Sourdough Einkorn Waffles – Sourdough Brandon

Sourdough Einkorn Waffles are so light and fluffy made with 100% einkorn flour and sourdough discard for a delicious nutty whole grain flavor.

To keep them light and crisp, the eggs are separated and the whites are whipped like meringue, giving the sourdough Belgian waffles an airy interior and golden, crunchy edges.

Finish with your favorite waffle toppings, such as maple syrup, bananas, chocolate chips, or berries. Alternatively, fold the extra fillings in this quick and flexible einkorn waffle recipe.

Follow the detailed tips and instructions below to make these excellent einkorn sourdough discard waffles, accompanied by photos of every step.

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👍 Why You’ll Love This Recipe

• Easy sourdough breakfast recipe and way to use sourdough discard.
• Made with 100% einkorn flour and can use freshly milled, all-purpose, or whole grain einkorn flour.
• Einkorn flour and sourdough are easier to digest with a complex, nutty flavor.
• Light and fluffy sourdough waffles with a crispy exterior.
• Can long ferment the batter overnight or whip it up in the morning.
• Top with any of your favorite toppings or fillings, such as bananas, maple syrup, whipped cream, berries, or chocolate chips.

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• Baking scale
  • Flour and sourdough starter can weigh differently from person to person, so weighing your ingredients will help you replicate a recipe and be more accurate.
• Waffle Iron
  • Most waffle irons are non-stick, but you should still spray with non-stick spray to prevent sticking.
  • You can use this batter for round, square, or other waffle iron shapes.
• Spatula & Whisk
  • Can whisk the egg whites with an electric hand mixer for ease and speed.
• Mixing Bowls

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🛒 Ingredients Needed

Please see below for my ingredient recommendations and potential substitutions.

• Einkorn flour
  • You can use all-purpose, whole grain, or freshly milled einkorn flour for this recipe.
  • I love Grand Teton Ancient Grains einkorn flour because it is a regenerative organic family farm and the flour is extremely fresh and delicious.
• Salt
• Baking Powder: Keeps the waffles light, fluffy, and rise high.
• Baking Soda: Interacts with the sourdough discard to rise and helps with browning.
• Granulated Sugar
  • Assists with browning and adds just a bit of sweetness.
  • Substitute with coconut sugar, raw sugar, or date sugar.
• Whole Milk
  • Can substitute with plant-based milk.
• Unsalted butter, melted
  • Adds richness, aids with a crispy exterior, and the fat helps prevent sticking to the waffle iron.
  • Substitute with neutral oil like avocado, coconut, or vegetable oil.
• Sourdough Discard
• Eggs, separated
  • The trick for light and fluffy Belgian waffles is to separate the egg yolks and egg whites. Then, whip the egg whites to medium peaks like meringue and fold them into the waffle batter.
  • You can use cold or room temperature eggs, but I find that room temperature egg whites whip a little faster and easier.
• Vanilla Extract
  • For flavoring. Can substitute with ½ teaspoon of almond extract.

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🧇 How to Make Sourdough Einkorn Waffles

Follow this detailed recipe guide as you make these light and fluffy einkorn sourdough waffles.

1. Combine the Dry Ingredients

In a medium mixing bowl, combine the einkorn flour, salt, baking powder, baking soda, and sugar. Set aside.

2. Whisk the Wet Ingredients

If you haven’t already done so, separate the egg yolks and egg whites. Separate one egg at a time in separate small bowls in case any yolks break.

In a large mixing bowl, whisk the egg yolks, milk, vanilla, melted butter, and sourdough discard together.

3. Whip the Egg Whites

You can whip the separated egg whites by hand with a whisk or with an electric hand mixer for ease.

Whip until the egg whites reach medium peaks. This means that the egg whites are silky smooth with lots of tiny air bubbles and the peaks fall over slightly when you lift the whisk out.

4. Mix the Sourdough Einkorn Waffle Batter

Add the dry ingredients to the bowl of wet ingredients and mix.

Then, use a spatula to gently fold in the whipped egg whites until completely incorporated. To fold, gently pull batter from the bottom of the bowl, lifting it over the egg whites, and then turning the bowl to ensure even distribution.

Avoid overmixing so you don’t deflate the egg whites.

This waffle batter is very airy and may be looser or wetter than your typical waffle batter. This is normal! Einkorn has a weaker gluten structure compared to other modern wheat flours, so it’ll be less dense.

5. Cook the Einkorn Waffles

Every waffle iron is a little different, so follow the instructions for your specific iron.

I spray mine with non-stick spray between each waffle and pour about ½ cup of waffle batter onto the iron.

The recipe makes 8-9 large waffles.

To keep them warm and crisp while you make more waffles, you can keep them on a baking sheet in your oven at 200ºF to prevent sogginess or serve immediately.

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How to Store and Serve

The sourdough einkorn waffles are best eaten the day they’re made.

If you have extras, wrap the individual waffles in plastic wrap or aluminum foil and store them in the refrigerator for 3 days. Reheat before serving.

For longer-term storage, freeze in a freezer-safe bag for 2-3 months. Reheat in a toaster oven or oven.

I like to serve the sourdough waffles with real maple syrup, a slab of softened butter, and fresh berries, if available. These are easy to make for a crowd and great for weekend breakfasts or brunch.

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❓ Frequently Asked Questions

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Other Sourdough Breakfast Recipes You May Enjoy

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