Best 17 Sourdough Waffles Recipes

SAM'S SOURDOUGH WAFFLES

Steps:

• Mix flour, 1 1/2 cup water, and sourdough starter together in a large bowl to make batter. Cover loosely with plastic wrap and let sit in a warm place until filled with large holes and bubbles, 4 hours to overnight.
• Stir oil, eggs, sugar, and salt into the batter; mix well to combine.
• Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula.
• Preheat a waffle iron according to manufacturer's instructions.
• Pour batter onto preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes.

SOURDOUGH WAFFLES

Steps:

• Combine the starter, milk and flour in a medium bowl and cover with plastic wrap. Rest for 8 hours at room temperature, until the batter is light, full of bubbles, and roughly doubled in size. (If you'd like to make these for breakfast, you can refrigerate the batter overnight after this 8-hour rest.)
• Stir the egg yolk, butter, sugar and salt into the starter mixture until just combined and set aside.
• Beat the egg white and cream of tartar with a hand mixer on high until stiff peaks form, about 1 to 2 minutes, then fold the egg white into the batter using as few folds as possible to keep it from deflating (see Cook's Note). Rest the batter at room temperature for 20 minutes.
• Heat a Belgian waffle iron on medium heat. When hot, lightly coat both plates with nonstick spray. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations and cook until crisp and golden brown. Serve immediately or cool on a rack and wrap in plastic wrap followed by foil and freeze for up to 3 months.
• To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. During this time, yeasts and bacteria from the air and from the flour and probably from you will set up housekeeping in the bowl (see Cook's Note).
• For daily feeding: Peel back any crust that may have formed and transfer 20% of the culture (50 grams) to a clean, wide-mouthed jar. Stir in 100 grams flour and 100 grams water, loosely screw on the lid and stash at room temperature for 24 hours. (The culture will have a stinky-sour smell at this point.) Discard the rest of the original mixture.
• Repeat step 2 every 24 hours for 5 days. By then the culture should smell yeasty-sweet-sour, which means you're ready to put the starter to work. The waffles are to be made with the discarded percentage of starter.

HEALTHY SOURDOUGH WHOLE GRAIN WAFFLES AND PANCAKES

Steps:

• In a large bowl, stir together the starter, flours and water (or milk).
• Cover bowl with plastic wrap and let it rest one to twelve hours. I usually mix it the night before.
• In the morning while you're waiting for the waffle iron or pancake pan to heat up, mix the egg, oil, and salt into the flour mixture. Just before cooking, stir in the baking soda.
• Using a quarter or half cup measuring cup ladle the batter onto the hot pan. For waffles cook according to the waffle iron directions, usually around 5 minutes, for pancakes flip when the edges start to bubble and the surface loses it's gloss.
• Notes- You can use your choice of whole grains. I like rice flour, available at Whole Foods or health food stores. It adds a light crunchy texture to waffles. I've also used quinoa, barley, spelt, and coconut flours with great success. (If you use half cornmeal it makes a most excellent supper when topped with chili or beans n cheese!).
• This recipe doubles or triples beautifully if you're feeding a crowd.
• This recipe doesn't call for sugar, as I've found that using sugar in waffles makes them stick to the waffle iron. Without sugar they never stick (no need to grease the iron) and with the sweet flavor of whole grains you truly won't miss it. For pancakes you can add a tablespoon or two of sugar if you must.
• A teaspoon of vanilla in the batter makes them smell terrific as they bake but we don't notice much difference in the taste, so I save that for company :).
• I love my Hamilton Beach Flip 'n Fluff ($19 on amazon) and it makes 9 4" waffles with this recipe.

SOURDOUGH DISCARD WAFFLES

Steps:

• Combine sourdough starter and yogurt in a bowl the night before you plan to cook the waffles. Stir while pouring in flour and brown sugar. Mix until well combined. Cover batter and let rest in the fridge, 8 hours to overnight.
• Preheat a waffle iron according to manufacturer's instructions.
• Beat egg in a large bowl when you're ready to make the waffles. Add melted butter and vanilla extract. Mix in baking soda and salt. Add the sourdough starter mixture and stir until batter is well combined.
• Pour batter into waffle iron and cook until golden brown, about 3 minutes per waffle.

