Sourdough Waffles
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!
Sourdough Waffles
Ingredients
- 2 cups 100% white whole wheat flour
- 1 1/2 cups warm water filtered if possible
- 3 T organic sugar evaporated cane juice
- 1/4 cup Sourdough Starter go here to read about making a starter-just 2 ingredients
- 1/2 cup coconut oil melted
- 3 T chia seed or flax seed mixed with 9 T water to make an egg substitute can sub with 3 farm fresh eggs
- 1 t sea salt or Himalayan salt
- 1 t baking soda
Instructions
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Whisk together in a large non-metallic bowl the flour, warm water, sugar, and start.
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Cover the bowl with a lid or plastic wrap, leaving overnight (or anywhere from 8 to 24 hours) on your counter at room temperature.
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After leaving your batter for a period of time, and when you are ready to prepare your waffles, spray waffle iron with oil (I use organic olive oil), and heat your waffle iron.
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Uncover your batter, and stir in the salt, baking soda, egg substitute/egg (can omit altogether), and melted coconut oil (don't be alarmed if some of the coconut oil hardens a bit and turns white since it's cooling in the batter-it will melt again in the waffle iron).
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Bake your waffles 3 to 5 minutes or until a nice golden brown.
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Serve with your favorite toppings. We like jam, peanut butter, organic maple syrup, and the family likes butter, which I bet tastes fantastic.
For other sourdough recipes, go to All Things Sourdough.
GO HERE FOR THE COMPLETE LIST OF RECIPES.
Hi! I just came across this recipe and just wanted to clarify, did you use flax seed, or flax seed meal? thank you!
Lindsay
I ground the flaxseed into flax meal. Thank you for asking.
Truly the best. I sometimes make the recipe exactly as it is, but it is very forgiving if you want to play with it: half the butter, double the sugar, substitute whole wheat flour, add vanilla – they still come out great. I often make double batches and freeze them for later.
A daughter’s friend is vegan and spent the night at out house this weekend, so I made thse for breakfast. I used a 1/2 cup of starter for the 8 hour period I let the batter sit overnight based on other recipes I have done. I was all out of whole wheat and sprouted flour so I just went with white flour. These turned out very good and were enjoyed by the girls. And now I have a waffle recipe I can make even if I am out of milk, butter, and eggs. Thank you for the recipe!
Hi Stephanie. I am so glad the recipe worked for you! Thanks so much for sharing, Stephanie.
Hope you are having a great weekend and thank you so much for sharing this awesome recipe with Full Plate Thursday. Hope to see you soon! Miz Helen
I love all of your sourdough recipes! I take part in a monthly challenge called Sourdough Surprises, http://www.sourdoughsurprises.com Check it out sometime~ Stopping by from Miz Helen’s~ Can’t wait to try these yummy waffles! Lynn @ Turnips 2 Tangerines
Thank you so much for this recipe! My husband and I have been vegan for about a year, but he misses breakfast foods like waffles. I will surprise him this Saturday with some of your vegan waffles! Have a blessed day!
Hi Elle, I really can’t get enough of these! Hope you enjoy (and that he enjoys, too)!!!