Sam's Sourdough Waffles Recipe
These crowd-pleasing sourdough waffles are crisp on the outside and thick and soft on the inside, great for camp-outs or large breakfasts.
The perfect waffle. I’ve made this exactly as the recipe suggests (my go-to), and with several modifications. I came across it looking to use up my discard starter, and it’s great. That said, don’t let the sourdough part stop you from trying it - you can sub in more flour and water and it’ll still come out great. Second, and related - 4 hours to overnight is a suggestion. Again, they’ll then out great on short notice, and if you like a more sour flavor, it gets more intense with longer fermentation (I’ve gone up to three days). Also, the baking soda and water don’t need to be pre-mixed, it’s fine either way. I’ve also made these as pancakes (delicious), and added banana (perfect), and Nutella (my wife’s favorite). I’ve also cooked a vegan version, subbing 1 tsp baking soda and 1 Tbsp white vinegar (or lemon juice) for each egg - again, fantastic. This is an unbelievably resilient batter base, and I can’t recommend it enough. Give it a try the original way, then make it yours. You won
5 stars for what it is - a sourdough waffle. I prefer the flavor of a regular waffle (i.e., not sour), but right now, fermented wheat is the only wheat I can digest. This recipe allows me to eat waffles, an otherwise forbidden food for me. And the texture of these waffles is good. The baking soda leavens marvelously; be sure to have extra room in your bowl before you add it! Being sourdough, these waffles are more savory than sweet. I didn't think they were as good with butter and strawberries as regular waffles. But I'd like to try another reviewer's idea to make them apple cinnamon flavored. I expect they'd also be good with a fried egg and a creamy sauce on top. (Or as a Chicken and Waffles dish!) They're just not as dessert-like as a regular waffle, so expect that difference and you're good to go!
I struggle with left over sourdough starter and this was a perfect recipe. I don't usually leave the mix overnight, I mix everything on the spot, just with more sourdough starter and very crispy and tasty waffles! I kept some frozen and defrosted in the toaster and they were just as freshly made ones! Definitely I will be making more!
These waffles were delicious! I made the following changes: 1) I didn't plan ahead enough to allow the sourdough to activate overnight. Instead, I just used more starter than the recipe called for and cut back on the flour and water accordingly. I don't think I got the batter as thick as it should have been, and although the flavor was great, I think I'll try to follow the recipe in this respect next time in hopes of taller waffles. 2) I replaced the veggie oil with coconut oil... just personal preference. I served these with maple syrup and fresh strawberries... overall a delicious treat for a Sunday morning.
These are a staple in our house, at least every other weekend the mother starter gets used for these delicious waffles. They are perfectly crispy. We use 1/4 cup oil. Make it, you won’t be disappointed.
I added one extra Tablespoon sugar and only one teaspoon of salt. These were very good and a great way to use extra starter. I had way more starter than one cup so I had to adjust the dry ingredients a little at the end just adding a little extra dry. I will make them again.
excellent recipe. made with whole wheat flour and reduced salt. added nutmeg for flavor. fluffy and crisp!