I like to start our days off with delicious and healthy breakfasts as often as possible. This recipe for whole wheat sourdough waffles does just that.
Mornings are fast-paced in our home these days. With a little one, now just over 1, he gets us up bright and early. The first task is to go milk our cow, Honey, and open the barn up for the day. Once I’m done milking, I need to get my husband his breakfast and lunch and send him on his way to work. Then it’s finally time to get breakfast ready for the girls, baby, and myself before he needs to go take his first nap.
I make breakfast almost every single day. We rarely have cereal in our house but sometimes keep a box on hand just in case. But for the most part, we are cooking something up. We have our favorites that include baked oatmeal, cream eggs, several different types of pancakes, cheesy potatoes, egg casserole, steel-cut oats, and more. And of course, waffles.
I really love making breakfast. There are so many options and I am so glad that I’m able to take the time to cook up something really yummy for our children to start their day. These waffles are a perfect choice and always popular in our home. They’re also great leftover so that makes them even better.
Ingredients for Whole Wheat Sourdough Waffles
- 3 cups of active sourdough starter (fed the night before)
- 6 tablespoons of melted butter
- 3 eggs
- 3 tablespoons of honey
- 3/4 of a teaspoon of fine sea salt
- 1 1/2 teaspoons of baking soda
See this post and this post for directions on how to make your own sourdough starter and maintain it. Once you have a starter ready to go, you can make all kinds of healthy sourdough foods. By feeding the starter at night prior to baking with it in the morning, the flour is easier to digest. All you have to do is wake up and add the remaining ingredients while your waffle iron is heating up and you’re ready to go!
I use hard white wheat berries that I grind in my flour mill. Spelt and einkorn are also delicious and healthy whole wheat flours that can be used as well. Homemade butter and honey from our own bees make these even tastier to us.
Tools You Will Need
- Mixing bowl (preferably not metal when working with sourdough)
- Large mixing spoon
- Measuring cups
- Measuring spoons
- Waffle iron
We have a small waffle iron that makes six-inch heart-shaped waffles (so adorable!) and holds about 1/2 cup of batter. I can get about nine waffles out of this recipe but your waffle iron might be different.
How to Make Whole Wheat Sourdough Waffles
- The night before, scoop out about a cup of your sourdough starter and place in a glass bowl. Add 1 1/2 to 2 cups of whole wheat flour of your choice. I use freshly ground hard white wheat. Einkorn and spelt flour will work as well. Then add 1 to 1 1/2 cups of water to the bowl and stir well until combined. Cover lightly and let sit overnight.
- In the morning, your starter should be bubbly and ready to go. You will need 3 cups of it.
- Add the melted butter, eggs, honey, salt, and baking soda. Stir until mixed well.
- Heat up your waffle iron and grease with butter if necessary.
- Pour about 1/2 cup of batter (or however much your specific waffle iron will hold) to the hot waffle maker and close the lid. Cook according to directions until waffle is lightly browned and cooked through.
- Repeat to make 8-10 waffles. Serve warm and enjoy!
What to Serve with Whole Wheat Sourdough Waffles
We like to top our waffles with a spoonful of homemade butter and some wild Alaska blueberries that we handpicked. If you have some frozen berries on hand, berry syrup is quick and easy to make while your waffles are cooking.
I also set out a bottle of local birch syrup and some pure maple syrup so there’s something for everyone.
How to Store and Reheat
Sourdough waffles keep well when stored in an airtight container or bag in the fridge for up to three days. It is usually advised to lay a sheet of wax paper between each waffle so they don’t stick together. I don’t do this as it’s on the wasteful side and I have found that if they do get stuck, once heated in the oven for a few minutes they easily come apart. Reusable beeswax wrap can also be used instead of wax paper to separate the waffles for storage.
I like to make a double batch to have some on hand for another breakfast or even lunch. They can be used as an alternative to bread for making sandwiches!
They reheat great in the oven warmed to 350 degrees F. I lay them out on a cookie sheet and bake for about 5-10 minutes or until hot. Another breakfast is served just like that!
Homemade waffles should be a part of every family’s breakfast rotation. They are delicious and when made with whole wheat sourdough, a healthy alternative to the frozen, store-bought version. Even on a hectic morning full of tasks to get done, these waffles make a quick and tasty breakfast for the family to enjoy together.
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Whole Wheat Sourdough Waffles
- Mixing bowl
- Mixing spoon
- Electric waffle iron
- Measuring cups
- Measuring spoons
- 3 cups active sourdough starter
- 6 tbsp melted butter
- 3 eggs
- 3 tbsp honey
- 3/4 tsp fine sea salt
- 1 1/2 tsp baking soda
- The night before, feed sourdough starter with whole wheat flour and water, enough to make 3 cups.
- In the morning, add to the active starter the melted butter, eggs, honey, salt, and baking soda. Stir until combined.
- Allow batter to sit while heating up waffle iron.
- Following waffle iron instructions, cook waffles until lightly browned.
- Serve warm with favorite toppings and enjoy!