These waffles taste better than anything you can find in the store. I recommend making a double batch and freezing, you won’t be disappointed. We enjoy using spelt flour to make a hearty, tasty waffle. Experiment with your favorite flour. While this recipe is for basic sourdough waffles, be sure to read the notes for fun additions. I like to use this waffle maker. Enjoy!
Sourdough Waffles
Ingredients
Part 1
- 1 cup active bubbly sourdough starter
- 2 cups organic whole wheat or kamut flour
- 2 cups liquid all milk, or half milk half water-my preference
- 1 TBSP organic coconut sugar or organic cane sugar
Part 2
- 2 Eggs
- 1 tsp sea salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp Vanilla extract
- 1/4 cup melted butter
Instructions
- Mix ingredients from part 1 together and leave overnight or for 8 hours (On the counter is fine). Cover loosely with a lid or tea towel.
- In the morning add in the ingredients from part 2. Warm waffle iron and add mixture. Follow waffle iron instructions for cook time (usually 4mins). Serve immediately or freeze for later
Notes
Notes:
To freeze: let cool completely on a cooling rack. Place parchment paper between each waffle and stack. Place in freezer safe bag and freeze.
Add 1/4 cup ground flaxseeds to the batter at the end.
Sprinkle blueberries or chocolate chips when pouring the batter into the waffle iron.