Overnight Golden Sourdough Waffles

I made these super light and slightly tangy waffles for my husband’s birthday breakfast. They were absolutely amazing topped with fresh berries and sliced bananas and drizzled with pure maple syrup.

The wonderful recipe was adapted from theperfectloaf.com. I weighed the ingredients and incorporated whole wheat flour into the batter. According to the original recipe, these waffles also freeze incredibly well. Perfect.

Yield: 14 to 15 waffles

  • 460g (2 cups) buttermilk
  • 126g(1/2 cup or 1 stick) butter, melted and cooled
  • 100g (1/2 cup, stirred down) ripe sourdough starter
  • 125g (1 cup) all-purpose flour
  • 113 g (1 cup) whole wheat flour
  • 7g (1 1/2 teaspoons) raw sugar
  • 110g (1/2 cup) water, if needed
  • 2 large eggs, at room temperature, separated
  • 5g (1 teaspoon) fine sea salt
  • 3g (1/2 teaspoon) baking soda, sifted

The night before:

  1. Add buttermilk and the melted and cooled butter to a large mixing bowl.
  2. Add your ripe sourdough starter and mix thoroughly (use a whisk and your hands if needed).
  3. Sprinkle the sugar on top and whisk in your flour, a little at a time, until incorporated.
  4. If necessary, use some of the 110g (1/2 cup) reserved water to break up the batter until it resembles a traditional pancake batter. If you have a 100% hydration starter, you probably won’t need to add any water, but if your flour is extra “thirsty” or you have a stiff starter it might be necessary. (I didn’t add any water.)
  5. Cover the bowl and let sit at room temperature overnight.

In the morning:

  1. Warm your whole eggs to room temperature by letting them sit for a few minutes in a bowl of warm water.
  2. Sift the baking soda and salt onto the top of the batter.
  3. Crack the eggs and place the whites in one clean bowl and the yolks in another.
  4. Whisk the egg whites until they form stiff peaks.
  5. Lightly scramble up the egg yolks in the second bowl.
  6. Pour the yolks into the batter and gently stir through.
  7. Then, using a spatula, fold the eggs whites into the mixture until just incorporated (and no more).
  8. Cook in your smoking hot waffle iron until done to your liking. (I cook mine for 5 minutes.)

Note: If you want to increase the amount of sourness you could hold back some of the sugar in the mix, let the batter ferment longer, or ferment the same time but at a slightly warmer temperature.

Sourdough Pancakes & Waffles

I apologize in advance for bombarding everyone with sourdough starter recipes. 😉

During this extended time at home, I decided to make a sourdough starter but started regretting throwing out the discarded starter on a daily basis- a twice daily basis. So, I started saving it to make other goodies. (I am keeping it in a jar in the refrigerator!)

These sourdough pancakes may be some of the best pancakes I’ve ever made. AMAZING. The first sourdough waffle recipe is a wonderful way to use an excess of starter without incorporating a lot of other ingredients, and, finally, the cinnamon-sugar sourdough waffles were a close second to the pancakes in terms of deliciousness factor. All great!

The recipe for the sourdough pancakes was adapted from theperfectloaf.com. I weighed the ingredients and used whole wheat flour and full fat Greek yogurt. We ate them topped with fresh berries and drizzled with pure maple syrup.

Sourdough Pancakes

Yield: about 16 pancakes

  • 2 large eggs
  • 245g (1 cup) whole milk
  • 61g (1/4 cup) Greek yogurt
  • 250g (about 1 1/2 cups, stirred down) non-fed sourdough starter
  • 4g (1 tsp) pure vanilla extract
  • 180g (1 1/2 cups) all-purpose and/or whole wheat flour (I used white whole wheat flour)
  • 6g (1 tsp) baking soda, sifted
  • 4g (1 tsp) baking powder
  • 5g (1 tsp) fine sea salt
  • 50g (1/4 cup) granulated sugar
  • 63g (1/4 cup, 4T, or 1/2 stick) unsalted butter, melted
  1. Beat eggs in a medium bowl.
  2. Add milk, yogurt, sourdough starter, and vanilla. Stir to incorporate.
  3. Whisk together flour, baking soda, baking powder, salt, and sugar.
  4. Add dry mix to the egg mixture, mixing well.
  5. Stir in melted butter.
  6. Let rest for about 30 minutes to let your sourdough starter get going just a bit. Adjust the consistency of the batter, if needed. (see note below)
  7. Lightly grease a hot griddle. (I used cooking oil spray.)
  8. Ladle the batter onto the griddle and cook until light brown and bubbles start to appear on top, then flip to cook the other side. Refrain from flipping multiple times.
  9. Serve with fresh berries and pure maple syrup, as desired.

