My Kitchen Clatter

Real Food - Real Life

Classic Sourdough Waffles (or Pancakes)

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There’s nothing like a pile of waffles early in the morning. And it’s even better when most of the work is done the night before.

This is a recipe that I usually teach in my Sourdough Baking Class – it is super easy and is also a great way to use up the unfed starter instead of discarding it.

Also – if you forget to make the overnight sponge the night before, don’t sweat it. I’ve done the overnight sponge a couple hours before finishing the batter and still had great waffles.

And while I’m technically one of those people who believe that pancakes and waffles deserve separate recipes, this recipe can bridge that gap in a pinch. You know… for those mornings when you want waffles but the kids are screaming for pancakes.

Classic Sourdough Waffles (or Pancakes)
Cuisine: Breakfast
Author: Andrea
Prep time:
Cook time:
Total time:
Serves: 16 large crispy waffles
This is a make ahead recipe – spend 5 minutes the night before and make your morning a little easier. Half the recipe if you want fewer waffles, or freeze the extra to cover breakfast for the rest of the week.
Ingredients
  • Overnight Sponge:
  • 2 cups white whole wheat flour (freshly ground, if you have it)
  • 2 T sugar
  • 2 cups buttermile, whey, or sour milk
  • 1 cup sourdough starter, unfed
  • Waffle or pancake Batter
  • all of the overnight sponge
  • 2 large eggs
  • 1/4/ cup vegetable oil or melted butter
  • 3/4 t salt
  • 1 t baking soda
  • 1 t cinnamon
Instructions
  1. Day 1 – combine all ingredients of overnight sponge (flour through sourdough starter) in a large bowl. Cover with plastic and let rest at room temperature (or 8-12 hours). Yes, the milk overnight will be fine.
  2. Day 2 – Combine the overnight sponge with remaining ingredients. Stir just until combined. Cook as pancakes on a hot griddle or use batter to make waffles in a hot waffle iron.

 

Oatmeal Waffles

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Oatmeal WafflesThis waffle is our family favorite and I’m not quite sure what has taken me so long to post it here. It’s probably that I don’t have any good photos of the waffles. But I’m trying to move beyond my meager photographic skills and still share this recipe.

This is what happens when you let your seven year old make the waffles.

This is what happens when you let your seven year old make the waffles.

We’ve been making these waffles since Jim and I got married. The recipe originally came from my mom and dad, but I’ve made very few tweaks to it over the years. We got our first waffle maker as a wedding present from Jim’s Aunt Terry and Uncle George. That first one lasted us about 10 years and I loved the deep wells that it made in the waffles. We’ve since moved on to a waffle iron that we found at Williams Sonoma, but our requirement for a nice big Belgium waffle is still met. We will never have any of those wimpy, soggy little waffles around here!

These waffles are hearty – definitely not light and fluffy. They are chewy and yummy. One will fill most people up and give enough energy to run until noon. My kids top them with syrup, but I like mine with some apple butter, toasted pecans and whipped cream. Enjoy them as you wish.

Oatmeal Waffles
Recipe Type: Breakfast
Author: Andrea
Prep time:
Cook time:
Total time:
Serves: 8 waffles
This is a chewy, filling waffle. Whole grain goodness at it’s best.
Ingredients
  • 1 1/2 cups of whole wheat flour, freshly milled is best
  • 1 cup of oatmeal, I used thick rolled
  • 2 T brown sugar
  • 1 T baking powder
  • 1 t cinnamon
  • 1/2 t salt
  • 1 1/2 cups of whole milk, sour milk, milk kiefer, or whey
  • 2 eggs
  • 2 T coconut oil or butter, melted
Instructions
  1. Preheat your waffle iron.
  2. Combine dry ingredients in a medium bowl – flour through salt.
  3. Combine milk and eggs in a small bowl.
  4. Add milk and egg mixture and oil to the dry ingredients and stir just until combined.
  5. When iron is hot, spoon batter into the iron and cook until desired doneness.
  6. Top with maple syrup, butter, pumpkin butter, nuts, whipped cream or strawberries as your heart desires.