Sourdough Waffles Recipe for 2 is Super Easy

Most delicious and fluffy sourdough waffles for two can sometimes be a challenge. Making fluffy waffles can be more of a challenge. My recipe does NOT use the sourdough discard. This awesome recipe needs a recently fed starter in order to have fluffy waffles.

Over the last decades I have tried a lot of variations of sourdough and believe I finally got it right. A lot of trials, errors and not-so-good happenings that went to the happy-to-receive chickens.

Nearly every Sunday we usually have sourdough waffles for breakfast in our house. This same recipe can be used to make the best sourdough pancakes too. Nothing changes except using a cast iron griddle in place of the waffle iron.

I like making sourdough waffles for two for the times I don’t want to deal with freezing or storing the leftovers. If I do have a few leftovers and I do not freeze them, I use them with homemade ice cream for dessert later that night. See further in the post on how I do that.

Sourdough is Easier to Digest Than Regular Flour

I was not always able to eat waffles or pancakes because it hurt my stomach using straight flour for the batter.

But since switching to sourdough waffles over the years, I have no issues eating them. Most flour gluten is broken down causing less stomach discomfort during the sourdough fermentation.

Not all flour will become 100% gluten-free. For example, wheat, rye, and barley are not 100% gluten-free, even during fermentation. (This has to do with the length of time). 

If you have gluten issues, especially Celiac disease, it’s best to make sourdough with gluten-free flour to be on the safe side, talk with your doctor or health professional.

Check out Bob’s Red Mill for various organic options of flour. I do not have enough supporting evidence one way or the other to give an expert opinion. Do the research!

Sourdough Starter Feedings 

To make the sourdough waffles you will need to have a sourdough starter. During the summer, I keep mine in the fridge and feed or replenish it once a week. I stir in the “hooch” on top and remove a 1/2 cup and add enough flour and filtered water to replace that half cup.

On Saturday night, before going to bed, I take the newly fed starter and put it on the counter overnight. In the morning, I proceed to make the sourdough waffle mix.

After I make the sourdough waffles, I add more flour and filtered water to the starter to replace what I took for the waffles. But, I  leave it on the counter for a day before placing it back in the refrigerator.

Well-Seasoned Waffle Maker

Before assembling the sourdough waffle mixture, ensure the waffle iron is preheated and well seasoned. I adore my Griswold No. 8 cast iron, waffle maker. Optional ingredients may be added directly onto the waffle iron versus adding them all at once to the mix before adding to the waffle iron.

I find it useful by sprinkling the blueberries, per se, on each waffle section before closing the iron creates a better control of where the berries will go.

Ensure the iron is well seasoned or the chocolate chips or berries may stick. I prefer to add the additives after they are put on the serving platter.

It took a very long time to season my 100 year-old Griswold waffle maker and I do not want to risk having the waffles sticking which mostly occurs when adding chips and fruit the the mix in the waffle maker.

Ingredients for Sourdough Waffles

• 1 cup sourdough starter-room temp and recently fed (226 grams)
• 1 egg-room temperature
• 2 tablespoon sugar in the raw or 2 tablespoons honey (25 grams)
• 2 tablespoons melted Ghee, coconut oil, butter or oil (28 grams)
• 1 teaspoon vanilla extract (4.2 grams)
• 1 teaspoon of sea salt (1.5 grams)
• 1 teaspoon baking powder (4.6 grams)
• 1/4 teaspoon baking soda (1.1 grams)
• 1/2 teaspoon cinnamon-optional (1.3 grams) (best if using fruit in the waffles)
• Oil for the waffle maker
• Butter
• Optional-whipped topping, chocolate chips, berries, and fresh fruit

Wash and save the eggshell. Would you like to find out the many ways eggshells are useful? Interesting and cool tips on how eggshells are beneficial to your home and animals can be found on my blog, Many Uses for Eggshells.

Directions for Cooking Sourdough Waffles

1. Melt the ghee or butter and cool
2. Add the following ingredients in order
3. Egg
4. Sugar or honey Ghee or butter
5. Moonshine vanilla extract
6. Salt (mix all these well)
7. Cinnamon if using
8. Sourdough starter
9. Add the baking powder and baking soda **
10. **Sprinkle the baking powder and baking soda last and work fast, it will get foamy but that is what makes the waffles light.

NOTE: Ensure the waffle iron is fully hot and ready before mixing all the ingredients. The foaminess doesn’t last long. Don’t overmix the batter once adding the baking powder and soda.

Print the Recipe Here

Pumpkin Spice Sourdough Waffles

Try adding dehydrated pumpkin and spices to really make this taste like a fall morning. Have “fresh” pumpkin any time of year by dehydrating it.

Want more details on how to dehydrate your pumpkins? Check out my Dehydrating Pumpkins with Recipes blog. If you are new to dehydrating, check out my blog Dehydrate Food Naturally Using a Dehydrator for directions and tips!

How about how easy it is to make your own extracts, including vanilla bean? My Moonshine Extracts post will direct you on how to create your own extracts.

