Whole Wheat Sourdough Waffles

Kimberly Killebrew

Made with sourdough, whole grains and fermented overnight, these wholesome waffles are super nutritious and delicious!

Print Recipe

5 from 32 votes

Prep Time 5

Cook Time 15

Overnight Fermentation Time 12

Total Time 12 25

Course Breakfast

Servings

Calories 355 kcal

Ingredients

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

Instructions

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.

Notes

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.

Nutrition

Keyword Sourdough Waffles, Whole Gain Sourdough Waffles, Whole Wheat Sourdough Waffles, Whole Wheat Waffles

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