Note: You may need to adjust the amount of milk depending on the stiffness of your sourdough starter and your preferred batter consistency. The above ingredients worked well with my starter; if you’re using a stiff starter, you might want to add around 1/2 cup more milk.

These sourdough waffles are the perfect option if you have a lot of starter to discard. I made them plain but plan to try them with incorporated fresh or frozen blueberries next time. We ate them topped with sliced bananas and pure maple syrup.

Sourdough Waffles

Yield: 8 waffles

  • 2 cups (454g) milkshake-thick sourdough starter discard (non-fed)
  • 4 T canola oil or melted butter
  • 1 T vanilla extract
  • 1/4 cup granulated or light brown sugar
  • 1 egg
  • 1 tsp baking soda, sifted
  • 1 tsp coarse salt
  • milk, if needed to adjust the batter consistency
  • 1 cup fresh or frozen blueberries, optional
  • sliced bananas and/or fresh berries, to serve
  • maple syrup, to serve
  1. Combine starter, oil/butter, vanilla, sugar and egg in a large bowl. Whisk well to combine.
  2. Add baking soda and salt. Whisk to combine. Adjust the batter consistency with milk, if necessary.
  3. Fold in berries, if using.
  4. Lightly coat the waffle iron with cooking spray.
  5. Ladle some of the batter into the waffle iron to fill the pan. Cook for 3 to 5 minutes, or until golden and crisp.
  6. Transfer to a cooling rack for a minute or two and then to a cutting board. Separate and keep warm.
  7. Repeat with the remaining waffle batter.
  8. Serve with fruit, drizzled with maple syrup, as desired.

These cinnamon-sugar sourdough waffles were very special. The recipe was adapted from Artisan Sourdough Made Simple: A Beginner’s Guide to Delicious Handcrafted Bread with Minimal Kneading by Emilie Raffa, via epicurious.com. I used white whole wheat flour and incorporated vanilla extract.

We ate them with cubed pineapple and fresh berries. My son sprinkled them with additional cinnamon-sugar. 🙂 Fabulous! I actually made a double batch.

Cinnamon-Sugar Sourdough Waffles

Yield: 7 to 8 waffles

For the Cinnamon-Sugar:

  • 1⁄4 cup (50 g) granulated sugar
  • 1 tsp (3 g) cinnamon

For the Waffle Batter:

  • 1⁄2 cup (120 g) leftover starter (non-fed)
  • 1 cup (240 ml) milk, whole or 2% (I used 1%)
  • 3 to 4 T (42 g) unsalted butter, melted, divided
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 cup (120 g) all-purpose flour and/or whole wheat flour (I used white whole wheat flour)
  • 1 T (12 g) granulated sugar
  • 2 tsp (10 g) baking powder
  • 1⁄2 tsp fine sea salt
  • cooking oil spray, for coating

Optional Toppings:

  • cubed fresh pineapple
  • mixed seasonal berries
  • coconut flakes
  • pure maple syrup, to serve (we ate them without syrup)
  1. Combine the cinnamon and sugar in a shallow bowl. Set aside.
  2. Preheat your waffle iron according to the manufacturer’s instructions.
  3. Combine the leftover starter, milk, 2 tablespoons (28 g) of melted butter, egg, and vanilla in a large bowl. Whisk well to combine.
  4. Add the sugar, baking, powder and salt and whisk until smooth.
  5. Add the flour and continue to whisk until smooth. If the batter seems too thick, add more milk to thin out the texture. (This will all depend on the consistency of your sourdough starter.)
  6. Lightly coat the waffle iron with cooking spray.
  7. Ladle some of the batter into the waffle iron to fill the pan. Cook for 3 to 5 minutes, or until golden and crisp.
  8. Transfer to a cooling rack for a minute or two and then to a cutting board.
  9. Brush lightly with some of the remaining melted butter. Sprinkle with reserved cinnamon sugar to coat the top.
  10. Repeat with the remaining waffle batter.
  11. To serve, top your waffles with the pineapple, mixed berries, and coconut flakes, as desired. Enjoy with sweet maple syrup on the side. (We ate them without syrup.)