SOURDOUGH WAFFLES AND PANCAKES

Steps:

• Heat the butter and milk together in a pan until the butter is melted, and then let them cool to room temperature.
• Mix all ingredients to form a thick batter, cover the bowl tightly with plastic wrap, and let it stand at room temperature for 8-14 hours. If you do this before going to bed, you'll have the batter ready for breakfast the next day.
• The next morning, preheat your waffle iron for 10-15 minutes.
• Uncover the batter and whisk in the eggs and baking soda.
• Pour 1/2 to 3/4 cups of batter on the hot waffle iron and close the lid.
• Let each waffle cook for 3-5 minutes until golden brown and crisp.

SOURDOUGH BANANA NUT WAFFLES

Steps:

• The night before, feed the starter as you usually would. The next morning measure out 1 cup of starter and return remainder to crock.
• Preheat your waffle iron.
• In a large bowl, stir the baking powder, soda, flour, sugar and spices.
• In a small bowl lightly beat the egg yolks until light and lemon colored, stir in the mashed banana, extract and butter.
• Stir the banana mixture into the flour along with the stater and milk; stir to combine well; stir in nuts.
• Beat the egg whites until light and fluffy, fold into batter.
• Pour batter, about 1/3 to 1/2 cup per waffle into the waffle iron and bake until golden brown.
• Makes about 10 waffles that measure 3 1/2 inches x 4 inches.

FRIED CHICKEN AND SOURDOUGH WAFFLES RECIPE BY TASTY

Steps:

• Marinate the chicken: Generously season the chicken thighs with salt and pepper, then place in a large zip-top bag. Pour the buttermilk into the bag and seal to close. Marinate the chicken in the refrigerator for 30 minutes.
• Fry the chicken: Heat the canola oil in a large pot until it reaches 350°F (180°C). Set a wire rack over a baking sheet. Preheat the oven to 250°F (120°C).
• In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt. Add the buttermilk, a little bit at a time, and stir with a rubber spatula to incorporate into the dry ingredients. It should be clumpy.
• Transfer a chicken thigh directly from the marinade to the flour mixture. Evenly coat the chicken all over, pressing to adhere the dry ingredients. Set on the wire rack and repeat with the remaining chicken.
• Working 2 pieces at a time, fry the chicken in the hot oil until golden brown and the internal temperature reaches 165°F (75°C), 5-7 minutes, turning occasionally to make sure the chicken browns evenly. Remove from the oil and let drain on a paper towel-lined baking sheet. Season with salt. Keep warm in the oven while you make the waffles.
• Make the waffles: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• In a medium bowl, whisk together the eggs, buttermilk, sourdough discard, and melted butter. Whisk the wet ingredients into the dry ingredients until fully combined.
• Add ½ cup (55 G) of waffle batter to the center of the preheated waffle iron. Cook until the waffle is golden brown and cooked through, 4-6 minutes. Transfer waffle to plate, spread 1 tablespoon of butter on top, then repeat with the remaining batter.
• To serve, add 1 waffle to each plate. Top with a piece of chicken and drizzle with maple syrup and hot sauce, if using.
• Enjoy!

SOURDOUGH WAFFLES

Steps:

• Grease and preheat a waffle iron according to manufacturer's instructions.
• Mix sourdough starter and eggs in a bowl. Mix in flour, baking soda, salt, and sugar. Stir applesauce into the batter; mix well to combine.
• Pour 1/4 to 1/2 cup of the batter onto the preheated waffle iron. Bake until golden brown according to manufacturer's instructions, about 3 minutes.

