Sourdough Waffles Recipes

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SOURDOUGH WAFFLES



Sourdough Waffles image

This recipe requires your sourdough starter to be fed on a 12-hour schedule. If you usually refresh every 24 hours, simply begin feeding your starter every 12 hours two days in advance. Once you reach the fourth feeding, you can start making waffles from your discard. Similarly, if you typically keep your starter in the fridge, bring it to room temperature and feed every 12 hours for 3 days before waffling up.

Provided by Alton Brown

Categories     main-dish

Time 9h

Yield 4 Belgian waffles

Number Of Ingredients 13

125 grams discarded Sourdough Starter (unfed), recipe follows
1 cup whole milk
170 grams unbleached, all-purpose flour
1 large egg, separated
4 tablespoons unsalted butter, melted and cooled
1 tablespoon granulated sugar
1 teaspoon kosher salt
1/4 teaspoon cream of tartar
Nonstick spray
125 grams all-purpose, unbleached flour
125 grams filtered water, room temperature
100 grams all-purpose, unbleached flour
100 grams filtered water, room temperature

Steps:

  • Combine the starter, milk and flour in a medium bowl and cover with plastic wrap. Rest for 8 hours at room temperature, until the batter is light, full of bubbles, and roughly doubled in size. (If you'd like to make these for breakfast, you can refrigerate the batter overnight after this 8-hour rest.)
  • Stir the egg yolk, butter, sugar and salt into the starter mixture until just combined and set aside.
  • Beat the egg white and cream of tartar with a hand mixer on high until stiff peaks form, about 1 to 2 minutes, then fold the egg white into the batter using as few folds as possible to keep it from deflating (see Cook's Note). Rest the batter at room temperature for 20 minutes.
  • Heat a Belgian waffle iron on medium heat. When hot, lightly coat both plates with nonstick spray. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations and cook until crisp and golden brown. Serve immediately or cool on a rack and wrap in plastic wrap followed by foil and freeze for up to 3 months.
  • To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. During this time, yeasts and bacteria from the air and from the flour and probably from you will set up housekeeping in the bowl (see Cook's Note).
  • For daily feeding: Peel back any crust that may have formed and transfer 20% of the culture (50 grams) to a clean, wide-mouthed jar. Stir in 100 grams flour and 100 grams water, loosely screw on the lid and stash at room temperature for 24 hours. (The culture will have a stinky-sour smell at this point.) Discard the rest of the original mixture.
  • Repeat step 2 every 24 hours for 5 days. By then the culture should smell yeasty-sweet-sour, which means you're ready to put the starter to work. The waffles are to be made with the discarded percentage of starter.

SOURDOUGH WAFFLES



Sourdough Waffles image

I found a recipe for sour milk waffles in an old cookbook, and I modified it to make sourdough waffles. If you do not have a sourdough starter, substitute sour milk or buttermilk. I also changed the bacon drippings to applesauce to make this healthier. These come out of the waffle iron looking amazing - crispy on the outside and tangy and tender on the inside, and they smell like baking bread while cooking. Eat with lots of syrup if you prefer a sweeter waffle, as there is very little sweetener in this recipe.

Provided by Tanaquil

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 13m

Yield 15

Number Of Ingredients 7

2 cups sourdough starter
3 eggs, beaten
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon white sugar
½ cup applesauce

Steps:

  • Grease and preheat a waffle iron according to manufacturer's instructions.
  • Mix sourdough starter and eggs in a bowl. Mix in flour, baking soda, salt, and sugar. Stir applesauce into the batter; mix well to combine.
  • Pour 1/4 to 1/2 cup of the batter onto the preheated waffle iron. Bake until golden brown according to manufacturer's instructions, about 3 minutes.

Nutrition Facts : Calories 126.3 calories, Carbohydrate 23 g, Cholesterol 37.4 mg, Fat 1.4 g, Fiber 1.3 g, Protein 5.2 g, SaturatedFat 0.4 g, Sodium 261.1 mg, Sugar 1.7 g

SAM'S SOURDOUGH WAFFLES



Sam's Sourdough Waffles image

A crispy outside with thick softness within - my family won't stop enjoying them every week! The fact that this recipe is simple to remember and asks for minimal amounts of perishables makes it great for camp-outs or fund-raising breakfasts. This recipe is from a friend who used it to make fantastic pancakes: Thanks Mr. Hannula!

