Tangy and subtly sweet, these Sourdough Waffles are sure to be a frequent favorite!
Sourdough waffles combine two of my favorite things—sourdough and waffles. Every weekend, I either make pancakes or waffles, and this recipe offers a delicious twist to this mainstay meal. Best of all, it’s simple to make and a sure crowd-pleaser.
Every once in a while, I just want to skip the whole-wheat flour and healthy sugar substitutes and devour a pile of delicious waffles. But I must admit, even when I splurge, I can’t help but add my own nutritious twist to the mix. You see, I don’t just use the sourdough starter for its taste. It’s nutritious, too. More on that later.
I’m no stranger to remixing waffle recipes, but these sourdough waffles are becoming a fast favorite. If you’ve ever enjoyed a slice of freshly baked sourdough, you know how tasty it is. Well, these sourdough waffles are just as good. When baked right, you’ll get a crispy surface offset by a fluffy internal texture. That crispy, fluffy juxtaposition, coupled with the natural tanginess of the sourdough starter, complements sweet toppings like maple syrup and fruit.
Are Sourdough Waffles Healthy?
Let’s just say that these waffles are healthy-adjacent. After all, I’m using real butter, eggs, granulated sugar, and all-purpose flour. When you think healthy, these aren’t the first ingredients that come to mind. Still, what’s wrong with enjoying some refined carbs now and again? No judgment here!
That said, the star ingredient in this recipe is absolutely healthy and arguably healthier than your standard yeast varieties. For example, if you are gluten-sensitive (not celiac—that’s a serious condition), the sourdough starter partially breaks down gluten during fermentation, which can make wheat-based bakery items easier to digest for some individuals. Additionally, sourdough starters contain prebiotics that help promote the growth of probiotics in your gut. I could go on and on, but suffice it to say that using sourdough starter with these waffles adds a nutritional boost. Does that make them guilt-free? That’s up to you.
If you’d like to sub any of these ingredients, you’re certainly welcome to. You could always swap the all-purpose flour with whole-wheat flour. And if you want to cut down on refined sugars, replace them with maple syrup or coconut sugar. However, it’s worth noting that any of these substitutes will alter the taste and texture of the waffles.
The Resiliency Of Sourdough
I want to take a moment and tell you how awesome sourdough starter is. I mean, it’s truly amazing stuff. Unlike the typical commercial yeast you find at your chain grocery store, a sourdough starter is a complex living ecosystem of wild yeast and lactic acid bacteria—the good kind of bacteria. This symbiotic relationship not only leavens dough, but also creates an acidic environment that prevents spoilage by inhibiting bad bacteria. One of the things I love most about sourdough starters is their longevity. Even at room temperature, they’re quite resilient, but when stored in the fridge and properly cared for, a sourdough starter can last indefinitely. In fact, a close friend of mine has been using the same sourdough starter for over ten years! All you need to do is feed it with a bit of water and flour regularly, and you’ll never run out.
How To Make Ahead And Store
You can make the batter ahead of time. It will remain fresh in your fridge for about 24 hours if you cover it with a lid or saran wrap.
Once cooled, separate leftover waffles with parchment paper so they don’t stick. Place them in a freezer-safe container or bag and store them for up to 3 months. You can skip the parchment for fridge storage. They should last for at least 5 days in the fridge.
Serving Suggestions
I know a lot of people love adding fruit to their waffles, but I prefer whipped butter and a generous pour of maple syrup. And no stack of waffles is complete without some savory sides. I think these sourdough waffles go well with this Million-Dollar Bacon Recipe, Air-Fryer Breakfast Sausage, and Spinach Scrambled Eggs. What did you find works with these waffles? Tell me in the comment section below!
Ingredients
- 1 cup all-purpose flour plus more as needed
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup milk plus more as needed
- 6 to 8 ounces sourdough starter
- 3 tablespoons unsalted butter melted and cooled
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs with the milk, then whisk in the sourdough starter until smooth.
- Gradually mix in the dry ingredients and melted butter, stirring until you achieve a batter with the consistency of pancake batter. You can adjust with additional flour or milk if necessary.
- Preheat your waffle iron and lightly grease it if needed.
- Pour the batter into the waffle iron and cook according to the manufacturer’s instructions, the waffles should be golden brown and crisp.
- Add your favorite toppings. I go with powdered sugar when I feel decadent or Greek yogurt and blackberries to feel less guilty.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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