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Sourdough and Sprouted Whole Wheat Waffles – Made With Properly Prepared Grains

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Your nourished morning just got a little easier!

Everybody loves waffles but not everybody does well on conventional waffle recipes. If you are passionate about proper grain preparation you will love this recipe for sourdough and sprouted whole wheat waffles.

A stack of nourishing sourdough waffles with text overlay.

Traditional sourdough waffles are really lovely, but they require a bit of planning as the batter is typically started the night before. I don’t know about you, but I’m not always that organized! With this recipe that uses sprouted whole wheat flour, you can use sourdough starter discard straight from the refrigerator moments before cooking your waffles.

A stacked plate of sourdough and sprouted whole wheat waffles.

Sourdough and Sprouted Whole Wheat Health Benefits

Souring Grains

Souring grains, as is done in the sourdough process, has many health benefits ranging from improved digestibility to increasing nutrients and decreasing phytic acid. Grains that have been soured are nutritionally far superior to fresh grains.

Sprouted Wheat Flour

Sprouting wheat is another way of transforming the nutrient-blocking phytic acid in grains and creating easily digestible enzymes. Sprouting also increases vitamin C, B vitamins, and carotene. But the really great thing about sprouted wheat flour is it is dry flour and can be used in recipes without further processing!

Find my favorite sprouted wheat flours here.

The following recipe combines fully fermented sourdough starter with sprouted whole wheat for a nourishing and properly prepared meal!

A stack of nourishing sourdough waffles.

This cast iron waffle iron may be the most beautiful waffle iron ever! I’m swooning over it!

A stacked plate of sourdough and sprouted whole wheat waffles makes a quick, nourished breakfast!

Sourdough and Sprouted Whole Wheat Waffles

Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

These whole wheat waffles are the perfect way to use sourdough starter discard for a quick and easy nourishing breakfast.



  1. Add all the ingredients to a large mixing bowl and whisk them together until the batter is smooth.
  2. Preheat your waffle iron.
  3. Scoop the batter into your waffle iron and cook the waffles until golden brown and crispy on the edges. 
A stack of nourishing sourdough waffles with text overlay.


Friday 28th of May 2021

I have tried making pancakes with sourdough starter discard but they alwaus taste like sourdough these waffles taste sourdoughish?

Butter For All

Saturday 29th of May 2021

Hi Guna.

The strength of the sour flavor really depends on your starter. If you feed it often to encourage yeast production then the starter will rise faster and with less bacterial action. The bacteria make the lactic acid that contributes to the sour flavor. So if you use old discard, that hasn't been feed recently, you will always have a sour product. With that said, this recipe is less sour because the sprouted grains don't require extra fermentation.

I think you will like them, especially if you use fresh starter!

Happy Baking, Courtney


Tuesday 16th of July 2019

I just discovered your website and I can't pull myself away. I've been making my own sourdough bread for about 3 years, after getting my own starter going from plain flour and water. This process amazes me. I have been making pancakes and waffles with a recipe that uses unfed starter and other ingredients that are mixed and left overnight. I am wondering if the one with extra fermentation is better than this as far as benefits.

Butter For All

Friday 19th of July 2019


What a nice compliment, thank you!

Sourdough is a wonderful experiment and it never ceases to amaze me as well.

The longer your dough or batter ferments the easier it will be to digest. In this recipe I'm using a combo of sourdough and sprouted grains, the sprouted grains are similar to sourdough as far as having phytic acid neutralized but have the added benefit of the whole grain. This mix can be fermented longer if desired. But the whole reason I wrote this recipe was to be able to mix a batter in the morning without needing more fermentation, hence the sprouted wheat! I hope that answers your question!

Looking forward to more sourdough conversation,


Allison Keyte

Sunday 18th of November 2018

Are you referring to unfed starter when you say starter discard. Could you elaborate on 100% hydration. Sorry to be ignorant to this. Allison

Butter For All

Sunday 18th of November 2018

Hi Allison,

This is NOT ignorant at all! These are great questions.

Yes, sourdough discard is unfed sourdough starter straight from the refrigerator. I use my starter frequently enough that the starter is not separated and is usually still slightly bubbly from the fridge. If it has been a long time since you used your starter and it has separated and is super sour, you might want to discard and feed it before using it in this recipe. If you do feed it, make sure you give the starter plenty of time to ferment prior to using. What makes this recipe special is it can be mixed up and used right away instead of needing additional fermentation time!

100% hydration means you have been feeding your starter with equal weight flour and water. If you feed 100g of flour your would use 100g of water and mix this into a thick starter batter. Keeping your starter at 100% hydration allows you to be more consistent with recipes and you will find that all my more recent recipes call for starter that is 100% hydration. You can find a lot more info in my guide Demystifying Sourdough.

I hope this helps! Feel free to reach out if you have more questions!


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