Sourdough Waffles

Love is in the batter. These Sourdough Waffles with Strawberries & Cream are our Valentine’s Day love language—golden, tangy, and topped with sweet berries and clouds of cream.

Ingredients:

• Dry Ingredients

  • 1 ½ cups all-purpose flour

  • 3 tablespoons cane sugar

  • 1 teaspoon sea salt

  • 2 ½ teaspoons baking powder

  • ½ teaspoon baking soda

• Wet Ingredients

  • 1 cup sourdough discard or active starter

  • 2 large eggs

  • 1 cup whole milk or full-fat coconut milk (dairy-free option)

  • 2 teaspoons vanilla extract

  • 3 tablespoons avocado oil, plus more for greasing

Instructions:

Same-Day Method

• Whisk all dry ingredients in a large bowl.

• In a separate bowl, whisk all wet ingredients.

• Gently combine wet and dry ingredients until just mixed (don’t overmix).

• Rest batter 5–10 minutes, until bubbly.

• Preheat and grease the waffle maker.

• Cook waffles until golden and crisp, 3–5 minutes per batch.

Overnight Method (Best Flavor)

• Whisk all wet ingredients with all dry ingredients except baking powder and baking soda.

• Cover and refrigerate overnight.

• In the morning, sift in baking powder and baking soda and whisk gently.

• Add milk 1 tablespoon at a time if the batter is too thick.

• Rest 10 minutes, then preheat the waffle maker.

• Cook until golden and crisp.

Tip: Keep cooked waffles warm in a 200°F oven while finishing batches.

Recipe Courtesy of Munchkin Time Blog.