These easy sourdough waffles are on our menu weekly.
Well, make that more than once a week. The kids eat them for breakfast at least twice and then we normally make them for Saturday lunch as well.
Not only are they easy, these are the best sourdough waffles!
I recently delved into the vast world of sourdough. Wow, so much information and so much science. It’s fascinating. I don’t have the brain power (or energy) to be an expert sourdough maker but thanks to a starter my brother-in-law gave me I’m enjoying switching some of my regulars over to natural yeast.
Besides these easy sourdough waffles, we also make sourdough sandwich bread and pizza dough weekly.
Because I’m not an expert, I’m not going to give you advice on starting or maintaining your starter, but I’m going to work on a post of my go to resources!
I use recently fed sourdough in this recipe. I mix it up in the evening and the sourdough was fed that morning up to 3-4 hours prior.
Easy Sourdough Waffles (aka The Best Sourdough Waffles)
Equipment Used (affiliate links):
- 1 cup sourdough starter (fed that day)
- 1½ cups unbleached white flour
- 1 cup water
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon vanilla
- 3 tablespoons melted butter
- 2 eggs, beaten
- 2 tablespoons sugar, optional
- Combine sourdough starter, flour, and water in a glass mixing bowl. Depending on thickness of your starter you might have to adjust water. Cover and let sit overnight.
- The next day preheat waffle iron.
- Stir all remaining ingredients together (salt, baking soda, vanilla, melted butter, eggs, and sugar if desired) and pour on top of the sourdough mixture.
- Stir with a fork until combined.
- Cook in waffle maker until golden brown.
- Top with butter and maple syrup.
If making waffles for lunch I still start them the night before. If I am making waffles for supper, I start the process in the morning.