Sourdough Waffles

Sourdough recipes require preparation in advance and that is┬ábe a good thing for the weekend breakfasts. I’m not going to describe how to start a sourdough starter, you can get one from Amazon which is what I did, and follow the instructions on the packaging. I will assume for this recipe you already have a starter culture ready in your fridge.


  • 1 1/2 cup of 1:1 hydration sourdough starter fully developed overnight
  • 3 egg yolks
  • 3 tablespoons of honey
  • 1 teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 5 tablespoons of melted butter
  • 1 cup of water
  • 1 1/4 cups of all-purpose flour


The way I do it, is the day I feed my sourdough starter (usually Friday evening) I get the half a cup of discarded starter and hydrate and feed it 1:1, i.e. 1/2 cup of discarded starter, 1/2 cup of water and 1/2 cup of flour. Do this early in the evening and let it sit in warm place overnight (about 12 hours) until it’s fully developed:

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In a separate bowl crack open 3 egg yolks:

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Add salt, honey and vanilla extract:

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Next add water and flour:

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And pour melted butter on top of the added flour:

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Mix to achieve consistency of the waffle butter. If it’s too thick add a little bit of water. It should come out looking like this:

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Cover it and let it sit on the countertop for about one hour. You will see bubbles forming on the top and that is what we need for good waffles. Once the hour is almost over, warm up your waffle iron. I use 1/4 cup measuring spoon to pour waffle batter into each section of my square waffle maker. Your might be different and might require more or less batter. Don’t forget to spray cooking surface with oil once it’s hot, to prevent waffles from sticking and to get the nice golden color on your ready waffles. Here are some pictures:

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And these are the ready waffles:

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Cool them on the cooling rack so that they are not soggy, or serve them right away. Kids like it with Nutella spread on top, I like it with almond butter. You can pour honey or maple syrup. Enjoy!