Cornmeal Sourdough Waffles Recipe

Name: Cornmeal Sourdough Waffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sourdough starter; 2 - 2 1/2 cups buttermilk, divided; 2 tablespoons sugar; 1 cup white flour; 1 cup whole wheat pastry flour; 3 eggs, egg and white separated; 1 cup yellow cornmeal; 2 -3 tablespoons butter, melted; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon vanilla; 1 teaspoon cinnamon (optional)

Servings: persons

1/2 cup sourdough starter
2 - 2 1/2 cups buttermilk, divided
2 tablespoons sugar
1 cup white flour
1 cup whole wheat pastry flour
3 eggs, egg and white separated
1 cup yellow cornmeal
2 -3 tablespoons butter, melted
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon (optional)

1
Before going to bed, put 1/2 cup starter in a large mixing bowl, stir in 2 cups buttermilk, sugar, white and wheat flour; mix well and cover with cloth.
2
Next morning, while waffle iron is preheating, beat egg whites until stiff.
3
Lightly beat egg yolks and add to starter mixture, stir in cornmeal, butter, soda, salt, vanilla and cinnamon if using; add additional buttermilk if batter seems to stiff.
4
Fold in beaten egg whites and bake in waffle iron as per manufactures directions.
5
Place on wire racks to cool completely before packaging and freezing.
6
To reheat, toast in toaster oven to desired degree of crispness.
7
Please note that the cook time does not reflect the overnight proofing of the batter.

1130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup sourdough starter, 2 - 2 1/2 cups buttermilk, divided, 2 tablespoons sugar, 1 cup white flour, and more.

Yes, Cornmeal Sourdough Waffles falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cornmeal Sourdough Waffles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions