These crispy on the outside, and warm and soft on the inside waffles pack a powerful punch. You won’t regret adding them to your next breakfast menu.
Making my first sourdough starter has truly transformed my love of baking. Sourdough everything is how we live in our house now. All of our old faithful recipes have been refreshed with sourdough now. If you don’t have a sourdough starter read my post All Things Sourdough Starter to find directions on how to start your own. Or contact me and I can set you up with some of my fifth child, Arlo the Sourdough.
One part of sourdough baking I love most is the pace. Everything moves much slower, which works out great for me. When the day is full of doing life with little people, there’s not much time to spare. Sourdough allows me to do what I love without being rushed.
This waffle recipe allows me to quickly get waffles going in the morning without much fuss. They are warm, crispy, and flavorful. Add some butter and maple syrup and they become over the top.
These waffles can be made with sourdough discard or even fermented overnight.
For more easy sourdough discard recipes see the links below
Chocolate Chips Cookies with Sourdough Discard
Everyday Muffins with Sourdough Discard
Why Sourdough?
The benefits of sourdough are an added bonus to that wonderful tangy flavor. Sourdough, being a long-fermented bread, is more nutritious and healthier than regular white or whole-wheat bread. There is a bacteria found in sourdough than in other types of bread. This bacteria creates more lactic acid, as opposed to phytic acid. Phytic acid affects the body’s ability to absorb nutrients and some minerals. Lactic acid, when consumed in larger amounts, makes foods easier to digest
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Tools
Mixing bowl
Spatula
Measuring cups
Step-by-Step Instructions
Feed the starter the night before you make the waffles.
Mix together the flour, salt, baking powder, baking soda, and sugar.
Combine the sourdough starter, milk, vanilla extract, melted and cooled butter, and eggs.
Carefully fold the wet ingredients into the dry ingredients. Cover and allow to rest for 10-15 minutes. The batter should be fizzy after this rest time.
Allow the waffle maker to preheat while the batter is resting.
Grease the waffle maker and pour about ¾ cup of batter into the waffle maker. Close the lid and leave it alone for 4-5 minutes.
If you open the lid and the batter is still sticking to the top and bottom, close the lid and allow it to continue cooking.
Serve with butter, syrup, maple syrup, berries, chocolate chips, or whatever your favorite toppings are.
For easy overnight fermented waffles:
These can easily be fermented overnight as well. Then with a few extra ingredients, the batter will be ready to make.
Feed sourdough starter 8-12 hours before beginning the batter.
The night before cooking, in a mixing bowl, combine the sourdough starter, milk, honey, melted and cooled butter, vanilla extract, and flour. Cover and allow to ferment overnight or for 12 hours.
The next morning add the eggs, baking soda, baking powder, and salt to the batter and mix well.
Allow the batter to sit for 10-15 minutes. The batter should be fizzy after this rest time.
Then you can proceed with the steps above for cooking.
Tips
- Grease both sides of the waffle iron before adding the batter. Make sure that it has had time to preheat enough. This is the waffle maker we use and love.
- Make sure to allow the waffle time to cook. As tempting as it is to check, allow it to cook full-time before you open the waffle maker.
- Try not to overfill the waffle maker, otherwise, the batter will pour out the sides while it is cooking.
- To avoid losing that crispy exterior, try placing the waffles next to each other on a pan instead of stacked on top of each other. They can also be placed in the oven on warm.
Storage
You can always freeze extras, or even make a double or triple batch to have for another day. Just allow them to cool on a pan and freeze with parchment paper between each one to prevent sticking. Simply allow them to defrost and pop them in the toaster to warm them back up.
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You might also enjoy some of these other posts:
Recipe
Prep Time: 15 mins Cook Time: 5 mins Fermentation Time: 12 hours
Yeilds: 5-6 Author: Elizabeth Loveday
Ingredients
¾ c sourdough starter
1 c of milk
3 tbsp white sugar or honey
1 tsp vanilla extract
4 tbsp melted butter
2 c all-purpose flour
2 eggs
1 tsp salt
1 tsp baking powder
1 tsp baking soda
Instructions
Feed the starter the night before you make the waffles.
1.Mix together the flour, salt, baking powder, baking soda, and sugar.
2. Combine the sourdough starter, milk, vanilla extract, melted and cooled butter, and eggs.
3. Carefully fold the wet ingredients into the dry ingredients. Cover and allow to rest for 10-15 minutes. The batter should be fizzy after this rest time.
4. Allow the waffle maker to preheat while the batter is resting.
5. Grease the waffle maker and pour about ¾ cup of batter into the waffler maker. Close the lid and leave it alone for 4-5 minutes.
For easy overnight fermented waffles:
Feed sourdough starter 8-12 hours before.
1. In a mixing bowl combine the sourdough starter, milk, honey, melted and cooled butter, vanilla extract, and flour. Cover and allow to ferment overnight or for 12 hours.
2. The next morning add the eggs, baking soda, baking powder, and salt to the batter and mix well.
3. Allow the batter to sit for 10-15 minutes. The batter should be fizzy after this rest time.
Then you can proceed with the steps above for cooking.
Over Easy Homestead 
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