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–+ servings
stack of sourdough waffles with strawberry sauce and whipped cream

Sourdough Waffles

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!
Prep Time10 minutes
Cook Time20 minutes
Additional Time6 hours 40 minutes
Total Time7 hours 10 minutes
Servings: 12 Waffles
Author: Carlee

Ingredients

Sponge

  • 1 cup sourdough starter straight from the fridge
  • 1 cup white whole wheat flour or all purpose
  • 2 Tablespoons granulated sugar
  • 1 cup buttermilk or a cup of milk soured with a tsp of lemon juice

Batter

  • 2 eggs
  • 2 Tablespoons oil
  • ½ teaspoon salt
  • ½ teaspoon baking soda

Instructions

  • Stir together the 1 cup sourdough starter, 1 cup white whole wheat flour, 2 Tablespoons granulated sugar, and 1 cup buttermilk. Cover and allow to sit at room temperature overnight.
  • In a small bowl, beat together the 2 eggs, 2 Tablespoons oil, ½ teaspoon salt, and ½ teaspoon baking soda. 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.

Nutrition

Serving: 1Serving | Calories: 98kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 169mg | Potassium: 43mg | Fiber: 1g | Sugar: 3g | Vitamin A: 53IU | Calcium: 32mg | Iron: 0.3mg
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