Spelt Sourdough Waffles

Two waffles on a plate with maple syrup and sliced strawberries.

Sourdough waffles with the option to use a true sourdough starter, for a more intense flavour and a nice chewy texture. Fluffy inside, crispy outside, and the batter is waiting for you when you wake up!

Course Breakfast, Dessert, Desserts, Fermented

Cuisine European

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 15

Resting Time 8

Total Time 8 20

Servings waffles

Calories 252kcal

Author Alexandra Daum

Ingredients

500 ml (2 cups) non-dairy milk
100 grams (~½ cup) sourdough starter
2 tablespoons olive oil**
340 grams (2 ¼ cups) spelt flour*
2 tablespoons sugar any type of granulated sugar will work
1 teaspoon cinnamon or vanilla extract
¼ teaspoon fine sea salt

Instructions

Add the milk, starter, and oil to a large bowl and whisk until combined. If using vanilla instead of cinnamon, add it with the milk too.
500 ml (2 cups) non-dairy milk, 100 grams (~½ cup) sourdough starter, 2 tablespoons olive oil**
Add the flour, coconut sugar, cinnamon, and salt. Whisk again until just combined and no streaks of flour remain in the bowl.
340 grams (2 ¼ cups) spelt flour*, 2 tablespoons sugar, 1 teaspoon cinnamon or vanilla extract, ¼ teaspoon fine sea salt
Cover with a a tea towel and large plate and set aside to rise at room temperature overnight, from 8 to a maximum of 16 hours.
Once the batter has rested overnight, it should be visibly risen and bubbly, but not doubled in size. Heat your waffle iron and bake the waffles as usual. Repeat until all of the batter has been used.
Serve hot with desired toppings. These are best eaten fresh and will lose their crisp texture if stored. If you do have leftovers, toast briefly before serving.

Video

Notes

* Light or whole grain spelt will work well, and all-purpose can be substituted for spelt. See above for more substitution guidelines. Light spelt flour will result in lighter pancakes than whole grain.

** Any light tasting oil is fine - grape seed, avocado, sunflower, etc.

• Baking time and the size of the waffles will depend on the kind of waffle iron you have. They should be golden but not overly browned as they'll lose the softness inside if overcooked.

Storage: like any waffles, sourdough waffles will also soften as they cool and are stored in a container. To freshen them up, toast for a few seconds before serving. Leftovers can be stored in a sealed container for a couple of days.

Freezing: freeze cooled waffles in an airtight container for up to a month, and thawed in the toaster if you'd like.

Nutrition