Sourdough (or Soaked) Freezer Waffles

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5 from 1 vote

Sourdough (or Soaked) Freezer Waffles

Healthier and heartier version of store-bought freezer waffles, made with fermented or soaked whole grain flour.

Servings: waffles

Calories: 66kcal

Author: Valeria - Beets 'n Bones blog

Ingredients

1.5 cups buttermilk
2 tablespoons sourdough starter
1 tablespoon sugar I use Sucanat
2 cups whole grain flour I use White Sonora
1/4 cup avocado oil
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon cinnamon powder if desired

Instructions

Whisk together 1.5 cups buttermilk, 2 tablespoons sourdough starter (if using) and 1 tablespoon sugar.
Add 2 cups flour and mix until well combined.
If you are using sourdough, leave at room temperature for 6-8 hours or overnight, until the batter is puffy and airy.
If not using sourdough, place in refrigerator for 8 and up to 24 hours.
Once ready to start baking, add the rest of the ingredients. Don’t forget baking powder if not using sourdough.
Whisk until uniform.
Cook according to waffle maker instructions.

Notes

Sucanat sugar will dissolve and you won't see brown specks.

Since waffles are almost always sweetened during serving, I keep mine non-sweet. If you like them sweet, add up to 1/2 cup sugar.

Adding ingredients after fermenting/soaking will appear as hard to combine, keep mixing and don't worry about gluten development, the waffles will be tender regardless.

The Dash waffler takes about 1/3 cup of batter per waffle and the awesome part is that any spillage moves into the side slots.

I make two batches at a time.

One batch makes makes 10-12 waffles depending on your exuberance when pouring the batter.

Nutrition