These wholewheat sourdough waffles are great with both sweet and savory toppings. They’re crispy with a nice sour tang that sets them apart from the average waffle, and are a great use of excess starter. Try pairing them with cherry tomatoes, low-fat cheese, and turkey or with a no-sugar-added fruit compote!
Note that this recipe requires making an overnight sponge a day ahead of time. Don’t have time, or don’t have sourdough starter? Try these Fluffy Wholewheat Waffles instead!
Adapted from King Arthur Flour.
Makes about 12 waffles, depending on the volume of your waffle maker. Serving size: 3 waffles.
- 2 cups wholewheat flour
- 1 tbsp sugar (this will be mostly consumed by the yeast overnight)
- 2 cups skim milk or unsweetened almond milk
- 1/2 tbsp apple cider or white vinegar
- 1 cup sourdough starter (unfed)
- 2 eggs
- 1 tbsp neutral, unsaturated oil (like canola or soybean)
- 1/4 tsp salt
- 1/2 tsp pure vanilla extract
- 1/4 tsp cinnamon
to prepare the overnight sponge:
In a small bowl or 2-cup liquid measure, combine milk and vinegar and let sit for 5 minutes. In a large bowl, mix the flour and sugar, and then add in the milk mixture and sourdough starter and mix thoroughly. Cover and let sit at room temperature over night.
to make the waffles:
Whisk the eggs in a small bowl. Add the eggs, oil, salt, vanilla, and cinnamon, to the overnight sponge and stir gently until well combined.
Preheat a waffle maker and pour about 1/3 cup of batter in. This amount will vary depending on the volume of the waffle maker you’re using. You want a puddle of batter in the middle that goes about 1/2 or 2/3 of the way to the edge of the mold.
If your waffle maker has an adjustable done-ness setting, set it to Dark and cook until the ready light turns on, or until the waffle is a deep golden brown.
If your waffle maker doesn’t have any settings, you might just have to leave the waffle in a little past when the ready light goes on (just check the color and see if it’s dark enough). These are best when they get to be a darker golden color and are nice and crispy on the outside and fluffy on the inside.
Serve the wholewheat sourdough waffles immediately, if practical, for maximum crispiness. If not, pile them up in an oven-safe dish, cover with an oven-safe lid or plate, and put them in the oven on the Warm setting until the rest are done.