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Have sourdough starter you need to discard on frequent basis? This is the perfect way to put it to good use! This Whole Wheat Sourdough Waffles recipe combines sourdough starter with whole grains followed by a simple fermentation process that makes these waffles extra healthy!
Why Sourdough Waffles?
The sourdough starter contributes to a more complex and interesting flavor and through the overnight fermentation process the whole grains undergo a change that makes them easier to digest. These fermented sourdough waffles make a wonderful addition to your wholesome and nutritious eating regimen.
Enjoy these as traditional waffles served with syrup or honey. Another way we love to eat these is to toast them in the toaster so they’re nice and crispy on the outside and soft and chewy on the inside and then slather them with butter and jam. Kind of like crumpets, only waffles!
Do I Have to Ferment the Waffle Batter?
The fermentation process does put the sour in the sourdough and gives these a tangy edge. As noted above it’s also what makes these healthier and easier to digest. Nevertheless if you’re not used to that flavor you can skip the fermenting by using active/fed sourdough starter and then just let the batter rest for about 30 minutes in a warm place before cooking.
Can You Freeze Sourdough Waffles?
Absolutely! These whole grain sourdough waffles freeze very well in a freezer bag for up to 2 months. Then just let them thaw and toast them to crisp them up. I like to make a double batch of these for that very purpose; they’re perfect for on-the-go-breakfasts or as mid-day snack.
Whole Wheat Sourdough Waffles Recipe
Let’s get started!
First make the “sponge” which is going to ferment overnight: In large non-reactive mixing bowl combine the flours, unfed sourdough starter, honey or maple syrup, and buttermilk. Cover and let the batter rest overnight at room temperature.
The following morning the batter will be nice and bubbly.
Add the eggs, melted butter, salt and vanilla extract and beat just until combined.
Use the batter immediately. Scoop out the batter and place it on a hot waffle iron.
Cook the waffles in the waffle iron according to the manufacturer’s instructions. (I’m using my KRUPS Belgian Waffle Maker that’s been going strong for over 12 years.)
Serve immediately with butter and syrup of your choice.
Whole Wheat Sourdough Waffles
Made with sourdough, whole grains and fermented overnight, these wholesome waffles are super nutritious and delicious!
- For the Sponge:
- 1 cup spelt or whole wheat flour (I prefer the milder flavor of spelt)
- 1 cup rye flour (can substitute spelt or whole wheat if preferred)
- 1 cup unfed sourdough starter
- 2 tablespoons honey or maple syrup
- 2 cups buttermilk
- For the Batter:
- 2 large eggs
- 5 tablespoons unsalted butter , melted and slightly cooled
- 1 teaspoon quality pure vanilla extract
- 1 teaspoon salt
First make the “sponge” which is going to ferment overnight: In large non-reactive mixing bowl combine the flours, unfed sourdough starter, honey or maple syrup, and buttermilk. Cover and let the batter rest overnight at room temperature (see NOTE below).
The following morning the batter will be nice and bubbly.Add the eggs, melted butter, salt and vanilla extract and beat just until combined. Use the batter immediately. Scoop out the batter and place it on a hot waffle iron. Cook the waffles in the waffle iron according to the manufacturer’s instructions. Serve immediately with butter and syrup of your choice.
Fermentation: Fermenting the batter results in a tangier flavor which you may or may not be used to. Though I recommend fermenting the batter for its health benefits, if you prefer you can skip the fermentation process. Here’s how: Instead of using unfed sourdough starter use active/fed sourdough starter and let the batter sit at room temperature for about an hour, then proceed with cooking.
Serving: 2waffles | Calories: 355kcal | Carbohydrates: 45g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 496mg | Potassium: 199mg | Fiber: 5g | Sugar: 10g | Vitamin A: 503IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg