Sourdough Waffle Recipe
Put sourdough starter or discard to use and make a batch of fluffy sourdough waffles with buttermilk and pantry staples. Enjoy them right away or ferment batter overnight!
Ingredients
- 1 ½ cups (215 g) all purpose flour
- 3 Tablespoons (40 g) granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
- ¾ cup (200 g) sourdough starter
- 2 large eggs
- 1 cup buttermilk , see note
- 4 Tablespoons butter , melted and cooled
- 1 teaspoon vanilla
For serving: syrup, berries
Instructions
- Whisk dry ingredients in a large mixing bowl, Add wet ingredients and continue mixing gently until combined. It should be smooth, but some small lumps are okay. Let the batter sit 10 minutes.
- Preheat waffle maker to medium heat, or desired level.
- Pour 1/3 cup of batter into the waffle maker. Cook 2-3 minutes, or until golden.
- Repeat the process. You can keep the waffles warm in the oven on a cookie sheet while cooking the rest of the pancakes. Serve with maple syrup and fresh berries.
Notes
Buttermilk: Make your own by mixing 1 cup of milk with 1 Tablespoon of lemon juice or white vinegar.
Overnight Preparation:
- Whisk together all wet and dry ingredients together EXCEPT the baking powder, baking soda, salt and eggs. The batter will be thicker, so I reccomend adding 2 extra Tablespoons milk. Cover and let sit at room temperature overnight. The next day, add remaining ingredients. If the mixture is too thick, add 1-2 Tablespoons milk. Let the batter sit at room temperature for about 10 minutes until bubbly. Cook as directed.
Nutrition
Calories: 210kcal, Carbohydrates: 32g, Protein: 6g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 56mg, Sodium: 315mg, Potassium: 140mg, Fiber: 1g, Sugar: 7g, Vitamin A: 241IU, Calcium: 71mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
