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whole wheat sourdough waffles recipe spelt rye einkorn healthy honey fermented

Whole Wheat Sourdough Waffles

By Kimberly Killebrew
Made with sourdough, whole grains and fermented overnight, these wholesome waffles are super nutritious and delicious!
5 from 34 votes
Prep Time 5 minutes
Cook Time 15 minutes
Overnight Fermentation Time 12 hours
Total Time 12 hours 25 minutes
Servings 6

Ingredients
 
 

  • For the Sponge:
  • 1 cup spelt, einkorn or whole wheat flour (I prefer the mild flavor of spelt)
  • 1 cup rye flour (can substitute spelt/einkorn/whole wheat instead)
  • 1 cup unfed sourdough starter
  • 2 tablespoons honey or maple syrup
  • 2 cups buttermilk (or put 2 tablespoons white vinegar in measuring cup and add milk until it measures 2 cups; stir and let stand 10 minutes)
  • 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 for at least 6 hours or 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.
If you prefer to ferment the batter even longer, see the instructions in the blog post under "Longer Fermentation."

Nutrition

Serving: 2wafflesCalories: 355kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 88mgSodium: 496mgPotassium: 199mgFiber: 5gSugar: 10gVitamin A: 503IUVitamin C: 1mgCalcium: 108mgIron: 2mg
Course Breakfast
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