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    Home » Blog » Whole Food Recipes » Homemade Breads » Sourdough

    February 12, 2018 | By Jami

    Amazing Whole Wheat Sourdough Waffles Recipe

    Jump to Recipe

    Light and fluffy sourdough waffles are easy to make and blow away regular waffles with their flavor. It's a great way to use up your starter, too.

    Belgian Style Sourdough Waffles with strawberries and whipped cream

    One of my favorite things to make with the sourdough starter I keep alive by storing in the refrigerator is  sourdough waffles. When I first started out growing and using sourdough starter, I had a pretty rough start to making artisan bread, which got a little better here and then achieved sourdough artisan bread perfection here (it's such a good recipe!).

    What that taught me was that sourdough starter takes time to grow strong enough to raise a loaf of bread. Okay, so I learned to wait - but what to do with all the starter that's growing in the meantime? The best thing I've found is to use it in foods that don't need a lot of rise - things like crackers and english muffins (both so yummy) - not just throw it out. I also tried a blackberry muffin recipe that was...ummm...let's just say "hearty."

    And then I made Belgian sourdough waffles with the starter.

    Oh my goodness, how I LOVE them! I cannot tell you how much. And guess what? They are 100% whole wheat, yet light and airy with crispy edges.

    Um...yeah, can you tell I'm still a little smitten?

    What's weird about that is I'm not a big waffle/pancake fan normally. But these sourdough waffles were crisper than any others I've tried (and I always make yeast Belgian waffles when I do make them), and had a wonderful flavor that is hard to describe. Yes, a little sourdough, but not too much. In fact, I was the only one of our family that said I could taste the sourdough.

    Sourdough Waffles Recipe

    Sourdough Waffle batter in bowl

    Can I just tell you what a thrill it is seeing all this action in sourdough starter I grew myself? It's beyond cool and I just do a little happy dance when I see all those bubbles working after sitting out overnight.

    Sourdough Waffles with strawberries and whipped cream

    It's sorta the same feeling I get when I see the first seeds sprouting or when I serve a meal made only with our garden produce. There's the feeling of accomplishment and amazement, for sure, but also that I used something in nature (in this case, wild yeast) to create food and feed my family.

    Little miracles, right?

    Sourdough Waffles with strawberries and cream

    While I show the waffles with strawberries and whipped cream (love), they are equally good with traditional maple syrup. Our family likes to smear peanut butter on first and then drizzle it with real maple syrup - it's a great flavor combo that ups the protein count, too.

    How do you like your waffles?

    Fluffy Sourdough Waffles with strawberries and whipped cream
    Print Recipe Pin Recipe
    4.74 from 23 votes

    Amazing Sourdough Waffles Recipe

    Light and fluffy whole grain sourdough waffles are easy to make and blow away regular waffles with their flavor. It's a great way to use up your starter, too.
    Prep Time10 mins
    Cook Time30 mins
    Overnight Rise12 hrs
    Total Time12 hrs 40 mins
    Course: Breakfast
    Cuisine: Belgian
    Yield: 8
    Author: Jami Boys

    Ingredients

    • 1 cup sourdough starter
    • 2 cups warm water just tap-water warm
    • 3 cups whole wheat flour
    • 3 large eggs
    • ½ cup melted butter you can use oil, but butter or ghee tastes better
    • 2 tablespoons honey
    • 1/2 teaspoon salt
    • ¼ teaspoon baking soda
    • 1 tablespoon water
    • For serving: fruit whipped cream, maple syrup, etc.

    Instructions

    • The night before you want to make the waffles, combine first three ingredients in a large bowl and beat until smooth. Cover and let stand overnight at room temperature.
    • In the morning add the eggs, oil, honey, and salt. Stir the baking soda in the tablespoon of warm water, stir quickly and then pour right into the batter.
    • Mix together gently and let stand about 15 minutes while the waffle iron heats up. Cook until done, lightly greasing the iron after each waffle.

    Notes

    Makes about 8 Belgian style waffles or more smaller sized waffles, depending on your maker.
    Need tips to grow and store your starter? Read How to Grow, Keep, and Use a Sourdough Starter.

