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?
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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
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!
Yay – this is awesome, Nancy, so glad I could be of help! I know you’re going to love these recipes. 🙂
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.
Yay!!
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?
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?
I’ve read that more flour than water ratio makes it more sour. Maybe something worth looking into?
Lisa, you can buy dehydrated starter from San Francisco online. You could even combine it with your old starter- adding a boost of SF flavor.
Or maybe find a sourdough pen pal in SF who is willing to share some 🙂 it is tasty! Good luck!