It is pretty obvious through all of my photos that I love being in the kitchen, cooking and baking.

One of my absolute favorite things to make is waffles.

It always has been!

I made literally of thousands of waffles in my Grandma’s old cast iron waffle maker – which I talked about in this post here.

It was about a year ago that Blake bought me a new waffle maker, which we still use constantly and I LOVE.

I am not sure when I switched to making sourdough waffles!

Gluten-free sourdough is very easy to do and use, and I really enjoy the health benefits as well as the creative outlet it allows.

The gluten-free waffles I made for years and years were egg free, but instead made with flax meal and a blend of gluten-free flours.

The sourdough waffles I make now are the BEST!

Every time I am cooking them I tell the children that this is what heaven will smell like!!

My sourdough has always been super healthy – so much so that I should not leave it unattended on the counter while we are gone a few hours or it will bubble right out of the top of the jar!

The sourdough waffles that I make have a batter that you let ferment on the counter overnight and then add ingredients to and cook the next morning.

I usually make three batches at one time and freeze a bunch!

My kitchen motto is cook ONCE and eat MANY TIMES!

We love to add things to our waffles – most often frozen blueberries or raspberries.

The kiddos love raspberries in them!

These waffles freeze perfectly in Ziploc bags with parchment paper separating them.

They toast in a toaster straight from the freezer for a delicious breakfast!

Here is the recipe:

*this is not a gluten and dairy free recipe – I just substituted the flour and milk to make it safe for us!

2 1/2 cups of flour
2 cups of milk
1 cup of active sourdough starter

Mix, cover, and ferment on the counter overnight.

Add:
3/4 cup melted coconut oil
1/4 cup maple syrup
3 eggs
2 tsp vanilla
1 tsp salt
1/2 tsp baking soda

Mix thoroughly. Add any add-ins and mix gently.
Cook in waffle iron on desired setting.

*we use Bob Red Mill’s 1:1 flour
*we use dairy free coconut milk, but any kind of milk will work

I hope you try them!!

Enjoy!!