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Sourdough Waffles THM E, DF, SF

Course Breakfast
Cuisine American
Servings 16
Author Glenda Groff


  • 2 cups White Whole Wheat Flour
  • 1 cup sourdough starter unfed or refrigerated starter
  • 2 cups water
  • 4 eggs whites
  • 2 tablespoons melted butter
  • 1 tablespoon Gentle Sweet
  • ½ teaspoon salt
  • 1 teaspoon baking soda


  1. In the evening: Mix White Whole Wheat Flour , starter, and water together. Cover lightly and set at room temperature overnight. In the morning: Whisk together the eggs whites until soft peaks form. Mix into sourdough mixture along with butter, Gentle Sweet, and salt. Sprinkle the baking soda over the batter. Stir until well mixed. The soda should immediately react to the sourdough and become bubbly. Cook in hot waffle iron. My iron holds one cup of batter and cooks for 3½ minutes. 24 waffles

Recipe Notes

1/4 cup batter fills a Mini Dash Waffle Maker. 34 mini Dash Waffles
The amount of waffles will vary due to the different sizes of waffle irons. You could eat 1/8th of the recipe and still be in a carb category.
I will mix my waffle batter and allow it to ferment at room temperature for 5-6 hours. I then place it in the fridge overnight to make the following morning.
If your batter is thinner than you would like when you are ready to make the waffles, add oat flour or oat bran until desired consistency.
I use my KitchenAid Hand Blender with the wire whisk attachment to beat the egg whites.