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Sunday, January 17, 2021

Sourdough Waffles

Sourdough waffles are full of flavor, tender as can be and oh so good. So go ahead and break out the syrup and warm up those waffle irons!

 




Use sourdough discard or starter straight from the fridge to make delicious sourdough waffles. They are delicious topped with sweet syrup, but are great in savory applications as well. Start the sponge the night before for extra delicious waffles. It gives you something to look forward to in the morning!

There have been a couple of factors that have lead to a sharp increase in the number of waffles eaten in our house.


1. I bought a Belgian waffle maker. There is just something so much more fun about a Belgian waffle. The deep wells leave plenty of room to catch all of the good stuff and there is more room for a crisp exterior and soft interior.


2.We have a sourdough baby that loves to be fed. Luckily our new housemate, Bertha, also loves to make delicious food.




She has made quite a few batches of muffins, plenty of bread, even some pasta. But the freezer is full of muffins, and bread. Though we have a lot of fun making pasta we can't really go through the whole process on a weekly basis.


Luckily Little Dude loves getting a muffin out of the freezer and warming it up for breakfast. I love toasting a slice of homemade bread from the freezer and frying an egg to put on top for lunch. I am sure we will make more pasta as time goes on.

In the meantime... we have been making waffles!!

 




This recipe is our favorite ratio of ingredients. We have tried to mess around with it some including adding more eggs, which I think would make good pancakes but made wimpy waffles. In the end this is the recipe we love.

You can easily extend it by adding an extra cup of flour and buttermilk to the sponge, then you get closer to 14 waffles. It is best if you let the sponge sit overnight, but we have had really good results just letting it sit for a few hours as well. Just stick it in a warm spot and let the sourdough go to work!

These waffles are not very sweet on their own. The sugar gets eaten up by the sourdough during the fermentation.

So they would work pretty well for savory applications. They get a nice crust and are soft and delicious inside.

We have had them with maple syrup plenty of times, but we love them with fruit. Our last decent harvest of blackberries was cooked down into a blackberry sauce that was fabulous on waffles.


 We have enjoyed them with peach vanilla sauce on top as well. This particular day a easy strawberry sauce and whipped cream really hit the spot.

    The combination of strawberries, waffles and whipped cream always reminds me of Sunday brunch as a kid. That was a really special treat back then and it still is today.


 If you are looking for a more savory breakfast, I think these waffles would make an excellent base for some scrambled eggs and sausage gravy too. We will have to try that soon and report back to you!


What kind of sourdough starter is best for waffles?

You can use sourdough discard or unfed starter straight from the refrigerator. You don't have to feed your starter in advance. 

Do I have to start the sponge the night before?

It's not completely necessary, but highly recommended.  If you forget, don't despair. 

Just let the mixture sit for as long as possible before adding the remaining ingredients. The baking soda will still give you a good rise and fluffy waffles.

 

Can I use this batter for pancakes?

You certainly can. Our last batch was made into half waffles and half pancakes and every last bite was enjoyed. 

More great recipes using sourdough discard:

Sourdough crescent rolls are soft, ever so slightly sweet with a nicely rounded sourdough flavor. They are the perfect accompaniment to your next dinner!

Soft whole wheat sourdough bread is perfect for toast or sandwiches. It is easy to make, lightly flavored and delicious.

Orange and cranberries come together with just a hint of spice in cranberry oatmeal sourdough muffins. They are a perfect grab and go breakfast or fun healthier brunch treat.

More great waffle recipes:

 Red, white and blueberry sourdough waffles have the goodness of blueberries right inside. Top with strawberries and maple whipped cream for a patriotic breakfast. 

Apple cider waffles can be made sweet or savory. Use them as a base for pulled pork or drizzle them with syrup or caramel.

Waffle recipes from my friends:


Culinary Adventures with Camilla: Chicken and Waffles 
Palatable Pastime: Hash Brown Waffles  
Karen's Kitchen Stories: Li├Ęge Style Waffles 
Food Lust People Love: Peanut Butter Banana Waffles
A Day in the Life on the Farm: Pumpkin Waffles 
Making Miracles: Savory Cheesy Herb Waffles  
Sneha's Recipe: Waffles  
 
What are your favorite waffle toppings and have you ever made sourdough waffles?

