There’s something truly special about waking up to the inviting aroma of freshly made waffles. Now, imagine elevating that experience with the tangy flavor of sourdough and the wholesome goodness of whole grains. These Whole Wheat Sourdough Waffles are not just your average breakfast treat; they are light, fluffy, and bursting with flavor. Perfect for a leisurely Sunday brunch or a quick weekday breakfast, these waffles are sure to impress your family and friends.

Why This Recipe is a Keeper

This recipe is a keeper for many reasons. First, the combination of whole wheat and rye flour provides a unique flavor profile that is both nutty and robust. Second, using an unfed sourdough starter not only adds depth to the flavor but also contributes to the light texture of the waffles. The fermentation process enhances the nutritional benefits of the grains, making these waffles a wholesome choice. Lastly, they are incredibly versatile; top them with your favorite fruits, syrup, or even yogurt for a delightful breakfast experience.

Ingredient Notes

To create the perfect batch of Whole Wheat Sourdough Waffles, gather the following ingredients:

Spelt, Einkorn, or Whole Wheat Flour: 1 cup. I prefer the mild flavor of spelt for a lighter taste.
Rye Flour: 1 cup. If you don’t have rye, you can substitute it with spelt, einkorn, or whole wheat flour.
Unfed Sourdough Starter: 1 cup. This gives the waffles their signature sourdough flavor.
Honey or Maple Syrup: 2 tablespoons. This natural sweetener adds a touch of sweetness to the batter.
Buttermilk: 2 cups. You can make your own by adding 2 tablespoons of white vinegar to milk and letting it sit for 10 minutes.
Large Eggs: 2. These will help bind the ingredients together.
Unsalted Butter: 5 tablespoons, melted and slightly cooled. This adds richness to the waffles.
Quality Pure Vanilla Extract: 1 teaspoon. A splash of vanilla enhances the flavor.
Salt: 1 teaspoon. Just a pinch to balance the sweetness.

Setup & Equipment

Before diving into the cooking process, ensure you have the right equipment:

Waffle Iron: A good-quality waffle iron is essential for even cooking.
Mixing Bowls: You’ll need at least two bowls for mixing the sponge and batter.
Whisk: A whisk is necessary for combining your ingredients smoothly.
Measuring Cups and Spoons: Accurate measurements are key to perfect waffles.
Spatula: For folding and combining your batter without overmixing.

Whole Wheat Sourdough Waffles: How It’s Done

Follow these simple steps to whip up your Whole Wheat Sourdough Waffles:

Step 1: Prepare the Sponge

In a large mixing bowl, combine 1 cup of spelt flour, 1 cup of rye flour, and 1 cup of unfed sourdough starter. Add 2 tablespoons of honey or maple syrup and 2 cups of buttermilk. Stir until well combined. Cover the bowl with a kitchen towel and let it sit at room temperature for about 6 to 8 hours, or overnight, to ferment.

Step 2: Make the Batter

After the sponge has fermented, it’s time to make the batter. In a separate bowl, whisk together 2 large eggs. Then add 5 tablespoons of melted butter, 1 teaspoon of vanilla extract, and 1 teaspoon of salt. Mix well.

Step 3: Combine the Mixtures

Gently fold the egg mixture into the sponge using a spatula. Be careful not to overmix; a few lumps are perfectly fine. The batter should be thick yet pourable.

Step 4: Preheat the Waffle Iron

Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease it with a little bit of cooking spray or melted butter to prevent sticking.

Step 5: Cook the Waffles

Once the waffle iron is hot, pour an appropriate amount of batter onto the center of the preheated iron. Close the lid and cook according to your waffle iron’s settings, usually about 3 to 5 minutes, until the waffles are golden brown.

Step 6: Serve and Enjoy

Carefully remove the waffles and serve them immediately with your favorite toppings. Fresh fruits, a drizzle of maple syrup, or a dollop of yogurt make excellent choices.

Season-by-Season Upgrades

Take your Whole Wheat Sourdough Waffles to the next level by incorporating seasonal ingredients:

Spring: Fresh berries like strawberries or blueberries.
Summer: Sliced peaches or a fruit compote.
Fall: Add pumpkin puree and spices for a delicious twist.
Winter: Top with spiced apples or a simple cinnamon sugar mix.

Avoid These Mistakes

To ensure your waffles turn out perfectly, keep the following tips in mind:

Don’t skip the fermentation step; it’s essential for flavor and texture.
Be cautious not to overmix your batter, which can lead to dense waffles.
Always preheat your waffle iron; this is key to achieving a crispy exterior.
Don’t forget to grease the waffle iron before adding the batter to prevent sticking.

How to Store & Reheat

If you have leftover waffles, here’s how to store and reheat them:

You can store cooked waffles in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months. To reheat, simply pop them in a toaster or oven until warmed through. For frozen waffles, you can toast them straight from the freezer for a quick breakfast option.

Our Most-Loved Recipes

If you enjoyed these Whole Wheat Sourdough Waffles, you might also love these recipes:

Final Bite

There you have it—delicious, fluffy, and wholesome Whole Wheat Sourdough Waffles that are sure to become a staple in your breakfast rotation. With a little bit of planning, you can whip these up any day of the week, making your mornings a little brighter and a whole lot tastier. Enjoy your culinary journey, and don’t forget to experiment with toppings and seasonal ingredients for delightful variations!

Print Recipe Save it for later

Whole Wheat Sourdough Waffles

Wake up to the light and fluffy goodness of Whole Wheat Sourdough Waffles! Perfect for any breakfast occasion!

Prep Time8

Cook Time10

Total Time8 10

Servings: 4 servings

Ingredients

For the Waffles:

1 cup Spelt, Einkorn, or Whole Wheat Flour preferably spelt for a lighter taste
1 cup Rye Flour can substitute with spelt, einkorn, or whole wheat flour
1 cup Unfed Sourdough Starter for signature sourdough flavor
2 tablespoons Honey or Maple Syrup natural sweetener
2 cups Buttermilk or homemade with vinegar and milk
2 large Eggs to bind the ingredients
5 tablespoons Unsalted Butter melted and slightly cooled
1 teaspoon Pure Vanilla Extract enhances flavor
1 teaspoon Salt to balance sweetness

Instructions

Preparation Steps:

In a large mixing bowl, combine 1 cup of spelt flour, 1 cup of rye flour, and 1 cup of unfed sourdough starter. Add 2 tablespoons of honey or maple syrup and 2 cups of buttermilk. Stir until well combined. Cover the bowl with a kitchen towel and let it sit at room temperature for about 6 to 8 hours, or overnight, to ferment.
After the sponge has fermented, whisk together 2 large eggs in a separate bowl. Then add 5 tablespoons of melted butter, 1 teaspoon of vanilla extract, and 1 teaspoon of salt. Mix well.
Gently fold the egg mixture into the sponge using a spatula. Be careful not to overmix; a few lumps are perfectly fine. The batter should be thick yet pourable.
Preheat your waffle iron according to the manufacturer's instructions. Lightly grease it with cooking spray or melted butter to prevent sticking.
Once the waffle iron is hot, pour an appropriate amount of batter onto the center of the preheated iron. Close the lid and cook according to your waffle iron’s settings, usually about 3 to 5 minutes, until the waffles are golden brown.
Carefully remove the waffles and serve them immediately with your favorite toppings like fresh fruits, a drizzle of maple syrup, or a dollop of yogurt.