Actually, I would tell you now that these waffles are quick and easy to make. You can prepare the waffle batter with spelt flour and sourdough in the evening, leave it to rest overnight in the fridge and bake it the next day in a waffle iron until crispy. But I got a hundred-year-old cast iron waffle iron for my birthday and it was neither quick nor easy. The first waffle was burnt on the bottom and raw on the top. More failed attempts followed, but the last waffle turned out wonderfully crispy on the outside and soft and fluffy on the inside. Of course, I immediately prepared more waffle batter and the next day the sourdough spelt waffles were baked almost as quickly and easily as with a modern waffle iron.
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Waffles are the perfect comfort food on rainy days (like today). But they are also the perfect breakfast if you don’t want to use the oven in summer. This waffle recipe does not require yeast or wheat flour and is a little healthier than other waffles thanks to freshly ground wholegrain spelt flour.
These waffles…
- are made without yeast or baking powder.
- do not contain wheat flour.
- are quick and easy to make.
- are prepared in the evening and the dough rests overnight in the fridge.
- are soft on the inside and crispy on the outside.
- are healthy, thanks to whole grain spelt flour and sourdough.
Frequently asked questions about sourdough waffles
Waffles taste best fresh. If you still want to keep your spelt waffles for longer, you can freeze them and defrost them as required. I prefer to divide the waffles into individual pieces that fit into the toaster* before freezing. This means they can be defrosted easily and without an oven.
The best thing about waffles with sourdough is that you can prepare the batter in the evening and leave it to rest in the fridge overnight. I mix a pre-dough that does not yet contain any eggs, butter or sugar. This allows the spelt flour in the dough to ferment slowly and evenly without sugar and butter influencing the process. The next morning, the main dough is mixed and can be baked without any further resting time.
Condensation causes waffles to become soft and soggy quickly after baking. You can avoid this by not stacking your waffles after baking, but placing them next to each other on a cooling rack*.
Ingredients: What you need for sourdough waffles with spelt flour
- Sourdough starter or discard: The sourdough does not have to be freshly fed. You can also use your sourdough discard for this recipe. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of liquid in the recipe accordingly.
- Buttermilk, together with the sourdough, ensures that the waffles are particularly soft and aromatic. If you don’t have buttermilk on hand, you can mix milk or oat milk with a teaspoon of apple cider vinegar or lemon juice.
- Wholemeal spelt flour, freshly ground: Self-ground wholemeal flours have a richer taste and more nutrients compared to supermarket flours. However, they do not keep as long and should be used immediately after grinding. If you don’t have a grain mill*, you can of course also use store-bought flour.
- egg
- Butter or vegan butter
- Salt for the taste.
- Sugar and vanilla extract for sweetness. If you want to make your waffles savory, you can omit the sugar and vanilla extract and replace them with other spices and perhaps an extra pinch of salt.
In three steps: How to make crispy waffles with buttermilk
- Mix the flour, buttermilk and sourdough starter to make a pre-dough and place in the fridge overnight.
- Mix the egg, melted butter, sugar, salt and vanilla extract into the batter.
- Preheat the waffle maker*, grease and bake the sourdough waffles until crispy.
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A grain mill* for freshly ground wholemeal flour.
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- Waffle maker* is free from PTFE and PFOA.
- A stainless steel toaster* for defrosting frozen waffles quickly and easily.
- A cooling rack* for bread, rolls and waffles.
You can find more product recommendations here.
More sourdough waffles
Gluten-free Sourdough Buckwheat Waffles Overnight
These gluten-free waffles are made with gluten-free sourdough starter and freshly ground buckwheat. As a result, they contain a lot of nutrients and fiber. Depending on the topping, buckwheat waffles are a healthy snack, a delicious breakfast or a sweet dessert. They…
Easy Sourdough Oatmeal Waffles
These oatmeal waffles contain no sugar, making them suitable for both savory and sweet waffle breakfasts. They contain no butter and no additional flour (apart from the sourdough starter). Plus, the waffles are made with no yeast or baking powder. If you use a…
Overnight Sourdough Waffles
Sourdough and waffles? What sounds strange is actually a pretty perfect match. Bad waffles are greasy and taste mainly of baking powder. Not those waffles! The sourdough not only gives the waffles a fruity aroma, but also ensures that they are soft on the inside and…
Recipe: Fluffy Sourdough Spelt Waffles
Ingredients
Pre-Dough
- 200 g Sourdough starter also works with sourdough discard
- 220 g Buttermilk or oat milk with a teaspoon of apple cider vinegar
- 150 g whole grain spelt flour freshly ground
Dough
- 1 Egg or egg substitute
- 3 tbsp. butter melted or vegan butter
- ¼ tsp. salt
- 3 tbsp. sugar
- 1 packet vanilla extract
Instructions
Day 1
- For the pre-dough, mix the flour, starter and buttermilk with a whisk.
- Place the pre-dough in the fridge overnight or for eight to ten hours.
Day 2
- Melt the butter in a pan and leave to cool.
- Mix the egg, melted butter, salt, sugar and vanilla extract into the batter.
- Preheat the waffle maker and grease lightly.
- Pour the batter onto the waffle iron* with a spoon and bake until the waffle is lightly browned.
- If possible, finished waffles should not be stacked, but placed next to each other on a rack. This keeps them crispy.
Notes
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