Sourdough waffles are crispy, crunchy, and pretty much the best waffles you will ever have. These waffles are easy to make and topped with whipped cream and maple glazed strawberries.
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Okay, so I know I have told you this story before, but when I was growing up, Sundays were for brunch. My mom would set the sourdough starter out the night before in preparation and the next morning I would wake up to the smell of bacon and maple syrup.
I have so many memories of the table full of family and friends and a whole lot of laughter. These Sunday brunches shaped me into the brunch loving woman I am today and I continue the tradition, nowadays though, I have a mimosa in hand.
My family has been cooking with sourdough cooking has for generations. The sourdough starter I use was passed down from my grandparents to my mom and then to me. Every time I use it, I think of my grandfather taking the same steps to use his. That is what I love about cooking with sourdough, not just the delicious foods but the connection it creates.
If you are new to the sourdough world, no worries! I’ve got everything you need to know to create and maintain your own sourdough starter.
Sourdough pancakes were always the star of our brunches, but when we wanted breakfast for dinner we would make sourdough waffles. My mom would make a big batch and freeze the leftovers and we would enjoy peanut butter waffles sandwiches for days.
Have you ever tried peanut butter waffle sandwiches? You’ve got to try them!
Heat up a waffle in the microwave for about 15 seconds and slather that bad boy with peanut butter. Fold it in half and you’ve got yourself an easy breakfast that is so good.
Along with the traditions my family has around sourdough, we have a waffle maker that has been in the family for 30+ years. Yea – you read that right! It is a General Electric waffle maker that is barely recognizable, covered in stains, and sounds like an old door when you open it, but it is best! I had to borrow it from my mom for these waffles because, for me, these waffles aren’t the same unless they are made from that vintage waffle maker.
Like most sourdough recipes, it will be the best you’ve ever tasted. What makes these waffles stand out against the rest, is the crispy crunch and how incredibly fluffy they are.
I usually enjoy mine slathered in far too much maple syrup, but I decided to dress these waffles up a bit. Hello, maple glazed strawberries and whipped cream. These strawberries are caramelized in maple syrup and come together in minutes.
quick tips
- Heat the waffle iron to hot and spray it with cooking spray at the start. Spray the iron again every few waffles to ensure no waffles stick.
- Every waffle iron is different so it may take longer or shorter to cook your waffles. Test the first waffle, checking every couple minutes until they are golden brown.
- The first waffle with most likely be pretty crunchy because the iron will be very hot, this is okay! The iron will cool down as you keep adding batter so keep it hot.
- After taking the waffles out of the iron, place them on a cooling rack but do not stack them. Stacking them will cause sogginess.
- Enjoy the waffles right away while they are extra crispy.
- Freeze any extra waffles in a zip lock bag.
Sourdough Waffles with Maple Glazed Strawberries
Ingredients
- 1 1/2 cup sourdough starter
- 2 1/2 cups lukewarm water
- 3 cups flour
- 1/4 cup sugar
- 3 eggs
- 2 tablespoons canola oil
- 1/2 cup melted butter
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Maple Glazed Strawberries
- 1 1/2 cup sliced strawberries
- 1/4 cup maple syrup
- 1 tablespoon butter
Instructions
- The day before you want to make the waffles, take your sourdough starter out of the refrigerator and place on the counter.
- In the evening pour the starter into a large bowl and add the lukewarm water and flour. Mix until combined, don't worry about lumps. Cover and place in a warm area overnight.
- In the morning, remove 1 1/2 cups of sourdough (your starter) and put it back in your starter container and place back in the refrigerator.
- Add the sugar, eggs and melted butter and canola oil into the sourdough batter and stir well until combined.
- Add the baking soda and salt and whip until combined.
- Heat waffle iron to hot. Spray the iron with cooking spray.
- Using a 1/3 measuring cup pour batter over the waffle iron and cook for about 4 minutes (every waffle iron is different) or until the waffles are golden brown.
- Remove the waffles and place on a wire rack. Do not stack the waffles on top of each other or they will become soggy.
Maple Glazed Strawberries
- Heat butter in a skillet over medium heat.
- Add the strawberries and stir to coat with butter. Allow to cook, stirring occasionally for 1-2 minutes. Add the maple syrup and cook for another minute.
- Serve the waffles immediatly when they are crispy. Top waffles with whipped cream and strawberries.
