Still waffling? Try these sourdough waffles.
Why are waffles on the very outside edge of the breakfast landscape?
I mean, even on the weekend, pancakes are about as fancy as you get, right? Or maybe an omelet. Or a coffeecake. All good choices, for sure. But I’ll bet waffles seldom (if ever) enter your mind.
Maybe it’s because waffles have evolved into a restaurant treat vs. something you make at home. There’s not a self-respecting breakfast place that doesn’t offer waffles. Sliding up the fanciness scale, you go from homestyle waffles with butter and syrup to Belgian waffles with whipped cream and strawberries. Or, as at the Venetian in Las Vegas (our Buy vs. Bake comparison), with Tahitian vanilla bean butter.
Or maybe waffles are on the outs because your waffle iron is on the very top shelf of the cupboard, and it involves climbing up on the counter to retrieve it, and then it’s kind of dusty and sticky from a year ago, which was the last time you used it, and you need to clean it first…
Whatever the reason, I’m throwing down the gauntlet. Right here, right now, find that old waffle iron and get it in shape. Because once you taste these sourdough waffles, you’re going to want to serve them for breakfast (with the obligatory butter and syrup); brunch (got any Tahitian vanilla beans?), and dinner (as in chicken and waffles, a venerable favorite of Amish country, Chicago, New York, Los Angeles, AND much of the South. To say nothing of the FDR White House, where chicken and waffles were served to visiting foreign dignitaries.)
These sourdough waffles are ultra-light and crisp, with a lovely moist interior. They’re pleasingly (but not overwhelmingly) tangy. And they make great use of that cup of starter you’re supposed to discard before feeding. Ready? Let’s waffle.
OK, pay attention now: you need to start this process the night before you want to make your waffles. Take your starter out of the fridge, stir it down, and remove 1 cup. (Note my messy bowl. I hope you keep your refrigerated starter in a nicer container than I do!) The 1 cup of cold starter is what you’re going to use for the waffles; no need to feed it. But DO go through your usual feeding process for the remaining starter.
Mix the 1 cup of cold starter with flour, sugar, and buttermilk.
Mix till well combined, then cover and let rest at room temperature overnight, up to about 14-15 hours or so.
The next day, it should be nice and bubbly.
Add eggs, vegetable oil, and salt, stirring to combine.
Then stir in the baking soda. COOL! A bubbling cauldron of batter… By the way, you should be preheating your waffle iron while you’re preparing the batter.
Pour batter onto your hot greased iron. I’m using our Waring “flip over” Belgian waffle iron; it makes REALLY nice waffles—crisp outside, moist inside. And the waffles don’t stick, either—always a plus.
I don’t know about your iron, but the Waring should be filled almost full—like this—to produce a nicely shaped waffle.
And here it is, after its 5-minute bake. Light—crisp—delicious!
Serve with strawberries, if you like. Whipped cream is always a plus, too. Note the deep pockets—perfect for collecting melting butter and maple syrup, if that’s your preference.
See how light and airy the interior is? Sourdough starter really gives the leavening a boost here. And it adds mild tang, a tasty complement to the sweet syrup.
Read, review, and rate (please!) our recipe for Sourdough Waffles.
Buy vs. Bake
Buy: The Venetian, Las Vegas, children’s sourdough waffles, $5.25; sourdough waffles with fresh strawberries, maple syrup, and Tahitian vanilla bean butter, $11.00.
Bake at home: Sourdough waffles, one 7” round waffle, 28¢; with fresh strawberries, real maple syrup, and butter, $1.69.
September 12th, 2008 at 8:17 am
I, sadly, don’t even own a waffle iron.
Alas… Did you know you can make fudge waffles? Or take brownie batter and cook it in a waffle iron to make this chocolate-y, gooey-crisp…. stuff? - PJH
September 12th, 2008 at 12:22 pm
Okay, I’m convinced. I’ve had a sourdough starter for more than 4 years now and I’ve made everything BUT waffles. (I’ve even made dog biscuits.) I gave away my waffle iron before our last move. Next time I’m at Target, I’m buying a new one.
