Amazing Whole Wheat Sourdough Waffles 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.
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?
Want to save this?
Enter your email below and you'll get it straight to your inbox. Plus you'll get easy new recipes, gardening tips & more every week!
Amazing Sourdough Waffles Recipe
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
Nutrition
Other Sourdough Recipes You May Like:
Sourdough Whole Wheat Crackers
Easy Homemade Whole Wheat Sourdough English Muffins
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! 🙂
So glad to hear it, Lana! And thanks for the vegan substitutions, too.
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!).
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!