I really like my sourdough starter. So much so that I am setting out to incorporate it into anything I can. Sourdough waffles are a healthy alternative to a classic item on the breakfast menu. This recipe is quick, healthy, and simple to make!
One way I achieved a healthier waffle option was through the use of my Sourdough Starter. Learn all you need to know about getting your own starter going right here. These waffles are also healthier because they are free from refined sugars. Sweetened with honey, maple syrup, or date syrup!
Looking for other healthy breakfast options? Check out my Sourdough Chocolate Chip Muffins, Rustic Granola, or Sourdough Pancakes. Each of the previous items is naturally sweetened, so you can feel better about serving them up first thing in the morning!
This sourdough waffle recipe is made with simple ingredients, quick to whip up, and much healthier than many other waffle options! Sourdough aids in digestion, thus making these pancakes easier on the belly. Honey, maple syrup, and date syrup are much better for your system than refined white and brown sugars. You’ll want to save this recipe because I feel confident it’ll become a frequent breakfast item on the menu! Find all the needed ingredients and instructions just below. More information about the health benefits of sourdough are also located a little further down. More Sourdough recipes are listed at the very end of this post. Now let’s get to making some waffles!
How to Make Sourdough Pancakes
What You’ll Need:
- Electric mixer
- Measuring cups
- Waffle maker
- Olive oil spray
- 2 cups of fed sourdough starter (this means you fed your starter within 8 hours of using it)
- 2 eggs
- 1/4 cup melted butter
- 3 TBS of date syrup or 2 TBS of honey
- 1 tsp of vanilla
- 1/2 tsp of salt
- 1 tsp of baking soda
- 1 TBS of flour
- Toppings: chocolate chips, syrup, butter, fruit (optional)
- Season the waffle iron to keep the batter from sticking. You’ll need repeat this step with each waffle.
- Combine the sourdough starter, eggs, date syrup, vanilla, and melted butter in a large mixing bowl. Mix well.
- Mix the baking soda, salt, and flour in a separate bowl. Combine the wet and dry ingredients together. Mix well.
- Pour about 1/2 C. of batter onto the cooking surface. You can do more or less depending on what size pancakes you want.
- Allow to cook until the waffle is brown and crispy. Mine take about 2-3 minutes, but it will depend on your waffle iron.
- Remove from waffle iron and repeat the process until all the batter is gone.
- Serve with butter (maybe even my Homemade Butter in the Blender), maple syrup, chocolate chips, strawberries, or whipped cream. Enjoy!
Keep in Mind
- If adding blueberries or chocolate chips, I recommend not mixing them into the batter, but rather adding them to the uncooked side of the waffle when you pour the batter onto the waffle iron. I have found that the blueberries and chocolate chips sink to the bottom of the batter in a bowl, so it’s easier to distribute them evenly if added later.
- Don’t overfill your waffle iron. It will overflow the sides. I can add about 1/2 C. of batter for one waffle to my iron.
- Date Syrup isn’t exactly something everyone has in their pantry, so here’s some alternative sweeteners. 2 TBS of honey or 2 TBS of white sugar.
If you make this recipe and love how it turned out, feel free to come back and comment about your experience. I’d love to see your creation and how you served it!
Can Sourdough Waffles Be Frozen?
Yes! Be sure to add a layer of parchment paper between the pancakes or they will stick to one another.
Can I Store the Batter Overnight?
Definitely. Mix everything together except the baking soda, cover, and keep refrigerated. Just mix in the baking soda when you are ready to cook them up!
How Can I Make My Own Sourdough Starter?
Interested in implementing sourdough into your kitchen? Here’s everything you need to know to get your sourdough starter going.
All it takes is flour, water, and about 7 days time.
I also answer a few of the most frequently asked questions about sourdough over here.
Why We Use Sourdough
Sourdough is a fermented food, making it impressively nutritious. Your sourdough bread breaks down proteins as it ferments. This breakdown results in amino acids that are so much easier for your body to digest. Read more about this process and the benefits here.
How is Sourdough Healthier than Regular Bread?
Read more in depth about the health benefits of sourdough here. I explain four reasons that sourdough is one of the healthiest breads you can consume, as well as describe how the fermentation process of sourdough works.
More Sourdough Recipes
- Naturally Sweetened Sourdough Pancakes
- Sourdough Peanut Butter Swirl Brownies
- Honey Sweetened Sourdough Chocolate Chip Muffins
- Sourdough Red Lobster Biscuits
- Sourdough Peanut Butter Crepes
- Sourdough Discard Crackers