Sourdough waffles are full of flavor, tender as can be and oh so good. So go ahead and break out the syrup and warm up those waffle irons!
Use sourdough discard or starter straight from the fridge to make delicious sourdough waffles. They are delicious topped with sweet syrup, but are great in savory applications as well. Start the sponge the night before for extra delicious waffles. It gives you something to look forward to in the morning!
There have been a couple of factors that have lead to a sharp increase in the number of waffles eaten in our house.
1. I bought a Belgian waffle maker. There is just something so much more fun about a Belgian waffle. The deep wells leave plenty of room to catch all of the good stuff and there is more room for a crisp exterior and soft interior.
2.We have a sourdough baby that loves to be fed. Luckily our new housemate, Bertha (the starter), also loves to make delicious food.
She has made quite a few batches of muffins, plenty of bread, even some pasta. But the freezer is full of muffins, and bread. Though we have a lot of fun making pasta we can’t really go through the whole process on a weekly basis.
Luckily Little Dude loves getting a muffin out of the freezer and warming it up for breakfast. I love toasting a slice of homemade bread from the freezer and frying an egg to put on top for lunch. I am sure we will make more pasta as time goes on.
In the meantime… we have been making waffles!!
This recipe is our favorite ratio of ingredients. We have tried to mess around with it some including adding more eggs, which I think would make good pancakes but made wimpy waffles. In the end this is the recipe we love.
You can easily extend it by adding an extra cup of flour and buttermilk to the sponge, then you get closer to 14 waffles. It is best if you let the sponge sit overnight, but we have had really good results just letting it sit for a few hours as well. Just stick it in a warm spot and let the sourdough go to work!
These waffles are not very sweet on their own. The sugar gets eaten up by the sourdough during the fermentation.
So they would work pretty well for savory applications. They get a nice crust and are soft and delicious inside.
We have had them with maple syrup plenty of times, but we love them with fruit. Our last decent harvest of blackberries was cooked down into a blackberry sauce that was fabulous on waffles.
We have enjoyed them with peach vanilla sauce on top as well. This particular day a easy strawberry sauce and whipped
cream really hit the spot.
The combination of strawberries, waffles and whipped cream
always reminds me of Sunday brunch as a kid. That was a really special treat back then and it still is today.
If you are looking for a more savory breakfast, I think these
waffles would make an excellent base for some scrambled eggs and sausage gravy too. We will have to try that soon and report back to you!
What kind of sourdough starter is best for waffles?
You can use sourdough discard or unfed starter straight from the refrigerator.
You don’t have to feed your starter in advance.
Do I have to start the sponge the night before?
It’s not completely necessary, but highly recommended. If you forget, don’t despair.
Just let the mixture sit for as long as possible before adding the remaining ingredients. The baking soda will still give you a good rise and fluffy waffles.
Can I use this batter for pancakes?
You certainly can. Our last batch was made into half waffles and half pancakes and every last bite was enjoyed.
More great recipes using sourdough discard:
Sourdough crescent rolls are soft, ever so slightly sweet with a nicely rounded sourdough flavor. They are the perfect accompaniment to your next dinner!
Soft whole wheat sourdough bread is perfect for toast or sandwiches. It is easy to make, lightly flavored and delicious.
Orange and cranberries come together with just a hint of spice in
cranberry oatmeal sourdough muffins. They are a perfect grab and go breakfast or fun healthier brunch treat.
More great waffle recipes:
Waffle recipes from my friends:
Culinary Adventures with Camilla: Chicken and Waffles
Palatable Pastime: Hash Brown Waffles
Karen’s Kitchen Stories: Liège Style Waffles
Food Lust People Love: Peanut Butter Banana Waffles
A Day in the Life on the Farm: Pumpkin Waffles
Making Miracles: Savory Cheesy Herb Waffles
Sneha’s Recipe: Waffles
What are your favorite waffle toppings and have you ever made sourdough waffles?
- 1 cup sourdough starter, straight from the fridge
- 1 cup flour (I used white whole wheat)
- 2 Tablespoons sugar
- 1 cup buttermilk (or a cup of milk soured with a tsp of lemon juice)
- 2 eggs
- 2 Tablespoons oil
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- Stir together the sponge ingredients, cover and allow to sit at room temperature overnight.
- In a small bowl, beat together the batter ingredients. Stir into the sponge.
- Grease and preheat your waffle iron.
- Ladle batter into waffle iron and cook according to the iron's instructions.
- Waffles are best served immediately but can be held in a warm oven if needed.
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Amount Per Serving: Calories: 123Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 192mgCarbohydrates: 19gFiber: 1gSugar: 3gProtein: 4g
All nutritional information is estimated and will depend on the exact ingredients you use.