Sourdough Belgian-Style Waffles

This sourdough Belgian-style waffle recipe is a delicious way to use your sourdough starter to add extra flavor to one of your favorite breakfast treats.

These waffles are lightly crispy on the outside light and airy on the inside. They are great to serve for breakfast or brunch (or dinner!). You can make them in advance and keep them warm in the oven or make the batter and let everyone make their own waffle.

They are wonderful on their own and a breakfast main course. You can also serve them as a side to other traditional breakfast foods such as bacon and eggs.

You can also use this recipe to make traditional waffles, but I love the extra large nooks and crannies in Belgian waffles to hold more melty butter and warm maple syrup.

I resisted buying a waffle iron forever, until I decided I wanted to try Liège-style yeasted waffles, which required a Belgian waffle maker (affiliate link). Since then, I've been having a lot of fun with it, including making egg nog waffles and these sourdough waffles!

To make these sourdough waffles:

The night before, you mix together both all purpose and white whole wheat flour, sugar, buttermilk, and some sourdough starter. Your starter does not have to be fed. In fact, this recipe is a great way to use any sourdough discard you may have when feeding your starter.

You leave this mixture out at room temperature overnight, and the next day, you add eggs, melted butter, salt, and baking soda.

Finally, you "bake" the waffles, one at a time, keeping the finished waffles in a 200 degree F so they will stay warm.

What to do with leftover waffles?

If you have any leftover waffles, wrap them individually in plastic wrap, place them in a freezer bag, and keep them in the freezer.

When you want to serve them, just reheat them in the toaster or toaster oven.

By the way, if you only have a standard waffle iron, you can still make these waffles. Just follow the instruction sheet from the waffle iron for how much batter to use.

The hardest part of making these waffles is guessing how much batter to put in the waffle iron. It's better to under guess. Otherwise you'll end up with overflow and spillage seeping out the the waffle iron. I started with a scant 3/4 cup of batter, and probably could have used a tiny bit more.

I'm really excited to have another great recipe for using excess sourdough starter. While I try to keep the amount of starter I have to discard to a minimum, it's always great to have ways of using it that don't require it to be active.

Want more recipes for using sourdough starter?

Here are a few of my favorites...

• Sourdough cranberry muffins
• Sourdough tomato and basil muffins
• Blueberry cornmeal sourdough muffins
• Sourdough date nut cranberry muffins
• Sourdough chocolate chip banana muffins
• Sourdough browned butter chocolate chip cookies

If you don't have a sourdough starter, put the word out to your network to find out if someone has one. If no one does, King Arthur Flour is a great resource.

Welcome to #BrunchWeek 2020 hosted by Love and Confections and A Kitchen Hoor's Adventures! This is our 8th year of #BrunchWeek and while it is a little different this year, 22 bloggers are excited to share all our favorite brunch recipes. We have a huge variety including French toast, Danish, waffles, pancakes, hash, fruit salad, cocktails, mocktails, and plenty of desserts! We hope you enjoy all our Brunch recipes!

Beverages Recipes

• Easy Peach Frosé by Love & Confections
• Healthy Banana Smoothie by Simply Healthyish Recipes

Bread, Grains, and Cereal Recipes

• Blueberry Bread Pudding by Big Bears Wife
• Cinnamon Crunch French Toast by The Nifty Foodie
• Pear Chocolate Chip Sourdough Muffins by Caroline's Cooking
• Sourdough Belgian-Style Waffles by Karen's Kitchen Stories
• Strawberry Scones by Kate's Recipe Box
• Vegan Anise French Toast by Happily Curated Chaos

Egg Recipes

• Breakfast Tostadas by A Kitchen Hoor's Adventures
• Gyro Omelette by Cheese Curd In Paradise

Fruit and Veggie Recipes

• Duchess Potatoes by Amy's Cooking Adventures
• Greek Broccoli Pasta Salad by Making Miracles

Meat, Poultry, and Fish Recipes

• Carolina Shrimp And Grits by Nik Snacks
• Everything Breakfast Pizza by The Spiffy Cookie

Dessert Recipes

• Pasta Frola (Argentinian Lattice Tart) by Tara's Multicultural Table
• Sprinkle Biscotti by Hezzi-D's Books and Cooks

Sourdough Belgian-Style Waffles

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Yield: 12 servings

Author: Karen Kerr

This sourdough Belgian-style waffle recipe is a delicious way to use your sourdough starter to add extra flavor.

Ingredients:

• 120 grams (1 cup) all purpose flour
• 113 grams (1 cup) white whole wheat flour
• 2 tablespoons sugar
• 2 cups buttermilk
• 227 grams (1 cup) 100 percent hydration sourdough starter, unfed
• 2 large eggs
• 4 tablespoons melted butter
• 3/4 teaspoon salt
• 1 teaspoon baking soda

Instructions:

1. In a large bowl, mix the flours, sugar, buttermilk, starter. Cover with plastic wrap and let sit overnight at room temperature. 
2. Whisk the eggs, butter, and baking soda together and stir it into the flour/starter, buttermilk mixture. 
3. Heat your oven to 200 degrees F and place a baking sheet on the middle rack. 
4. Preheat and oil your waffle iron. 
5. For a Belgian waffle maker, measure 3/4 cup of the batter and pour it into the waffle maker, and cook according to manufacturer's instructions. 
6. Place the cooked waffles in the oven to keep warm as you continue to cook the waffles. 

https://www.karenskitchenstories.com/2020/06/sourdough-belgian-style-waffles.html

Karen's Kitchen Stories

Waffles, sourdough

Breakfast

American

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This recipe was adapted from King Arthur Flour.