These sourdough waffles our my family’s go to weekend breakfast

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Sourdough Waffles: A Family Favorite

How is it that, after all these years, I have not yet shared my family’s most favorite waffle recipe with you? We make these almost every weekend, and they are a sourdough tradition in our household.

In fact, just this morning we enjoyed fresh waffles with a variety of toppings: peanut butter and banana, yogurt and berries, and the classic butter and maple syrup.

These sourdough waffles take on a deep, complex flavor, thanks to the sourdough starter and fermentation process. They aren’t tangy like sourdough bread, rather they have a little something extra to balance out the sweetness from the added toppings.

I often double the batter to get enough to freeze for the week, and it makes for a quick and easy breakfast, especially when I forget to soak the oats the night before or when we’ve run out of granola.

Doubling the recipe ensures easy breakfasts for the coming week

How to Make Sourdough Waffles

Starting the night before, melt the butter in a large pot. Turn off the heat, then whisk in the milk. This should get things to the right temperature before adding the active sourdough starter. If it’s too hot, the starter will be killed and the batter won’t actually ferment. You can measure with an instant read thermometer, making sure the mixture is not above 110 degrees Fahrenheit.

After adding the starter, add flour, salt, cinnamon, and maple syrup. I love to use Grapewood Farm’s #70 sifted hard red wheat flour, which is similar to an all purpose flour. I also love using their whole, unsifted hard red wheat flour for a more rustic and wholesome waffle. The fermentation process softens the flour to avoid a dry waffle.

Let it sit overnight at room temperature to ferment. In the morning, the batter will have risen slightly. Whisk in some baking soda and a couple of eggs. Cook in a waffle maker and, voila! you have yourself some amazing waffles.

The recipe makes 8 waffles, but I like to double it if I want to have waffles on hand for the coming week, or if I have milk that needs to be used up.

The next morning, the batter will have risen slightly

Toppings for Sourdough Waffles

Family favorites for toppings around here include the following:

Peanut butter and banana
Yogurt and berries
Granola
Kerrygold butter and real maple syrup

You can also go savory, with things like:

Cream cheese and smoked salmon
Chicken and mushrooms
Fresh tomatoes, capers, and goat cheese

In the spring, we use fresh berries from our garden

No Sourdough Starter? No Problem.

If you’d like to make fermented waffles, but don’t have a sourdough starter, you can use plain yogurt or buttermilk instead. Just use yogurt or buttermilk in place of the starter, and it will do the job of souring the flour overnight. Make sure it has live and active cultures.

Before You Go

Don’t forget to give these other sourdough recipes a try! Thanks for reading my friends, and see you next time.

Rebekah

Fermented Sourdough Rolls with Seeds

Perfect, pillowy, tangy sourdough bread is studded with sunflower seeds, chia, and flaxmeal. Melted butter brushed on top is the crowning touch. Read on for the recipe, and be sure to add them to your Thanksgiving or holiday menu.

Check out this recipe

Easy Savory Sourdough Pancakes

These easy savory pancakes are a simple way to use extra sourdough starter. Serve with fresh tomato and a fried egg.

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Naturally Sweetened Sourdough Cinnamon Rolls

You will love these cinnamon rolls, sweetened naturally with maple syrup and coconut sugar, and fermented with natural yeast sourdough starter. Featuring Grapewood Farm flour.

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