Thanks for the inspiration.
September 12th, 2008 at 1:50 pm
We love these waffles… they are standard Sunday morning fare here.
I’ve been makiing them since I got my KA starter a few years ago.
Since I’m only cooking for two now, I make half the recipe right in my 4 cup glass measuring cup. Start them at night and put a bowl cover on the measuring cup and finish up in the morning… easy, and very little cleanup!
Sometimes we have a few leftover. I wrap them in wax paper and freeze them in azip lock bag. They can be warmed in the toaster for a quick treat… thinking vanilla Ice cream here.
…and fudge sauce…
PJH
September 12th, 2008 at 2:16 pm
Fudge waffles? Sign me up! I’m inspired. Now, I just have to get a sourdough starter without my husband catching on.
September 12th, 2008 at 2:35 pm
Evil woman
Here I was all excited this morning because. after breakfast, I thought had cleaned the kitchen for the last time before leaving on vacation tomorrow (pizza delivery is the night before vacation staple here).
Now, I’m going to have to leave on vacation with a belly full of sourdough waffles…
Awwwww, life is tough, Breadchick…
PJH
September 12th, 2008 at 3:46 pm
Sadly my Waring Belgian waffler is not working. And I keep forgetting to mail it back to them. I need waffles. Chocolate belgian waffles, now that is opening up a whole new world!
September 12th, 2008 at 3:59 pm
I’d been using this recipe for months for pancakes — also delicious (add blueberries). A few weeks ago, I finally got a waffle iron — old fashioned cast iron job — and made waffles. Fantastic, and a great way to feed the starter.
September 12th, 2008 at 4:25 pm
I’m sold. I LOVE waffles but haven’t found the perfect ones yet. I’m ordering the starter (and the boiled cider from the blog a few days ago) right now. (I’ll have to try those at the Venetian. The Venetian is my favorite place for breakfast in Las Vegas but usually I get those wonderful Italian donuts!) And thanks for the suggestion to make brownie batter in the waffle iron!
September 12th, 2008 at 4:52 pm
PJ,
More information on converting brownie batter to a chocolate waffle please. Will this work in traditional irons as well? (I do have, and use, one, but I don’t have a belgian waffle iron). Will it work for most all brownie batters?
Needing a chocolate fix lately (I just splurged on a Sharfen-Berger bar, which I’ve never done. omg, was that heavenly
Thx!
Dana
p.s. Another thing to do with sourdough - Amish Friendship bread. I’m getting ready to throw two loaves in the oven right now.
Dana, I have no more info. on waffled brownies other than to experiment. I did some experiments long ago and recall that it was messy till I figured out not to overfill the iron. Just make some brownie batter and give it a try. If you make enough for a 9 x 13 pan, you can always experiment a bit with the waffle IRON and still make a 9 x 9 pan of brownies… And yes, I remember Amish friendship bread - it’s a sweet quickbread, right? - PJH
September 12th, 2008 at 7:32 pm
We actually own three waffle irons and have waffles every weekend for our family of five. We use the KA basic mix recipe but these look delicious!
Any chance you have a recipe for those waffles with chicken you mentioned?
I don’t use a specific recipe, Gabby. Way back when, in FDR’s time, waffles with chicken was basically chicken a la king served over waffles. SOS would be equally tasty (creamed chipped beef, for those of you not familiar with the military term). Take a look at this recipe. These days, it’s chicken with waffles on the side. E.G. Roscoe’s House of Chicken and Waffles in L.A. serves waffles with Southern-style chicken, and waffles with chicken smothered with gravy and onions. Sounds good, huh? - PJH
September 12th, 2008 at 9:02 pm
Brinna turned me on to waffles a long time ago. Since then, I’ve always made waffles instead of pancakes. (Especially for dinner!) My late husband always thought that I was making him something very special when I did waffles. He never knew that it was just as easy as making pancakes! I can’t wait to try this recipe!!! They look heavenly; my mouth waters for the tongue play of maple syrup sweet and sourdough tang!
