Last Updated on May 2, 2024 by Kiersten James, BS, RN
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.
Benefits of Sourdough
Baking with sourdough has been a strong passion of mine for about 6 years now and I still love it just as much all of these years later. Because of my autoimmune disease, I have a really hard time with straight gluten found in processed bread and flour items from the grocery stores.
Sourdough has been a God send for us due to its many health benefits. The main one is that fermenting the grains breaks down the phytic acid (called an anti-nutrient) which makes nutrients in the baked products more available for the body to use and it is much easier to digest.
SUPPLIES TO MAKE SOURDOUGH WAFFLES
- Wooden spoon
- Measuring cups
- Clean dish towel
- Spatula
- Belgian waffle maker
INGREDIENTS:
- 2 cups buttermilk
- 2 eggs (room temperature)
- 1 cup sourdough starter (fed or unfed)
- 2 tablespoons raw honey
- 4 tablespoons salted butter, plus extra for serving
- 2 cups of flour
- 1 teaspoon baking soda
- Maple syrup for serving
HOW TO MAKE SOURDOUGH BUTTERMILK BELGIAN WAFFLES
- Add sourdough starter, buttermilk, honey, and flour to a medium sized mixing bowl.
- Stir together with a wooden spoon scraping down the sides of the bowl to keep it all together.
- Cover the bowl with a clean dish towel.
- Let rest overnight (or about 8-12 hours) to ferment.
THE NEXT MORNING:
Melt the butter.
Beat the butter and eggs together with a fork until well combined.
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.
Sprinkle the baking soda on top of the sourdough buttermilk waffle batter and mix well. It’s normal to see bubbles develop after adding the baking soda.
Preheat and grease a waffle maker over medium-low heat.
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.
Cook and rotate per waffle maker’s instructions.
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.
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 before freezing for easier removal.
Reheat at 350 degrees F for 5-8 minutes, or until you smell them!
IF YOU MAKE THIS RECIPE AND LOVE IT, WE WOULD BE SO APPRECIATIVE IF YOU LEFT A COMMENT AND GAVE IT 5 STARS! THIS HELPS OTHER PEOPLE FIND OUR RECIPES.
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More Sourdough Breakfast 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.
Sourdough German Apple Pancakes (Dutch Babies)
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