Note: Once completely cool, these waffles can be frozen for up to 2 months. Cover in plastic wrap and a layer of foil before freezing. Bake frozen at 350°F (180°C) until warmed through.

Cornmeal Waffles with Greens & Creamy Chicken-Mushroom Sauce

I used to make my husband a dish similar to this WAY back in the day before we were married. He was thrilled with this upgraded version.

I was inspired to recreate the dish after seeing a creamy chicken and mushroom casserole post on Kitchen Sanctuary.com. It just looked like it should be served over waffles! The cornbread waffle recipe was adapted from King Arthur Flour.com. They were absolutely amazing. (We will be eating them for breakfast in the near future.) To make it a complete meal, I layered steamed baby greens between the saucy chicken and crispy waffle.

I adapted the sauce recipe by using chicken thighs, cremini mushrooms, fresh thyme, increasing the garlic, and omitting the celery salt. I used sweet onions in the sauce but would possibly substitute shallots next time. To make the waffle batter, I measured the liquid by volume and the dry ingredients by weight. Perfection.

We ate this dish for dinner but it would also be wonderful served for brunch.

For the Creamy Chicken-Mushroom Sauce:
  • 10 boneless, skinless chicken thighs, chopped into big chunks or strips
  • 9 T all-purpose flour
  • 1 tsp coarse salt
  • 1 tsp black pepper
  • 2 T canola oil
  • 2 T unsalted butter
  • 3 yellow or sweet onions, peeled and finely diced (can substitute shallots)
  • 10 cloves garlic, peeled and minced
  • 5-7 sprigs of fresh thyme or 1 tsp dried thyme
  • 1 quart chicken stock
  • 300 ml milk
  • 3 T freshly squeezed lemon juice
  • 24 oz cremini mushrooms, thickly sliced
  • 240 ml heavy cream
  • 6 T cornstarch (mixed with 10 T pan sauce – to make a slurry)
  • fresh parsley, minced
  1. Place the chicken pieces in a bowl with 6 tablespoons of the flour plus 1/2 tsp each of salt and pepper. Toss to cover the chicken in the flour and seasoning.
  2. Finely chop the garlic and onions/shallots in a food processor.
  3. Heat the oil over medium-high heat in a large skillet and add the chicken. (I used a large enameled cast iron pan.) Brown all over (it doesn’t need to be cooked through at this point). Remove from the pan with a slotted spoon and put to one side.
  4. Place the butter in the same pan and melt over a low-medium heat.
  5. Add the onions, garlic, and thyme sprigs and cook for 5 minutes until the onion softens, scraping the brown bits from the bottom of the pan.
  6. Sprinkle on the remaining 3 T of flour and stir for a minute (it will be lumpy).
  7. Pour in a splash of the stock and stir, using a whisk until combined. Continue to add in stock, a little at a time, while stirring, until all the stock is added and you have a smooth sauce with no lumps.
  8. Remove thyme sprigs.
  9. Add the milk, bring to a boil, and continue to stir over the heat until the sauce thickens, about 5 minutes. Add the lemon juice.
  10. Add the mushrooms, the chicken and the remaining 1/2 tsp of salt and pepper. Place a lid on the pan and simmer gently for 20 minutes.
  11. Remove the lid and stir in the cream, then heat through for a further 5 minutes.
  12. Remove the lid and test for seasoning. Add a little more salt and pepper if needed.
  13. If you’d like the sauce to be any thicker, then at this point you can stir in the slurry. Add a little splash at a time, while stirring, until you get the thickness you want. (I incorporated all of it.)
  14. Serve garnished with minced parsley, as desired.

For the Cornmeal Waffles:

  • 1 3/4 cups (397 g) buttermilk
  • 2 large eggs
  • 5 T (85 g) butter, melted and cooled OR 3/8 cup (74 g) vegetable oil
  • 177 g (1 1/2 cups) all-purpose flour
  • 138 g (1 cup) yellow cornmeal
  • 25 g (2 T) sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  1. In a medium-sized mixing bowl, whisk together the buttermilk, eggs, and melted butter or oil.
  2. In a separate bowl, blend together the dry ingredients, then quickly and gently combine the wet and dry ingredients.
  3. Let the batter sit for 10 minutes, to allow the cornmeal to soften.
  4. Drop the batter by 1/3-cupfuls onto a hot waffle iron, and cook it until steam stops seeping from the iron, about 5 minutes.
  5. Set aside on a cooling rack to allow steam to release. Keep warm in an oven or warming drawer until ready to serve.