Perfect flavor balance, Kat - PJH
September 13th, 2008 at 10:17 am
Well, It’s a good thing I was able to revive my starter. I’ve made the waffles and bread before but the chocolate cake, I will have to make. So today is baking day!!!!
September 13th, 2008 at 10:26 am
I make sourdough pancakes more often than waffles, but it’s (almost) the same batter. My recipe uses durum wholewheat flour and the overnight sponge contains only starter, flour, water and a tsp of (diastatic) malt. For pancakes I cut the sugar down to a half of what I use for waffles. For non-egg eaters, substitute the egg with a tbs of lecithin granules.
September 13th, 2008 at 2:50 pm
Do you think I could use the white flour recipe and just substitute whole wheat flour, maybe white whole wheat?
I do believe you could, Carol. White whole wheat would be especially nice. Let us know how they come out- PJH
September 13th, 2008 at 8:58 pm
I thought I new what waffles were until I made the sourdough waffles. They are unbelievable, and you do most of the work the night before. So wake up Sunday morning , turn on your waffle iron, stir in a couple of eggs, melted butter and soda, and oula increible !!! My family is crazy for them.. A must try!!!
September 15th, 2008 at 12:39 pm
I have read that buttermilk can be used in place of water when feeding your sourdough. Have you tried this, and will you get better flavor using this substitution?
I haven’t tried it. The flavor might be more complex, but you’re introducing a whole other element - milk protein. Plus, something that has the potential to spoil, if the acidity level isn’t kept high enough. If you have directions somwehre for how to do it, go for it - and let us know what happens. Good luck - PJH
September 16th, 2008 at 12:38 pm
I love old school waffles - Belgian style is like dessert to me. What I wouldn’t give for my Mom’s ancient waffle iron.
This same recipe will work for pancakes? Good ol’ cast iron pan will do, I’m sure. Also, just thinking, ghee (just made some for my first Indian meal from Raghavan Iyer’s 660 Curries) would be great for oiling the pan - smoke point is raised by removal of milkfat solids - buttery sourdough pancakes.Mmmmm can’t wait!
- Jacqueline
Yes, should work for sourdough pancakes just fine. You’re making me hungry here! - PJH
September 18th, 2008 at 7:15 am
I purchased a packet of Lalvain du jour (French sourdough starter) (LA-4)some time ago and keep it in my refrigerator but unfortunately, there are no directions on the package and I would love to make a starter and try all these great recipes. I remember you only use very little of this to make the starter but how much? Can you help me out? I enjoy all the hints recipes that I find on this blog–keep up the good work.
Gert, I will send you the starter directions under seperate cover. Frank from KAF
September 19th, 2008 at 10:47 pm
My sourdough and crock are on their way, and now I’m scared!
I was seduced by these waffles! Do I need a belgian waffle iron, or will my classic work?
I am excited, and I keep saying to myself–”it’s only flour and water’. Am I being silly?
Not silly at all, Sue - I was scared, too. Just follow our online step by step instructions for getting the starter ready; it also comes with written instructions. And as it turns out- it’s just flour and water! Really. I found out it’s not fussy at all. To bake with it, the basic premise is first, feed it: remove 1 cup, add 1 cup flour + 1/2 cup water. (Why remove 1 cup first? Well, otherwise it would soon overflow your fridge!) Then, to use it, remove what you need (often 1 cup), feed again with 1 cup flour + 1/2 cup water. Starter out; flour + water in. I thought once I got through this project I’d just kinda forget about my starter, but didn’t I go and make a few more loaves of bread yesterday, just because it was so straightforward and makes such tasty bread!
