If you always have some sourdough starter discard laying around in the fridge, then you must try this recipe!
It is like any other waffle recipe but with much richer taste and crunchier texture.
The sourdough gives it a richer taste and the waffle will be golden crispy from the outside with soft spongy bubbles from the inside.
If you are worried that the sourdough will give a sour strong taste in the waffles, it will not! The sourdough will just give a tangy nuance that will elevate your waffle from the normal plain one.
Once you try it you will never go back to the plain normal ones.
And what is more fun, that this recipe also can be made as pancakes. So if you don’t have a waffle machine at home you can just cook this recipe as pancakes in a skillet instead. And if you don’t have a stand mixer like mine, you can easily mix this recipe by hand with just a deep bowl and a spatula.
These waffle are not two sweet. They are perfect for a sweet breakfast with some honey or maple syrup drizzle and some Greek yoghurt and some berries. And they can be used also as a savory dish with some fried chicken, egg or ham or some cheese.
You can also check my other breakfast ideas in this link !
My best Sourdough waffles (or pancakes)
Equipment
- waffle machine
Ingredients
For the overnight dough:
- 2 cups all-purpose flour 240 g
- 1 cups sourdough starter 228 g * see notes
- 2 tbsp. granulated brown sugar 30 g
- 2 cups Laban or Greek yoghurt (490g)
The next day batter:
- 2 eggs
- 60 g melted butter
- ½ tsp salt
- 1 tsp baking soda
Instructions
Step 01: mix the overnight dough
- Mix all the ingredients of the overnight dough, until all well combined. Cover and let it rest at room temperature (not very warm 20 C) 12 hours or overnight.
Step 02: mix the batter the next day
- The next day add the egg and butter to the overnight dough and mix until just combined. Then add the baking soda and salt and mix until just combined.
Step 03: prepare the waffles (see note to prepare pancakes)
- Pour the waffle batter into a preheated iron waffle maker, greased with little butter or oil and cook according to the manufacturer’s instructions. (see notes)
Step 04: serve and enjoy!
- You can serve the waffle warm with some sweet syrup (honey or maple syrup) and some berries and yoghurt. Enjoy!
Video
Notes
- Sourdough starter: the starter you need for this recipe can be fed or unfed. I usually keep my sourdough starter discard in a jar in the fridge and when it is almost 2 cups I remove mix and use to make a double batch of this recipe.
Laban substitute: you can use Greek yoghurt or normal yoghurt in the place of the Laban. - Overnight batter: if you forget to mix the overnight batter the night before, you can still make delicious sourdough waffle. It won’t have the exact same result but it is still delicious. Just mix all the ingredients together and let it rest at room temperature for 30 min.
- To prepare pancakes: pour ¼ cup per pancake of the batter onto a preheated lightly greased skillet on low-medium heat. Cook until bubbles form and pop on the top side of the pancakes, then turn over and cook until browned underneath.
- Time of cooking: I tried cooking the waffles in two different machines, and I always get the best results with this crispy golden brown texture from outside on the 8 minutes. But it depends from a machine to another.
- Storing: for any leftovers you can keep in the fridge for two days or store in the freezer for 3 months if stored the right way.