Provided by Sam Nemati

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 4h18m

Yield 15

Number Of Ingredients 9

2 cups all-purpose flour
1 ½ cups water
1 cup sourdough starter
½ cup vegetable oil
2 eggs
2 tablespoons white sugar
2 teaspoons salt
1 tablespoon water
1 teaspoon baking soda

Steps:

  • Mix flour, 1 1/2 cup water, and sourdough starter together in a large bowl to make batter. Cover loosely with plastic wrap and let sit in a warm place until filled with large holes and bubbles, 4 hours to overnight.
  • Stir oil, eggs, sugar, and salt into the batter; mix well to combine.
  • Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula.
  • Preheat a waffle iron according to manufacturer's instructions.
  • Pour batter onto preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes.

Nutrition Facts : Calories 164.8 calories, Carbohydrate 19.1 g, Cholesterol 24.9 mg, Fat 8.2 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 408.2 mg, Sugar 2.1 g

SOURDOUGH WAFFLES RECIPE



Sourdough Waffles Recipe image

Use your sourdough starter to make these flavorful waffles for breakfast or brunch. They're easy, quick, and delicious.

Provided by Pete Scherer

Categories     Breakfast     Brunch

Time 22m

Number Of Ingredients 8

190 grams sourdough starter
100 grams milk
2 large eggs
100 grams flour
1 1/2 teaspoons baking powder
30 grams sugar
5 grams salt
20 grams butter (melted)

Steps:

  • Gather the ingredients.
  • Preheat your waffle iron to medium or dark and preheat your oven to 200 F.
  • In a large bowl, whisk together the sourdough starter, milk, and eggs until completely incorporated.
  • In another bowl, mix together the flour, baking powder, sugar, and salt.
  • Add the dry ingredients to the wet. Add the melted butter and mix until just incorporated.
  • Ladle onto the preheated waffle iron. Cook for approximately 4 minutes until golden brown and fragrant. Times will vary depending on your specific waffle iron.
  • Keep the first waffles warm in the oven while you cook the rest of the batter. When all of the waffles are done, remove from oven and serve immediately. Store leftovers in an airtight container for up to three days and heat before serving.

Nutrition Facts : Calories 387 kcal, Carbohydrate 62 g, Cholesterol 141 mg, Fiber 3 g, Protein 13 g, SaturatedFat 5 g, Sodium 998 mg, Sugar 12 g, Fat 10 g, ServingSize 3 waffles (3 servings), UnsaturatedFat 0 g

SOURDOUGH PANCAKE OR WAFFLE BATTER



Sourdough Pancake or Waffle Batter image

If you have a sourdough starter, you will need to feed it to keep it alive. Many recipes call for doing so after discarding a cup or so of the starter you have, so as to maintain its equilibrium and prevent it from growing too large. This recipe takes advantage of that excess starter, using it as the base of a pancake or waffle batter that ferments overnight and yields a remarkably flavorful breakfast the next day, with minimal effort.

Provided by Sam Sifton

Categories     breakfast, pancakes, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 cup/240 grams sourdough starter "unfed"
1 cup/224 grams buttermilk
1 cup/120 grams all-purpose flour
1 tablespoon/about 13 grams light brown sugar
1 large egg
1/4 cup melted unsalted butter or neutral oil
1/2 teaspoon vanilla extract
1/2 teaspoon/3 grams kosher salt
1 teaspoon/6 grams baking soda

Steps:

  • Put the sourdough starter in a large bowl and add the buttermilk, flour and sugar, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature.
  • When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine.
  • Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat. Or use a small ladle to create pancakes on a preheated oiled pan or griddle, flipping them when they are well browned on the bottom. Serve immediately.

Nutrition Facts : @context http, Calories 447, UnsaturatedFat 14 grams, Carbohydrate 60 grams, Fat 17 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 897 milligrams, Sugar 9 grams, TransFat 0 grams

CINNAMON SUGAR SOURDOUGH WAFFLES



Cinnamon Sugar Sourdough Waffles image

Use leftover sourdough starter to make the best waffles. Crispy on the outside and light and fluffy in the middle, these cinnamon sugar waffles are incredible.

