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Crispy Sourdough Waffles

Course Pancakes & Waffles
Servings 6 waffles
Author Izy


Starting batter:

  • 120 g (1 cup) wholemeal flour
  • 30 g (1/4 cup) dark rye flour (or more wholemeal flour)
  • 40 g (1/4 cup) fine cornmeal (the stuff which is still gritty but not super coarse)
  • 3 tbsp sourdough starter* , (100% hydration) (see notes)
  • 1 tbsp sugar , , honey or maple syrup
  • 120 g (1/2 cup) water

In the morning add:

  • 1 egg
  • 2 tbsp olive oil or melted butter , (plus more oil for the waffle iron)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract


  • The night before you want to make the waffles, stir together the ‘starting batter’ ingredients until smooth. Cover with a clean kitchen towel or cling film and leave out on the counter.
  • In the morning: Preheat your waffle iron (I also turn the oven on to 90 C for keeping the waffles warm).
  • Mix the egg, olive oil, baking powder, salt and vanilla into the starting batter.
  • Brush your waffle iron with some of the extra oil then pour in 1/4 cup to 1/3 cup (60-80ml) of batter, depending on your waffle iron. Close the lid and cook for 3 minutes, life the lid, flip the waffles over, close the lid and cook for 1 more minute. Remove to a wire rack set over a baking tray and slip into the oven to keep them warm as you cook the rest of the waffles.
  • Serve the waffles warm with maple syrup & fresh fruit.


No sourdough starter? Use 1/4 tsp of dried yeast instead! If you've got instant yeast (which is called 'fast action dried yeast' in the UK) you can just mix it straight into the starting batter. If you've got dried yeast which needs hydrating first (called 'active dried yeast' in the US) - mix it into the 120 g of water and let it sit for 5 minutes before mixing it into the rest of the 'starting batter' ingredients. Check your packet of yeast for instructions if you're not sure which type of yeast you have.