Healthy Sourdough Whole Grain Waffles and Pancakes
Start your morning on a wholesome note with these Healthy Sourdough Whole Grain Waffles and Pancakes, a recipe that blends tangy sourdough starter with the nutty richness of whole wheat flour for a nutritious and flavor-packed breakfast. With a touch of natural sweetness from honey or maple syrup and the moist texture of unsweetened applesauce, these waffles and pancakes achieve the perfect balance of health and indulgence. The batter gets a quick 30-minute fermentation, enhancing its fluffy texture and depth of flavor. Whether you're crisping up waffles in the iron or flipping golden pancakes on the griddle, this versatile recipe pairs beautifully with fresh fruit, yogurt, or a drizzle of syrup. Quick to prepare, freezer-friendly, and adaptable for dairy-free options, this is your go-to breakfast for busy mornings or leisurely brunches.
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Recipe Information
Ingredients
- 1 cup Active sourdough starter (100% hydration)
- 1 cup Whole wheat flour
- 1 cup Milk (dairy or non-dairy)
- 1 Large egg
- 0.25 cup Unsweetened applesauce
- 2 tablespoons Honey or maple syrup
- 2 tablespoons Melted coconut oil or butter
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 teaspoon Cinnamon (optional)
- 1 teaspoon Vanilla extract (optional)
Instructions
In a large mixing bowl, combine the sourdough starter, whole wheat flour, and milk. Mix well, cover, and let sit at room temperature for 30 minutes to allow the batter to ferment slightly. This step enhances the tangy flavor and makes the waffles or pancakes extra fluffy.
After 30 minutes, add the egg, applesauce, honey or maple syrup, and melted coconut oil or butter to the batter. Stir until fully incorporated.
In a small bowl, mix together the baking soda, baking powder, salt, and cinnamon (if using). Gradually sprinkle this mixture into the batter, folding gently until just combined. Avoid overmixing, as this can make the batter dense.
If making waffles, preheat your waffle iron according to manufacturer instructions. Lightly grease it with coconut oil, butter, or nonstick spray.
Spoon the batter into the waffle iron and cook until waffles are golden brown and crisp, approximately 4-5 minutes per batch, depending on your waffle iron.
If making pancakes, preheat a nonstick skillet or griddle over medium heat and lightly grease it. Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown.
Serve waffles or pancakes warm with your favorite toppings such as fresh fruit, yogurt, nut butter, or additional honey or maple syrup.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in a toaster or oven for best results.
Nutrition Facts
Calories |
1266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 1638 mg | 71% | |
| Total Carbohydrate | 196.0 g | 71% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 54.2 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 416 mg | 32% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1125 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
