Whisk the buttermilk, melted butter and vanilla together in a large bowl. Separate the egg and whisk the yolk into sourdough belgian waffles buttermilk mixture.
Weigh all the other dry ingredients into a bowl. Cover with cling film and leave the batter to sit for 30 mins, if you have time. Heat the oven to low, so you can keep each waffle warm while the next one cooks. Repeat with the remaining batter, then top with whatever you fancy.
RECIPE TIPSEQUIPMENTIf you don’t have a waffle maker, try cooking the batter in an oiled griddle pan, flipping when the underside is golden and crisp. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Use your sourdough starter to make these flavorful waffles for breakfast or brunch. Pete Scherer is a longtime food writer, self-taught cook and baker, and recipe developer based in Los Angeles.
2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. These waffles are incredibly simple to make. Because they are sourdough, they taste delicious with just butter and syrup. You can also dress them up with mix-ins like chocolate chips, blueberries, and nuts—this batter can handle it all. If you are like most home bread bakers, you probably do not discard this much sourdough starter in one feeding.
It is better, in fact, to build up your collection of discarded starter over a few days. The only problem with waffles is that you can only make one at a time. If you must wait for your fellow diners, don’t worry. The waffles will stay fresh in the 200 F oven while the others cook.
Preheat your waffle iron to medium or dark and preheat your oven to 200 F. In a large bowl, whisk together the sourdough starter, milk, and eggs until completely incorporated. In another bowl, mix together the flour, baking powder, sugar, and salt. Add the dry ingredients to the wet. Add the melted butter and mix until just incorporated. Ladle onto the preheated waffle iron. Cook for approximately 4 minutes until golden brown and fragrant.
Times will vary depending on your specific waffle iron. Keep the first waffles warm in the oven while you cook the rest of the batter. When all of the waffles are done, remove from oven and serve immediately. Store leftovers in an airtight container for up to three days and heat before serving. Top with berries and whipped cream. Use as the bread element of a breakfast sandwich. Top with fried chicken and serve with syrup and hot sauce.
The sourdough flavor of these waffles pairs beautifully with the chicken. Or go full savory, with toppings like gravy, cheese, bacon, and eggs. I don’t like this at all. Crispy and sweet Belgian sugar waffles are a delicious addition to any breakfast or brunch. They are best served hot and are sure to impress. A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Luckily, you can easily make these wonderful waffles at home with any waffle iron and only one special ingredient. You don’t have to have a Belgian waffle iron to make these waffles, but the nice deep ridges are a plus in making these waffles amazing. These ridges are perfect for holding puddles of delicious maple syrup or whatever other flavors you enjoy. These waffles are definitely best served immediately, preferably with some bacon and eggs. They do not store or reheat well since they tend to lose their crunchy coating and deliciousness.