Sourdough Waffle Recipe: Active Starter or Discard

Growing up, my mom always made snow day waffles. Since she is a teacher, snow days at school meant a break for all of us. Not only was it great to have a day off from school, but we also got to spend time together making and enjoying a slower paced breakfast together! For this reason, waffles have been one of my favorite breakfast foods. While they are delicious, the memories of sleeping in, being home from school in our cozy farmhouse on a snowy day, and spending the time with family are probably some of the best things about waffles for me.

While you don’t need a cold snowy day to have an excuse to make waffles, I highly recommend this tradition! This sourdough waffle recipe adds a pleasant tangy flavor to a traditional waffle recipe that pairs nicely with sweet toppings like fruit, maple syrup, or whipped cream. Sourdough waffles are also more easily digested because of the fermentation process the grain has gone through. Another great reason to add them to your morning breakfast!

Why Sourdough Is Good For Your Gut Health

Sourdough is the natural fermentation of flour and water. They contain wild yeast and lactic acid bacteria that work together to leaven and flavor your grains. 

This fermentation process not only provides great flavor, but it is also great for your health. Grains naturally contain a high amount of phytic acid. Phytic acid is needed for the plant to help protect it from damage while it is growing. However, phytic acid also protects the grains from being digested properly. When consumed raw, the phytic acid in grains, nuts, and seeds binds with calcium, magnesium, copper, iron, and zinc in the intestinal tract and blocks their absorption.

Not only does sourdough fermentation break down phytic acid, but it also decreases the gluten content in a grain. This is why those with gluten sensitivities are often able to tolerate sourdough. However, those with Celiac disease should still use a gluten free flour as gluten is not completely removed when using sourdough techniques. The longer the fermentation process, the better! You can even put this recipe in the fridge, and allow it to ferment for 2-3 days. A longer fermentation can remove up to 90% of the gluten and the taste of a long fermentation is fantastic!

Besides breaking down defense chemicals which permits the absorption of more nutrients, the fermentation process in sourdough also generates a lot of  beneficial bacteria. That beneficial bacteria lines the digestive tract and has been shown to aid with a variety of health conditions including autoimmune disorders, IBD, IBS, strengthening the immune system, and inflammatory conditions. 

How To Make Sourdough Waffles

Ingredients:

• 2 cups active sourdough starter or discard
• 2 eggs
• ¼ cup coconut oil (melted)
• 2 Tbsp honey or maple syrup
• ½ tsp salt
• 1 tsp baking soda
• ½ tsp pure vanilla extract

Instructions:

1. If using active starter, feed the starter 6-12 hours before you want to make the waffles so that it is bubbly and active. If using discard, you can use it right out of the fridge or from your countertop. 
2. Add all ingredients together in a medium sized mixing bowl. Mix until combined being careful not to overmix as this can make the waffles. This will make the waffles tough rather than light and fluffy. 
3. Let the batter rest for 5 minutes. I know this can be a tough step to be patient, but you will see the batter rise and get fluffier. It will give the waffles that light and fluffy texture. Heat your waffle iron while you wait. 
4. Melt a tablespoon of coconut oil or butter in a pan and use approximately ½ cup of batter if you have a Belgian waffle maker. Adjust the amount of batter as needed depending on the size of your waffle iron. 
5. Serve immediately with fresh fruit, applesauce, whipped cream, or the traditional butter and maple syrup.

How To Make Gluten Free Waffles

To make the waffles gluten free, simply make the recipe with a gluten free flour. My favorite gluten free flour is buckwheat. Buckwheat is considered an ancient grain and has never been genetically modified, so all buckwheat is non-GMO. 

Buckwheat also has a fantastic flavor that will give your morning pancakes great depth of flavor. When properly fermented, buckwheat is a good source of protein, fiber, and essential nutrients like magnesium, manganese, and copper. Whole grain buckwheat in particular will have the highest concentration of these nutrients.

How To Store and Reheat Sourdough Waffles

Leftover waffles can be stored in the freezer for up to 3 months. Pull them from the freezer to thaw 20-30 minutes before you want to eat them. To reheat, either pop them in the toaster or reheat in oven at 300 for 5 minutes or until warmed through.

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