Sourdough Waffles Recipes

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SAM'S SOURDOUGH WAFFLES

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



Sam's Sourdough Waffles image

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

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

CINNAMON SUGAR SOURDOUGH WAFFLES

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 Sourdough Waffles image

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.

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

SOURDOUGH WAFFLES

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes about 12

Number Of Ingredients 13



Sourdough Waffles image

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.

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

SOURDOUGH WAFFLES

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



Sourdough Waffles image

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

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

SOURDOUGH WAFFLES

This recipe is posted as a compliment to Recipe #160205; offering another use for the Basic Batter (sponge) used in both. Recipe comes from the Goldrush Sourdough Comapny.

Provided by Galley Wench

Categories     Breakfast

Time 32m

Yield 4 serving(s)

Number Of Ingredients 13



Sourdough Waffles image

Steps:

  • Night Before:.
  • Combine all the Basic Batter ingredients (starter, flour, sugar and water in a large glass or plastic container -- be sure the container is large enough that batter does not overflow as it produces caron dioxide and expands.
  • Allow to sit at room temperature, loosely covered for 6 to 12 hours. (Note: If not using the basic batter right away after proofing, or have some left over, store in a glass or plastic container, cover tightly and refrigerate.).
  • Next Morning --
  • Beat egg whites until form stiff peaks.
  • In medium bowl, beat egg yolks, milk and butter.
  • Stir in Basic Batter.(Store the balance in the refrigerator for future use. See Recipe #160205 for uses of the left over batter).
  • In a separate bowl, sift together flour, sugar, salt, baking powder and baking soda together;
  • Stir into the egg yolk mixture.
  • Allow mixture to rest for 10 minutes.
  • Gently fold in egg whites.
  • Ladle batter on to preheated waffle iron.
  • Follow manufactures instructions.

1 cup sourdough starter
2 1/2 cups all-purpose flour
1 tablespoon sugar
2 cups lukewarm water (80-85 degrees)
2 cups proofed sourdough batter (see above)
1 1/2 cups all-purpose flour
3 large eggs (separated)
1 cup milk (more as needed)
1/4 cup melted butter
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder

SOURDOUGH WAFFLES

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



Sourdough Waffles image

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.

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

GRANDMA'S SOURDOUGH WAFFLES

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



Grandma's Sourdough Waffles image

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

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)

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Sourdough Waffles. 1/2 cup discarded Sourdough Starter (unfed) 1 cup whole milk; 1 1/4 cups 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
From altonbrown.com


SIMPLE SOURDOUGH WAFFLES OR PANCAKES | SPELT OR WHEAT
In a large mixing bowl, stir together the 1 cup unfed starter, flour, maple syrup, and buttermilk. Cover and let rest at room temperature for about 8-12 hours, or overnight. Stir the remaining ingredients into the overnight sponge. Pour batter onto greased, heated waffle iron or griddle until golden brown and slightly crisp.
From foodmedicine101.com


EASY OVERNIGHT SOURDOUGH WAFFLES | BAKING IT BEAUTIFUL
Instructions. Stir your potato flake sourdough starter together really well and then measure it out. In a large tupperware container or bowl with a lid, mix together all of the ingredients until well incorporated. Place the lid on top of the container and leave on the counter overnight. The next morning, the batter should be bubbly and risen ...
From bakingitbeautiful.com


BEST SOURDOUGH WAFFLES RECIPES | GOOD EATS | FOOD …
Step 3. 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. Step 4.
From foodnetwork.ca


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