Description
These flavourful waffles are super-fast to throw together and get better if you prepare them the evening before baking them, as the sourdough has time to get active overnight and will add a lovely tang. Don’t worry, they won’t taste sour and will still go amazing with all your favourite sweet toppings. They are crisp on the outside and pillowy-soft on the inside, more so thanks to the added protein powder, which makes them even more nutritious.
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup fine wholewheat flour
- 1 cup whole buttermilk (or 3/4 cup whole milk plus 1/4 cup sour cream)
- 1/2 cup sourdough starter discard
- 1/4 cup coconut oil (plus 1 tsp for greasing your waffle iron.)
- 2 large eggs
- 1 tbsp granulated sugar
- 1 scoop protein powder (I used “MyProtein - Buttered Popcorn” )
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
Toppings: (optional)
- 1 tbsp icing sugar
- 1 cup Blueberries, raspberries, banana, apple, pomegranate
- 2 tbsp Nut butter, Nutella, Maple syrup, chocolate chips
Instructions
- If you have a blender, you can just add the wet ingredients first plus the sugar and protein powder, mix until creamy and the powder has dissolved. Then top with the dry and blend for a few seconds. Don’t overmix at this point, to avoid the waffles getting tough.
- By hand: In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and baking soda. Whisk the dry ingredients together until well combined.
- If baking right away, add the baking soda now. If you prepare them the night before, add it just before baking for full effect and rest the dough covered with clingfilm in the fridge.
- Preheat your waffle iron according to its instructions.
- Lightly grease the preheated waffle iron with coconut oil using a brush or non-stick cooking spray.
- Pour the batter onto the hot waffle iron, spreading it evenly to cover the surface. The amount of batter needed will depend on the size of your waffle iron.
- Close the waffle iron and cook according to the manufacturer’s instructions until the waffles are golden brown and crispy.
- Once cooked, carefully remove the waffles from the iron and transfer them to a plate.
- Repeat the process with the remaining batter until all the waffles are cooked.
- Serve the sourdough buttermilk waffles warm, dusted with icing sugar, and topped with fresh blueberries or your choice of fruit.
Notes
The equipment and ingredient section may contain affiliate links to products I know and love.
If you make these the evening before, add the baking soda just before baking them, as it bubbles up nicely, but the effect declines over time.
I tend to make a big batch and freeze most of them, as these hold up beautifully and you can just throw them into the toaster at medium, whenever you crave fresh waffles for breakfast, which I do often. I feel they get even better when reheated, as the outside gets crispier.
- Prep Time: 5 minutes
- Cook Time: 28 minutes
- Category: Breakfast, Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Calories: 138
- Sugar: 2
- Sodium: 372
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 16
- Fiber: 1
- Protein: 6
- Cholesterol: 34