Provided by Emilie Raffa

Categories     Sourdough     Waffle     Breakfast     Cinnamon

Yield 4 waffles

Number Of Ingredients 18

Cinnamon sugar:
1⁄4 cup (50 g) sugar
1 tsp (3 g) cinnamon
Waffles:
1⁄2 cup (120 g) leftover starter
1 cup (240 ml) milk, whole or 2%
3 tbsp (42 g) unsalted butter, melted, divided
1 large egg
1 cup (120 g) all-purpose flour
1 tbsp (12 g) sugar
2 tsp (10 g) baking powder
1⁄2 tsp fine sea salt
Cooking spray, for coating
Toppings:
1 cup (165 g) cubed pineapple
Handful of mixed seasonal berries
1⁄4 cup (30 g) coconut flakes
Maple syrup, to serve

Steps:

  • Combine the cinnamon and sugar in a shallow bowl.
  • Preheat your waffle iron according to the manufacturer's instructions. Add the leftover starter, milk, 2 tablespoons (28 g) of melted butter, and egg into a large bowl. Whisk well to combine. Add the flour, sugar, baking powder, and salt and continue to whisk until smooth. If the batter seems too thick, add more milk to thin out the texture. This will all depend on the consistency of your sourdough starter.
  • Lightly coat the waffle iron with cooking spray. Ladle some of the batter into the waffle iron to fill the pan. Cook for 3 to 5 minutes, or until golden and crisp. Transfer to a cutting board and brush lightly with some of the remaining melted butter. Press the waffle into the cinnamon sugar to coat on both sides. Repeat to cook the rest of the waffles.
  • To serve, top your waffles with the pineapple, mixed berries, and coconut flakes. Enjoy with sweet maple syrup on the side.
  • TIP: Once completely cool, these waffles can be frozen for up to 2 months. Cover in plastic wrap and a layer of foil before freezing. Bake frozen at 350°F (180°C) until warmed through.

SOURDOUGH WAFFLES



Sourdough Waffles image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes about 12

Number Of Ingredients 13

2 cups all-purpose flour
2 tablespoons sugar
1/2 cup Sourdough Starter Sourdough Starter
2 tablespoons cornmeal
1/2 teaspoon salt
1/2 cup vegetable oil
3 large eggs, separated
1 teaspoon baking soda
Unsalted butter, for serving (optional)
Whipped cream, for serving (optional)
Fruit preserves, for serving (optional)
Maple syrup, for serving (optional)
Vegetable cooking spray

Steps:

  • In a medium bowl, combine flour, sugar, and 1 1/2 cups warm water. Whisk until well combined and no lumps remain. Add more water if necessary to achieve the proper consistency. Add sourdough starter, and whisk to combine. Cover batter with plastic wrap, and let sit at room temperature (place it in the sink in case the batter bubbles over), for at least 12 hours.
  • Heat a nonstick waffle iron. Remove 1/2 cup batter, and add to remaining sourdough starter to keep the starter alive.
  • Add cornmeal and salt to batter, and whisk to combine. Whisk in oil and egg yolks. Combine baking soda with 1 tablespoon water, and stir into batter. In a separate bowl, whisk egg whites to stiff glossy peaks, then fold into batter.
  • Spray the waffle iron with cooking spray. Spoon in batter to fill but not overflow iron. Close lid; bake until no steam emerges from waffle iron, 3 to 5 minutes. Quickly flip the waffle back and forth between hands to cool it and to ensure an even crispness on both sides. Repeat with remaining batter. Place the waffles on serving plates. Serve with desired toppings.

GRANDMA'S SOURDOUGH WAFFLES



Grandma's Sourdough Waffles image

When we were kids, my grandmother used to make this waffle recipe for us every time we would visit. I loved these waffles, but no matter which restaurants I visited I could never find any I liked as well. I recently bought a waffle iron, and my grandmother sent me the recipe. It tastes best, of course, with real maple syrup. Just a warning: this recipe must be started the night before. I've found, in my own experience, that the taste is stronger if you let it sit for 10-10.5 hours instead of, say, 7.5-8 hours. (I've tried it both ways.) We like it stronger. Note: Down below I included the overnight time under "cooking" since it is considered passive work time. The waffles do NOT cook for that long, of course! Enjoy!

