Crispy on the outside, so light on the inside. These sourdough waffles are absolutely delicious. You can make the main batter ahead of time and enjoy a scrumptious weekend breakfast.
It’s about time that sourdough waffles make their way on to the blog. This recipe is based on my Sourdough Pancake batter, but with a few little tweaks.
In a large bowl, flour, milk, sugar and sourdough starter are combined. This can be discard sourdough starter, but it’s best with discard starter from an already established starter. If you’re using discard from a newly made starter, one that’s less than a week old, it won’t have a large yeast colony yet and it will impact the lightness of the waffles a bit. You could still use it, I just prefer it made with an established starter.
Once this main batter is mixed, it can be left to stand at room temperature for 4-6 hours, or alternatively refrigerated for the night if you’re wanting waffles in the morning.
The baking soda and eggs
Once the batter has sat and fermented, it’s time to add in the remaining ingredients.
First, separate the yolks from the whites. In a new bowl, whip the egg whites until stiff peaks form. Set them aside. These whipped whites give the waffles an extra light interior.
Meanwhile, heat up your waffle iron.
Now, in the main batter bowl, add in sugar, salt, melted butter and the egg yolks. Stir them in until well combined. Sprinkle 1/2 tsp of baking soda over the batter (breaking up any clumps with your fingers) and stir it in well.
Then, carefully fold the whipped egg whites into the batter.
Cooking the waffles
I use about 1/2 a cup of batter per waffle and pour it into my pre-heated and greased waffle iron.
How long they take to cook will depend on your iron, but for mine it only takes about 3 minutes for them to be golden brown and crispy.
Cooking Note: When I was growing up, my dad would always make Belgian yeasted waffles. His waffle iron could flip upside down, which made a much fuller waffle because the batter could spread in every pocket of the iron. My waffle iron doesn’t have this flipping addition but I still flip it upside down manually, right after I’ve poured the batter and closed the iron. Only for about 30 seconds, before flipping the right way round again and finishing the cooking. It’s a bit awkward to do but I love the end result.
Serving the waffles
The waffles are best served straight from the iron if you like them crispy. The waffles can also be baked and frozen for future breakfasts. They can be defrosted in the toaster.
Top them with your favourite toppings. We love cream, blueberries, maple syrup and icing sugar.
Have you made these? Tag me and let me know! @home_grown_happinessnz
Light and Delicious Sourdough Waffles
- 225 grams all-purpose flour 1 1/2 cups
- 1 cup discard sourdough starter* (approx. 200g) See notes in the post about the starter
- 375 ml milk 1 1/2 cups
- 2 tbsp melted butter or coconut oil
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1/2 tsp baking soda
- 2 medium eggs
At least 4 hours before baking (or the night before)
- In a large bowl, combine the flour, milk and sourdough starter and mix it well together. Cover the bowl with a dinner plate to stop the batter drying out, and leave it to stand on the bench for 4-6 hours. Alternatively, place the batter in the fridge overnight.
- Once the batter has fermented, separate the eggs. Add the egg whites to a clean bowl. Add the egg yolks to the batter and mix them in alongside the sugar, melted butter and salt.
- Pre-heat and grease your waffle iron.
- Using a mixer, whip the egg whites until stiff peaks form.
- Sprinkle the baking soda over the batter, breaking up any clumps with your fingers. Stir it in. Then, gently fold in the whipped egg whites.
- Pour approx. 1/2 cup of batter for each waffle into the waffle maker and bake them until golden brown and crispy. Serve with all your favourite toppings.
- These waffles are best eaten straight from the waffle iron, while they are still crispy. They can also be frozen for future meals, and reheated by placing in the toaster.