These Sourdough Starter Waffles made from sourdough starter, they’re a no-wait, long-fermented sourdough starter waffle and great for breakfast
If you have some sourdough starter lying around, don’t throw it away! Use it to make these easy and tasty waffles. These waffles are tender, fluffy, and have that sourdough flavor that is sure to make your taste buds sing. Plus, this recipe is a great way to use up any excess starter that you might have on hand, so you don’t have to waste any of that precious sourdough goodness!
This is a no-wait, long-fermented waffle recipe using only the sourdough starter mixed with a few other pantry staples for perfectly fluffy waffles!
Sourdough Starter Waffles
Sourdough starter waffles are made with fermented white flour because of the sourdough starter.
During the fermentation process, the natural yeast and bacteria in the sourdough starter break down the complex carbohydrates in the flour.
Key Ingredients
Sourdough starter: Of course sourdough starter is the MAIN ingredient in the sourdough waffle recipe… So it’s a great recipe if you have a bunch of starter that you need to use!
Eggs: Eggs are key in waffles to help them fluff up and hold together… Plus I like that they add protein!
Pure maple syrup, or sugar: Maple syrup (or sugar) adds a bit of sweetness to these delicious waffles, and they just wouldn’t taste that great without it.
Vanilla extract: I add a lot of vanilla extract to all my pancake and waffle recipes… It adds such a great flavor, and smell!
Baking soda: Baking soda reacts with the acid in the sourdough starter to make these waffles puff up nicely in the waffle iron. You could also use baking powder, but baking soda works better with sourdough starter.
My Tips & Tricks
Here are a few of my go-to tips to make sure they turn out perfect every time:
Get that iron hot! Seriously, don’t skip the preheating step. You want that waffle iron nice and ready so you get that perfect crispy exterior. Follow whatever your waffle iron instructions say – they know best!
Starter power! Make sure your starter is active and bubbly for the best flavor and rise.
Sweeten it up! A couple of tablespoons of pure maple syrup and a teaspoon of vanilla extract add just the right amount of sweetness and warmth. Give it a good whisk to get it all incorporated.
Batter check! The batter thickness will vary depending on the thickness of your sourdough starter. You’re aiming for a thick but pourable consistency. Think pancake batter, but maybe a tad thicker. If it’s looking too thin add a couple tablespoons of flour… If it’s looking too dense, a splash of water or milk will do the trick to thin it out. Just add a little at a time!
Patience is a virtue! Let those waffles cook for 3-5 minutes, or until they’re that beautiful golden brown and crispy. Trust me, it’s worth the wait!
Sourdough Waffle Toppings
We love eating these with real maple syrup, butter, and whipped cream. But freezer Jams are the household favorite waffle toppings at my house! We love:
- Strawberry Freezer Jam! I usually make a 2 year supply and put them in my deep freezer… The next year I don’t need to make strawberry freezer jam, so I use our garden strawberries in smoothies or fresh strawberry desserts…. Blackberry and huckleberry are awesome too!
- Raspberry Freezer Jam! – We really love raspberry freezer jam around here! It’s good enough to just eat plain with a spoon… but it’s wonderful on sourdough waffles too. (or as an ice cream topping!)
- Apricot Freezer Jam! Apricot freezer jam is pretty tart, and that’s how we like it! If you don’t like tart as much you can cut down the lemon juice in this recipe.
Today I was making this family traditional breakfast… (I make sourdough waffles at least once a week!) When my husband was talking to the Pest Control tech. Just offer him a plate too!
Baking Powder VS Baking Soda
For quick sourdough recipes like waffles, pancakes, or biscuits, the leavening agent is crucial for the desired texture and flavor.
Baking powder, a mix of baking soda, cream of tartar, and sometimes cornstarch, produces carbon dioxide when combined with liquid, aiding in the rise of baked goods. It’s ideal for recipes lacking acidic ingredients.
Baking soda, or pure sodium bicarbonate, requires acidic elements like sourdough starter, yogurt, or buttermilk to react and create carbon dioxide for leavening.
The choice between baking powder and baking soda depends on the recipe’s acidity, with baking soda used alone if there are enough acidic ingredients, and a combination of both for recipes lacking acidity.
More Recipes
Easy Sourdough Bread for Beginners
Let me know what YOU think!
I hope you love this simple recipe as much as we do! Let me know what YOU think with a review on the recipe card or in the comments below… THANKYOU!
The Best Sourdough Starter Waffles
Ingredients
- 2 cups sourdough starter
- 2 eggs
- Pinch or 2 of salt
- 2 tablespoons pure maple syrup or sugar
- 1 tsp vanilla extract
- 1 teaspoon baking soda
Instructions
- Begin by preheating your waffle iron according to the manufacturer’s instructions.
- In a mixing bowl, add 2 cups of sourdough starter.
- Crack 2 eggs into the bowl with the sourdough starter and whisk them together.
- Add a pinch or two of salt to the mixture and whisk it together.
- Add 2 tablespoons of pure maple syrup and 1 tsp vanilla extract to the mixture and whisk it together.
- Lastly, add 1 teaspoon of baking soda to the mixture and whisk it together.
- The batter should be thick but still pourable. If the batter is too thick, you can add a small amount of water or milk to thin it out.
- Once your waffle iron is preheated, pour the batter onto the waffle iron according to the manufacturer’s instructions.
- Cook the waffles for 3-5 minutes, or until they are golden brown and crispy.
- Serve the waffles warm with your favorite toppings, such as fresh berries, whipped cream, or maple syrup.
Notes
- Too thin? If your batter looks runny, stir in a couple of tablespoons of flour until it thickens up.
- Too thick? If it’s like a gloopy mess, add a little splash of water or milk to thin it out. Add just a tiny bit at a time and stir until it reaches the right pouring consistency.
Nutrition
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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.
1 comment
Keira
I am trying out difference sour dough waffles. I haven’t quite found the one I want yet. Trying this one next.