Sourdough Waffles

I first decided to make Sourdough Waffles as a way to meet two needs. I was craving waffles, and I wanted a way to use the sourdough discard left from feeding my sourdough starter. Throwing away the discard every day feels wasteful, so I try to find ways to use it when possible. It worked for the waffles, but I found that letting the batter set overnight better develops the flavor. You can make it either way. If you want to let it set, use one day's discard to make the batter and make the waffles the next day. I prefer to make the batter early in the day and leave it in the refrigerator until the next day. It works great.  I like to serve them with fresh fruit and just a touch of maple syrup. I bought a mini-waffle maker to make mine because I wasn't sure how committed I was to making waffles and didn't want to invest in an expensive waffle maker until I was. Using the mini-waffle maker takes a long time, but I probably won't replace it for a while because waffles are a treat not a staple.

Sourdough Waffles

1 cup sourdough starter
1 cup whole wheat flour
1 teaspoon baking soda
2 tablespoons ground flaxseeds
2 tablespoons hot water
2 tablespoons date sugar
2 tablespoons hazelnut pulp
2 tablespoons maple syrup
1 teaspoon vanilla
1 cup hazelnut milk

Mix flaxseeds and hot water in small bowl. Set aside to thicken.

Mix flour, date sugar, and baking soda in medium bowl.

Stir together sourdough starter, maple syrup, flaxseed mixture, hazelnut pulp and hazelnut milk in large bowl.

Stir dry ingredients into wet ingredients. Mix until just blended being careful not to overmix. If necessary, add more plant-based milk to thin out batter. Batter will lumpy. * Set aside.

Heat waffle maker according to the manufacturer’s directions.

Spoon batter into waffle maker according to manufacturer’s directions depending on size of waffle maker.
Cook until waffle is done to your preference. Cooking time will vary but be careful not to open waffle maker while batter is still wet.

Keep warm until ready to serve.




* Batter can be made the day before. It can either be left on the counter overnight or refrigerated for 24 hours. If kept refrigerated, let set on the counter for approximately 1 hour before cooking.

Note: I use organic ingredients whenever possible.


Disclosure: This blog contains affiliate links meaning if you click on those links and make a purchase, I earn a commission at no additional cost to you.

To learn more about me and my work, please visit, www.tlcooper.com.

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