    Nutrition

    Serving: 1g | Calories: 322.72kcal | Carbohydrates: 42.8g | Protein: 8.97g | Fat: 14.28g | Saturated Fat: 8g | Cholesterol: 91.88mg | Sodium: 305.93mg | Potassium: 186.12mg | Fiber: 5.03g | Sugar: 4.57g | Vitamin A: 443.65IU | Calcium: 27.95mg | Iron: 1.91mg
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

    Other Sourdough Recipes You May Like:

    Cheesy Sourdough Batter Bread sliced

    Cheesy Sourdough Batter Bread

     

    Sourdough Whole Wheat Crackers cooling

    Sourdough Whole Wheat Crackers

     

    Easy Homemade Whole Wheat Sourdough English Muffins

    Easy Homemade Whole Wheat Sourdough English Muffins

     

     

     

     

     

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    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

    Reader Interactions

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      Recipe Rating




    1. Donna says

      April 30, 2021 at 5:52 pm

      5 stars
      These waffles are the best! I like to chop apples, add blueberries and aronia berries in a sauté pan with butter to top these awesome waffles.

      Reply
      • Jami says

        May 03, 2021 at 2:50 pm

        That sounds delicious, Donna - thanks so much for the review!

        Reply
    2. Mary R Sweeney says

      October 11, 2020 at 3:54 pm

      I'm hoping I can get a quick answer even though I know it's a long shot! I just mixed up the first 3 ingredients so it will be hours before I go to the next step. I'm a little concerned because the first 3 ingredients mixed together come out like a dough a loose dough for sure but it's not runny like a batter. Did I do this right or should I add more liquid?

      Reply
      • Jami says

        October 12, 2020 at 1:05 pm

        Your starter may be a bit dryer, Mary. I'd wait until adding the remaining ingredients, though, to see if you need to add water to get a consistency good for pouring into your waffle maker.

        Reply
    3. Becky says

      July 21, 2020 at 2:36 am

      Hi, does this recipe use 2 Cups discarded starter or active starter? Thanks

      Reply
      • Jami says

        July 23, 2020 at 11:28 am

        Hi Becky! This recipe uses 1 cup of starter, and I usually use a fed discard (vs. the discard from the fridge), though it could be many hours from feeding. Since this sits overnight and uses a bit of baking soda, either fed or unfed works.

        Reply
    4. Dotty says

      June 04, 2020 at 8:43 am

      I haven't made the waffles but I did make your sourdough bread and it was great. Much easier than the first I tried that had too many steps. Thank you! My question is can I make pancakes from this waffle recipe?

      Reply
      • Jami says

        June 08, 2020 at 11:38 am

        I haven't, but I don't see why not! Glad you liked the bread recipe, Dotty. 🙂

        Reply
    5. sara says

      May 19, 2020 at 6:13 pm

      5 stars
      These were AMAZING!!!! Next time I plan to try and make a double batch to have extra to freeze. I made one adjustment and added vanilla to them. Have you ever made them with milk instead of water? I am new to sourdough recipes and like to find different ways to increase protein content...thoughts?

      Reply
      • Jami says

        May 20, 2020 at 2:08 pm

        Thank you - now you know why the title says that. 🙂
        Go for the milk - I haven't done it, but I think it would be good. And we love to have these in the freezer!

        Reply
    6. Nancy from CA says

      April 15, 2020 at 7:14 am

      Jami, I love your blog and just finished my starter. I’m excited to try these waffles. Thank you so much for being open and sharing all your experiences. It’s encouraging to the baking new-comer (me!).

      Also going to try the crackers a little later today.

      Main reason I began the starter was to make the artisan sourdough bread Recipe you posted. I am on a six week mission; Dutch oven is ordered and en route from Amazon. I am so glad I found your site!

      Reply
      • Jami says

        April 15, 2020 at 11:35 am

        Yay - this is awesome, Nancy, so glad I could be of help! I know you're going to love these recipes. 🙂

        Reply
    7. Diane says

      April 11, 2020 at 6:37 am

      5 stars
      Thank you Jami for sharing your tried-and-true knowhow! As a firt time sour dough starter my initiation was a success! Delicious waffles for breakfast and a few in the freezer. On to project #2 the english muffins.

      Reply
      • Jami says

        April 11, 2020 at 1:07 pm

        Yay!!

        Reply
    8. Lisa J Carpenter says

      January 12, 2019 at 7:58 am

      I have a 10 year old starter, I come and go with new science looking for how to make my sour dough have more sour flavor. Nothing like the taste of San Francisco or Alaska sour dough bread, I live in Michigan and have little success with the increase of flavor, some say it is the difference in natural yeast cell. I have tried vinegar in the dough to amp things up, also citric acid powder from King Arthur. Wondering if you can help?

      Reply
      • Jami says

        January 14, 2019 at 10:35 am

        I'm with you, Lisa - I always want more sour flavor, too (I've read some don't want any sour flavor!). I've had luck leaving the bread mixture to sit overnight, either in the fridge or counter, after mixing it all up. It takes more planning, but the bread is usually more sour. Have you tried that?

