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Sourdough Belgian Waffles
Belgian waffles are different from other types of waffles in that they are made with a yeast-based dough instead of using a quick-rising agent such as baking powder.
This recipe uses an overnight souring process to create rich, tangy, light waffles that are simply delicious.
- 1 cup active sourdough starter
- 1 cup warm water
- 1½ cups all-purpose flour
- 5 tablespoons melted butter
- 2 tablespoons honey
- ¾ teaspoons salt
- 1 teaspoon vanilla extract
- 2 eggs
- ½ teaspoon baking soda
- Combine the sourdough starter, water, and flour in a medium bowl. Cover and leave on the countertop overnight.
- In the morning, whisk the melted butter, honey, salt, vanilla, eggs, and baking soda together. Fold this mixture into the sourdough mixture.
- Preheat and grease a waffle iron. Pour batter into the center of the iron. Close and bake until golden brown, about 5-7 minutes.
Serve warm with butter, syrup, jam, or your own favorite toppings.
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