Sourdough Waffles

These Sourdough Waffles offer a delightful twist on the classic breakfast staple, combining the crisp exterior of a waffle with the complex, tangy depth of sourdough. Made with whole wheat flour and lowfat soy milk, they are naturally vegan and surprisingly light. The long fermentation process enhances digestibility and creates a unique flavor profile that pairs beautifully with fresh berries, maple syrup, or savory toppings. Perfect for a weekend brunch or a hearty morning treat, these waffles prove that simple, wholesome ingredients can create something truly special.

Cuisine: American

Courses: Breakfast

Difficulty: Intermediate

Servings: 3

Calories: 147.0

Dietary: Vegetarian

Description

These Sourdough Waffles offer a delightful twist on the classic breakfast staple, combining the crisp exterior of a waffle with the complex, tangy depth of sourdough. Made with whole wheat flour and lowfat soy milk, they are naturally vegan and surprisingly light. The long fermentation process enhances digestibility and creates a unique flavor profile that pairs beautifully with fresh berries, maple syrup, or savory toppings. Perfect for a weekend brunch or a hearty morning treat, these waffles prove that simple, wholesome ingredients can create something truly special.

Ingredients

1 cup Sourdough Starter
1 cup Lowfat soy milk
1.5 cups Whole wheat flour
0.5 teaspoon Baking soda
1 teaspoon Baking powder
0.5 teaspoon Salt
1 cup Fresh or frozen blueberries or peeled, diced peaches (optional)

Directions

1
In a large bowl, mix the sourdough starter, soy milk, and 1/2 cup of the whole wheat flour.
2
Cover the bowl and let the mixture stand at room temperature for 12-24 hours to ferment.
3
When ready to cook, add the remaining 1 cup of whole wheat flour, baking soda, baking powder, and salt to the fermented batter.
4
Whisk until just combined; do not overmix.
5
If using fruit, gently fold in the blueberries or diced peaches.
6
Heat your waffle iron according to manufacturer's instructions.
7
Pour the appropriate amount of batter for your specific model onto the center of the waffle iron.
8
Spread the batter slightly to the edges to ensure even coverage.
9
Close the lid and cook until the waffles are golden brown and crisp, usually 3-5 minutes.
10
Serve immediately while hot.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 147.0kcal

% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 340.8mg15%
Total Carbohydrate 27.6g10%
Dietary Fiber 1.2g5%
Sugars 1.2g
Protein 5.4g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe requires advance preparation. The batter must rest for 12-24 hours before cooking to allow the sourdough starter to activate and develop flavor.

For a sweeter breakfast or dessert waffle, add 1 cup of fresh or frozen blueberries, or 1 cup of peeled, diced peaches (slightly crushed) to the batter before cooking.

This batter can also be used for savory waffles. Consider adding cooked vegetables, herbs, or vegan cheese for a brunch option.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or air fryer to restore crispiness.

Keywords: sourdough, waffles, vegan, whole wheat, breakfast, fermented, crispy, plant-based, soy milk, starter, homemade, brunch, healthy, american, easy, gluten-free-free, comfort food, morning, batch cooking, flaky

Read it online: https://www.chefs-mate.com/recipe/sourdough-waffles/