And of course, your standard waffle iron will work just fine. You’ll love the waffles…
Trust me. Sourdough is easier than it sounds. If you can read, you can bake with sourdough, because it’s just following directions. And it’s “just” flour (my favorite tool!) and water. Relax and have fun! - PJH
September 20th, 2008 at 3:22 pm
I have been making sourdough waffles from this KA recipe for a few years now. I’ve made a few modifications- to come up with “mulit grain, whole wheat” I use part white whole wheat and the KA multigrain flour, and I stir in some ground flax seed, wheat bran, and wheat germ. In the morning when I stir in the eggs, I add a tsp of vanilla, a tsp of butter extract, a tsp of maple extract, and a tsp of pecan extract. I add ~ 2 tbsp of cornmeal for crispiness, and about 2 Tbsp of splenda or sugar to balance the tangyness.
I also found that they stay crispy if I place them on the oven rack in a 170 degree oven when they come out of the belgian waffler. If you put them right on a plate, they sometimes get soggy.
September 22nd, 2008 at 12:38 pm
My biggest hint about using the Belgian waffle iron is to place a piece of foil, or parchment under the ‘head’ of the iron, to catch those drips when you over fill. I know they give you a little tray, but then you have to wash the tray. With the parchment, you just toss it away!
MJ @KAF
September 24th, 2008 at 9:41 am
Hi! I love waffles and make them occasionally, until my waffle iron died. I have recently purchase a Waring, and am wondering if anyone can tell me the best way to grease it prior to use.
I have also just ordered the sour dough starter and can’t wait to try these.
Thanks!
Peter
Hi Peter - you’ll love the sourdough waffles, AND the Waring. I grease ours with non-stick vegetable oil spray. We use EverBake here in the test kitchen. Good luck - PJH
October 6th, 2008 at 8:49 am
Very sadly my waffles turned out poorly. Rubber-y would be the closest description. I went back over the directions and can’t see where I might have gone wrong. I had a beautiful, bubbling batter, and don’t believe I omitted anything. Taste was lovely (slight tang from sourdough came through), but texture ruined it. Any ideas where I may have made a misstep?Josie, I’m sorry to hear you didn’t get the texture you wanted. Two things come to mind. The baking soda in this recipe contributes greatly to the texture. Did you remember the baking soda? And if you did, did it add bubbles? If not, it may have gone “off”. The other culprit might be overmixing of the batter. If neither of these sound applicable for your situation contact us at the Baker’s Hotline, and we’ll walk through this with you. Frank from KAF.
October 17th, 2008 at 10:15 pm
loved these waffles! But I barely got any because the family ‘wolfed’ them down as fast as they came off the iron. And we were in a hurry and pancaked the rest of the batter with tremendous success!
~eve in idaho falls
October 18th, 2008 at 11:38 pm
I just found a starter recipe and made it up and was searching for uses when I found these waffles. So odd, after more years than I care to think of wanting a Belgian waffle maker I went to a garage sale and found a brand new one still in the box. I can hardly wait to try this!
Hey, Noni - sheer serendipity! Have fun- PJH
October 23rd, 2008 at 8:13 pm
I’m back again. I made these the following morning after posting the above message. WOW! Since there is just two of us I baked the rest off and froze them. My waffle maker suggested use it to reheat so this a.m. I did. Just as good as when first made. NEVER A BOX FROZEN WAFFLE AGAIN IN THIS HOUSE!
I’m having a blast with my new starter and the sourdough experience.
The bread I baked the same day came out sooo goood!
Thanks for having such a great sight and wonderful products.
You’re welcome, Noni - thanks for baking! Sourdough is a real eye-opener, isn’t it? PJH
October 27th, 2008 at 4:46 pm
I tried making pancakes with my KA sourdough starter. They were very thin, much like a crepe. I prefer a thicker pancake. Did I do something wrong? Is there a modification to the recipe to get thicker pancakes. I would really appreciate any insight.