Provided by Caryn Caldwell

Categories     Breakfast

Time 8h15m

Yield 8-9 waffles, 4 serving(s)

Number Of Ingredients 10

3 cups white flour
1 package dry yeast (1/4 oz. OR 2.25 tsp., depending on your system of measuring)
2 1/2 cups lukewarm water
2 eggs
2 tablespoons oil or 2 tablespoons milk (I like milk)
1 teaspoon baking soda
2 tablespoons sugar
nonstick cooking spray
butter or margarine (for serving)
syrup (for serving)

Steps:

  • The night before you want your waffles, mix the flour, yeast, and lukewarm water.
  • Put in tall bowl, as it will rise quite a bit.
  • Cover with towel and let sit in room temperature overnight.
  • In the morning, uncover and stir.
  • Don't be put off by the texture. It is supposed to look weird. Really.
  • Add the eggs and oil/milk, enough to make it thin enough to use.
  • It might be a little tough to make it all mix together, because it tends to be a bit sticky, but keep at it.
  • Usually helps if you've mixed the eggs a little in a separate bowl, so you're not dealing with a whole yolk.
  • In small, separate bowl combine baking soda and sugar. Mix until no lumps.
  • Add to soda & sugar mixture to bowl with waffle dough.
  • Stir until mixed in.
  • Let sit about fifteen minutes. (A good time to start preheating your waffle iron.)
  • Spray waffle iron with cooking spray. You'll need to repeat this occasionally as the spray wears off.
  • Experiment with amounts of waffle dough to put in the iron and times. For us, we use a ladle and cook each waffle for 3-5 minutes. Those sizes and times work perfectly for us, but I'm sure waffle irons vary in size and cooking times.
  • You can get creative with adding other ingredients. I haven't tried any of these yet, but I've heard adding crumbled bacon, blueberries, grated apples, etc. to the mix before making the waffles works well.
  • For us, the recipe usually yields 8-9 waffles, enough for 3-4 people. It might differ for your waffle iron.

Nutrition Facts : Calories 467.7, Fat 10.3, SaturatedFat 1.8, Cholesterol 105.8, Sodium 355.4, Carbohydrate 78.7, Fiber 2.9, Sugar 6.7, Protein 13.5

LIGHT AND CRISP SOURDOUGH WAFFLES



Light and Crisp Sourdough Waffles image

I had never been satisfied with the waffles that I had made, I had only tried non-sourdough waffles previously and I thought people must just like the novelty of waffles! That was until I found this recipe, it's easy to make and turn out light and crisp. Found on www.breadtopia.com/sourdough-waffles-and-pancakes/, recipe originaly from Nancy Silverton's Breads from the La Brea Bakery. Note: 8 waffles is the yield from my iron, it make 8 sets of 4 "sweetheart" waffles.

Provided by Cass81

Categories     Breakfast

Time 8h15m

Yield 4-8 waffles, 8 serving(s)

Number Of Ingredients 8

1/2 cup butter
1 cup milk
1 cup active white sourdough starter
1 teaspoon salt
1 tablespoon packed brown sugar
1 1/2 cups all-purpose flour
2 large eggs
1/4 teaspoon baking soda

Steps:

  • Heat butter and milk in a pan until the butter is melted and then let cool to room temperature.
  • Add the milk-butter mixture to the starter, salt, sugar and flour in a large mixing bowl (this needs to be at least double the capacity of the batter). Mix these together to form a thick batter.
  • Cover the bowl tightly with plastic wrap and let stand at room temperature for 8-14 hours. If you do this before going to bed, you'll have the batter ready for breakfast the next day.
  • Preheat your waffle iron until hot.
  • Uncover the batter and whisk in the egg and baking soda.
  • Pour 1/3 to 3/4 cups of batter on the hot waffle iron and close the lid. Let cook for 3-5 minutes until golden brown and crisp.

Nutrition Facts : Calories 231.4, Fat 14.1, SaturatedFat 8.4, Cholesterol 87.7, Sodium 445.3, Carbohydrate 21.1, Fiber 0.6, Sugar 1.8, Protein 5.1

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From foodnetwork.ca


SOURDOUGH WAFFLES - AMBERS KITCHEN COOKS
2020-08-21 Sourdough Waffles. Prep: 10 min Cook: 10 min Total Time: 20 min + overnight. For my sourdough people – foolproof way to use sourdough discard! So delicious! Print Recipe. OVERNIGHT SPONGE: 2 cups whole wheat or white flour. 2 cups milk (or milk substitute) 1 cup natural yeast starter (discard or active)
From amberskitchencooks.com


