These Sourdough Waffles are perfectly crispy on the outside and soft on the inside! Top these sourdough Belgian waffles with a variety of berries such as strawberries, blackberries, or blueberries! Need more ideas for your sourdough discard?
Course Breakfast
Cuisine American
Keyword blueberry sourdough waffles, crispy sourdough waffles, sourdough belgian waffles
In a large bowl, place the sourdough starter, water, eggs, vanilla extract, honey, butter, and combine.
Next, using a wooden spoon, combine the flour, salt, and baking soda in a medium bowl.
Combine the dry ingredients into the wet starter.
Set aside.
Make Strawberry Cream Cheese
In the same medium bowl for the flour, combine the sliced strawberries and softened cream cheese. Set aside.
Make the Waffles
Spray the waffle iron with oil.
Pour ⅓ cup of the batter into the bottom of the hot waffle iron making sure to cover all the slots with batter.
Close the waffle maker and clasp the handles.
Flip over.
Cook for ten to twelve minutes or until the sourdough waffles are golden brown.
Make sure to cover the batter with a towel while not using so it doesn't form a film.
Place the waffles in the oven on the lowest temperature setting while the rest of the waffles cook.
Serve with fresh fruit.
Notes
Be sure to cover the portion of the sourdough waffle batter that is not being used so it does not form a film on top.
If you do not have an active sourdough starter for this recipe, you will still enjoy the waffles, but they will not be as tangy or fluffy as they would be with the sourdough discard.
Make these waffles ahead by mixing the waffle mix in a larger mixing bowl and covering with plastic wrap until the next morning. In a separate bowl, mix the cream cheese and strawberries and tightly cover with plastic wrap. You can also make the waffles the night before and warm them in the oven the next morning.
Omit the cream cheese and replace with more strawberries if you would like to avoid the cream cheese layer.
You can replace with ⅓ cup of whole wheat flour and ⅔ cup of all purpose flour. I would not add more unless you want to completely change the recipe. The texture and the flavor is not the same.
If you would like thicker and fluffierwaffles, separate the yolks from the whites and add the yolks into the wet mixture. Whisk the egg whites in a clean separate bowl and then fold them into the completed batter.
Want savory toppings? Top these waffles with prosciutto, eggs, bacon, lemon curd, ham or fried chicken. The choices are up to you!
Make a double batch of these sourdough waffles and store the leftovers in an airtight container in the refrigerator.