Yvonne, how thick was your sourdough starter? It should have been like very thick pancake batter, to which you then added flour, sugar, and buttermilk, and it still would have been thick. It may thin a bit overnight, but not much. Then, adding the eggs and butter/oil (salt/soda) the next day should have made it a pourable batter, but still thick - thicker than heavy cream. If your batter was thin like crepe batter and made thin pancakes, then something went wrong along the way. I’d say next time, when you make the overnight batter, add the flour to the starter plus just enough buttermilk to make a very thick batter - then take it from there. Hope you try it again - PJH
November 29th, 2008 at 12:43 am
I realize this is some what after the blog was first posted, but had to wait on my sour dough starter to arrive before I could try them. I made them for Thanksgiving morning breakfast. They were so light and fluffy I almost had to hold them down with my fork while I poured on the maple syrup. Absolutely the best waffle I have ever eaten bar none.
YEAH, congratulations! Glad you got through the whole process. Now you know you can have good waffles whenever you want -PJH
December 28th, 2008 at 12:47 pm
My sourdough is ready to use: got to wash the waffle iron which has not been used in 10 years.
Cooking for one is not easy, but I saw where someone posted to reheat in the waffle iron. I will try that as mine makes 4 waffles. I really want a small round one! GoodWill here I come.
January 2nd, 2009 at 12:05 pm
I’m new to sourdough and have tried these waffles twice. The first time they were fantastic and the 2nd time they were tough. Any ideas before I go for number 3? Also, I usually need more liquid than most recipes call for in bread baking. I live in OK and assume the dry air is to blame. Anyone else have these issues? Thanks for any feedback.
Hi Guyla - Tough may be a result of your iron not being hot enough. Or it may be you simply mixed/stirred the batter too much? Or you’re adding too much flour to the overnight sponge: 2 cups of flour should weigh 8 1/2 ounces. If you’re filling the measuring cup by plunging it into the flour canister, rather than sprinkling the flour into the cup, you could be putting up to an extra 1/2 cup of flour into those waffles, which would make the batter dry, and the waffles tough. Take a look at our directions for measuring flour. PJH
January 3rd, 2009 at 1:32 pm
Great success with this recipe (especially after I learned my lesson about weighing the flour from the Rustic Sourdough recipe).
Our waffle iron (Waring) broke last week and we used the remaining batter to make pancakes. Good, but not as great as the waffles. Our new waffle iron arrived on Friday - back in business!!
Two questions:
Buttermilk - We have been using regular buttermilk. What should we expect if we try the low-fat variety? Is it noticeable in your experience?
Pancakes - Do you have any suggestions on altering the recipe to make it similar to the Original Pancake Kitchen’s 49′ers?
Mark, I’ve never seen or used anything BUT low-fat buttermilk; I didn’t know there was a full-fat variety. In fact, it would be kind of oxymoronic, as buttermilk is supposed to be what’s left over after the fat is removed from milk to make butter… though these days, I’m sure it’s made by some other process. Still, if you find “full fat buttermilk,” I’m sure it would be delicious - just like sour cream would be.
As for “Original Pancake Kitchen’s 49′ers” - never heard of ‘em. Describe, please. I’m assuming they’re sourdough pancakes? PJH
January 3rd, 2009 at 10:09 pm
Buttermilk - I purchased Guernsey dairy (Michigan) buttermilk at the grocery store, thinking it was the only kind/brand. It’s labeled “cultured buttermilk”. The nutrition information shows that it is high fat 9 gm and 150 calories per cup. I found another brand - Organic Valley today that is “cultured low-fat buttermilk” 2.5 gm and 100 calories per cup. With your answer, I will change to the low-fat version. I’m betting that the taste difference will be minimal.
Regarding the 49er pancakes, they are more like a crepe - very thin and chewy sourdough based pancake. It has been difficult to find a recipe so I figured you might be a source.
Mark, add more water or buttermilk to the batter to make a thinner, crepe-like pancake. See how that works and if it comes close, make whatever adjustments you need - or ask me what you might try. But try just making a sourdough near-crepe first. PJH