Overnight Sourdough Waffles

Jessica PennerBaked, Breakfast, Recipes, Tutorial19 Comments

sourdough waffles

I’ve always liked waffles. Who doesn’t!?

Then I traveled to Belgium and figured I’d reached waffle heaven. Once you’ve had crispy, chewy, yeasty Belgian waffles there’s no going back. I thought Belgian waffles were the pinnacle of waffle perfection.

But I was still willing to try another kind of waffles.  I wanted to use some of my sourdough starter, but didn’t feel like making bread.  I love the health benefits of sourdough, so I figured I’d try a sourdough waffle and see how I liked it.  How could I not like waffles?


Little did I know I was about to step into the best waffle eating experience of my life!

Why It’s A Smart Choice

Health Benefits

This article has a great summary on the health benefits of sourdough bread.  Check it out for all the references but here’s the TLDR version:

  • The lactic acid bacteria cultured from sourdough starter breaks down most of the gluten in wheat flour. Although it’s still not recommended for people with Celiac to run out and buy sourdough bread, this is a promising area of research for Celiacs. This is good news for people with gluten intolerance, who may be able to handle a small amount of gluten. 
  • The probiotics (good bacteria) in sourdough are able to survive the heat from the baking process! These bacteria make their way to the gut where they promote a healthy immune system.
  • The sourdough bacteria are able to breakdown phytic acid found in whole grains. Phytic acid binds to minerals, rendering them useless for absorption by the body. So sourdough bread gives us more minerals to absorb such as iron, magnesium, and zinc!
  • Acrylamide, a carcinogenic compound, is formed when the amino acid asparagine is dry heated with other nutrients. This happens in the crust of bread or when bread is toasted. Sourdough bacteria reduce the amount of asparagine, thus reducing acrylamide production!
  • Sourdough bread has the lowest effect on raising blood sugar. In this study, subjects who ate sourdough bread for breakfast saw improved blood sugar control after lunch and even hours after lunch!
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How to make a sourdough starter

If you’re new to the world of sourdough, this recipe will take you a week to make. You have to build up a healthy starter first! But don’t worry: good things come to those who wait. Click here for the tutorial.

Sourdough Starter Tutorial

 

If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram!  I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter.  

Overnight Sourdough Waffles
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Ingredients
  1. 1/2 cup butter
  2. 1 cup milk
  3. 1 cup sourdough starter
  4. 1 tsp salt
  5. 1 tbsp brown sugar
  6. 1 1/2 cups flour
  7. 2 eggs
  8. 1/4 tsp baking soda
Instructions
  1. Place the butter and milk in a large microwaveable bowl.
  2. Microwave on high for 1 minute.
  3. Take out and stir until butter is melted. You may need to put it back in the microwave for 15-20 seconds.
  4. Then stir in the sourdough starter, salt, brown sugar, and flour.
  5. Cover and allow to rest at room temperature for 8-14 hours (this is where the overnight part comes in)
  6. In the morning add the eggs and baking soda.
  7. Heat your waffle iron and cook according to your machines instructions!
Adapted from Breadtopia
Adapted from Breadtopia
Smart Nutrition http://smartnutrition.ca/
waffles

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19 Comments on “Overnight Sourdough Waffles”

  1. Ruth

    I love sourdough too! I got into it when off on mat leave with my first. This post has got me inspired to start again. My new starter is hopefully brewing yeast on top of the fridge right now! I also loved to make sourdough crackers for my little one. So easy and I felt good about her eating them!

    1. Jessica Penner

      Sourdough is so delicious! So far I’ve made basic bread, crepes, and a seed bread (recipes to come!). I thought about the idea of crackers. Would you mind sharing your recipe?

  2. Danica

    These sound amazing.

    Jessica do you think it would work with Rice Flour? I’ll try it if you think it might.

    1. Jessica Penner

      They are amazing! I haven’t made them with rice flour and can’t be confident of the switch. Corinna has made them with her GF sourdough starter so she would be the one to go ask!

  3. Corinna

    Just made my second batch of these! I plan on freezing them and popping them in the toaster for a quick and tasty breakfast. I’m so glad you shared this recipe as it is tasty, easy and good for you too! I think this will become a family staple.

  4. Heather

    making my first batch of starter and can’t wait to make waffles! What kind of waffle maker do you have? I love the mini size!

    1. Jessica Penner

      Sourdough is so rewarding! You’ll love it 🙂 I have a 4-waffle capacity waffle maker and I love it! I think it’s a Breville. Dear friends gave it to us for our wedding ( a few years ago now).

  5. Pingback: How to Make A Sourdough Starter - Smart Nutrition

  6. Lisa

    I was always taught to never overstir pancakes or waffles and one they’re mixed to leave them alone. Just thinking of adding the eggs and baking soda after they’ve been sitting puts me in a panic . Do I literally just stir it in?

  7. Sabrina

    Can these be made without eggs? Our granddaughter is allergic to eggs so we are looking for recipes that she can eat.

  8. Rachel

    Made these this morning and they are by far the BEST waffles I have ever eaten. I did not alter the recipe at all and they turned out perfect. Thanks for sharing such a fantastic recipe.

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  10. Pingback: 12 Sourdough Bread Recipes | Serving Ideas - Homesteading HQ | Pioneer Settler

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