easy fluffy sourdough waffles

I start mixing up these easy sourdough waffles the night before so that I only have a few ingredients to add in the morning and then I can get cookin’! Because one thing that keeps our home running smoothly is that I have a game plan for breakfast as soon as I wake up (or, better yet, the night before).

Our schedule changes from season to season, and right now I am in a rhythm of waking up before the kiddos to take our puppy out and get a few chores done around the homestead while I’m outdoors. I usually feed the chickens and pigs and check their waters. Then I mix the pig feed for the next morning. After that, I chase the dog around and head back inside. Then my kids meet me at the door, holding a steaming hot cup of coffee with cream and offering to make breakfast….

No, just kidding, that’s never happened. In actuality, four hungry kids meet me at the door, asking “What’s for breakfast?” And I better have an answer.

When the answer is “sourdough waffles!”, everyone is happy.

These waffles are light and fluffy inside, with the butter (or coconut oil) providing the right amount of crispness on the outside. If your waffle maker allows you to set the crispness of the waffles, you may need to turn it up a bit so that the waffles are fully cooked on the inside. My waffle maker has a number setting that I usually have set at a “2”, but I turned it up to a “3” for this recipe.

The recipe

A couple notes:

• I usually double this recipe to feed our hungry family. It really depends on how much starter I have, and if I plan to use any more later in the day.
• Don’t forget to feed your starter after you start this recipe! Everyone seems to have different sourdough rhythms, but I feed my starter at least the volume that it is (so if there is one cup of starter left, I feed one cup flour, one cup lukewarm water). I always eyeball it.
• You can make this with all purpose or whole wheat flour, both turn out great!

Combine:

• 1 cup sourdough starter
• 1 cup flour
• 1/2 cup rolled oats
• 1 cup lukewarm water

Cover the bowl and leave out on your kitchen counter for half an hour, or up to overnight. Obviously, if you want a longer ferment, you will want to leave it overnight.

After at least 30 minutes:

Melt 3 tablespoons of coconut oil or butter. While it is cooling slightly, whisk together:

• 1 tsp vanilla extract
• 2 large eggs, or 3 small ones
• 2 tablespoons brown sugar (or maple syrup or honey)
• 1 tsp baking soda
• 1/2 tsp salt

Add all the ingredients together and whisk quickly with a fork.

When your waffle iron is ready, pour about 1/2 cup of mix onto each iron. This creates a full, thick waffle. Yum.

The butter (or oil) in these waffles should allow the waffle to easily peel from the iron. However, if any residue is left behind, be sure to check out my tutorial on how to easily clean your waffle maker.