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Crisp and light, Sourdough Waffles are SO simple to make using sourdough starter or discard. Top with delicious maple-glazed peaches or summer stone fruit. Can be made ahead and frozen, or used as pancake batter.
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 sourdough discard rather than tossing it before its next feeding. And I’m certain once you try these, you’ll never go back.
Sourdough waffle ingredients
- Sourdough starter or discard – this can be used fed or unfed.
- Flour– All-purpose flour, whole wheat, or Gluten-free flour blend.
- Buttermilk – or whole milk
- Sugar- or use maple syrup, or honey for a hint of sweetness.
- Melted Butter or coconut oil
- Large Eggs
- Vanilla extract
- Baking soda and salt
- Optional additions- chocolate chips, berries, etc.
How to make sourdough waffles (instructions)
- Make the overnight sponge. In a large bowl stir together the flour, discard, buttermilk, and sugar. Place in the fridge overnight, so it’s ready to use in the morning.
- In the morning, bring to room temperature, whisk in the eggs, melted butter, salt, baking soda, and vanilla.
- Make waffles! Pour into a greased waffle iron. (The batter also makes tasty pancakes.)
- Feel free to store cooked waffles in the freezer and toast as needed.
Optional sourdough Waffle toppings
- 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, bananas, strawberries, or pineapple or cherries.
- Or use your favorite toppings- fresh fruit, fresh berries and whipped cream.
Give these a whirl, keeping in mind that it will need to rest overnight, so be sure to start this the night before.
More sourdough discard Recipes You’ll love!
Enjoy and let us know what you think in the comments below!
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, (275 grams)
- all of the overnight sponge
- 2 large eggs
- 1/4 –1/2 cup melted butter – yes, more is better 🙂 (or sub coconut oil, ghee, light olive oil )
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 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 and mix. 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.
- Serving Size: one 7 inch waffle (without toppings) using ¼ cup butter
- Calories: 335
- Sugar: 8.4 g
- Sodium: 612 mg
- Fat: 12.5 g
- Saturated Fat: 6.9 g
- Carbohydrates: 48.1 g
- Fiber: 1.4 g
- Protein: 10.2 g
- Cholesterol: 91.3 mg
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