If stacked on top of each other like pancakes they can tend to get smashed down. If you need to wait a bit to serve them, lay them in a single layer on a baking sheet and put them in a slightly warmed oven.

To freeze waffles, lay them on a baking sheet in a single layer and put them in the freezer. Once slightly frozen, place all waffles in a sealed plastic bag.

Mom of four tip: As the waffles come off waffle iron, add a small amount of butter and spread it around, it will save the step of buttering them later.

Other Nourishing Breakfast Recipes

Sourdough Pancakes

Simple Bacon and Spinach Quiche

Einkorn Banana Bread

Pumpkin Chocolate Chip Scones

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Easy Recipe for Sourdough Waffles

Course Breakfast

Prep Time 5 minutes

Cook Time 15 minutes

Servings 4

Ingredients

• 2 cups sourdough starter active is best but discard will work too
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon maple syrup
• 2 eggs
• 1 teaspoon vanilla
• 4 tablespoon butter
• optional add-ins: cinnamon or pumpkin puree with some pumpkin spices

Instructions

Feed Starter

1. The night before, add flour and water to your sourdough starter, making a pretty thick starter. The next day measure 2 cups of starter into a large mixing bowl to make these waffles.

2. Exact measurements: These measurements will give you just the right about of sourdough to make sourdough waffles.

   1 cup (260g) water or milk2 cups (240g) all-purpose flour or whole wheat1 tablespoon (30g) sourdough starter

3. Mix water, flour and starter in a mixing bowl and cover with a damp towel. Let rise over night and mix up waffles the next morning.

Make Waffles

1. In the morning, to your bowl of thick sourdough starter, add baking soda and baking powder, salt, maple syrup, eggs, vanilla and melted butter. Mix together with a whisk until combined. The batter should be pourable and not too thick. If it is really thick add a little extra milk or water.

2. Lightly oil your waffle iron with some coconut oil or avocado oil spray. Once oiled, preheat your waffle iron.

3. Pour enough batter onto the waffle maker until right before it reaches the edges. If you add too much it will squeeze out the sides making a mess.

4. Waffles can be cooked a little less time for softer waffles, and a little more for a crispier waffle. Be sure to follow the waffle manufactures instructions for cooking time.

5. While traditionally waffles are served with maple syrup on top, they can also be spiced up a bit by adding other toppings as well.

   Topping Ideas: Butter and maple syrup, fresh fruit or homemade fruit syrup, whipped cream, peanut butter and honey, or another nut butter would work too, or cinnamon. Waffles can even make great sandwiches: PB&J, cheese and ham, eggs and bacon, etc.

Recipe Notes

If the batter is too thick, add a bit or water or milk to thin it out. If it is too thin, just add a bit more flour until you reach your desired consistency.

Waffles are best served right away. If stacked on top of each other like pancakes they can tend to get smashed down. If you need to wait a bit to serve them, lay them in a single layer on a baking sheet and put them in a slightly warmed oven.

To freeze waffles, lay them on a baking sheet in a single layer and put them in the freezer. Once slightly frozen, place all waffles in a sealed plastic bag.

Mom of four tip: As the waffles come off waffle iron, add a small amount of butter and spread it around, it will save the step of buttering them later.