Light and Crisp Sourdough Waffles
These Light and Crisp Sourdough Waffles are another great way to use up some extra sourdough discard. They are light and airy on the inside while also being crisp and golden on the outside.
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Sourdough Starter– To make this recipe you’ll need some unfed sourdough starter. That means when you are going to feed your starter, keep the extra to use in recipes like this. If you need some great info on how to keep a starter, check out Deanna at Homestead and Chill has some really great info.
Baking soda- Because the sourdough starter has some acid in it from the yeast and bacteria, the baking soda reacts to create the leavening agent in these waffles. Baking soda rises when it reacts with acid, baking powder rises when it is introduced to a liquid.
Butter- The butter is the necessary fat in this recipe. It helps to crisp up the outside while also keeping the inside light and fluffy.
- Set up your waffle maker
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.
In a medium bowl, mix together the milk and sourdough starter. Add the vanilla and eggs. Mix everything well to combine.
Spray your waffle iron. Add some batter to the waffle iron and close it. Depending on the size of your waffle maker will depend how much batter you put in. You might need to use the first waffle as a test waffle to see if you need more or less batter.
FAQ about these waffles
Can I make these ahead of time?
Sure! You have a few options here. You can make all the waffles and then wrap them in plastic wrap and aluminum foil and then place them in the freezer for 3-4 months. When you are ready to use them, pop them right into the toaster or oven to crisp them up. If you were going to make them ahead of time, but eat them the same same, simply make them as you normally would and reheat them in the oven at 300 degrees. You can hold them in that oven as well so they stay warm as people eat them.What are some variations on this recipe?
The possibilities are endless! Add blueberries in the summer, or chocolate chips any time of the year! Add pumpkin spice to the batter in the Fall and cinnamon in the winter.Can I make these non dairy?
Sure! Use your favorite non dairy milk as a replacement and use coconut oil instead of butter. Both of those options are amazing and will result in perfect waffles!
Did you give these Light and Crisp Sourdough Waffles a try? I’d love to hear from you! Give me a shout on Instagram or Facebook and let me know!
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Light and Crisp Sourdough Waffles
- 1 cup All Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 Tbsp Sugar
- 1 cup Sourdough Starter Active or unfed
- 3/4 cup Milk 2% or whole milk
- 3 Tbsp Melted Butter
- 2 Large Eggs
- 2 tsp Vanilla Extract
- Set up waffle iron according to manufacturers instructions.
- In a medium bowl mix the dry ingredients together. Set that aside.
- In another medium bowl, mix all the wet ingredients together. Mix well to make sure everything is thoroughly combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix. If there are some lumps still that is ok.
- Spray the waffle iron to make sure the waffles do not stick. Add enough batter to the waffle iron and cook according to your waffle irons instructions. Serve with maple syrup and butter if you wish. Enjoy!