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 kids' favorite!
These are our go-to weekend waffles and a great way to use up sourdough starter. I added whey protein, eggs, flax, and chia so they keep the kids full through the morning. I use einkorn flour since it's less processed and easier on digestion, and they're only lightly sweetened with maple syrup so you can add as much or as little on top as you like we also do quite a bit of whipped cream (recipe for that below). Sifting the flour makes them extra fluffy. I put the extras in the freezer for a quick breakfast later in the week. To reheat, I bake them at 350 degrees for about 7 minutes on each side.
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.
Mix Wet Ingredients
In a large bowl, whisk together sourdough starter, milk, eggs, melted butter, maple syrup, and vanilla extract.Combine Dry Ingredients
In a separate bowl, whisk together einkorn flour, protein powder, flaxseed, chia seeds, baking powder, baking soda, salt, and cinnamon.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.Rest Batter
Let the batter sit for 10–15 minutes to hydrate the einkorn and sourdough fully.Adjust Consistency
Check the batter. If too thick, add 15–30g (1–2 tbsp) more milk until pourable.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.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.
Vanilla Whipped Cream
Ingredients
1 cup (240 ml) cold grass-fed heavy whipping cream
2–3 tbsp maple syrup
2 tsp vanilla extract
Pinch of salt
Instructions
1. Add cold heavy cream, maple syrrup, vanilla, and salt 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.
xx Brittany