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These Sourdough Belgian Waffles are a delicious way to add a bit of tang and flavor to your breakfast waffles using your sourdough starter.

As you probably know I’m not a big breakfast eater. For the last few years my breakfast tends to be either a piece of toast or a bowl of dry Cheerios.

It’s not that I don’t like breakfast food because I do. I just don’t love breakfast food especially at breakfast time.. Plus, I’m never hungry enough in the morning to eat a huge meal.

So when I do make a lot of breakfast food it’s generally for a brunch or even for dinner. I’ll make pancakes or waffles for dinner and serve them with home fries and a fruit salad.

I came across this recipe for Sourdough Belgium Waffles when it was time to use Virgil Flours and thought it looked really good. I do like waffles when I have time to make them and I liked the recipe even more when I saw I could make it a day in advance.

Ingredients:

flour
sugar
milk
sourdough starter
eggs
butter
salt
cinnamon
baking soda
whipped cream (optional)

To make the waffles combine the flour, sugar, milk, and sourdough starter. Mix well then cover with plastic wrap and let it sit at room temperature overnight.

In the morning whisk together the eggs, butter, salt, cinnamon, and baking soda. Add the egg mixture to the flour mixture and whisk until mostly smooth.

Preheat the oven to 200 degrees in order to keep the waffles warm.

Spray a waffle iron with cooking spray. Measure out 2/3 cup of the batter and pour it into the waffle maker. Cook according to the waffle irons directions.

Remove the waffle when it’s cooked and move to the oven to keep warm while making the other waffles. Top with whipped cream and fresh fruit if desired.

Can I put the batter in the refrigerator instead of leaving it on the counter?

No. The sourdough starter needs the room temperature in order to activate in the batter.

Can I mix in some add ins to the batter?

Sure! A half cup of chocolate chips, a handful of nuts, or even a half cup of berries can be added right before cooking the waffles. You can also add additional cinnamon and either nutmeg or ginger to the batter.

What can I put on top of the waffles?

My suggestion is the whipped cream and berries. Other suggestions are flavor syrups, strawberry sauce, or even whipped cream and chocolate sauce.

Do I have to have a waffle iron?

You do. It’s impossible to make a waffle without a waffle iron.

So the one problem with these waffles is that you have to plan for them a day in advance. The batter needs to sit overnight at room temperature so that the sourdough starter can get frothy and ready to rock.

You could also make the batter first thing in the morning and then let it sit 8-10 hours on the counter and have the waffles for dinner. In any case, you need to plan ahead of time for these waffles.

More Breakfast Recipes:

These waffles are really delicious. The hint of tang along with a pinch of cinnamon really makes them shine. They get fairly crisp on the outside but are so fluffy and delicious inside.

There are many different ways to jazz them up as well. Put whipped cream, caramel sauce, and rainbow sprinkles on top for Funfetti Waffles. Drizzle chocolate sauce, whipped cream, and nuts on top to make waffles sundaes.

If you’ve tried my Sourdough Belgium Waffles or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on: