Sourdough Waffles Recipe
It’s time to break out your waffle iron! Whether you’re preparing a lavish weekend brunch or quickly whipping up some breakfast on a weekday, these flavorful and nutritious sourdough waffles will definitely become a favorite. This recipe takes about 15 minutes from start to finish, and all you need is one pouch of Jesha’s Bakery Sourdough Pancake & Waffle Mix, eggs, water, and oil.
No sourdough starter or long wait times required because our mix is made with 100% activated grains. It’s a nutrient-rich blend of ancient spelt and heritage whole wheat that have been naturally fermented with sourdough culture; a traditional process that unlocks vitamins and minerals, increases nutrient absorption, and improves the digestibility of grains.
What You’ll Need to Make Sourdough Waffles
- Water or Milk.
- Melted Oil. (For this recipe I used coconut oil, but olive oil, avocado oil, or melted butter will all work well).
- Butter or oil for the waffle iron.
- Jesha’s Bakery Sourdough Pancake & Waffle Mix
Health Benefits of Sourdough Waffles
1) Bioavailable Nutrients
Sourdough fermentation is an ancient technique that increases the bioavailability of vitamins and minerals in grains, like B-vitamins, iron, zinc, calcium, and magnesium, and improves nutrient absorption.
2) Gut Friendly
This unique and traditional process awakens enzymes in grains to break down complex starches and proteins (like gluten), and neutralize anti-nutrients and lectins. Fermentation also creates prebiotic fibers, which feed beneficial gut bacteria and support a healthy microbiome. All in all, a long, natural fermentation with sourdough culture transforms grains into their most nutritious, digestible, and nourishing form -- what we refer to as "activated grains."
3) Protein Packed
Our sourdough waffles are a great source of protein, fiber, and complex carbs. One serving contains 10g of protein, 6g of fiber, and...
4) 0g of Sugar!
More flavor, less sugar. They're perfect for topping with maple syrup or raw honey to taste, or for taking in a more savory direction.
I love these sourdough waffles on a weekend morning, topped with syrup and melty butter, and paired with a hot cup of coffee. They're easy, delicious, and great for feeding a whole family or for making extras to have throughout the week. Waffles freeze super well and there’s nothing more convenient or more enjoyable on a busy morning than popping a homemade sourdough waffle in the toaster.
How to top Sourdough Waffles
- Maple Syrup, Butter, and Flaky Sea Salt: It’s hard to beat this combo. I love using a generous amount of pasture-raised butter, some pure Vermont maple syrup, and just a sprinkle of Maldon flaky sea salt.
- Almond Butter and Raw Honey: So good, so easy, and makes for a protein packed meal. These two go well with a dollop of full-fat yogurt on top too if you're feeling it.
- Coconut Yogurt and Blueberries: If you read our recipes often you'll know I'm addicted to Cocojune's coconut yogurt. Although it's unsweetened, it has a fantastic creamy and almost sweet flavor that goes so well with these waffles. Blueberries only add to the goodness, and a little maple syrup never hurts.
- Fried Egg and Avocado: I'm all about savory breakfasts and there’s nothing like giving your sourdough waffle the avocado-toast treatment. Top it off with a yolky fried egg, salt and pepper, and maybe some fresh herbs and pickled onions.
- Smoked Salmon and Cream Cheese: Style these waffles exactly as you would a bagel. Smear plenty of cream cheese (if you can find Nancy’s Cultured Cream Cheese, it's incredible. There are no added gums or other thickeners, just milk, cream, and live probiotics). Next, add your smoked salmon, capers, dill, fresh chives, and a little bit of microgreens. Tip: These are great as mini waffles if you’re serving a group.
How to Make Sourdough Waffles
- In a medium-sized bowl, whisk together eggs, water, and oil.
- Pour in 1/2 cup of Jeshas Bakery Sourdough Pancake & Waffle Mix.
- Stir until just combined, don’t overmix.
- Preheat your waffle iron and grease with your oil of choice. I like to brush it with coconut oil or butter.
- Pour batter into the waffle iron without overflowing. Use a wooden spoon or spatula to help spread before closing the lid
- Cook according to waffle iron Instructions.
- Stack waffles and serve!
How to Keep Waffles Warm
Before you get started on anything, preheat your oven to 250 degrees Fahrenheit. As each batch of waffles comes off the iron, toss them onto a regular sheet pan and keep them in the oven until you're ready to serve.
I hope you love these sourdough waffles! If you make them I’d love for you to leave a comment and rating letting me know how you liked them. Enjoy!
Sourdough Waffles Recipe
These wholesome and delicious sourdough waffles are soft and fluffy on the inside, crispy on the outside, and perfect topped with a pat of butter and real maple syrup. This super easy recipe uses Jesha’s Bakery’s Sourdough Pancake & Waffle Mix, which is crafted with 100% activated grains, organic ingredients, and zero grams of sugar.
1/2 cup Jesha's Bakery Sourdough Pancake & Waffle Mix
1/2 cup of water or milk
2 teaspoons melted oil. I used melted coconut oil, but olive oil, avocado oil, or melted better all work well
Whatever toppings you're in the mood for! Maple syrup, almond butter, avocado, etc.
In a medium-sized bowl, whisk together eggs, water, and oil.
Pour in 1/2 cup of Jeshas Bakery Sourdough Pancake & Waffle Mix.
Stir until just combined, don’t overmix.
Preheat your waffle iron and grease with your oil of choice. I like to brush it with coconut oil or butter.
Pour batter into the waffle iron without overflowing. Use a wooden spoon or spatula to help spread before closing the lid.
Cook according to waffle iron Instructions.
Stack waffles and serve!
- Serving Size
- 2 Waffles
- per serving
- 10 grams
- 6 grams
- 7 grams
- 31 grams
- 0 grams
- 390 milligrams
- 2 milligrams