13 Reviews

Awesome! My husband and I made this batter with my wild yeast starter and whole wheat flour, and the pancakes turned out amazingly tasty...fluffy yet crispy! We let it sit for maybe 15 or 20 minutes rather than the longer recommended time (we were hungry) but they turned out delicious anyway!

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sarahbella84 March 24, 2012

Always looking for recipes to use that sourdough starter, I stumbled across this recipe. These are the best waffles my husband and I have ever eaten! I use a Belgian waffle iron; the waffles came out fluffy on the inside and nice and crispy on the outside. This wonderful recipe has just replaced all my other waffle recipes and is now our favorite.

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GourmetGrandma January 21, 2011

These were great and simple to make. I used a mixture of flaxseed meal and wheat bran for the whole grain flour portion. I doubled the whole recipe so used 1/4 cup flaxseed meal and 3/4 cup wheat bran. The waffles were light, healthy, and no grainy taste. Very good recipe!

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S Smith November 14, 2009

Oh it drives me CRAZY how good these are. I used whole wheat flour and oat bran, water, and subbed 1 tablespoon of applesauce for half the oil. I also haven't been able to get my starter very sour yet (maybe it's not old enough), so I put in 1/8 teaspoon of sour salt. I got four gorgeous waffles out of this recipe, and since I'm the only one who will eat them (husb doesn't like ANYTHING), I'll have some left over to toast for breakfasts the next few days. Thanks for a definite repeater, Rosieo.

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Erin R. May 08, 2009

I doubled the recipe and used sorghum flour, unfed sourdough starter (straight from fridge), oil and all milk. The batter rested overnight at room temperature. The batter is very thin (thinner than normal pancake batter) but turns into perfect light waffles. I will be making these again to try different flours.

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Jo C August 22, 2015

Awesome waffles! I've recently started learning sourdough, and wanted to do something with the discards. I used a whole wheat starter, whole wheat, spelt, & millet flour, wheat germ and flaxseed. I also added vanilla and ground almonds. My husband and I always prefer nuts in our waffles and pancakes - almonds, walnuts, pecans give such a good flavor. I tripled the batch (downsizing from a great big mother starter to a tiny one), and will see how well they freeze.

I was surprised at how light these waffles were, not heavy and dense like some whole grain waffles can be. We will be making these often.

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JoyceJoann April 14, 2012

We've eaten these every weekend for a month now! I add chopped walnuts. YUM

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lisastolen April 18, 2010

I tried this recipe when my three grandchildren were visiting. I used my whole wheat starter and whole wheat flour. I set It up the night before to proof over night, but in the morning realized that we wouldn't have enough, so I added enough starter for a second batch and let it proof for about 1/2 hour longer. My grandchildren declared these EXCELLENT and I must say I agree. They are light and crispy, with that great sourdough tang. Highly recommended recipe. The 9 year old is starting her 5th waffle!

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Barb 3663 November 29, 2014

If I could rate this recipe less than one star, I would. First, the consistency is way off. I understand that the consistency of your sourdough starter is going to influence how thin or thick your batter will be...this was horribly runny. I had to add almost half a cup of additional flour to make it waffle batter consistency. The final product was dry and tasted like cardboard. I have made other sourdough waffles before that were excellent - I'll never make this recipe again. Don't waste your time and ingredients on it.

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Danube66 February 02, 2014

Great waffles! I only let them sit for 1 hour yet they turned out great. Served with chokecherry syrup (I made last summer) and sausage patties.

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adopt a greyhound December 02, 2012
Healthy Sourdough Whole Grain Waffles and Pancakes