Whole Wheat Sourdough Waffles

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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!

Be sure to try another breakfast favorite or ours, Cinnamon Raisin Sourdough Bread.  We love to put the slices in the toaster – it’s pure heaven!

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.

Which Grains Can I Use To Make These?

You can use a number of whole grains to make fantastic sourdough waffles.  That includes whole wheat, spelt, rye, einkorn and kamut.  You can use just one or a combination of varieties.

Can You Freeze Whole Wheat 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 for at least 6 hours or overnight at room temperature.

Longer Fermentation

If you’d prefer to go for a longer ferment, after the initial ferment at room temperature you can transfer the it to the fridge, and let it sit for up to 72 hours.  The longer the ferment, the more gluten is broken down, which is something to consider if you have gluten sensitivities.  Experiment with a 24 hour, 36 hour, 48 hour, or up to 72 hour ferment to determine what works best for you and what level of sourness you prefer.  Remove the batter from the fridge and proceed as directed 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.  (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.

Enjoy!

For more sourdough deliciousness be sure to also try our:

• Cinnamon Raisin Sourdough Bread
• Sourdough Naan
• Sourdough English Muffins
• Rosemary Sourdough Bread

Originally published on The Daring Gourmet May 26, 2022