This Golden 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 very 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 waffles appear to be, they really aren’t complicated at all. A quick batter is easy to whip up in just a few minutes. Really what we are doing here is adding a few ingredients to our starter for this batter. There is no need to add additional flour to the mixing bowl. I love Making sourdough waffles since they are a great way to add phytic acid to otherwise regular waffles
The most work involved is the waiting for each waffle to be ready. But if you are anything like me in the kitchen, you are multi-tasking during this wait time, so whose counting, anyway?
The good news is, 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 the next morning and have enough mature starter for these delicious sourdough waffles.
Golden Sourdough Waffle Recipe Is…
- Able to be made with sourdough starter discard or active starter
- Filled with the most amazing flavor and cook up golden brown
- Perfect for adding your favorite toppings
- A good alternative to sourdough pancakes and are the BEST waffles
- A great recipe for easy sourdough waffles
Sourdough Starter- You can use a fed starter, or a starter pulled straight from the fridge, given you have enough ready. You can also use discard for this recipe since we are using baking soda to help give the waffles a nice fluff.
Honey- I use raw honey but any store bought honey will work fine. The honey adds a nice subtle sweetness to the waffles.
Butter- Use salted butter if you can. It gives a nice balance to the honey and nutmeg. But if you have just unsalted that is fine too. Add a pinch of salt to the batter if doing so.
Baking Soda- Baking soda will make the waffle batter nice and foamy. I add this in as the last step in whipping up the batter. It gives the waffles a nice lift when cooking. The baking soda also helps cut the sour in the sourdough, which reduces the risk of having sour waffles.
Nutmeg- I love to add nutmeg to my waffle batters. It gives them a nice warm subtle flavor that makes the flavor that much more delicious.
Eggs- Use large eggs if you have them. If you only have small, I would add an extra egg since the difference in egg content can vary drastically in eggs especially when going from large to small.
Vanilla Extract- I like to use my homemade vanilla extract for these but store-bought is great. Use a pure vanilla extract if possible.
Start by melting the butter. In a large bowl, combine the sourdough starter, the flour, honey, butter, nutmeg, and eggs. Add the baking soda last. Your batter should be almost foamy and bubbling.
Heat up the waffle iron. Make sure to use a bit of melted butter to generously brush between each waffle.
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 pure maple syrup or dress them up by adding a few chocolate chips to the batter.
- You can easily make a double batch of waffles by doubling the recipe if desired.
- Make sure the waffle iron is nice and hot before adding the butter or batter.
- For golden brown waffles, set your waffle iron on high.
- Be sure to brush generously between batches.
- Make an overnight batter by simply excluding the baking soda until ready to cook.
- To keep the waffles warm, place them on a baking sheet in a single layer and pop them into a warm oven set on a low temperature.
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 want to 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.
How long will the sourdough waffle batter keep?
If you have leftover waffle batter, store it in an airtight container in the fridge. It will keep up to 2 days when properly stored.
Benefits Of Sourdough
Sourdough is not only a delicious bread option, but it is also a healthier option than traditional breads like white bread or wheat bread. This is due to the low phytate content of sourdough, which makes it easier to digest and provides a more nutritious meal.
Additionally, it is a beneficial option for those with gluten sensitivity, as it is a fermentation-based food with a bacteriological composition that aids in the breakdown of the starches in the grain before consumption. Additionally, sourdough can be considered a pre-biotic food, which, in simple terms, will help maintain gut bacteria’s health.
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.
- Kids love peanut butter and banana slices.
- You can use these waffles for savory toppings too. They are perfect to top with your favorite fried chicken recipe.
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More Sourdough Recipes To Try…
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- 2 cups fed starter
- 2 tbsp raw honey
- ¼ cup melted salted butter plus more for the waffle iron
- 1 tsp baking soda
- ½ tsp ground nutmeg
- 2 large eggs
- 1 tbsp of vanilla extract
- 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 want to 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.
- You can easily make a double batch of waffles by doubling the recipe if desired
- Make sure the waffle iron is nice and hot before adding the butter or batter
- For golden brown waffles, set your waffle iron on high
- Be sure to brush generously between batches
Amount Per Serving: Calories: 157Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 91mgSodium: 359mgCarbohydrates: 10gFiber: 0gSugar: 6gProtein: 3g