Sourdough Waffles
These sourdough waffles are tangy, crispy, and light! Perfect for elevating your breakfast or brunch with a unique homemade twist.
Servings: 4 servings
Ingredients
- 1 2/3 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup sourdough starter active and bubbly
- 2 large eggs
- 1 cup buttermilk
- 4 tablespoons butter melted and cooled
- 1 teaspoon vanilla extract
Instructions
- Preheat your waffle iron according to the manufacturer's instructions. Lightly grease it with butter or oil to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until evenly combined.
- In a separate bowl, beat the eggs lightly. Add the sourdough starter, buttermilk, melted and cooled butter, and vanilla extract. Whisk until smooth and well incorporated.
- Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined. Avoid overmixing to keep waffles tender.
- Scoop the batter onto your preheated waffle iron, using about 1/2 cup per waffle or as recommended by your waffle maker. Close the lid and cook until golden brown and crisp, usually about 4-5 minutes.
- Remove waffles carefully and serve immediately with your favorite toppings. Maple syrup, fresh fruit, or a dollop of yogurt complement these waffles beautifully.
Equipment
- Waffle Iron
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Spatula
Notes
- Make sure your sourdough starter is active and bubbly before using it for best results.
- Let the batter rest for 10-15 minutes to improve texture by hydrating the flour fully.
- Store cooked waffles in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
- Use freshly melted butter cooled to prevent cooking the eggs when mixing.
- Try ingredient swaps like whole wheat flour, yogurt as buttermilk substitute, or coconut oil for a dairy-free version.