The Best Sourdough Waffles
If you love waffles, this sourdough whole wheat waffle recipe for you. Even if you don’t love waffles, I can almost guarantee you will love these. This recipe is one I am super proud of – it took a long time to perfect and I haven’t had anyone complain. There is a reason I named these the best sourdough waffles! I love that this recipe makes a bunch, because leftovers are never turned down around here. If you eat them plain you can get that slight sourdough taste, but it’s completely masked when you put anything on them.
If you done have a waffle iron, this recipe makes for great pancakes. You can find the pancake recipe here.
Ingredients
Overnight Sponge:
- 2 c whole wheat flour (can also sub for AP or Kamut)
- 1 c sourdough starter
- 2 T coconut sugar
- 2 c milk of choice
Waffle Batter:
- All of the overnight sponge
- 2 large eggs
- 1/4 c melted butter or coconut oil
- 3/4 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla
- cinnamon to taste, if desired (you desire it)
Step by Step Instructions
Step 1
The night before making the waffles, combine the ingredients for the overnight sponge. Cover with a dish towel or lid and set on the counter overnight to rise
Step 2 – In the Morning
In a small bowl, whisk together the eggs, melted butter, and vanilla. Add to the sponge and combine. Add cinnamon, salt, and baking soda and stir well
Step 3
Pour the batter onto your preheated, greased waffle iron. Serve hot!
*makes about 8-9 large Belgian waffles
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