These sourdough Einkorn waffles are packed full of earthy flavor with that sourdough tang. Made with 100% einkorn, these waffles can be made long fermented or cooked right away… Either way it’s an easy one bowl recipe that’s delicious and satisfying!
Sourdough Einkorn Waffles
This easy recipe makes the best whole grain waffles… They’re fluffy, full of whole grain and sourdough flavor, and perfect with butter and real maple syrup!
Sourdough einkorn waffles are a delightful breakfast option any time of the year. The long fermentation process of sourdough develops a rich, tangy flavor that you just can’t get any other way. Einkorn flour, an ancient grain that’s easy to grind into flour and tastes wonderful….
These waffles are awesome topped with butter and syrup, fresh fruit, or yogurt! Whether it’s a leisurely weekend brunch, or Christmas morning, sourdough einkorn waffles are a delicious way to start your day!
Key Ingredients & Why They’re Key
Einkorn Flour: This ancient grain is the foundation of these waffles, and it’s my absolute favorite! Einkorn is naturally lower in gluten, and it brings a nutty, slightly sweet flavor that’s just perfect for waffles. Plus, it gives them a beautiful, golden hue. I love the texture einkorn gives to the waffles, it is slightly more dense, but not heavy.
Active Sourdough Starter: This is what makes these waffles truly special! The sourdough starter adds a subtle tang that balances the sweetness of the maple syrup and creates a delightful depth of flavor. It also contributes to a light, airy texture with a crisp exterior. Using an active starter ensures a good rise and a delicious, fermented flavor. Using the sourdough starter also makes these waffles easier to digest.
Real Maple Syrup: I always opt for real maple syrup over refined sugar in my waffles. It adds a natural sweetness and a rich, caramel-like flavor that complements the einkorn and sourdough. Plus, it’s a less processed sweetener, which I appreciate. The real maple syrup also gives the waffles a wonderful golden brown color.
Extra Virgin Olive Oil: Using olive oil instead of melted butter gives the waffles a unique, and contributes to a tender, moist interior. It also adds a touch of richness without making them too heavy. I find that olive oil helps the waffles crisp up nicely on the outside.
My Tips and Tricks for Sourdough Einkorn Waffles
Sometimes, you just need waffles now. If you don’t have time for the overnight ferment, you can absolutely make these waffles using the quick cook method. Simply add the baking soda to the batter with the rest of the ingredients, skip the overnight refrigeration, and cook them right away. They’ll still be delicious, but you’ll miss out on the deeper flavor and digestibility benefits of the long ferment.
The Magic of the Long Ferment: For the most delicious, digestible, and flavorful waffles, I swear by the long ferment method. Just like with sourdough bread, letting the batter ferment overnight allows the sourdough starter to work its magic on the einkorn flour. This breaks down the gluten and phytic acid, unlocking a deeper, more complex flavor. I know it takes planning, but it is so worth it.
Mixing the Night Before: To prepare the batter, I whisk together all the ingredients (einkorn flour, sourdough starter, eggs, warm water, salt, milk, vanilla extract, olive oil, and maple syrup) in a large bowl. I always use plastic wrap to cover the batter and prevent a dry skin from forming on top. Then, into the fridge it goes for its overnight fermentation.
Morning Wake-Up Call: In the morning, I pull the batter out of the fridge and whisk in the baking soda. This is what gives the waffles their final lift and airy texture. Letting the batter sit on the counter for a few minutes while the waffle iron heats up allows it to warm slightly, ensuring even cooking.
Waffle Iron Prep: I prefer my waffle iron set just above medium heat for perfectly golden-brown waffles. And don’t forget the butter! A generous coating of butter on both the top and bottom plates prevents sticking and adds a delicious richness to the waffles.
Batter and Cooking: I find that 3/4 cup of batter is the perfect amount for my waffle iron. Close the lid (and flip if you have a rotating iron) and cook until the ready light comes on. If you like your waffles extra crispy, wait an extra minute or two. Then, carefully remove them to a plate and repeat until all the batter is used.
Serving
I like to serve these delicious waffles right off the waffle iron…. Slather a bit of softened real butter over the top, and maple syrup or strawberry freezer jam.
If you want to cook them all before serving, heat your oven to 180 degrees F, and put each waffle into the oven as it finishes cooking till they are all cooked!
I don’t cover waffles in the oven with anything because I like the edges crunchy, and a cover will cause them to steam a bit;)
Let me know what you think!
Let me know if you have any questions in the comments below… If you make this recipe, I’d really appreciate a star rating or review… Thank you so much!!!
Sourdough Einkorn Waffles
Ingredients
- 380 grams Einkorn Flour
- 222 grams active sourdough starter
- 3 small eggs 125 grams
- 115 grams warm water 1/2 cups
- 7 grams salt 1teaspoon
- 141 grams whole milk 1/2 cup
- 10 grams real vanilla extract 1.5 teaspoons
- 105 grams extra virgin olive oil 1/2 cup
- 165 grams real maple syrup 1/2 cup
- 13 grams baking soda 2 teaspoons
Instructions
- In a large mixing bowl whisk together: einkorn flour, active bubbly sourdough starter, eggs, warm water, salt, milk, vanilla extract, olive oil, maple syrup.
- Cover your batter with a piece of plastic wrap to keep it moist and prevent a dry layer from developing on top…. And refrigerate overnight till your ready to cook!
- In the morning, remove your batter from the fridge, whisk in 2 teaspoons (13 grams) of baking soda… And let it sit on the counter and warm up for a few minutes.
- Heat your waffle iron, with the setting to just above medium doneness (if you have that control, like I do).
- Butter your waffle iron on top and bottom.
- Add 3/4 cup of batter to the center of your waffle iron, close the lid (and flip it if you have that type of waffle iron.)
- Cook till the ready light comes on, wait a minute more if you like them well done. Remove carefully to a plate, and repeat till all the batter is cooked.
Quick Cook Option
- To make these delicious Sourdough Einkorn Waffles and cook right away, just omit the refrigerator, adding the baking soda into the bowl with the rest of the ingredients.
- Then heat your waffle iron, butter the top and bottom, and move ahead with cooking them.
Serve these delicious waffles right off the waffle iron…. Slather a bit of softened real butter over the top, and maple syrup or freezer jam!
Notes
- To make sure all the flour in this recipe is fermented by the sourdough starter use the long ferment method:
- If you want to cook them all before serving, heat your oven to 180 degrees F, and put each waffle into the oven as it finishes cooking till they are all cooked!
- I don't cover waffles in the oven with anything because I like the edges crunchy, and a cover will cause them to steam a bit;)
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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