CORNMEAL SOURDOUGH WAFFLES

Steps:

• Before going to bed, put 1/2 cup starter in a large mixing bowl, stir in 2 cups buttermilk, sugar, white and wheat flour; mix well and cover with cloth.
• Next morning, while waffle iron is preheating, beat egg whites until stiff.
• Lightly beat egg yolks and add to starter mixture, stir in cornmeal, butter, soda, salt, vanilla and cinnamon if using; add additional buttermilk if batter seems to stiff.
• Fold in beaten egg whites and bake in waffle iron as per manufactures directions.
• Place on wire racks to cool completely before packaging and freezing.
• To reheat, toast in toaster oven to desired degree of crispness.
• Please note that the cook time does not reflect the overnight proofing of the batter.

MULTI-GRAIN GLUTEN FREE SOURDOUGH WAFFLES

Steps:

• Before going to bed, mix together the sponge in a glass bowl. Add enough water for a thick waffle dough. Cover bowl with plastic wrap and allow to stand in a warm place over night.
• In the morning, add the buttermilk powder, ground flax seed and sea salt to the sponge and stir well.
• Beat the egg yolks with coconut oil, vanilla and honey. Set aside.
• Beat the egg whites until stiff. Fold the beaten egg yolk mixture into the sponge and then carefully fold in egg whites. Allow the waffle batter to rest for 15 minutes in a warm place.
• Mix the baking soda with 1 tablespoon water and add ton the mixture stirring gently.
• Spoon batter onto preheated waffle iron and bake until crisp and brown. Please note that gluten free products often require a little longer to cook completely.
• Leftovers can be bagged and frozen for another day. To reheat, place frozen waffle in toaster oven and toast.
• Sourdough baking isn't an exact science. If the batter is to thin add additional flours. If the batter is to thick add additional water.

GLUTEN-FREE SOURDOUGH CHESTNUT WAFFLES

Steps:

• Preheat a waffle iron.
• Whisk 1/2 cup milk, eggs, 1/4 cup plus 2 tablespoons butter, and maple syrup together in a bowl. Sprinkle chestnut flour, cinnamon, and baking soda on top of the egg mixture, whisking well the whole time. Fold in sourdough starter until fully incorporated but without over mixing. Add additional milk 1 tablespoon at a time to thin batter, if necessary.
• Cook in the preheated waffle iron until waffles are golden brown and the iron stops steaming, about 5 minutes each.

SOURDOUGH CHOCOLATE MALT DESSERT WAFFLES

Steps:

• Night Before:.
• Proof your starter by adding one cup of flour and one cup of water to 1/4 cup of starter.
• Next Morning (Prepare sponge 6-8 hours in advance):.
• Pour 1 cup proofed starter into a medium size mixing bowl.
• Stir in the water and whole wheat flour and mix until thoroughly combined.
• Cover bowl and set aside for 6 - 8 hours.
• To Make Batter:.
• Whisk together the dry ingredients, sifting if necessary to remove all lumps.
• To the sourdough sponge, stir in the eggs, flour mixture, melted butter, vanilla and chocolate chips.
• Mix thoroughly.
• To Bake Waffles:.
• Pour about 1/2 cup of batter into greased, preheated waffle iron.
• Bake until the steam stops coming out of the sides of the iron.
• The waffles will be soft and tender when removing from the iron, however they will crisp up as they cool.
• To Serve:.
• Top with ice cream, fruit and sauce and whipped cream.

LIGHT AND CRISP SOURDOUGH WAFFLES

Steps:

• Heat butter and milk in a pan until the butter is melted and then let cool to room temperature.
• Add the milk-butter mixture to the starter, salt, sugar and flour in a large mixing bowl (this needs to be at least double the capacity of the batter). Mix these together to form a thick batter.
• Cover the bowl tightly with plastic wrap and let stand at room temperature for 8-14 hours. If you do this before going to bed, you'll have the batter ready for breakfast the next day.
• Preheat your waffle iron until hot.
• Uncover the batter and whisk in the egg and baking soda.
• Pour 1/3 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.

