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.

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

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.

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?

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?

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4.75 from 24 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

Cook Time30

Overnight Rise12

Total Time12 40

Yield:

Author: Jami Boys

Click for Cook Mode

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.