Quick and Crispy Sourdough Waffles (Same Day) - Raspberries and Kohlrabi (2024)

Why You Will Love This Recipe

• This Sourdough Waffle Recipe comes together quickly and doesn’t need any rising time since baking soda is used as the leavening agent.
• You can use sourdough starter at any stage. Use unfed sourdough starter, recently fed starter or sourdough discard you have been storing in the refrigerator.
• These sourdough waffles are a great way to use up excess starter and unfed sourdough discard.
• This recipe is also freezer friendly. Whip up a double batch and save some in the freezer for another day of the week.

Recipe Ingredients

All-Purpose Flour: This recipe uses standard all-purpose flour. No special flour is necessary. For accuracy, the best way to measure the flour is by using adigital kitchen scale.

Tip: If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.

Buttermilk: The buttermilk should be at room temperature. Buttermilk reacts with the baking soda to make these pancakes light and fluffy.

Tip: Don't worry if you don't have buttermilk. You can easily make your own. Simply add 1 ½ tablespoons of lemon juice or white vinegar to the 1 ½ cups of milk. Give it a quick stir and let it sit for 5 minutes. The milk we begin to curdle and thicken.

Sourdough Discard: Bring your sourdough discard to room temperature before adding it to the recipe. It will be easier to incorporate.

Pro Sourdough Tip: Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you have enough to make your chosen sourdough discard recipe.

Granulated Sugar: Adding sugar to your egg whites allows the sugar to interact with the egg white proteinsand helps stabilize the whipped egg white foam.

Large Eggs: By separating the eggs and whipping the egg whites into soft peaks before folding them into the batter you will create a light and airy waffle batter resulting in light crispy waffles.

Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.

See the recipe card for full information on ingredients and quantities.

Are you new to sourdough? I have plenty of information to help you on your sourdough journey.

• How to Create Your Own Micro Sourdough Starter
• Best Containers for Storing Sourdough Starter and Discard
• How Long Does Sourdough Discard Last?
• What is the Difference Between Sourdough Starter and Sourdough Discard?
• Best Gifts for Sourdough Bakers

Substitutions and Variations

For a nuttier flavor substitute whole wheat flour for one cup of the all-purpose flour.

Add some chocolate chips or chopped berries to the batter for extra flavor.

Step 2: In a large bowl, whisk the all purpose flour, cornstarch, baking powder, baking soda, and salt together.

See Also

Pork Tenderloin over Three Cheese Gnocchi20-Minute Moo Shu Pork (or Chicken!) | Gimme Some OvenQuick Chicken Tikka Masala {30 minutes!} - Cooking ClassyBlogger Spotlight: Desiree Rodriguez of Rican Vegan!

Step 3: Add the sourdough discard, buttermilk, milk, melted butter, egg yolk, and vanilla extract. Stir until just combined.

Step 4: In a separate bowl, begin whisking the egg whites. Slowly add the sugar and continue to whisk until the egg whites form soft peaks.

Step 5: Using a rubber spatula, gently fold the beaten egg whites into the waffle batter until just combined.

Let the batter rest while you preheat the waffle maker.

Step 6: Pour the waffle batter onto a hot waffle iron.

Step 7: Follow the directions on your waffle iron to cook the waffles.

As they finish cooking transfer each waffle directly to the oven rack to keep warm and continue to crisp.

Repeat the process with the remaining batter.

Storage and Freezing Instructions

Leftover sourdough waffles can be stored in the refrigerator for up to five days. Reheat the waffles in the toaster or microwave.

Can you freeze waffle batter?

I wouldn't recommend it. The freezing and thawing process would deflate the whipped egg whites. It would be better to cook the extra batter and freeze the finished waffles.

How do I know when my sourdough waffles are done?

How do you keep waffles warm and crispy?

Expert Tips

• For a nuttier flavor substitute whole wheat flour for one cup of the all-purpose flour.
• Warm the buttermilk before combining it with the melted butter. If you don't the butter will coagulate and you will be left with small bits of butter that won't mix with the rest of the ingredients.
• If you don't have buttermilk, stir one tablespoon of white vinegar or lemon juice into 1 cup of milk. Let the mixture sit for 5 minutes to "sour."
• Waffle batter is similar to biscuit and pie dough. The less you handle it the more tender the result will be. Do not beat your waffle batter. Stir until all of the ingredients are just combined. A few lumps are fine.
• Figure out how much waffle batter your waffle iron will hold. The exact amount of batter you need to create full waffles that don't overflow out of the waffle iron will vary depending upon the type of waffle iron you have. I own a standard American-style waffle iron that holds a ½ cup of batter. A larger Belgian waffle maker will require more batter.
• Use wooden or rubber utensils, not metal, to remove the waffles. This will help prevent scratches and preserve the nonstick surface of the waffle iron. I like these nylon-tipped spring-loaded tongs.

Thanks for Reading!

If you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi.

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Sourdough Waffles

These Quick and Crispy Sourdough Waffles are crunchy and golden on the outside and soft and fluffy on the inside.

Nutrition

Serving: 1Calories: 201kcalCarbohydrates: 24gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 51mgSodium: 222mgPotassium: 73mgFiber: 1gSugar: 4gVitamin A: 325IUCalcium: 63mgIron: 1mg