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Sourdough Waffles

Crispy, tender sourdough waffles made with sourdough starter, buttermilk, eggs, and butter. Batter rests 10 minutes before cooking.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast
Servings: 12 servings

Ingredients

Ingredients

  • 1 1/2 cups 215 gall purpose flour
  • 3 Tablespoons 40 ggranulated sugar
  • 1 teaspoonbaking powder
  • 1 teaspoonbaking soda
  • 3/4 teaspoonfine sea salt
  • 3/4 cup 200 gsourdough starter
  • 2 large eggs
  • 1 cupbuttermilk see note
  • 4 Tablespoonsbutter melted and cooled
  • 1 teaspoonvanilla

Instructions

Instructions

  • In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
  • In a separate bowl whisk the sourdough starter, eggs, buttermilk, melted and cooled butter, and vanilla until blended.
  • Pour the wet mixture into the dry ingredients and gently mix until mostly smooth; a few small lumps are fine. Do not overmix.
  • Let the batter rest 10 minutes at room temperature.
  • Preheat your waffle maker to medium (or to the setting recommended by the manufacturer). If you plan to keep waffles warm, preheat a low oven (about 200°F / 95°C) and place a baking sheet or wire rack inside.
  • If your waffle maker needs greasing, brush it lightly with some of the cooled melted butter from the recipe.
  • Pour about 1/3 cup of batter into the center of the preheated waffle maker (or the amount recommended by your appliance). Close and cook 2–3 minutes, or until the waffle is golden brown and crisp and the steam has mostly stopped.
  • Transfer the cooked waffle to the baking sheet or wire rack in the warm oven (if using) or keep on a rack to prevent sogginess. Repeat with the remaining batter, brushing the waffle maker as needed.
  • Serve the waffles immediately.

Equipment

  • Whisk
  • Large Bowl
  • Mixing Bowl
  • Waffle Maker
  • Basting Brush
  • baking sheet or wire rack
  • Oven

Notes

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.