A printable recipe card is available at the end of the post.
I thought today I would share one of my favorite sourdough recipes with you.
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.
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.
- 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.
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.
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?
- 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
- 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.