This is a recipe I’ve been wanting to make for a long time… It’s extremely simple and delicious.
Who doesn’t love a warm, golden waffle for breakfast? Even more so if it’s made with an excellent base and a less conventional method… which makes it all the more special and appealing… The sourdough gives these waffles that unparalleled touch of exquisiteness…
Those of us who bake bread with sourdough know that we sometimes have to throw away some of it when we need to refresh it a couple of times in a row or more before baking. Well, this is a great way to use up those leftovers that we hate to throw away.
There are many versions on the Internet, and I made half of the one from the blog The Perfect Loaf, from which I have made many recipes with excellent results, and it is a reference when working with sourdough.
I only made half of the original recipe and I’ve included it below with the quantities and my adaptations.
I hope you enjoy it as much as we do at home.
A kiss and see you next time!
Ingredients
(Approx. 10 small ones like the ones in my photos)
| Ingredient | Quantity |
|---|---|
| Buttermilk (make with 1 cup milk + 1 tbsp lemon juice, let sit 15 min) | 1 cup |
| Melted butter at room temperature | ¼ cup |
| 100% hydration sourdough starter | ¼ cup |
| All‑purpose flour (I used whole wheat and oat flour; mix your favorites) | 1 cup |
| Brown sugar | 1 tablespoon |
| Salt | ½ teaspoon |
| Egg at room temperature | 1 |
| Baking soda | ¼ teaspoon |
Elaboration
The night before making the waffles:
- Mix buttermilk and sourdough very well.
- Add melted butter, sugar, and flour. Mix everything very well.
- Cover and leave at room temperature overnight until the following morning.
In the morning:
- Lightly beat the egg with the salt. Add it to the risen and fluffy mixture.
- Finally, sprinkle the baking soda over the batter and mix everything very well.
- Proceed to make the waffles in an electric waffle iron like mine, or in a metal one.
Enjoy with maple syrup, jams, butter, peanut butter… however you like.
They can be frozen and reheated.
Nutrition Facts
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 320 kcal | 16% |
| Total Fat | 14 g | 18% |
| Saturated Fat | 8 g | 40% |
| Trans Fat | 0 g | |
| Cholesterol | 70 mg | 23% |
| Sodium | 420 mg | 18% |
| Total Carbohydrate | 38 g | 14% |
| Dietary Fiber | 1 g | 4% |
| Total Sugars | 6 g | |
| Protein | 9 g | 18% |
| Calcium | 80 mg | 6% |
| Iron | 2 mg | 11% |
Disclaimer: Nutrition estimates are for general guidance only, based on a 2,000‑calorie diet. Actual values vary with sourdough starter hydration, flour type, and added toppings.