Homemade Sourdough Waffles

The secret to these Homemade Sourdough Waffles happened by accident. I made a big batch of pancakes from scratch storing the left over batter in the refrigerator to make waffles the next morning. I didn't get around to making the waffles for a couple of days and couldn't believe the amazing texture and flavor they had from fermenting so long in the refrigerator. These can be made without fermenting, but preparing the batter to rest overnight gives these waffles the most wonderful light, airy texture.

Ingredients:

• 1 cup sourdough starter or discard

• 1 cup whole milk or buttermilk

• 1 teaspoon vanilla extract

• 3 tablespoons sugar, maple syrup or honey

• 4 tablespoons melted butter

• 2 cups all-purpose flour

• 1 teaspoon salt

• 1/4 teaspoon baking soda

• 2 large eggs (beaten) *If using an egg substitute, I recommend "flax eggs" as the egg substitute in this recipe.

Instructions:

1. Mix together sourdough starter or discard with milk, vanilla, sugar, and melted butter. If using "flax egg", it can also be added at this step. If using eggs, do not add them yet.

2. Add flour, salt and baking soda. Combine well with wet ingredients.

3. Allow batter to ferment overnight in your refrigerator covered.

4. The next morning, take batter out and allow it to rest at room temperature for 20 minutes while you preheat your waffle iron or waffle maker. After resting, add your beaten eggs to the batter if not using an egg substitute.

5. Pour 1/4-1/2 cup of batter into the center of your preheated waffle iron and cook for 2-5 flipping half way through cook time. The timing will depend on your specific waffle maker/iron. Cook until golden brown. Recipe makes 6-8 standard size waffles.

Notes:

You can cook these the same day you make the batter. After making batter, allow it to rest on the counter at room temperature for 20 minutes before cooking. Fermenting does give them a light, airy texture and more of a sourdough tang.

For a longer fermentation of 3-4 days, I recommend storing batter in a sealed mason jar in the refrigerator.

I like doubling or tripling this recip to freeze left over waffles for easy toaster waffles. Freeze with parchment paper in between each waffle.

This recipe can also be used for making pancakes.

I hope you give these homemade sourdough waffles a try and enjoy them as much as we do!