Crispy on the outside and fluffy on the inside homemade sourdough waffles are perfect for breakfast.
Recipes using a sourdough starter are the best. You can not get that tangy sourdough flavor any other way.
And when you take the time to grow and feed to your very own starter and then cook or bake with it there is a sense of complete satisfaction that comes over you with the first delicious bite.
I don't know if you know it by now but I love my sourdough starter. I am on the constant look out for recipes like this waffle recipe all the time so I can use my sourdough starter.
I decided to go with a tried and true recipe and found the King Arthur Flour Sourdough Waffles recipe which can be used to make sourdough waffles or sourdough pancakes.
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Simple waffle ingredients
The full ingredient list with amounts are below in the recipe card.
A waffle ingredient list is pretty short. You will need all-purpose flour, a small amount of sugar, buttermilk and a cup of sourdough starter.
You will need to use an active well fed sourdough starter. You will need a starter that you have on hand that is very active and in the refrigerator.
A sourdough starter that has been fed a few times works the best. It is possible to use a brand new baby sourdough starter but it will not have had the proper time to develop that tangy sourdough flavor that everyone loves. That only comes with time. The more time the better.
Let's make sourdough waffles
The first step of this recipe will take 24 hours. You need a sourdough sponge to make the waffles. You will mix the sourdough starter, buttermilk, flour and sugar in a bowl and let it proof overnight in a draft free warm spot. Inside a cold oven with the light turned on works well.
After 24 hours you will see popped bubbles all over the top of the sourdough sponge. The sponge is now ready to use.
In a separate small bowl with a fork beat the eggs with the oil. Add the egg mixture, salt and baking soda to the bowl. Mix the batter with a spoon until combined well. The batter should start to form small bubbles on top.
Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.
It can take anywhere from 5 yo about 8 minutes to cook each waffle. It really depends on the waffle iron you are using and how crisp and golden you like the outside.
Serve waffles immediately, to ensure crispness. Or keep the waffles in a warm oven until ready to serve.
Recipe FAQs
Place a wire rack on a baking sheet. As you take each hot waffle from the waffle iron place it in a single layer on the wire rack. Place the baking sheet into a warm oven to keep the waffles crisp and warm as you cook the remaining waffles.
Recipe Expert Tips
- Making the sponge: Mix the sponge ingredients early in the morning the day before you plan on making the waffles for breakfast.
- Proofing the sponge: Place the bowl in a warm spot like inside a cold oven with the light turned on.
- Filling the waffle iron: Do not over fill the waffle iron. The batter will sqeeze out of the waffle iron and make a huge mess.
- Crispy waffles: The trick to making sourdough waffles that are crispy on the outside but still tender on the inside is to place the cooked waffles on a wire rack. Do not stack the waffles on top of each other until you are plating them. The heat from the hot waffles will cause the golden outside to soften.
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Print the recipe below
Sourdough Waffles Recipe
Equipment
- Waffle Iron
- Wire Rack
Ingredients
Sourdough Sponge
- 1 cup sourdough starter
- 2 cups buttermilk
- 2 cups unbleached all-purpose flour
- 2 tablespoons sugar
Sourdough Waffle Batter
- 2 large eggs
- ¼ cup vegetable oil
- 1 teaspoon baking soda
- ¾ teaspoon salt
- vegetable oil
Instructions
Overnight Sponge
- Remove your sourdough starter from the refrigerator. Stir the starter to mix in any liquid that has risen to the top.
- In a large mixing bowl, mix together the 1 cup of starter and the buttermilk. Add all of the flour, and the sugar to the bowl and mix well.
- Cover the bowl loosely with plastic wrap and let sponge proof in a warm location overnight.
Making the waffle batter
- Preheat the waffle iron following the manufacturers directions.
- In a small bowl beat the eggs and oil together.
- Add the eggs, oil, salt and baking soda to the bowl of sourdough sponge. Mix until combined. The batter should begin to bubble slightly.
- Brush the waffle iron with vegetable oil.
- Fill the hot waffle iron with the waffle batter and cook following the manufacturers directions.
- Cook the waffles until golden brown. Repeat with remaining batter.
- Place the hot waffles in a single layer on a wire rack while cooking the remaining waffles. This will keep the waffle crisp.
- about 8 large Belgian style waffles.
Video
Notes
- Making the sponge: Mix the sponge ingredients early in the morning the day before you plan on making the waffles for breakfast.
- Proofing the sponge: Place the bowl in a warm spot like inside a cold oven with the light turned on.
- Filling the waffle iron: Do not over fill the waffle iron. The batter will sqeeze out of the waffle iron and make a huge mess.
- Crispy waffles: The trick to making sourdough waffles that are crispy on the outside but still tender on the inside is to place the cooked waffles on a wire rack. Do not stack the waffles on top of each other until you are plating them. The heat from the hot waffles will cause the golden outside to soften.
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