sourdough discard recipes, breakfast recipe, waffles
breakfast
American
Sourdough Waffles Using Discardhttps://youtu.be/7FEzMhulLC8Sourdough waffles are full of flavor, tender as can be and oh so good. They are a great way to use up some sourdough discard or starter straight from the fridge. So go ahead and break out the syrup and warm up those waffle irons!https://1.bp.blogspot.com/-O4Ua8OGIvX0/YAJJfthzv8I/AAAAAAABFT4/dJJQthSxoLw9ihInY65MaYFCRP7-INwuwCNcBGAsYHQ/w640-h640/sourdough%2Bwaffles%2Bwith%2Bstrawberry%2Bsauce%2Band%2Bwhipped%2Bcream.jpg20201-01-17
Yield: 12 Servings
Author: Cooking With Carlee
Sourdough Waffles

Sourdough Waffles

Use sourdough discard or starter straight from the fridge to make delicious sourdough waffles. They are delicious topped with sweet syrup, but are great in savory applications as well. Start the sponge the night before for extra delicious waffles. It gives you something to look forward to in the morning!
Prep time: 8 HourCook time: 20 MinTotal time: 8 H & 20 M

Ingredients

Sponge
  • 1 cup sourdough starter, straight from the fridge
  • 1 cup flour (I used white whole wheat)
  • 2 Tablespoons sugar
  • 1 cup buttermilk (or a cup of milk soured with a tsp of lemon juice)
Batter
  • 2 eggs
  • 2 Tablespoons oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

Instructions

  1. Stir together the sponge ingredients, cover and allow to sit at room temperature overnight.
  2. In a small bowl, beat together the batter ingredients. Stir into the sponge.
  3. Grease and preheat your waffle iron.
  4. Ladle batter into waffle iron and cook according to the iron's instructions.
  5. Waffles are best served immediately but can be held in a warm oven if needed.

Calories

122.68

Fat (grams)

3.58

Sat. Fat (grams)

0.57

Carbs (grams)

18.65

Fiber (grams)

0.96

Net carbs

17.69

Sugar (grams)

3.16

Protein (grams)

4.00

Sodium (milligrams)

192.01

Cholesterol (grams)

31.82
Did you make this recipe?
Tag @carleecooks on instagram and hashtag it #cookingwithcarlee



Use sourdough discard or starter straight from the fridge to make delicious sourdough waffles. They are delicious topped with sweet syrup, but are great in savory applications as well. Start the sponge the night before for extra delicious waffles. It gives you something to look forward to in the morning!



15 comments:

  1. Yes, yes, and yes!! I have been craving a good waffle and these are it!! OH I wish they would magically appear in from of me right now, lol!! Yum with the sourdough for sure!!

    ReplyDelete
    Replies
    1. Ever since I got the new waffle maker, everything has to go in there! But these are the far and away favorite. Jax has been begging for waffles, so I have to make them right? If only you were a little closer, we'd happily share!

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  2. This is perfect for me! I'm getting ready to restart our sourdough starter (I had started one two weeks ago, but my husband fired up the oven to broil and didn't move the starter off the stove vent so... Yeah, it accidentally baked. LoL!) and I need an idea of how to use it! Thank you! - Jerusha, TheDisneyChef.com

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    Replies
    1. Oh no! That is too funny (and sad!) that it got cooked. We love these waffles, but I also have some sourdough muffin recipes on here that we are addicted too. Then there is the sandwich bread. All good stuff!!

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  3. Girl, you know I am a sucker for waffles and these look absolutely delicious. I am a huge fan of fruit on top of my waffles. Any fruit makes me happy. But berries and peaches are the best. Now my stomach's growling! It's all your fault. LOL

    ReplyDelete
    Replies
    1. I definitely thought of you as I was making them. It looked like something you would love other than the gluten of course! You've been teasing me with all of your yummy looking treats, so I had to do it!

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  4. Congratulations!
    Your recipe is featured on Full Plate Thursday. Hope you enjoy your new Red Plate and have a great week!
    Miz Helen

    ReplyDelete
  5. What a great idea to use sourdough discard to make waffles, they look so yum!!

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  6. Ooooh, a new way to use sourdough discard! My freezer is full of muffins and bread too!

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  7. I love all these ideas for sourdough - I never did give it a try, but there are so many amazing creative ways to use the discard and incorporate it into recipes. YUMM!

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  8. These waffles sound like a great choice for making chicken and waffles.

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  9. Always happy to have a new (and delicious!) use of sourdough starter. The bonus is that it's best if made ahead, which makes mornings easier!

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  10. Waffles and pancakes are one of my favorite uses for my sourdough discard.

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  11. I can’t wait to make these waffles. So glad you shared this recipe

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Thank you so much for taking the time to read and comment. I love reading your ideas!