Sourdough Waffles
Crisp on the outside, tender inside, these waffles use the same discard-friendly sourdough approach as Yukon pancakes for a weekend breakfast treat.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 300 kcal
Equipment
- •waffle iron
- •mixing bowl
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 11 g
- carbs
- 40 g
- protein
- 8 g
- calories
- 300
Instructions
- 1
Preheat the waffle iron.
- 2
Whisk starter, eggs, melted butter, milk and sugar together in a bowl.
- 3
Sprinkle baking soda and salt over the batter and fold in until just combined.
- 4
Pour batter onto the hot, greased waffle iron and cook until golden and crisp, following the iron's timing.
- 5
Repeat with remaining batter, keeping cooked waffles warm in a low oven.
- 6
Serve immediately with toppings of choice.
Chef's tips
Let the batter rest a few minutes after adding the baking soda so it bubbles up before you pour it, giving lighter waffles.
Ingredient substitutions
- milk → water or plant milk
- butter → neutral oil
Storage
Cool and freeze in a single layer, then bag for up to 1 month.
Reheating
Reheat directly from frozen in a toaster or 180°C oven until crisp.
Common mistakes to avoid
- •Opening the waffle iron too early, which tears the waffle
- •Not greasing the iron well, causing sticking
Serving suggestions
Cooked Sourdough Waffles?
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