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Buttermilk sourdough Belgian waffles are the perfect way to use up extra sourdough starter and get in all of the gut healthy benefits of fermented foods. Be sure to freeze leftovers for a quick toaster breakfast!

Ah, waffles. For the longest time, I didn’t make them…Not because we didn’t like them but because we felt so sluggish after breakfast.

Once I started making this recipe for sourdough Belgian waffles using my homemade sourdough starter, everything changed. Nobody felt sick and we just went on with our day as usual.

SUPPLIES TO MAKE SOURDOUGH WAFFLES

  • Wooden spoon
  • Measuring cups
  • Clean dish towel
  • Spatula
  • Belgian waffle maker

INGREDIENTS TO MAKE SOURDOUGH BUTTERMILK WAFFLES

  • 2 cups buttermilk
  • 2 eggs (room temperature)
  • 1 cup sourdough starter (fed or unfed)
  • 2 tablespoons raw honey
  • 4 tablespoons salter butter plus extra for serving
  • 2 cups of flour
  • 1 teaspoon baking soda
  • Maple syrup for serving

HOW TO MAKE SOURDOUGH BUTTERMILK WAFFLES

A buttermilk sourdough Belgian waffle drizzled with maple syrup on a blue stoneware plate.
  1. Add sourdough starter, buttermilk, honey, and flour to a medium sized mixing bowl.
  2. Stir together with a wooden spoon scraping down the sides of the bowl to keep it all together.
  3. Cover the bowl with a clean dish towel.
  4. Let rest overnight (or about 12 hours) to ferment.

THE NEXT MORNING:

  1. Melt the butter.
  2. Beat the butter and eggs together with a fork until well combined.
  3. Add the butter-egg mixture to the overnight sourdough and mix well. It will be a strange consistency at first but with some stirring and folding, it comes together to blend nicely. This usually take about 2 to 3 minutes to get it to combine.
  4. Sprinkle the baking soda on top of the sourdough buttermilk pancake batter and mix well. It’s normal to see bubbles develop after adding the baking soda.
  5. Preheat and grease a waffle maker over medium-low heat.
  6. Add 1/4 cup of batter to the waffle maker for each waffle. If the batter is thick, spread it into a circle with a wooden spoon.
  7. Cook and rotate per waffle maker’s instructions.
  8. Lift the waffle out with a fork and enjoy!

Serve with plenty of fresh seasonal berries, pure maple syrup, and homemade butter for an authentic farmhouse Sunday breakfast.

ramikan containing 2 raw eggs and melted butter
pouring a ramikan full of melted butter and raw egg into a sourdough sponge mixture
glass bowl filled with sourdough buttermilk pancake sponge
Preheated open waffle iron with freshly poured batter inside

Serve with plenty of butter, pure maple syrup, and fresh seasonal fruit for a perfect family breakfast.

HOW TO STORE SOURDOUGH BUTTERMILK WAFFLES

Freeze leftovers in a Ziploc bag for an easy weekday toaster oven breakfast. Place parchment paper or wax paper between each waffle for easier removal. Reheat at 350 degrees F for 5-8 minutes or until you smell them.

CHECK OUT OTHER SOURDOUGH RECIPES

This recipe uses the same batter as my sourdough buttermilk pancakes! It’s an easy way to have a combination of breakfast choices for all of those hungry bellies.

PIN IT FOR LATER

one picture of an overflowing measuring cup full of sourdough starter with another picture of a plated sourdough belgian waffle on a blue and white plate

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