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How to Make Sourdough Waffles with Whole Grain Flour.

Last updated on February 13th, 2024 at 04:11 pm

One of our most used recipes, we love these sourdough waffles so much! Crisp on the outside, light and fluffy on the inside, perfect with 100% real maple syrup and toppings of your choice. The first batter is made overnight so don’t forget to plan ahead, we promise it’s worth it!

    A stylized breakfast with fruit salad, bacon, coffee and sourdough waffles.

    Crispy, Light and Fluffy!

    This recipe will demonstrate how to make sourdough waffles using sourdough discard, discuss a few uses for sourdough discard and show how to make the waffles in a waffle machine. This sourdough waffles recipe is adapted from Rosehill Sourdough E-Book a great little E-Book with lots of great recipes, I recommend checking it out if you do not already have it.

    This post contains a few affiliate links but all of the products are products I use daily in my baking. The links don’t cost you anything extra but it gives me a small commission which is a great way to help support us so we can continue to grow our blog.

    If you are new to sourdough baking and need a healthy starter you can check out my guide to creating your first sourdough starter here.

    Flour Specs:

    • 100% fresh milled einkorn

    Einkorn is one of the oldest known grains. While it was once cultivated wildly, farmers have selected more modern varieties for reasons like yield and ease of harvest. It is amazing to see more and more bakers using einknorn which encourages more farmers to grow it.

    If you do not have access to Einkorn you can use whole wheat, spelt or all-purpose flour in this sourdough waffles recipe. You could also try your own blends of flour to really customize the formula for your baking.

    Sourdough Discard Waffle Specs:

    Yield12 waffles
    Yield can change based on the size of your waffle maker
    A close up shot of the whole-grain waffles.

    Total Formula

    WeightIngredient
    Day 1
    300 gramsSourdough Discard
    400 gramsWhole Grain Einkorn Flour
    40 gramsMaple Syrup
    475 grams Buttermilk
    Day 2
    3 wholeEggs
    60 gramsMelted Butter
    4 grams (3/4 tsp)Salt
    4 grams (3/4 tsp)Baking Soda
    7 grams (1.5 tsp)Baking Powder
    You can sub other flours like whole wheat, spelt or all-purpose.

    Note: The hydration might change depending on your sourdough discard. If your discard is older and looks runny you can decrease the amount of buttermilk. With some practice, you will understand what you like best in a sourdough waffle and what the batter should look like.

    Whole grain sourdough waffles cooked and resting on a cooling rack.

    Tools You’ll Need

    Sourdough Discard Waffle Schedule

    Day 1

    1. 10-12 hours before you want to make your sourdough waffles combine the sourdough discard, maple syrup, buttermilk and flour.
    2. Cover and leave at room temperature for about 10 hours.
    Sourdough waffle batter ready after the first fermentation.

    Day 2

    1. Preheat your waffle maker.
    2. Whisk the eggs together with the melted butter, baking soda, baking powder and salt. Make sure to really whisk this well so there are no lumps of baking soda or baking powder.
    3. Mix the egg mixture into the overnight batter until it is fully combined.
    4. Allow the mixture to rest for 20-30 minutes at room temperature.
    5. Using a ladle, gently ladle the batter into the waffle maker. Cook the sourdough waffles until they are golden brown. This should take 3-4 minutes but can vary based on your waffle maker.
    6. Remove the waffles onto a sheet pan lined with a resting rack. This will prevent them from steaming and getting soggy while you cook the rest of your sourdough waffles.
    7. Hot tip: store your leftover waffles in a bag in the freezer and pop them in the toaster for a quick on-the-go breakfast!

    Final Thoughts

    These 100% einkorn sourdough waffles are amazing. This has been a weekend staple and go-to recipe in our house ever since we got our waffle maker. We like to make extra and freeze them so we can quickly pop them into the toaster on weekdays for the morning rush.

    A stylized breakfast with fruit salad, bacon, coffee and sourdough waffles.

    If you liked this recipe make sure to check out some of our other sourdough discard recipes like our sourdough discard tempura, sourdough pancakes or fudgy sourdough brownies.

    simplifying sourdough digital course

    Sourdough Discard Waffles Recipe Card:

    Print
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    Whole grain sourdough waffles cooked and resting on a cooling rack.

    How to Make Sourdough Waffles with Whole Grain Flour.


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    Description

    One of our most used recipes, we love these sourdough waffles so much! Crisp on the outside, light and fluffy on the inside, perfect with 100% real maple syrup and toppings of your choice. Note that the first batter is made overnight, so don’t forget to plan ahead. We promise it’s worth it!


    Ingredients

    Scale

    Day 1 

    • 300 grams sourdough discard
    • 400 grams whole grain einkorn 
    • 40 grams maple syrup
    • 475 grams buttermilk

    Day 2

    • 3 whole eggs
    • 60 grams melted butter
    • 4 grams (3/4 tsp) salt
    • 4 grams (3/4 tsp) baking soda
    • 7 grams (1.5 tsp) baking powder

    Instructions

    Day 1

    1. 10-12 hours before you want to make your sourdough waffles combine the sourdough discard, maple syrup, buttermilk and flour.
    2. Cover and leave at room temperature for about 10 hours.

    Day 2

    1. Preheat your waffle maker.
    2. Whisk the eggs together with the melted butter, baking soda, baking powder and salt. Make sure to really whisk this well so there are no lumps of baking soda or baking powder.
    3. Mix the egg mixture into the overnight batter until fully combined.
    4. Allow the mixture to rest for 20-30 minutes at room temperature.
    5. Using a laddle, gently laddle the batter into the waffle maker. Cook the sourdough discard waffles until they are golden brown. This should take 3-4 minutes but can vary based on your waffle maker.
    6. Remove the waffles onto a sheet pan lined with a resting rack. This will prevent them from steaming and getting soggy while you cook the rest of your sourdough waffles.
    7. Hot tip: store your leftover waffles in a bag in the freezer and pop them in the toaster for a quick on-the-go breakfast!

    Notes

    The hydration might change depending on your sourdough discard. If your discard is older and looks runny you can decrease the amount of buttermilk. With some practice, you will understand what you like best in a sourdough waffle and what the batter should look like.

    If you do not have access to Einkorn you can use whole wheat, spelt or all-purpose flour in this sourdough waffles recipe. You could also try your own blends of flour to really customize the formula for your baking.

    • Prep Time: 20 minutes
    • Cook Time: 10-20 minutes
    • Category: Sourdough
    • Method: Baking
    • Cuisine: French


    3 thoughts on “How to Make Sourdough Waffles with Whole Grain Flour.”

    • My first Einkorn sourdough waffle try and this did not disappoint. The sourdough flavor comes through on these more than other sourdough pancake and waffle recipes I have tried with AP and whole wheat flours.

      I sized it to the amount of discard available. starter 25%, flour 33%, maple syrup 3%, buttermilk 39%. I didn’t have buttermilk but did have yogurt and whole milk and mixed that 1/3 yogurt and 2/3 milk which worked just fine.

      These were great with a ripe nectarine and maple syrup!






    • I have not baked these yet but have been baking sourdough pancakes and waffles for a decade plus or minus…read plus and This is a wonderful recipe. The way to have sourdough waffles or pancakes is not to add flour to starter or a levain and mix and bake. It HAS to rest for 12 hours or so to get the full effect of the sourdough. I am never full or feel stuffed as I do with normaly waffles and pancakes so it is much better for you. Save this and never look back. I will however do this exact recipe this weekend as I have all the ingredients and will grind for fresh flour also. Thanks for posting.

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