        Reply
      • Amber M Dimico says

        August 21, 2019 at 5:48 pm

        I've read that more flour than water ratio makes it more sour. Maybe something worth looking into?

        Reply
    9. Ella says

      November 18, 2017 at 8:41 am

      Just make the waffles! So good. My picky 5 year old declared them the best waffles ever! And he normally will not touch whole wheat waffles. My question is that I have a very large family and these do not go far. Does the recipe double or even triple well?

      Reply
      • Jami says

        November 20, 2017 at 3:54 pm

        Yay - that's great, Ella! I've doubled them with success before, but not tripled - you're on your own there. 😉

        Reply
    10. meryl logue says

      September 24, 2017 at 10:23 am

      Do you have any insights as to why the baking soda in every sourdough recipe for waffles, but not a quick-acting yeast recipe? thanks!

      Reply
      • Jami says

        September 25, 2017 at 11:15 am

        I don't know - I always thought it was to help the rise and texture and they are a quick bread, so to speak. But I do use a yeast-based recipe for regular waffles (non-sourdough), so now you've got me thinking...

        Reply
        • meryl logue says

          September 25, 2017 at 7:54 pm

          Well, I'm about to experiment. This a.m.s batch was a whole wheat starter, but King Arthur unbleached white, organic. Today I mixed a new batch with 1 part whole wheat, 2 parts KA white. (I'm halving your recipe... it's just me.) The whole wheat (Bob's Red Mill) is because it tends to trigger the yeast better. Tomorrow morning, I'm making a batch without any baking soda at all. I'll update here. BTW, I'm in PNW as well. So happy the rains have started!

          Reply
          • Jami says

            September 26, 2017 at 12:47 pm

            Oh, thank you - I will be curious to know the outcome! And yes - it was nice that the rain was able to put out much of the major fires. I think this weekend's forecasted rain may put out the smolders that are left!

            Reply
            • meryl logue says

              September 26, 2017 at 4:27 pm

              I did experiment today. My recipe from another site is very similar. Obviously, we need a "fed" starter that has been allowed to fluff up overnight. But I did omit the baking soda completely.When I folded in the "morning" ingredients, I was careful to not deflate the risen starter. The waffles were as fluffy as they were with the soda. That was what I was hoping for!

              Now on to sourdough bread!!! Thanks for the insights and encouragement.

            • Jami says

              September 27, 2017 at 1:15 pm

              This is great to know, Meryl - thank you!

    11. Sandie says

      April 26, 2017 at 6:59 am

      These waffles are very good; I've made them numerous times. They aren't, however, 100% whole wheat. The starter would have to be whole wheat in order for them to be 100% whole wheat. I recommend that you try them - they are truly delicious.

      Reply
      • Jami says

        April 26, 2017 at 9:36 am

        I'm so glad you like these, Sandie - they are so good and a great way to use up starter. My starter has always been made with whole wheat, so these are 100% whole wheat when I make them.

        Reply
        • Sandie says

          April 26, 2017 at 9:46 am

          Thanks for responding. I use regular sourdough starter so mine aren't 100%, but am working on a whole wheat starter. These are sooooo good!

          Reply
    12. Anastasia says

      January 16, 2016 at 9:00 am

      I just mixed up the batter for these waffles, and I'm wondering what the consistency is supposed to be? Is it supposed to be a batter you can pour onto the waffle iron? Like regular waffle batter? Mine is insanely thick... Like as I mix it it just stays a ball of dough.

      Reply
      • Jami says

        January 16, 2016 at 11:44 am

        Thats probably because our sourdough starters are different consistencies (some hydrate 100%, some less, some more...)- feel free to add more water (or milk) to get your batter to a pourable consistency, Anastasia.

        Reply
      • Aimee says

        March 30, 2017 at 9:33 am

        Hi! Making my first batch of these waffles! They look super tasty! Do you cover and leave the batter sit out at room temperature? Or do you cover and place in the refrigerator overnight?

        Reply
        • Jami says

          April 03, 2017 at 12:59 pm

          You leave it on the counter so the sourdough yeast can work it's magic (putting it into the fridge will make them go to 'sleep'). Enjoy!

          Reply
    13. Jenny says

      February 10, 2015 at 1:36 pm

      If I were to halve the recipe, would you recommend using 1 egg or 2? I never know what to do with eggs. Alternatively, do these freeze well? I have a week-old apple sourdough starter that I'm dying to try in a recipe. I'm glad I read your tips not to attempt bread with it until a few weeks of feeding! I would have been devastated if my first bread attempt had fallen flat!

