Made with nourishing whole grains and sourdough’s beneficial bacteria, this quick, delicious waffle will keep you coming back for more!
First Discovery
When I first discovered the magic of sourdough, I didn’t have great bread making skills and so I used my sourdough starter mostly for breakfast items and crackers.
At that point in our journey, I was so grateful for sourdough because my kids with tummy issues could eat the sourdough items without any stomach repercussion.
What a big deal that was!! And on top of it, the food was delicious.
Still Good After All These Years
This waffle recipe is the same recipe I made for the first time about 13 years ago. I could probably make it in my sleep, if I had to.
I love using einkorn as the main grain. The flavor is perfectly complimented by the sourdough.
What Type of Starter Do You Use?
If your sourdough starter is made with whole grains then you are one step ahead in this recipe and that is awesome!
My sourdough starter is made with organic, unbleached all-purpose flour. Over the years I have tried a rye starter, a whole-wheat starter and a spelt starter. I found that the all-purpose starter was the easiest for me to keep happy and healthy.
If you have kept a sourdough starter for any amount of time, you know that is a big deal. As a busy mom, I needed something that was simple and easy.
As much as I loved the health benefits of the whole grain starter, I needed the ease of the all-purpose flour in order to make sourdough work in my kitchen.
Up The Nutrients
When I use my white starter, I up the nutrients by adding whole grains into my recipes. This recipe is no different.
The night before you need your waffles, you simple mix sourdough starter, ground einkorn flour (or other whole grain flour) and water and leave it to work its magic over night. The next morning you add the rest of the ingredients and you are done! Simple, fast and delicious!
If you want white flour waffles, you can skip the whole grain addition and just use 3 cups of your happy, bubbly sourdough starter. You won’t want to use it straight out of the fridge, it is hard to mix up. Let it sit out overnight or at least for a couple hours.
Whole Grain Sourdough Waffles
2 cups whole grain flour (I love einkorn in this recipe)
a little less than 2 cups water
1/2-1 cup bubbly sourdough starter
1/2 teaspoon salt
3 eggs
6 tablespoons coconut oil
3 tablespoons honey
1 teaspoon cinnamon
1 teaspoon baking soda
In a large glass bowl, add the whole grain flour, water and sourdough starter. Stir well. Cover loosely. Leave the bowl on the counter for 8-12 hours. If your sourdough starter is already made with whole grains, you can skip this step and just use about 3 cups of happy bubbly starter. You don’t have to wait for a fermentation time.
After the fermentation time, add the salt, eggs, oil, honey and cinnamon. Stir until loosely incorporated.
Sprinkle the baking soda over the top of the mixture. Mix just until the baking soda is dissolved. Almost instantly, the batter will begin to rise as the baking soda reacts with the acid in the starter.
Heat a waffle iron. If you need to grease your waffle iron, do so now. Once the waffle iron is hot, fill the well with batter. Cook according to your waffle iron instructions. Serve with fruit, applesauce, pure maple syrup or yogurt.
Tweak It Notes
- EGGS – You can use applesauce, flax meal, or chia seeds in place of the eggs. Sometimes without the eggs, the cooked waffle is a little more gummy.
- VEGAN – maple syrup or coconut sugar can be used instead of the honey as well as the above replacement for eggs.
- RECIPE SOURCE – I adjusted the recipe from the Traditional Cooking School website. She has loads of information about all different kinds of healthy cooking. Here is the original recipe.
