Crisp and light, Sourdough Waffles are SO simple to make using your extra sourdough starter. Top with delicious maple-glazed peaches or summer stone fruit. Make the Sourdough Waffle Batter the night before!
Crisp, pillowy and light, Sourdough Waffles are a delicious way to use up extra sourdough starter during the warmer months when baking bread baking takes a back seat. In summer when temperatures soar, I find bread baking goes by the wayside -the last thing I want to do is turn on my oven and heat up the house.
But I end up feeling very sorry for my sourdough starter. It used to have such purpose, turning out big beautiful loaves of crusty bread each week during the colder months. Now it just sits around feeling bored, week after week, with nothing to do. I feed it and put it back to bed until the next week. So sad. Until now! A friend gave me this brilliant idea of using the unfed starter in waffles ….and man oh man, is it good!
Those of you who have sourdough starter on hand will love this recipe, not only for the flavor and complexity it adds to waffles but for the deep satisfaction it brings of using up your starter rather than tossing it before its next feeding. And I’m certain once you try these you’ll never go back.
To top off the Sourdough Waffles, I’ve added caramelized summer peaches seared in a skillet with a little butter and finished with a generous drizzle of real maple syrup.
This Sourdough Waffle recipe would also work well with caramelized plums, apricots, pears, apples or figs and the batter also makes great pancakes. Give it a whirl, keeping in mind that it will need to rest overnight, so be sure to start this the night before.
How to make Sourdough Waffles using your leftover sourdough starter! Let me know what you think int he comments below.Print
Crisp and light, Sourdough Waffles are delicious and SO simple to make using your extra sourdough starter. Top with delicious maple-glazed peaches or stone fruit.
- 2 cups all-purpose flour
- 2 tablespoons sugar (or maple syrup)
- 2 cups buttermilk
- 1 cup sourdough starter, unfed
- all of the overnight sponge
- 2 large eggs
- 1/4 –1/2 cup melted butter -more is better 🙂 (or sub coconut oil, ghee, light olive oil )
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon vanilla
- To make the overnight sponge, stir down your refrigerated starter, and place 1 cup in a large bowl.
- Add flour, sugar, and buttermilk.
- Cover and let rest at room temperature overnight.
- The next morning, in a small bowl beat together the eggs, and butter. Add to the overnight sponge.
- Add the salt, baking soda and vanilla stirring to combine. The batter will bubble.
- Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer’s instructions.
- To make glazed peaches, heat 1 tablespoon butter in a skillet over medium heat.
- Add peaches. Let caramelize, and turn over to caramelize the other side. Once both sides have a little color, drizzle maple syrup over top.
- Serve waffles immediately, to ensure crispness. Lather with optional butter, top with caramelized peaches, and drizzle with more maple syrup if you like. Sprinkle with powdered sugar.
- Yield: 6 6- 8″ thick waffles.
Here is a recipe for Sourdough Starter .
Feel free to play with different flours here- oat, spelt, einkorn- a blend is nice too.
- Calories: 335
Keywords: sourdough waffles, best sourdough waffles