SOURDOUGH WAFFLES

Steps:

• Night Before:.
• Combine all the Basic Batter ingredients (starter, flour, sugar and water in a large glass or plastic container -- be sure the container is large enough that batter does not overflow as it produces caron dioxide and expands.
• Allow to sit at room temperature, loosely covered for 6 to 12 hours. (Note: If not using the basic batter right away after proofing, or have some left over, store in a glass or plastic container, cover tightly and refrigerate.).
• Next Morning --
• Beat egg whites until form stiff peaks.
• In medium bowl, beat egg yolks, milk and butter.
• Stir in Basic Batter.(Store the balance in the refrigerator for future use. See Recipe #160205 for uses of the left over batter).
• In a separate bowl, sift together flour, sugar, salt, baking powder and baking soda together;
• Stir into the egg yolk mixture.
• Allow mixture to rest for 10 minutes.
• Gently fold in egg whites.
• Ladle batter on to preheated waffle iron.
• Follow manufactures instructions.

ERIC'S SOURDOUGH WAFFLES

Steps:

• In the evening
• Measure out the liquid ingredients into a medium mixing bowl
• Stir in the sourdough starter
• Whisk in the flour
• Cover bowl and let sit at room temp overnight
• In the morning
• Whisk in the salt and baking soda.
• Make waffles, pancakes. Enjoy.
• Notes:
• There are numerous easy ways of altering this recipe to suit your needs and desires.
• Make it vegan by using any kind of nut or soy milk. Could go all water if you want.
• Between the starter and baking soda, there's plenty of leavening action but I won't try to stop you if you want to whisk an egg into the batter in the morning.
• I use einkorn flour in the video (and in real life most of the time) but find any softer, lower gluten flour works especially well. Sonora wheat or soft white wheat are good options.
• Different types of flour can have markedly different moisture absorption properties. For example, substituting the same weight of Sonora wheat flour for einkorn in the above recipe required 150 grams each of milk and water to achieve a comparable batter consistency.
• A runnier batter makes a lighter waffle. For a heartier waffle, reduce the liquid and/or increase the flour to suit.
• Waffles freeze extremely well. Maybe a bit like left over pizza, sometimes toasted frozen waffles seem like an improvement the second time around. Bake the left over batter at a lower than normal waffle iron setting and let the toaster finish them off.

SOURDOUGH PANCAKES AND WAFFLES

Steps:

• At night add flour and water to starter. Thicker batter works best for waffles. Next morning take out 1/2 of batter and mix with soda salt, egg and honey. Mix well. For extra light pancakes add 1 teaspoon baking powder. You can add 1/4 cup corn meal, blueberries, or chopped nuts if you wish.

COLORADO SOURDOUGH WAFFLES

Steps:

• NIGHT BEFORE.
• Combine all the Sponge ingredients (starter, flour and water) in a large mixing bowl. (Be sure the bowl is large enough that batter will not overflow the bowl as it expands by producing carbon dioxide).
• Allow to sit at room temperature, loosely covered for 12 hours or longer. (Any extra sponge can be added back to your starter).
• NEXT MORNING.
• Separate the eggs and beat egg whites until form stiff peaks.
• In medium bowl, beat egg yolks, milk and oil.
• Stir in the Sourdough Sponge and mix well.
• In a separate bowl, sift together flour, sugar, salt, baking powder and baking soda together.
• Stir the dry ingredients into the egg wet mixture.
• Allow mixture to rest for at least 10 minutes. (If not used right away, cover and refrigerate - do the same for any left over batter or freeze it.).
• Fold in the whipped egg whites.
• Ladle batter on to preheated waffle iron and bake per iron's instruction.
• Serve with butter, warm syrup, fruit compote, fresh berries and/or whipped cream.
• TIPS & TRICKS:.
• - Spray the iron with vegetable spray only before the first waffle.
• - Refrigerate or freeze any remaining batter. Bring to room temp before using.
• - Bake any remaining batter for a little less time and freeze the waffles in resealable bags for another day. Re-heat in toaster.