      Reply
      • Jami says

        February 10, 2015 at 5:01 pm

        I usually don't have luck with halving recipes that call for an odd number of eggs, Jenny, but if you really wanted to, I'd probably do 1 egg and the whites of another egg. These do freeze wonderfully, though, and my kids love to reheat them in the toaster oven on school mornings.

        Oh, and I would've stopped baking long ago if I let baking failures get in the way, they happen all too often on your way to learning -or at least they did for me, ha!

        Reply
        • Jenny says

          February 10, 2015 at 6:35 pm

          Thanks for responding so quickly! I'll probably end up making the whole recipe and freezing some. It's only me and a 2-year-old eating breakfast, so we can only eat so many waffles in one sitting! If they turn out well (better than my last whole-wheat waffle attempt...) maybe hubby will eat some this weekend. =)

          Reply
        • Jenny says

          February 13, 2015 at 6:48 pm

          Ok, I made them, and they turned out just as you promised, airy and crispy, but I think my starter is WAY too sour....They were definitely not your average waffle. I am going to try again once I get my starter a little more balanced. =)

          Do you think they would turn out less sour if I mixed half of the flour into the starter overnight and mixed in the other half in the morning? Or would that backfire and just make it more acidic?

          Reply
          • Jami says

            February 14, 2015 at 9:53 am

            Wow, my daughter always complains that my starter is never sour enough, lol. Using newer starter usually means less sour, so your idea may work - give it a try!

            Reply
    14. Lonnie says

      September 20, 2014 at 5:58 pm

      I have been enjoying my first experience with sourdough, following your blog! I am on day 8 right now, and put two cups of starter into the fridge, used two for a double batch of waffles tomorrow, but there is still more, maybe 3-4 cups? What should I do with that? Why do I have so much left over? 🙂

      Reply
      • Jami says

        September 21, 2014 at 6:22 pm

        Many starter recipes have you throw out much of the starter before feeding, Lonnie, which I have a hard time doing and why you have a lot. 🙂 You can throw yours away if you can't make anything else. Do you want pancakes or crackers? They are a good way to use this starter (the sourdough crackers on my site are easy and fabulous!)

        Reply
      • Nadine says

        April 01, 2020 at 12:14 pm

        I had the same thing! I wasn't expecting to have so much leftover and I definitely didn't want to throw it out. I ended up doing a modification to the crackers recipe, just mixing 3/4 cup of starter with 2 tablespoons of butter and seasoning and throwing in the over for a couple batches of crackers. They were tasty! My boyfriend thought I was crazy staying up to 1 am making crackers unexpectedly.

        Reply
        • Jami says

          April 02, 2020 at 3:22 pm

          Good save. 🙂

          Reply
    15. Lana says

      July 12, 2013 at 9:59 am

      These were delicious! This is the first recipe I made with my starter and it was really easy. I made my waffles vegan, substituting 3 tablespoons of ground flax and 1/3 cup of water for the eggs, and the waffles turned out very light, crisp, and delicious. This is definitely replacing our previous waffle recipe. Thank you! 🙂

      Reply
      • Jami says

        July 12, 2013 at 4:15 pm

        So glad to hear it, Lana! And thanks for the vegan substitutions, too.

        Reply
    16. [email protected] An Oregon Cottage says

      April 19, 2010 at 2:32 am

      Rachel- Yes, I keep my sourdough kinda thick so it's not as strong (at least that's what I've read :-). Too bad your hubby won't switch (but your buttermilk one does sound good!).

      Reply
    17. Rachael R. says

      April 18, 2010 at 7:23 pm

      We just ate these waffles for breakfast this morning... they seemed a little darker than what you pictured and we could deffinately taste the sourdough flavor (maybe honey would have softened it more than the sucanat? or perhaps my sourdough is just STRONG), still they were pretty yummy with some good butter and real maple syrup. All in all a good waffle, however my husband isn't ready to switch from our usual buttermilk recipe (using sprouted spelt and rice flour). Which is too bad because this recipe is so much easier! Thank you for a lovely and enjoyable blog!

      Reply
    18. [email protected] An Oregon Cottage says

      April 09, 2010 at 5:37 pm

      Melinda- I'll be waiting to hear how it goes for you!

      Reply
    19. [email protected] says

      April 07, 2010 at 3:15 pm

      Yum. That waffle looks wonderful! Thanks for sharing your recipe and linking to Tempt My Tummy Tuesday.

      Reply
    20. Melinda says

      April 06, 2010 at 10:15 pm

      Sourdough is one of those things I really want to master - my husband loves it! I've bookmarked this recipe - stay tuned!

      Reply

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