Sourdough Waffles
Recipe type: Breakfast
Serves: 4-6
These waffles are amazing. So light and crispy, you'd be right to proclaim yourself a kitchen alchemist. See notes for add-in ideas (like bacon!).
  • 1 cup sourdough starter
  • 2 cups warm water or milk
  • 2 cups flour (wheat, white, rye or combination)
  • 1 egg
  • ¼ cup melted coconut oil or olive oil
  • ¼ cup milk
  • 1 tsp. salt
  • 1 tsp baking soda
  1. The night before you wish to make waffles, prepare a basic sourdough batter by combining 1 cup of starter, 2 cups warm water or milk and 2 cups of flour in a large non-metallic bowl. Stir well, cover with a clean kitchen towel and place in a warm place.
  2. The next morning, remove approximately 1 cup of batter (or whatever will leave about 4 cups batter in your bowl) to use as your starter for next time.
  3. Plug in your waffle iron to get it heating.
  4. To your 4 cups of batter add egg, oil and milk. Stir well.
  5. If you want to add any mix-ins, do so now.
  6. Sprinkle salt and baking soda over mixture and stir gently. Allow to sit for five minutes. You should be able to see the soda reacting with the sourdough. The batter will grow before your eyes.
  7. If mixture appears too thick add a bit more milk.
  8. Ladle onto hot waffle iron and prepare as usual.
Add one or more of the following to the basic recipe for tasty variations: 3 - 4 pieces of chopped cooked bacon 1-2 tsp cinnamon or pumpkin pie spice ¼ coconut flakes ¼ cup mini chocolate chips 2 - 3 Tbs ground flax seeds
Recipe by Heidi Schulz Books at