I thought today I would share one of my favorite sourdough recipes with you.
Sourdough waffles.
Now, I know what you’re thinking.
You’re thinking that you don’t want sour waffles, and I can’t say that I blame you.
I don’t want sour waffles, either.
The great thing about this recipe is that you get all the benefits of the sourdough, without it being sour.
No, really.
Pinky promise.
They are really good.
And if you do happen to want sour-y waffles and even more of the benefits of the fermenting process, you can mix the batter up the night before and let it sit on the cabinet overnight.
Or, if you want waffles for supper, which we sometimes do, mix it up in the morning and let it sit until suppertime.
Or, you can just mix your sourdough waffle batter and use it right away.
Which is the way I make them.
Both directions are included.
Remember, when you are using a sourdough starter, you may have to adjust the milk or flour in a recipe depending on how liquid-y your starter is.
Sourdough Waffles
- 1 cup sourdough starter (learn how to make a sourdough starter here)
- 1 1/2 cups flour of your choice
- 1 cup homemade buttermilk
- 1/2 cup butter, melted
- 1 Tbsp (packed) organic brown sugar
- 1 tsp sea salt
- ¼ tsp baking soda
- 2 large pastured eggs
Put the flour, brown sugar, sea salt, and baking soda in large bowl. And mix it up briefly.
Now add in the sourdough starter, eggs, buttermilk and the melted butter.
Whisk that all up pretty thoroughly.
Let’s talk about whisks for a sec.
All whisks are not created equal!
My favorite whisk is a flat whisk, not a balloon whisk.
Why flat you ask? Because, since it’s flat, stuff doesn’t get stuck inside like it does with a balloon whisk.
You can get a flat whisk all for your very own right here.
All that’s left is to adjust the batter thickness by adding either milk or flour.
You want it to be thicker than a pancake batter.
OR for a tangy waffle, mix all of the ingredients except the eggs and baking soda in a large bowl.
Again, you might need to adjust the batter thickness by adding milk or flour.
Cover the waffle batter and let sit for 8-14 hours or overnight.
When you are ready to make your waffles, go ahead and add the eggs and baking soda and mix it up really well.
To cook your waffles, start by preheating your waffle iron for 10-15 minutes.
Now pour 1/2 to 3/4 cups of batter on the hot waffle iron and close the lid.
Check your instructions for the waffle maker you have for the exact amount of batter you need.
Then just let them cook for 3-5 minutes until they are golden brown and crisp.
Serve your sourdough waffles with butter and your favorite syrup or fruit.
These are also great with my Apple Cherry Pecan Chutney or with a dollop of warmed Cherry Pie Filling!
Of course, if you want to make your sourdough waffles fancy, you can always add frozen blueberries of chocolate chips to the batter before you bake them.
You can either mix it into the batter right before cooking, you what I like to do is to just drop some on top of the batter in the waffle iron before I close it.
That way I know all the waffles are getting some of the goodies. 🙂
What is your favorite thing to add to your sourdough waffles?
Blessings!
Sourdough Waffles
Ingredients
- 1 cup sourdough starter does not need to be bubbly and active
- 1 1/2 cups unbleached flour
- 1 cup buttermilk
- 1/2 cup butter melted
- 1 Tbsp organic brown sugar packed
- 1 tsp sea salt
- 1/4 tsp baking soda
- 2 large eggs
Instructions
- Put flour, brown sugar, sea salt, and baking soda in large bowl. Mix briefly.
- Add sourdough starter, eggs, buttermilk and melted butter. Mix thoroughly.
- Adjust batter thickness by adding either buttermilk or flour.
- Preheat your waffle iron for 10-15 minutes.
- Pour 1/2 to 3/4 cups of batter on the hot waffle iron and close the lid.
- Let cook for 3-5 minutes until golden brown and crisp.
- Serve with lots of butter and your favorite syrup or fruit.
Evelyn says
Delicious! I did the overnight ferment. They were the perfect combination of light and crispy. Definitely a keeper recipe! I did half a tsp of baking soda and added a tsp of vanilla.
Cery says
Hi Evelyn! (My Mom’s name is Evelyn 🙂 )
I’m so glad to hear you liked them! Adding vanilla sounds like a great idea!
Cery
Erin says
Do you cover and put in fridge or on counter like the starter?
Cery says
Hi Erin!
I just leave mine on the counter.
Cery
Patricia says
Hi! I have not made sourdough before, but I have made amish friendship bread many times, and there are similarities. Anyway, hoping to try this soon. My question is, do I need to make any adjustments for high altitude ?
Cery says
Hi Patricia!
You don’t need to make any adjustments for getting the starter going.
I have never baked at a high altitude before, but I found a website with instructions for adjustments. Just in case you need it, it’s here: https://www.wheatmontana.com/content/high-altitude-baking-how-make-your-recipes-work-mountains
Hope that helps!
Cery
Vicky says
So sad… I followed the recipe at the bottom… Its missing the buttermilk…
Cery says
Hi Vicky!
Thanks for letting me know! I’ve been switching my recipes to a new card format and some weird things have been happening, lol.
It’s fixed now.
Chelsey says
I actually came back on looking for the “non-buttermilk” recipe. We made it last week and it was great! I see it’s been fixed but we are going to try again with normal milk 🙂 thanks for a yummy and easy breakfast!
Cery says
Hey Chelsey!
LOL. You can use plain milk instead of buttermilk with the same recipe. 🙂
Cery
Chelsey says
Hi there Cery! Making your waffles again today but seeing the recipe now calls for the overnight ferment. I believe when I first found this one, I made it and used it all that same morning. Does that sound familiar? I’m hoping it’s fine overall because breakfast is calling! Ha! Thanks!
Cery says
Hey Chelsey!
I’m so glad you are enjoying the waffles!
I always mix the batter and use it right away as well. The overnight ferment is for you to get the full benefits of all the flour being fermented. But using it right away is perfectly fine!
Cery
Sarah Reed says
Really great waffles!
Cery says
Thanks Sarah! Glas you liked them!
Noreen says
Once I’ve mixed the batch, do I leave on the counter for 8-12 hours or in fridge? thanks
Cery says
Hi there Noreen!
You just leave it to sit on the counter.
Cery
Annie says
Perfection!! We loved this recipe and will include it in our rotation. The recipe even made exactly 8 waffles! Thank you!
Cery says
Hi Annie!
I’m so glad you like it! You are very welcome.
Cery
Gretchen says
Made these this morning. Used almond flour and flax. Really really good. Thanks.
Cery says
Hi Gretchen!
What a great idea to use flax! Thanks for sharing that with us!
Blessings!
Cery
Lauren says
I made theses delicious waffles. My kids added chocolate chips to theirs. I added a teaspoon of vanilla and cinnamon to half the batter for a different flavor. Super easy to make.
Cery says
Hi Lauren!
I LOVE chocolate chips in mine too!! I have to admit I’ve never tried cinnamon, though! I’ll have to give that a try next time.
Cery
Shay Morris says
Amazing! Amazing! Amazing!
Cery says
Thanks Shay! I really appreciate that!!
Heather says
This has become my go to sourdough waffle recipe! So delicious. I don’t have buttermilk, so I just substitute milk instead. It still turns out amazing. I’m excited to try the overnight fermentation next!
Cery says
Oh yay! I’m so glad you like it Heather!
We’ve gotten into the habit of making these weekly. I love easy, lol.
Blessings!
Cery
Linda says
These were fantastic. I used Gluten free flour and they turned out perfectly!!!
Cery says
Hi Linda!
I’m so glad it worked with the gluten free flour!
Cery
Theresa says
Very delicious recipe!