Sourdough Waffles. These crowd-pleasing sourdough waffles are crisp on the outside and thick and soft on the inside, great for camp-outs or large breakfasts. That sourdough starter you have bubbling away has more uses than just for bread. The beauty of using starter for waffles is that the starter doesn't have to be completely active to still make a nice.

Why would I want to make any other waffles ever again? I practically lived on sourdough waffles in college. To my buddies and me at the time, sourdough waffles were the staff of life. You can have Sourdough Waffles using 8 ingredients and 6 steps. Here is how you cook that.

Ingredients of Sourdough Waffles

You need 12 tbsp of unsalted butter.
You need 2 cups of milk.
You need 1 1/4 cup of sourdough starter.
Prepare 3 of eggs.
Prepare 1 tsp of vanilla.
Prepare 2 cup of flour.
You need 1 1/2 tbsp of sugar.
You need 1 tsp of salt.

One of these friends happened to be the campus locksmith so I had a. These sourdough waffles are a great way to make use of your discarded sourdough starter. Plus, they have a pleasant tang that's reminiscent of buttermilk and goes perfectly with breakfast. These waffles are light, airy, crunchy on the outside, whole wheat, and absolutely divine.

Sourdough Waffles step by step

Melt butter. Whisk in the milk and continue heating to around body temperature..
Whisk in sourdough starter, eggs, and vanilla..
Add remaining ingredients. Mix. Cover and set aside for 2-3 hours..
Then, refrigerate overnight..
Next morning, throw some on a hot, greasy waffle iron and saddle up..
You want to cook these until they're good and brown. This will make them crispy on the outside and soft in the middle..

Serve with some fruit or maple syrup for a delicious breakfast. Sourdough Waffles make a handy freezer breakfast. Just cool the waffles to room temperature and tightly wrap them individually in plastic wrap. Now Pop em in the freezer. Belgian waffles are different from other types of waffles in that they are made with a yeast-based dough.