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High-Fiber Sourdough Waffles

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

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High-Fiber Sourdough Waffles Recipe

When you have unfed sourdough starter to feed and take care of, and don't have time to make bread, waffles are the answer. This batter also makes great pancakes.

At a glance

Prep
Bake
Total
Yield
about eight 6" waffles

Ingredients

Choose your measure:

Sponge

Batter

  • All of the prepared sponge (above)
  • 2 large eggs
  • 1/4 cup (4 tablespoons) melted butter or 1/4 cup vegetable oil
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda

Instructions

  1. To make the sponge: In a large mixing bowl, combine the flour(s), Hi-maize, sugar, buttermilk, and starter, stirring just to combine. Cover loosely and let rest at room temperature overnight. Note: This is a good opportunity to feed the remainder of your starter, if necessary.
  2. To make the batter: Beat together the eggs, butter or oil, salt, and baking soda. Blend this into the sponge.
  3. Grease and heat your waffle iron, Belgian or standard.
  4. Pour 1/3 to 1/2 cup batter into your waffle iron, and cook as directed, until brown and crisp.
  5. Serve warm, or freeze for up to 2 weeks, reheating in your toaster.