For the Steamed Greens:

  • 4-8 cups mixed baby greens (kale, chard, spinach)
  • coarse salt and freshly ground black pepper
  1. Microwave greens in a covered glass dish with 2 T water for about 4 minutes, or until wilted. (Alternatively, greens can be steamed on the stove top or sautéed.)
  2. Season with salt and pepper.

To Serve:

  1. Top 1-2 waffles with steamed greens.
  2. Smother with creamy chicken-mushroom sauce, garnish with minced parsley. Serve immediately.

Oscar Night Waffles

An odd tradition in our house is to eat waffles on Oscar night! I’m not sure how it started… The best part for me is that I can bypass menu planning to celebrate and watch the red carpet. The only thing I did this year is pick a new waffle recipe to try. 🙂

These waffles were SO easy to make- the eggs aren’t even separated. I honestly couldn’t tell the difference! This recipe was adapted from the New York Times, contributed by Melissa Clark. I added whole wheat flour and blueberries. I used buttermilk instead of yogurt as well. I doubled the recipe, after all, it was dinner. The leftover waffles were delicious reheated in the toaster. I hope it’s not bad to eat waffles for breakfast the morning after eating them for dinner!

Yield: about 10 waffles

  • 6 tablespoons unsalted butter, more for waffle iron
  • 1 cup/120 grams all-purpose flour
  • 1 cup/120 grams whole wheat flour
  • 1 tablespoon/15 grams granulated or brown sugar
  • 1 teaspoon/8 grams baking powder
  • 1 teaspoon/5 grams fine sea salt
  • ½ teaspoon/3 grams baking soda
  • 1 cup plain yogurt, buttermilk, or sour cream
  • 1 cup milk (I used 1 percent)
  • 4 large eggs
  • 1 cup fresh or frozen blueberries, optional
  • pure maple syrup, for serving
  1. Melt butter either on the stove or in the microwave. Set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda.
  3. In a separate bowl, whisk together buttermilk, milk, melted butter, and eggs.
  4. Fold wet ingredients into dry ingredients.
  5. Fold in blueberries, if using.
  6. Preheat a waffle iron and, using a pastry brush or paper towel, lightly coat with butter. (I used cooking oil spray.)
  7. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. (I cook them for 5 minutes.) Butter the iron in between batches as needed.
  8. Serve waffles immediately as they are ready, or keep them warm in a 200 degree oven or warming drawer until ready to serve.

Note: If you don’t have yogurt (or sour cream or buttermilk), substitute another 1 cup of milk mixed with 1 tablespoon lemon juice or vinegar.

One Year Ago:

Two Years Ago:

Three Years Ago:

Low-Fat Oat & Whole Wheat Buttermilk Waffles

IMG_7494

We ate these for breakfast on a SURPRISE snow day! I love having extra time to make a special breakfast on a weekday. 🙂 This recipe eliminates fat compared to a traditional waffle recipe by using egg whites and low-fat buttermilk. To make it even healthier, it could be served with fresh fruit in lieu of maple syrup. We opted for banana slices AND maple syrup!! You have to live it up on “vacation”!! This recipe was adapted from Martha Stewart Living.

  • 3/4 cup rolled oats
  • 1 cup plus 2 tablespoons whole-wheat flour
  • 1 cup plus 2 tablespoons cake flour, (not self-rising)
  • 3 tablespoons instant non-fat dry milk
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 1 1/2 tablespoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 large whole egg
  • 2 large egg whites (1 egg can be substituted)
  • 2 1/4 cups non-fat or low-fat buttermilk
  • 3 tablespoons unsalted butter, melted
  • 1 1/2 pints assorted fresh fruit, such as raspberries, blueberries, boysenberries, and peaches, or bananas, for serving, optional
  • pure maple syrup, for serving, optional
  • Vegetable-oil cooking spray
  1. Preheat a waffle iron. Place oats in the bowl of a (mini) food processor, and process until coarsely ground, about 30 seconds. Transfer to a medium bowl, and whisk in whole-wheat flour, cake flour, dry milk, sugar, salt, baking powder, and baking soda.
  2. In another medium bowl, whisk together egg(s) and buttermilk. Pour into the dry ingredients, add melted butter, and whisk together until thoroughly combined.
  3. Spray waffle iron with cooking spray. Quickly pour about 1 1/2 cups batter onto center of grid. Use a rubber spatula to spread the batter evenly out to the edges. Bake waffles until golden brown, about 5 minutes. Transfer to a warm oven. Repeat until all batter is used.
  4. Cut waffles into squares; serve two per person topped with fruit or maple syrup, as desired.

