Published Date: August 21, 2020 | Last Updated: March 22, 2023
Ok, how many of you are still on the sourdough train? 🙋🏽♀️Yes? 🙅🏼♂️No?
For some of us, especially when starting out, making sourdough bread is complicated and a steep learning curve. But adding some sourdough discard into your foods is so easy! Foolproof! They always turn out good.
Ok, how many of you are still on the sourdough train? 🙋🏽♀️Yes? 🙅🏼♂️No?
For some of us, especially when starting out, making sourdough bread is complicated and a steep learning curve. But adding some sourdough discard into your foods is so easy! Foolproof! They always turn out good.
Why Sourdough?
You know that consuming sourdough has TONS of health benefits, right? Eating sourdough lowers the glycemic for this meal and the next several meals. It stabilizes blood sugar. It makes the nutrition from the grain accessible since it ferments/pre-digests the grain and neutralizes phytic acid. Since the nutrition is unlocked it is full of minerals and B vitamins! Full of probiotics, which, after cooked, turns into prebiotic fuel for our healthy gut bacteria. So if you are going to eat waffles, they may as well be sourdough! And honestly, I think sourdough waffles are even more delicious than regular waffles.
For detailed instructions on maintaining and cooking with your own sourdough see my Natural Yeast Sourdough Sandwich Bread post.
Sourdough Waffles
For my sourdough people - foolproof way to use sourdough discard! So delicious!
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Ingredients
Overnight Sponge
- 2 cups whole wheat or white flour
- 2 cups milk (or milk substitute)
- 1 cup natural yeast starter (discard or active)
- 3 T coconut sugar
In the morning, add:
- 1/4 cup butter, melted
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- 3/4 tsp salt
Instructions
- Combine overnight sponge ingredients. Mix well and let sit overnight. (I choose to let the milk sit at room temperature overnight to help it ferment. If you are uncomfortable with that, feel free to refrigerate it overnight.)
- In the morning, add the remaining ingredients, mix well, and cook your waffles on a waffle iron.
- The batter can be stored in the fridge for up to 3 days.
Notes
This recipe was adapted from my friend and sourdough expert extraordinaire, @simplelifebykels
My kids absolutely love these waffles! I bake them all Monday morning and freeze them for the week. All they need to do it pop them in the toaster! Thank you so much for the recipe!
Author
Elizabeth,
That makes me so happy that your kids love these. That’s so smart to freeze them for the week. What a good tip. Thanks for sharing:)
Best waffle recipe ever! My family is obsessed. We also cook a whole bunch on a mini waffle maker and then freeze them. They are the perfect size for the toaster!
Author
Thank you so much Lindsay for coming back to tell me! I am so glad you guys are making them.:)
Can this be used as pancake batter instead? I love waffles but I hate my waffle maker haha.
We have used them as pancakes multiple times now.
These are so good. I may make a batch every weekend. Thank you – I just entered the sourdough world and I love finding new recipes like this.
Author
Shannon, I’m so glad you are loving sourdough! It is a whole new world and so rewarding!
I’m SO excited to try these!! Quick question… for the overnight sponge, should I cover my bowl tightly with something like a lid or saran wrap? Or loosely with something like a towel?
Thanks!
I cover mine with plastic wrap, otherwise it’ll get dry spots.
I am wondering about this too. Hopefully Amber can answer. In the mean time I just made these for the first night and covered them loosely. I’ll let you know what happens.
Loosely is fine!
Amber, this recipe is absolutely delicious. I make a big batch on the weekend to have for the week. Your sour dough recipes and hints have been so helpful. Thank you!!!
Author
Jema, yes so smart to make a big batch ahead of time! I am so glad you like these! Thanks for coming back and sharing it means a lot!
I’m planning on trying this for tomorrow. Can I substitute coconut sugar for white sugar? I also have brown sugar, demented (not the right name, but it’s darker in color and larger crystals and the real name starts with a “d”)sugar, and honey….
Thanks for the question. You can use white sugar. I would not recommend using demerera sugar in this recipe. Hope it turned out for you!
We’ve been making this recipe for two years and it is still a family favorite! We love it.
Hi Amber! Is it possible to use non dairy milk in these? Thanks!
Yes!
I’ve made your waffles before and they’re delicious. I would like to substitute some of the flour for just ingredients protein powder. Do I just substitute equal parts flour to protein powder? I’m new to sour dough. I’ve tried a few times to make your sour dough sandwich bread but it’s been unsuccessful. It will not rise. Help!
I haven’t been successful in adding protein powder to waffles.
Can I omit the sugar?
Yes, but they will be less sweet.
This is the best waffle recipe!! My kids each eat four or five when I make them. They are so fluffy on the inside and crunchy on the outside. You won’t regret making it!
Still my fave! Love making them with Kamut then we smothered them in whipped cream, strawberries and bubbly syrup for Easter breakfast. Everyone loves these!
My go to waffles. These alone are worth keeping a sourdough starter for.
Yay so happy to hear this!
These are so yummy!! In the fall I will add a cup or so of organic pumpkin in the mixture. For toppings: chopped strawberries, homemade whipping cream and a drizzle of real maple syrup. A delicious taste of Fall!!
Sounds delicious Lindsey!
I have made these numerous times and LOVE them. Wondering how to make them pumpkin waffles?
Hey Beth, I do have a pumpkin waffle recipe on my blog but it’s not an overnight sourdough recipe. I actually haven’t ever done that before…. It’s a good idea but I can’t really give guidance for it without creating a new recipe! Here’s my normal pumpkin waffle recipe if you want to try it out: https://amberskitchencooks.com/pumpkin-waffles-with-buttermilk-syrup/
Thanks so much Christie!