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Sourdough Waffles: Active Starter or Discard

Sourdough waffles are more easily digestible than the traditional waffle recipe and provide a wonderful tangy flavor that pairs well with the sweet breakfast treat!
Print Recipe
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American, Baked Goods
Servings 4 Belgian Waffles

Equipment

  • Mixing Bowl
  • Waffle Iron

Ingredients
  

  • 2 cups Active Sourdough Starter or Discard
  • 2 Eggs
  • 1/4 Coconut Oil melted
  • 2 Tbsp Honey or Maple Syrup
  • 1/2 tsp Salt
  • 1 tsp Baking Soda
  • 1/2 tsp Pur Vanilla Extract

Instructions
 

  • If using active starter, feed 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 the countertop.
  • Add all ingredients together in a medium sized mixing bowl. Mix until combined begin careful not to overmix. Overmixing can make the waffles tough rather than light and fluffy.
  • Let the batter rest for 5 minutes. I know it can be tough to be patient for this step, but you will see the batter rise and get fluffier. It will give the waffles that light and fluffy texture. Heat the waffles iron while you wait.
  • Melt a tablespoon of coconut oil or butter in the waffle iron and scoop approximately 1/2 cup batter to a Belgian waffle maker. Adjust the amount of batter as needed according to the size of your waffle maker. Add more coconut oil or butter to the waffle iron as needed for subsequent batches.
  • Serve immediately with fresh fruit, applesauce, whipped cream, or the traditional butter and maple syrup.
Keyword Gluten Free, Sourdough