Sourdough Belgian Waffles – a delicious recipe with sourdough starter, water, powdered milk, salt, sugar, butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Proof starter as usual the night before, the next morning, measure out 1 cup starter and refrigerate the rest.
2
Separate the eggs whites from the yolk and beat the yolks until creamy; reserve the whites and allow to reach room temperature.
3
To the starter add the water, powdered milk, salt, sugar and melted butter; stir to blend; stir in flour.
4
Add the beaten egg yolks, cover batter and allow to stand until double (approximately 1 hour).
5
Just before baking, beat egg whites until stiff but moist and gently fold into batter along with vanilla.
6
Bake on preheated waffle iron as per manufacturer's recommendations.
7
Please note: the preparation time does not include the time need to proof the starter.
403
kcal
Calories
16
g
Fat
44
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup sourdough starter, 1 cup warm water, 1/2 cup powdered milk, 1/2 teaspoon salt, and more.
Yes, Sourdough Belgian 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.
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