SOURDOUGH WAFFLES - OLGA'S FLAVOR FACTORY
2022-04-29 Prepare the overnight sponge. Mix together the milk and sour cream, then add the sourdough starter and sugar. Then add the flour and mix until evenly combined. The batter will be thick and smooth. Cover with plastic wrap or a towel and leave at room temperature for about 12 hours or overnight.
From olgasflavorfactory.com


SOURDOUGH WAFFLES – BELOVED RECIPE BOX
2022-01-09 6 T (85 g) unsalted butter, melted and cooled slightly. Mix the dry ingredients together in a medium bowl. In another medium bowl, whisk eggs and milk until well combined. Whisk in the sourdough discard until completely blended. Add the flour mixture and melted butter and stir until combined. The batter should be the thickness of pancake batter.
From belovedrecipebox.com


SOURDOUGH DISCARD WAFFLES | BETTER HOMES & GARDENS
Directions. In a large bowl whisk together milk, butter, and sourdough discard until blended. Whisk in eggs, honey, and vanilla. Stir in flour until just moistened. Let sit at room temperature 1 hour. Refrigerate overnight. The following morning sift salt over batter; gently stir to combine.
From bhg.com


HOW TO MAKE SOURDOUGH WAFFLES | 100% EINKORN WAFFLES.
2022-01-27 Whisk the eggs together with the melted butter, baking soda, baking powder and salt. Make sure to really whisk this well so there are no lumps of baking soda or baking powder. Mix the egg mixture into the overnight batter until it is fully combined. Allow the mixture to rest for 20-30 minutes at room temperature.
From matthewjamesduffy.com


EASY SOURDOUGH WAFFLES - MORGAN'S FARMHOUSE
2021-03-13 Sourdough Waffles Recipe. Ingredients. 1 cup sourdough starter or discard. 1 egg. 2 tablespoons fractionated coconut oil. 1 tablespoon honey. 1/4 teaspoon salt. 1/2 teaspoon baking soda. 1 teaspoon vanilla. 1/2 teaspoon cinnamon. Instructions. First crack the egg into the bowl. Then add the sourdough starter and fractionated coconut oil. Now add the honey. If you …
From morgansfarmhouse.com


SOURDOUGH WAFFLES FROM SCRATCH RECIPE | ALTON BROWN
TOTAL TIME: 9 hours. Yield: 4 servings. Procedure. For Daily Feeding. To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days.
From altonbrown.com


SOURDOUGH CHEDDAR WAFFLES - FARMHOUSE ON BOONE
2021-06-09 Instructions. Feed sourdough starter 4-12 hours before whipping up this recipe. Preheat cast iron waffle maker or a plug-in waffle maker. In a large bowl, mix together fed sourdough starter, eggs, oil, and salt. Sprinkle baking soda over batter and stir well. Add shredded cheese.
From farmhouseonboone.com


SOURDOUGH WAFFLES (USING DISCARD) - DON'T WASTE THE CRUMBS
2022-04-18 How to Freeze Sourdough Waffles: These waffles are PERFECT to freeze and reheat wonderfully. To freeze, place cooked waffles on a baking sheet in a single layer. Place in the freezer for at least 4 hours (up to overnight) and then remove the waffles to a gallon-size freezer-safe bag (I can usually get 4-5 waffles per bag). To reheat, toast the waffle in a …
From dontwastethecrumbs.com


LIGHT AND CRISP SOURDOUGH WAFFLES - LYNN'S WAY OF LIFE
2021-05-08 Preheat your waffle maker according to manufacturers instructions. Mix the dry ingredients together. In a medium bowl, mix together the flour, sugar, salt, and baking soda. Mix to combine and set that aside. Mix together the wet ingredients. In a medium bowl, mix together the milk and sourdough starter. Add the vanilla and eggs.
From lynnswayoflife.com


SOURDOUGH WAFFLES | EASY RECIPES | REAL LIFE WITH DAD
Pre-heat waffle iron. In a large bowl, whisk together flour, sugar and baking powder. In a small bowl beat eggs. Add oil and milk to eggs, stir until consistent. Add wet ingredients and starter to the dry, stir together until no lumps are apparent. Pour batter into waffle iron and cook per manufacturers instructions.
From reallifewithdad.com


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