Adapted from PJ Hamel’s Classic Sourdough Waffles recipe on the King Arthur website.
I’ve always found pancakes and waffles to be just as delicious with whole-wheat flour as with white flour. And no one has ever said accusingly, “Gran?! Is there whole wheat in this??” This recipe is another testimonial to the ease of switching out all-purpose flour for (ideally) freshly-ground whole-wheat flour.
Moving from quick baking powder waffles to more flavorful waffles and pancakes hasn’t been a snap, though. First I tried yeasted waffles, which were sometimes delicious and sometimes not. Next the sourdough recipes I tried just didn’t produce that special waffle. But PJ Hamel has done it with her Classic Sourdough Waffles recipe.
If you happen to make yogurt at home and have leftover whey, using the whey instead of buttermilk makes these waffles almost impossibly delicious, the peak of waffle perfection. They manage to be airy AND crispy.
Making the Sponge
The waffles must be started about 12 hours before you plan to eat them. So for breakfast waffles, start the night before.
1 cup (241 g) sourdough starter, cold unfed
1 3/4 cups (241 g) whole-wheat flour
2 tablespoons (28 g) sugar
2 cups (454 g) whey or buttermilk
Stir together the sourdough starter, flour, sugar, and whey or buttermilk in a bowl large enough to allow for some rising. Cover and leave on the counter overnight or for about 12 hours.
Baking the Waffles
1/4 cup vegetable oil
1/2 teaspoon salt
1 teaspoon baking soda
Beat the eggs and oil together. Add to the overnight sponge and stir well. Sprinkle the salt and baking soda over the mixture and stir until everything is mixed together. You will see the batter start to expand and rise up the sides of the bowl.
Bake in a well-greased waffle iron. I use a silicone brush with butter to grease mine. Let the waffles get nice and brown.
Serve with maple syrup, fruit, whipped cream, or whatever makes you happy.