Using a Waffle Maker

Depending on what type of waffle maker you have, electric or stovetop, it will take approximately 3-5 minutes for the waffles to completely cook. In my opinion, cast iron is best!

If when opening the lid, the waffle resists, close the lid and cook another 1-2 minutes more. If you are using berries or chips in the sourdough waffles, this may cause the iron to become sticky and you may need to scrape out the stuck-on waffles before pouring another waffle.

Once I pour the batter on the waffle iron, I wait approximately one minute or until I start to smell the waffle cooking before flipping the waffle over. Let the steam escape, this means its cooking properly.

Waffle Toppings

After the sourdough waffles release from the iron comes the fun stuff! Top with fresh fruit, butter, or whipped topping to name a few options. I like to use homemade jelly mixed with a little syrup whilst Ray likes to use organic maple syrup or honey if the syrup is not available.

We both love to slather homemade butter on the sourdough waffles no matter what. Have you ever tried making your own butter? My Homemade Raw Milk Butter post shows you just how easy the steps in the process are. Check it out, a video is also included!

Looking for recipes to make strawberry and strawberry-rhubarb jam with and without pectin? My blog Easy Jams With and Without Pectin is the perfect place for you! The blog will direct you step by step, or watch me personally make it using my wood stove in the video! How cool is that?!

How to Keep Waffles Hot

If you want to make sourdough waffles and keep them hot so everyone eats at the same time, you need to keep them warm. Most importantly, you do not want soggy waffles!

Have your oven or toaster oven on the “warm” setting or the lowest it goes. Place them directly on the racks so air circulates between them. Try not to layer them on top of each other. The steam needs to release and it will cause the sourdough waffles to be soggy if air doesn’t flow through them.

Simple Sourdough Starter

There are many different ways of starting sourdough starters and I will only cover what I have done for decades and has worked for me.

I start with 1 cup of flour and 1 cup of filtered water; I use a small crock with a wooden lid, covered with a piece of linen that is designated just for sourdough. In the winter, if it’s cold and I am out of starter, I will throw in a teaspoon of active yeast when starting the starter. (Some may totally disagree with this, again, this is my method).

You can even dehydrate your sourdough starter and revive it again very easily. Some places that sell sourdough starter do just that. My blog page has the ins and outs of a natural dehydration process. Learn the trick of the trade by checking out how to Dehydrate Food Naturally Using a Dehydrator!

Sourdough During the Summer

During the summer, I don’t use sourdough that much so the starter stays in the refrigerator, off and on. Again, I do not have a specialized system.

Big disclaimer here, I do NOT always feed the starter on a regular basis. But it needs to fed the night before and sat out on the counter in order for the waffles to be nice and fluffy. Otherwise, it will be flat. Which is when I make pancakes instead with the unfed starter.

Sometimes, I add 1/4 cup flour and 1/4  cup filtered water and stir that with the hooch, and do not remove any starter. This all works well with me.

If you are new to the world of sourdough, I highly recommend following someone who can give you the outlined directions. As you grow, you may develop your own unique method of sourdough as I have for the past few decades.

Sourdough Feedings

Once a week, usually Saturday night, I feed the starter by removing a 1/4 to 1/2 cup and replacing it with 1/2 cup flour and 1/2  cup filtered water to cover a cup. I always try to add a little extra so when I take a cup for waffles, I have a little leftover to feed the new flour and water. I tend to like my starter on the liquid side than a firmer dough starter.

Here’s another thing I do that many may find unconventional. If I am low on the starter, I don’t remove any, I will just add the flour and water to the starter. This works well every time for me. Yes, it’s best to “feed” after removing some starter; it but it will still work wonders if you don’t.

Unfed Sourdough Starter Instructions

If a sourdough starter sits more than a week, then I would recommend feeding it the normal way by removing starter and adding water and flour.

Counting the days, hours, and measuring everything drove me crazy. What works for me is doing it my way. I don’t count days, I don’t weigh the flour and water and rarely throw away good starter if less than a week old. (Or, I will remove only a 1/4 cup then replace with a 1/4 cup flour and filtered water). Please do what you feel is the correct way or branch out and experiment, it may be fun!

Types of Flour for Sourdough Starters

Almost any flour can be used but if you start grinding red winter berries then switch to a store-bought white flour, you may encounter issues. I tend to grind more wheat in the winter, when I do, I will use 1/2 red and 1/2 white winter wheat and replace it with that ratio each time I feed and or use more of the starter.

Introduce a new flour gradually. Start with a few tablespoons each time and increase with the new flour until you have all of one kind that you want for flour. Growing Wheat on the Homestead is a fun do-it-yourself way, so definitely go check that out and learn something new!

Waffle Ice Cream Cones

Now, I knew that would grab your attention. I usually have 1 or 2 small waffles left, and if we are not too hungry, I will use those at night for a waffle cone to go with our homemade ice cream.

Do you want some tips on how to make your very own all-natural homemade ice cream? Check out my Homemade Ice Cream post and video, and enjoy your dessert for the night! It beats any waffle cone I could have purchased from a store. Not to mention, we have all-natural ingredients in ours, whilst the store does not.

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