Sourdough Protein Waffles + Homemade Whipped Cream

Golden, crispy, and packed with protein. Made from scratch with simple ingredients and no refined sugar.

This took me five tries to get the recipe right, first they were too dense, then they weren’t vanilla enough (how we love our waffles). So now they are just right and my kid’s favorite!

For this recipe you will need…

You can use either sourdough discard or active starter. I usually make these with my discard, but if I don’t have any saved, I’ll feed my starter the night before and use the active starter the next day so it’s ready to go. If you don’t have a sourdough starter yet and want to make one, check out this video HERE, where I walk you through the step-by-step process.

Recipe:

Wet Ingredients

• 240g (1 cup) sourdough starter
• 300–320g (1 ¼–1 ⅓ cups) raw or full fat milk (start with 300g, add more if batter is too thick after resting)
• 100g (2 large) eggs
• 42g (3 tbsp) grass-fed butter, melted
• 30g (1.5 tbsp) maple syrup
• 10g (2 tsp) vanilla extract

Dry Ingredients

• 145g (1¼ cup) einkorn flour (sift for fluffier waffles)
• 50–60g (2 scoops) unflavored whey protein powder
• 7g (1 tbsp) ground flaxseed
• 10g (1 tbsp) ground chia seeds
• 5g (1 tsp) baking powder
• 3g (½ tsp) baking soda
• 1–2g (¼ tsp) sea salt
• 2.5g (1 tsp) Ceylon cinnamon

Instructions

Before You Start: Preheat your waffle iron (I use this one usually and also have this one if I need to make less waffles and lightly grease it with butter.

1. Mix Wet Ingredients
   In a large bowl, whisk together sourdough starter, milk, eggs, melted butter, maple syrup, and vanilla extract.

2. Combine Dry Ingredients
   In a separate bowl, whisk together einkorn flour, protein powder, flaxseed, chia seeds, baking powder, baking soda, salt, and cinnamon.

3. Combine Wet & Dry
   Gently fold the dry mixture into the wet mixture. A few lumps are fine. Avoid over-mixing, einkorn flour can become dense. If it’s too thick add a bit more milk.

4. Rest Batter
   Let the batter sit for 10–15 minutes to hydrate the einkorn and sourdough fully.

5. Adjust Consistency
   Check the batter. If too thick, add 15–30g (1–2 tbsp) more milk until pourable.

6. Cook Waffles
   Pour the batter into your preheated waffle iron and cook according to your machine’s instructions, usually 3–5 minutes, until the waffles are golden brown and crisp. I like to set mine on the 3rd block for a slightly lighter cook, and I don’t fill the waffle iron all the way, just a little in the center so the waffles come out almost like mini waffles.

7. Serve
   Top with whipped cream, berries and maple syrup. Below is the recipe for the whipped cream that my kids LOVE. I usually start making it while the waffles are cooking.

Muscovado Vanilla Whipped Cream

Ingredients

    •    1 cup (240 ml) cold grass-fed heavy whipping cream

    •    2–3 tbsp muscovado sugar

    •    2 tsp pure vanilla extract

Instructions

    1.    Add cold heavy cream, muscovado sugar, vanilla, and to the stand mixer bowl, using the whisk attachment.

    2.    Begin whipping on speed 4 until the cream starts to thicken and looks foamy. This helps the sugar dissolve evenly.

    3.    Increase to speed 8 and continue until soft or medium peaks form (about 2–3 minutes). Stop once the cream holds shape… be careful not to overwhip or it can turn into butter.

    4.    Whipped cream should be lightly sweet with a hint of caramel from the muscovado. Add a touch more sugar if you like it sweeter, then whisk briefly to incorporate.

I discuss the benefits of using muscovado sugar in this post on sourdough cinnamon rolls HERE.

xx Brittany