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Waffles are one of the best ways to use up your excess starter and add a little love into breakfast or brunch. I actually prefer this sourdough waffle recipe to our Amish Friendship Bread sourdough pancake recipe, but I know not everyone has a waffle iron.
Because of the sugar content in the starter, these waffles crisp up beautifully. Okay, the butter helps, but still. They’re a cross between breakfast and dessert, and work well with sweet or savory options.
Don’t have a waffle maker? Borrow one from a friend — everyone knows at least one person with a waffle maker that’s getting dusty in a kitchen cupboard! Another solution that’s become popular in the Friendship Bread Kitchen has been the single mini waffle makers. They don’t take up much space, cost less than $10, and they’re low maintenance in a way that most kitchen appliances are not. Bite the bullet and get one, so you can keep a batch of waffle batter in the fridge and make them throughout the weekend without much fuss.
I have to say I’m becoming quite a fan of pancake and waffle breakfast sandwiches. Save leftover waffles and toast them up the next day with scrambled eggs and a few slices of bacon in between.
You could also come up with a dessert version: whipped cream and fresh fruit or compote, all topped with a sprinkling of confectioners’ sugar.
I’ve frozen leftover waffles and waited for a lazy Sunday morning where I didn’t want to do anything other than relax, grab a cup of coffee, and load up on a stack of waffles drizzled with maple syrup and fresh fruit.
Some quick waffle tips:
- This is best used with discard, or excess starter that is healthy but flat (not active or bubbly).
- Do not overmix the batter — a few lumps are okay.
- If you like your waffles crispy, reduce flour to ¾ cup and add ¼ cup cornstarch.
- Spray your waffle iron with cooking oil to avoid sticking.
- If you plan to serve the waffles all at one time, heat the oven to to 200 °F (or 93 °C) and place the finished waffles directly on the oven rack until ready to serve.
- Preheat waffle iron.
- Combine flour, salt, baking powder and baking soda in a large mixing bowl.
- In a smaller bowl, combine oil, Amish Friendship Bread starter, milk, and egg.
- Add ingredients of smaller bowl to the ingredients of larger bowl and mix on medium speed.
- Spray waffle iron with non-stick cooking spray and pour batter onto hot waffle iron. Cook until golden brown.
This recipe is courtesy Suzy at Kitchen Bouquet.
Make the waffle batter up to one day in advance and whisk well before using. Top hot waffles with 1 cup fresh or thawed blueberries, strawberries, or bananas for an extra treat.
From Paula Altenbach: “To avoid an overly sweet waffle, I used Amish Friendship batter that had been fed a day earlier and allowed to consume some of the sugars. These came out of the Belgium waffle iron steamy and tender without being overly sweet. We dropped them in a toaster to keep the crowd fed at their own pace.”
>> Have you tried this? Share your best pic with us or leave a comment below and let us know how it worked for you!