Out of all of the recipes I have made this year, this recipe wins first prize under the category, “Made the Most”, and there doesn’t seem to be an end in sight. I could eat these sourdough waffles for breakfast, lunch, and dinner and never get tired of them. I think my family would concur. I am down now to making them only once a week, usually for our Saturday Morning Special Breakfast, but I do like to make a double batch when I make these (in two separate bowls) so we get a good amount of leftovers. Gotta love those leftovers (time saver and money saver)!
One of the things I love most about this recipe is that I adapted it to be similar enough to my 3 or 4 ingredient sourdough bread recipe that I don’t have to look at a recipe anymore. It’s really easy to throw together the night before to leave on the counter so the dough can soak overnight and be ready in the morning. When I make a double batch, after soaking the night before, I prepare both batches of dough in the morning and then cover one of the bowls with a lid and throw it into the refrigerator to have dough ready for the next day or two. Or I’ll cook ’em all up and be ready with the leftovers.
The sourdough waffles resemble the taste of buttermilk waffles, so it’s a great substitute for those of us who need a dairy-free or vegan alternative. I took Martha Stewart’s Sourdough Waffle Recipe, and adapted it to be egg-free, removed the cornmeal, and reduced the amount of sourdough start needed. I like to use just a small amount of start since I keep two small jars in my fridge (I’ve had my start going since March 2012).
The Verdict: The waffles speak for themselves. The family all loves them, and I try to make them at least once a week. I love topping them with fresh fruits like the strawberries above or blueberries below. Adding pecans makes them even more filling. *Pictures updated 3/15.
If your batter is a bit thick, add a little water to the batter to thin it out a bit.
I like chia seed for an egg substitute better than flax seed since it gets more gelatin-like than flax seed. If you use chia seed, don’t be alarmed by the greyish color the batter turns when using them. The color goes away when you cook the batter, and they end up looking like “normal” waffles.
I actually have even made this recipe without any egg-substitute at all, too, since there is the wild yeast in the sourdough already which rises. I thought the waffles might work without the eggs or egg substitute since I make bread with the sourdough start all the time, and it doesn’t need eggs to rise. So this recipe does work without the egg or egg-substitute. You just may need to add a little water to thin the batter.
FYI: This might sound a little odd, but it is completely normal for this batter to be a bit stretchy in texture or sticky. Just cook it up, and enjoy!
For other sourdough recipes, go to All Things Sourdough.