One Year Ago:

Alton Brown’s Basic Waffles with Blueberries

I haven’t watched his show in YEARS but…. I love Alton Brown! He is nerdy, quirky, and informative. These are terrific waffles. I adore waffles but because I have been muffin-baking-crazy lately we haven’t had any in ages. We ate these for a special Labor Day breakfast. My kids are going back to school in a week and we need to load up on special breakfasts!! 🙂

Weighing the flour makes them PERFECT. They are also always perfect because I make them in my grandparents’ cloth corded waffle iron– the best. After removing them from the waffle iron, I cool them briefly on a wire rack to release moisture so that they do not become soggy; then I cut them into individual waffles and keep them in a warming drawer until ready to serve.

I have modified Alton Brown’s recipe by adding 2 cups of fresh blueberries or frozen wild blueberries. I either use whole wheat flour or whole wheat pastry flour as well. We ate them topped with super-ripe banana slices and pure maple syrup. DELICIOUS!!

Yield: Serves 4 (10-12 waffles)

  • 4 3/4 ounces all-purpose flour, approximately 1 cup
  • 4 3/4 ounces whole-wheat flour or whole-wheat pastry flour, approximately 1 cup
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 3 tablespoons sugar
  • 3 large eggs, beaten
  • 2 ounces unsalted butter, melted
  • 16 ounces buttermilk, room temperature
  • 2 cups frozen wild blueberries or fresh blueberries
  • Vegetable spray, for waffle iron
  1. Preheat waffle iron while making the batter.
  2. In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar.
  3. In another bowl beat together eggs and melted butter, and then add the buttermilk.
  4. Add the wet ingredients to the dry and stir until combined.
  5. Fold in blueberries. Allow to rest for 5 minutes.
  6. Spray the top and bottom surfaces of the waffle iron with cooking spray. Ladle the waffle batter onto the iron. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron, approximately 5 to 6 minutes.
  7. Serve immediately or briefly cool on a wire rack and then keep warm in a warming drawer or 200 degree oven until ready to serve. Top with pure maple syrup.

Blueberry Buttermilk Waffles

These are gold standard waffles in our house. Fluffy and fabulous! I use a waffle iron that used to belong to my grandparents – with its cloth cord. I can’t give it up because I have never seen a modern waffle iron that produces waffles in the same shape. It’s perfect. 🙂

This recipe was adapted from Martha Stewart Living. I incorporated whole wheat flour. I also bring the eggs to room temperature more rapidly by placing them in a bowl of warm water. The results are still wonderful using frozen wild blueberries when fresh are not available.

Yield: Serves 4 to 6

  • 8 tablespoons (1 stick) melted unsalted butter (can substitute 1/2 applesauce)
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 1/4 cup packed light-brown sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon coarse salt
  • 3 large eggs, separated, room temperature
  • 2 cups buttermilk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup blueberries (fresh or frozen)
  1. Grease waffle iron with cooking oil spray, and heat.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
  3. In a separate bowl, whisk together egg yolks, buttermilk, melted butter, and vanilla. Pour into dry mixture, and combine.
  4. In a medium bowl, beat egg whites until stiff but not dry. (I use a hand mixer.) Gently fold whites into batter.
  5. Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges.
  6. Close lid, and bake 3 to 5 minutes, until no steam emerges from waffle iron.
  7. Transfer cooked waffles to a cooling rack for 1-2 minutes, then separate into individual waffles.
  8. Place cooked waffles on a baking sheet or serving platter; place in an oven set to low heat, about 200 degrees, while using remaining batter. (I place mine in a warming drawer on medium.)
Cinnamon Sugar Variation:
  1. Combine 1/4 cup sugar and 2 tsp cinnamon.
  2. Sprinkle 1-2 tsp over the batter before closing the lid of the waffle iron.
It will bake with a sweet, crunchy topping.

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