Sourdough Waffles


In my family we all grew up eating waffles for breakfast on the weekends. We had this ancient-of-days waffle iron that melted the front of our toaster, or maybe that was a griddle.

It made the best, most fluffy waffles I’ve ever tasted this side of the Mississippi. They were the essence of childhood itself.


Waffles have always had a place in my heart more than any other bread breakfast food. It became an obsession for me to get the recipe right. When I was old enough and could be trusted with basic household appliances I would try. Over and over and over and over.

We use the basic waffle recipe from Better Homes and Gardens. I’ll never forget the cookbook’s red and black criss-crossed cover, stained with water and who knows what. Yes life was complete.

That is until a few months ago. Fast forward nearly 16 years to now, when my wife and I discovered household sourdough starter kits.  (They’re amazing.) Ours, it’s name is Martha, has been growing for some time. I can’t recommend enough getting your own, it will change your life.

One day my wife came across this recipefor eggless sourdough waffles, we do eggless for dietary reasons (and a desire to not be writhing in pain afterward).

Every memory I had before that moment about waffles has been erased. Nothing can compare to the crisp, tangy, filling waffles that come from following this recipe.

The Recipe


300g (1 1/2 cups) 100%  sourdough starter
1 1/2 cups white whole wheat flour*
2 1/2 tsp baking powder
1/2 tsp salt
3 to 4 tbls sugar (I only use 3)**
1/2 tsp apple cider vinegar
1 cup milk***
2 tbls fat (coconut oil, butter, olive oil melted)****
1 tsp vanilla extract (optional, it’s a fun flare)


Preheat your waffle iron.
In a large bowl, whisk together the flour, baking powder and salt.
In a small bowl, mix together the starter, sugar, apple cider vinegar, milk, melted margarine and vanilla, whisk until smooth then pour over the dry ingredients. Mix everything together gently until it all just comes together. Do not over mix, little lumps are ok, over mixing will give you tough rubbery waffles.
When your iron is ready pour batter into the pan. I usually do about a fourth or third cups worth. It depends on the size of your iron. Check that the waffle is golden on the underside and serve it immediately.

You can always serve it either your favorite topping. (Mine happens to be nutella.)

To reheat you can always toss it in the toaster for a couple of minutes.

Happy Breakfasting!

Special thanks to the Cookbookaficionado. Check out her blog for more amazing recipes!

*Whole wheat is absolutely delicious with this recipe

**For a more savory tasting waffle you can leave out the sugar and vanilla.

***We’re not exactly vegan so we used regular 2% milk

***Also used just regular olive oil here. If you like a hint of coconut flavoring I would recommend using coconut oil. I feel better about life when I do, in a tropical sort of way.wp-1478749694711.jpeg

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