Vanilla Sourdough Waffles are so easy and very delicious. For my last post for Sourdough September, I’m giving you one of the easiest and best things you can do with your sourdough starter. If you haven’t tried sourdough waffles, you are totally missing out.
Light, airy, crispy on the outside, and yet slightly chewy these are no ordinary waffles. Sourdough brings a slight tang to the party. Making these waffles some of the best waffles I have ever made. Vanilla Sourdough Waffles are the ultimate breakfast treat. They are incredibly easy to make. The sponge is mixed the night before. Making the sponge only takes a few minutes. The next morning, mix in the remaining ingredients, and you will have delicious sourdough waffles sitting on your plate before you know it.
The sourdough and the baking soda create a very light airy batter. It begins to bubble up the moment you mix in the baking soda. Which means you need to have everything ready before you want to make waffles. Vanilla Sourdough Waffles cook up beautifully, and they are even fantastic if you have any leftovers, just throw them into the freezer and toast them up in a toaster for a quick breakfast anytime. So much better than store-bought.
The sourdough gives these waffles just the hint of savoriness that means that these tasty squares of crispy goodness are fantastic topped with both sweet maple syrup or whipped cream and equally fabulous for chicken and waffles.
If you have a sourdough starter, these are a must-try! Before you know it, you will be making these amazing waffles all the time. Why make the ordinary? They will become a sunday morning tradition that everyone will wake up for! Let me know if you make these delicious treats and what you have used for toppings in the comments below.
- 2 cups All-Purpose Flour
- 2 tablespoons sugar
- 2 cups buttermilk
- 1 cup active sourdough starter your discard is great
- 2 large eggs
- ¼ cup butter melted or vegetable oil
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon vanilla
- 1 pinch ground nutmeg
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Mix together the All-purpose flour, buttermilk, sugar and starter in a medium-sized nonmetallic mixing bowl.
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Cover loosely with plastic wrap.
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Let sit at room temperature for 8 hours.
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Preheat your waffle iron.
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Whisk the eggs, butter, salt, and baking soda until light.
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Stir it into the sponge. It should start to bubble up.
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Cook the waffle according to your waffle maker's instructions.
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Pour ½- 1 cup batter (depending on the size of your waffle makeonto the preheated waffle maker and Cook the waffle until the waffle is completely golden brown and cooked through. The edges should be firm and shiny.
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Pry the cooked waffle from the waffle iron gently with a fork.
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Repeat with the remaining batter.
Serve the waffles hot off the griddle topped with syrup, whipped cream or even chicken! I used vanilla-infused maple syrup. I got three Belgian waffles from my large Belgian waffle maker. If you have a standard waffle maker, you will get many more. Around 8 waffles.
