This Sourdough Waffle Recipe makes a light, airy waffle using sourdough starter as the base for a healthy delicious waffle.
Breakfast foods are so fun for me to make. I like having them anytime of the day and I especially like to make them on a cozy weekend morning. There is something lovely and inviting about the waffle iron steaming away on the countertop on a Saturday morning that can make just about anyone happy.
But I have to say, I think as complicated as they seem to make, they really aren’t complicated at all. A quick batter is simple to whip up in just a few minutes by just adding a few ingredients directly to your starter. The waffle iron is hot in just about seconds and ready to use. That is if you are using a modern-day iron. Like this Oster Brand Waffle Iron, I am.
The most work is the waiting for each waffle to be ready but if you are like me in the kitchen you are multi-tasking during this wait time. Although I would love to own a traditional cast iron waffle maker. But so far, my thrift store finds have come up short of one.
I do believe it is even easier when you use a sourdough starter to make the batter. For this recipe you can use either a fed starter or one straight from the refrigerator. Since we are using a baking soda in this recipe it is not required that the starter be fed.
However as I explain in the FAQ of this post, you can opt to make them either way. For fed starter sourdough waffles, a good idea is to feed your starter the night before when you plan to make them. That way you can wake up and use your fed sourdough starter for this sourdough waffle recipe with ease.
Using this sourdough waffle recipe is a great way to incorporate more fermented foods into your diet and make good use of your sourdough starter whether using it fed or not.
Why I Love This Recipe
It is yet another recipe where I get to utilize my trusty sourdough starter. Not to mention, using it is way easier to me then busting out the flours. You just pour straight from the sourdough starter container straight into your bowl. Add the rest of the ingredients and you have yourself a simple sourdough waffle batter. One that is delicious and full of wonderful ferment benefits.
What You Will Need To Make Them
2 cups fed starter
2 tbsp raw honey
¼ cup melted butter plus more for the waffle iron
1 tsp baking soda
½ tsp ground nutmeg
1 tsp vanilla
Start by melting the butter. Combine two cups of sourdough starter, the flour, honey, butter, nutmeg, and eggs. Add the baking soda last. Your batter should be almost foamy and bubbling.
Heat up waffle iron. Make sure to use a bit of melted butter to generously season between waffles. I like to use a cooking brush to make it easy.
I use a heaping ½ cup measuring cup to scoop each waffle. Using this you will be able to make approximately 6 to 7 waffles for this batch.
Serve with maple syrup or dress them up by adding a few chocolate chips to the batter.
Does the sourdough starter need to be “fed”?
Since we are using baking soda in this recipe, the short answer is no. You do not need to use a fed starter for this recipe. However, if you are wanting to long ferment your sourdough for the health benefits you can entirely do so. By feeding your starter the night before you can wake up to make this sourdough waffle recipe from a fed starter with ease.
Can I freeze these sourdough waffles for later?
You can. I have done so a few times since the amount of batter is way too much for just two people. Of course, making and having them fresh is preferred.
To freeze I use a one-gallon ziplock freezer bag. I make sure to push out any air that’s in the bag before folding it over and placing it in the freezer to store. When you are ready simply take them out, allow them to thaw, and pop them into our toaster oven but a microwave will likely work too.
Benefits Of Sourdough
Of course we love the taste but sourdough is actually a healthier alternative to eating regular breads such as white or wheat loaves. The lower phytate levels in sourdough makes for an easier to digest food and results in a better more nutritious bread.
It is a good alternative for those who are sensitive to gluten as sourdough is a fermented food that has a bacteria-to-yeast composition that works on breaking down the starches found in the grain before it’s even eaten. Sourdough is also known as a prebiotic food that simply put, will help keep your gut bacteria healthy.
Variations and Topping Suggestions
There are so many ways to serve these waffles made from this sourdough waffle recipe. Here are some of our favorite ways to enjoy them.
- Serve with fresh berries and homemade whipped cream
- Adding chocolate chips to your waffle batter. I usually do this individually by adding about 5 chocolate chips per waffle after pouring the batter onto the griddle.
- Adding a handful of fresh blueberries to the batter
- Making berry compote for the topping is simple. Add berries to a sauce pot, a little water and honey. Then allow to simmer for about 5 minutes or so. Until the berries have broken down. Pour into a small bowl with a serving spoon and place on your table.
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- 2 cups fed starter
- 2 tbsp raw honey
- ¼ cup melted butter plus more for waffle iron
- 1 tsp baking soda
- ½ tsp ground nutmeg
- 2 eggs
- Start by melting the butter.
- Combine two cups of sourdough starter, the flour, honey, butter, nutmeg and the eggs in a bowl.
- Add the baking soda last. After adding the baking soda your batter should be almost foamy and bubbling.
- Heat up a waffle iron.
- Make sure to use a bit of melted butter to generously season between waffles. I like to use a cooking brush to make it easy.
- I use a heaping ½ cup measuring cup to scoop each waffle. Using this you will be able to make approximately 6 waffles for this batch.
- Serve with maple syrup or dress them up by adding a few chocolate chips to the batter.
- if you are wanting to long ferment your sourdough for health benefits you can entirely do so. It is a good idea to Feed your starter the night before so that it is ready the next morning.
- To freeze I use a one-gallon ziplock freezer bag. I make sure to push out any air that's in the bag before folding it over and placing it in the freezer to store.
Amount Per Serving: Calories: 150Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 91mgSodium: 358mgCarbohydrates: 10gFiber: 0gSugar: 6gProtein: 3g
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