Make Your Own Sourdough Belgian Waffles

Filed in Real Food by on February 12, 2018 1 Comment

Waffles + Sourdough = Luxurious Breakfast!

sourdough waffles

Belgian waffles are a delight. I love the deep crags filled with melting butter and warm syrup. Traditional Belgian waffles are made with a yeast dough, as opposed to “regular” waffles which are made with baking powder. So Belgian waffles are like Grandma’s homemade bread, whereas regular waffles are akin to a loaf of quick banana or zucchini bread. Both are fantastic, but the Belgian waffles just seem more special.

While Grandma’s bread is a real treat, her sourdough bread is even better. The same is true with Belgian waffles. A sourdough waffle has even more flavor and is more filling. A sourdough waffle makes a luxurious breakfast, but can also hold up as a Sunday night dinner.

We received a new Belgian waffle maker for Christmas this year. It had been a few years since our old one died, and I had forgotten just how much I missed homemade waffles. So, I got to work making a sourdough version, following this recipe from Cultures for Health.

As you can see, I topped this particular version with raspberries, whipped cream, and chopped pecans. Sometimes I use homemade apricot syrup, Maine maple syrup, or thawed peaches from the backyard tree. I will confess that I ate 2 whole waffles – and nothing else for the entire day. They were delicious, but I will stick to no more than one the next time!

Make Your Own Sourdough Starter

Winter and spring is a great time to make your own sourdough starter and sourdough bread. You can find out how here.

Many people who are wheat intolerant (not wheat allergic – if you are wheat allergic you still have to avoid wheat!) find that they can eat sourdough bread with no digestive upset.

Also, if you are limiting carbs due to high blood glucose (I feel your pain) you may find that sourdough bread does not increase your sugar levels as much as regular bread.

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About the Author ()

Renee Pottle, an freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at Find her professional food writing info at

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  1. The Sourdough Page | Seed to Pantry | March 9, 2018

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