We are a breakfast family. And I mean pull up a chair, soul rewarding, hearty breakfasts. We love our eggs and bacon, our pancakes and sausage, even our oatmeal and fruit. Whatever it is, it isn’t coming out of a box and served cold. So maybe it was time to try sourdough waffles.
Here of late I have really been enamored with my sourdough starter. It took me a while to get it established, but once I did, I have taken a wonderful journey into fermented doughs. You can read my post on how to make your own sourdough starter here. Or you can purchase established sourdough starters online, as in here.
In case you didn’t know, sourdough works by fermenting the grains so that our bodies can absorb and digest them much easier. A big plus if you are gluten sensitive.
As I said, my family loves their breakfast. But was I brave enough to tinker with our already solid waffle recipe?
Why not! It was time to give sourdough a try. I have to admit, I didn’t expect them to come out so light and airy and delicious! I’m talking talk with your mouth full, pass me another!
Here’s the bad news. Okay, not really bad, just…😑
You’re gonna need to plan ahead when making these sourdough waffles. I know, sometimes we just want what we want when we want it. But for this sourdough waffle recipe you will need to feed your starter approximately 12 hours ahead of time.
I promise it will be worth it!
Equipment You Will Need:
- 1 large glass bowl
- 1 medium glass bowl
- measuring cups
- measuring spoons
- waffle iron (We’ve had several throughout the years. This is our favorite!)
- fork to remove waffle from waffle iron
Light and Airy Sourdough Waffles Recipe
- 1/2 cup sourdough starter
- 1 cup milk
- 3 tbsp unsalted butter, melted
- 1 large egg
- 1 cup white unbleached flour or whole wheat flour
- 1 tbsp organic cane sugar
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- pinch ground nutmeg
Preheat your waffle iron.
In a large bowl, combine starter, milk, butter, and egg. Whisk until combined.
In a separate bowl mix together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
Add dry ingredients to wet and whisk until smooth. Add vanilla and stir. (Add more milk if batter seems too thick.)
Lightly coat your waffle iron with cooking spray. Ladle batter on to waffle iron to fill the pan. Cook for 3 to 5 minutes or until golden brown.
To serve, top your waffles with fresh seasonal berries or maple syrup. Enjoy!
Additional Recipe Tips & Pointers
Aside from peaking at your waffles every 30 seconds, the best way to know when your waffles are done is when you no longer any steam coming from the waffle iron.
For those with gluten sensitivity, I recommend combining the sourdough starter, milk, and flour first. Known as a sponge, this will allow the sourdough to help break down the flour. Cover and let sit for 12 hours prior to making your sourdough waffles. Then continue with the recipe, adding butter and egg. Whisking. Then adding the rest of the ingredients in the same bowl.
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