The easy sourdough waffles are everything waffles are known for – crispy crust, tender interior, and airy texture!
I got hooked on sourdough recipes after I learnt to make the starter from Anita’s blog – A Mad Tea Party.
The recipe is blazingly quick with no overnight process and creates waffles that are crunchy and soft at all the right places!
What’s sourdough starter discard?
A sourdough starter discard comes from the starter, which is a mixture of flour and water that’s naturally fermented. Because you have to feed the starter with fresh flour and water continuously; you have to do away with a certain quantity each time.
The part that you get rid of is called sourdough starter discard. It is perfectly usable so instead of dumping it in the bin, I store it in a container. Why? Because there are many, many delicious things, you can sneak starter discard into like these waffles! Also, I’m a firm believer in zero waste.
How to Make Easy Sourdough Waffles?
I’ve made tons of waffles, but never have they been this light. We didn’t eat the easy sourdough waffles. We inhaled them.
Whisk the flour with salt, baking powder and soda, cinnamon powder, and raw sugar.
Into the dry ingredients, goes a mixture of the sourdough starter discard, vanilla extract, along with coconut oil and plant-based milk (because I made the waffles vegan).
Whisk all of it till you have a smooth and lump-free batter with a thick, viscous consistency. You can let the batter rest for half an hour or so if you want. I didn’t.
Cook the easy sourdough waffles
Follow the instructions given by your waffle maker and then ladle the batter into it. Make sure that the waffle iron is scalding before you pour the batter and that the cavities are well-greased!
What’s the benefit of sourdough starter discard?
If you ask the elder one, it’s the barely-there tang sourdough imparts to the waffles. It’s so teensy that most don’t even notice it, which was much to the delight of the younger one who doesn’t prefer a bite to his sweets.
For me, who loves mindful cooking and eating, it’s the good kind of bacteria in the starter discard. They make all the difference. They not only aid in digestion proving to be exceptional for the gut but also unlock other health benefits.
Due to fermentation, sourdough releases tons of nutrients like folic acid, iron, antioxidants, zinc, magnesium, and B vitamins. And because it happens naturally, they are easier for our body to absorb.
And if that was not enough, sourdough has a reasonably low Glycaemic Index, which means by adding it in waffles you feel fuller for longer!
Serving the easy sourdough waffles
We enjoyed the sourdough waffles hot off the iron with fresh cherries and some peaches. A drizzle of maple syrup, a sprinkle of cinnamon sugar, and some roasted hazelnut rounded off to make them a full breakfast.
They were crispy on the edges, fluffy soft inside and light as air. Utterly sublime.
You can dress them up with Greek yogurt or have them with just honey; they taste delicious either way. If you’re craving a spot of dessert, top the sourdough waffles with Nutella, chocolate, ice cream, just cream – I can go on but you get the idea.
Variations of easy sourdough waffles recipe
The sourdough waffle batter can handle it all. So, the variations are boundless.
Mix in almond meal for an interesting texture. Add in poppy seeds. The batter will carry it well; I’ve tried it with lemon poppyseed pancakes.
If your crew is in love with chocolate, blend cocoa powder in the waffles. Or make them gluten-free by using buckwheat flour like I did with my gluten-free beetroot waffles.
Those were just the sweet versions, try savoury sourdough waffles by leaving off the sugar and increasing the amount of salt. To give them a kick, add in cheese!
Sourdough brings such an exquisite depth of flavor to the waffles that no matter how you make them, the room will fill with appreciative noises!
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Easy Sourdough Waffles
- Waffle Maker
- 1 cup All purpose Flour
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1 tsp Cinnamon powder
- 1/4 tsp Salt
- 1 tbsp Raw sugar
- 1/3 cup Sourdough starter
- 3/4 cup Almond milk You can use any milk of your choice
- 2 tbsp Coconut oil You can use any oil you prefer
- 1 tsp Vanilla extract
Toppings ( optional)
- Cinnamon sugar
- Combine all the dry ingredients – flour, baking powder, baking soda, salt, sugar, and cinnamon powder, in a bowl.
- Mix the sourdough starter, milk, vanilla and coconut oil together. Pour into the dry ingredients. Whisk until smooth and thick. The batter should have a soft dropping consistency, like a cake batter.
- Preheat your waffle iron according to manufacturer's instructions.
- Grease the waffle cavities well and pour a ladleful of batter in the cavity. Let the batter cook for 4-5 minutes, until golden and crisp.
- Repeat with the rest of the batter. Serve warm with maple syrup or honey. Sprinkle some cinnamon sugar and chopped hazelnuts on top andEnjoy!