Sourdough Waffles
Fluffy, tangy sourdough waffles with a hint of sweetness, perfect for breakfast or brunch, appealing to bread lovers and those craving a homemade, flavorful treat.
Ingredients
Instructions
- Mix all ingredients in a bowl thoroughly.
- Let the batter stand at room temperature overnight.
- In the morning, bake on a preheated waffle iron until golden brown.
Tips & Substitutions
For a lighter texture, you can separate the egg whites and beat them until stiff peaks form, then fold them into the batter. If you don't have evaporated milk, whole milk or buttermilk can be used as a substitute. Make sure to let the batter sit overnight to develop flavor; it's key for best results. This recipe is a great way to use up excess sourdough starter.
Serving Suggestions
Serve these waffles warm with a drizzle of maple syrup, fresh fruit, or a dollop of whipped cream for an indulgent breakfast. They pair beautifully with Egg Salad(Club Member: John Waters) for a savory twist. Consider adding a sprinkle of cinnamon or vanilla extract to the batter for extra flavor, and enjoy with a side of bacon or sausage for a complete meal.
Storage & Reheating
Store leftover waffles in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. To reheat, simply pop them in a toaster or warm them in the oven until heated through and crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Sourdough Waffles contains roughly 755 calories, with 16g protein, 149g carbohydrates, and 12g fat. It is an excellent source of iron (36% of the Daily Value), protein (32% of the Daily Value), and calcium (23% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2382mg per serving (104% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour in this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour for a heartier texture or a gluten-free blend if needed. However, the texture may vary slightly, so adjust the liquid if the batter appears too thick.
What can I do if my batter is too thick?
If your batter seems too thick, you can add a bit more warm water or evaporated milk, one tablespoon at a time, until you reach the desired consistency. A thinner batter will yield lighter waffles.
Is it necessary to let the batter sit overnight?
Letting the batter sit overnight allows the flavors to develop and improves the texture of the waffles. If you're short on time, allowing it to rest for at least an hour will still yield decent results, but overnight is recommended for the best outcome.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).