oat and millet sourdough waffles-13

15 Feb Oat & Millet Sourdough Waffles

Do you wanna know the secret to super crispy waffles? The answer is sourdough! Seriously, these are some of the best waffles I’ve ever had and I’ve eaten quite a lot of waffles during my 18 years of existance. For a long time I thought you needed wheat to make a crispy waffle, or at least a flour made from gluten grains, but oh my how wrong I was. I’ve tried making gluten free waffles several times and they’ve always turned out delicious but they’ve never been crispy.

You see, I’ve always made them with baking powder and then compared them with my mothers raised(made with yeast) wheat waffles and thought that it was the wheat that made all the difference. As I mentioned, the secret ingredient is not wheat, it’s sourdough(or yeast if you prefer). Raised sourdough waffles get super crispy and airy instead of soft and pancake-like.

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I’ve made these overnight sourdough waffles for breakfast three times this week because they’re so easy to make. In the evening you mix all of the ingredients for the overnight sponge; sourdough, oat flour, millet flour, sugar and buttermilk(or sour milk and whole milk like I did). In the morning you add an egg, melted butter, baking soda and salt. Mix together and bake!

A great thing about these waffles is that they taste so much unhealthier than they are. They’re made with mostly whole grains(no added starches!) and sourdough which makes them a little bit easier to digest. Sure, waffles are waffles and should be eaten in moderation but these are definitely a healthier brunch option and a little bit more indulgent breakfast option.

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I served mine with turkish yoghurt mixed with vanilla powder and honey and topped them with frozen thawed raspberries and a dusting of icing sugar, just because it looks fancy! A typical classic Swedish waffle is served with whipped cream and cloudberry jam and it’s delicious. This recipe is kids-approved(my little sister ate a whole bunch of them), grown ups-approved(my parents loved them) and dog approved(my dog Hälge was drooling over them but he didn’t get any…).

If you haven’t made a sourdough starter yet, then do it now! Sourdough bread might not be your thing but I’m pretty sure you like waffles. Am I right? If, by any chance(like 0 %), you’re not a big fan of waffles I’m still sure you’re a pancake person. This recipe works great to make sourdough pancakes with as well. Anyway, I hope your upcoming week will be fun and filled with waffle breakfasts. Let’s call it… Waffle Week!

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Baker’s notes:

  • I haven’t tried making a dairy free version yet but if you want to, try replacing the buttermilk with 200 g nondairy milk + 1 tbsp apple cider vinegar and replace the melted butter for vegetable oil, like canola or coconut.
  • Use baking soda, not baking powder.
  • You can also make pancakes with this batter. Melt butter in a non stick pan, once golden fry 3 pancakes at a time, about a scant 1/4 cup of batter for each. Flip when the bubbles on the top stays.

 

Overnight Oat & Millet Sourdough Waffles

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 waffles

Overnight Oat & Millet Sourdough Waffles

Ingredients

  • overnight sponge:
  • 60 g (2,1 oz) oat flour
  • 60 g (2,1 oz) millet flour
  • 30 g (1 oz) sugar
  • 220 g (7,7 oz) buttermilk (or 120 g (4,2 oz) sour milk + 100 g (3,5 oz) whole milk)
  • 120 g (4,2 oz) gluten free sourdough starter (100% hydration), refrigerated
  • waffle batter:
  • all of the overnight sponge
  • 1 egg
  • 50 g (1,8 oz) melted butter, cooled
  • 1/2 teaspoon salt
  • 1/2 tsp baking soda

Instructions

  1. In the evening: Mix all of the ingredients for the overnight sponge in a medium sized bowl. Cover with cling film and let rest in room temperature overnight.
  2. In the morning: Preheat your waffle iron. In a small bowl, beat together the egg and melted butter and add to the overnight sponge.
  3. Add the salt and baking soda and whisk together. The batter will now start to swell and bubble a little.
  4. Pour about 1/2 cup (125 ml) batter onto your preheated waffle iron, greased with butter, and bake according to manufacturers instructions.
  5. Serve immediately, to ensure crispness.

Notes

Adapted from King Arthur Flours Sourdough Waffles

12 Comments
  • Renee Kemps
    Posted at 23:15h, 16 February

    Love love love this recipe!! I was already drooling over your photos of these waffles and now the recipe is up on your blog, YAY! Seriously can’t wait to try them out. I love crispiness and I can already imagine the fantastic taste of it.

    • Thea Tillberg
      Posted at 07:17h, 17 February

      Thanks Renee! Hope you’ll like them! 🙂

  • Jean | lemons & anchovies
    Posted at 01:18h, 17 February

    I am going to save this waffle recipe for when I (finally) have an established sourdough starter. I’ve tried unsuccessfully over the last month and have had no success. Still haven’t given up, though. These gorgeous waffles are exactly the kind thing I want to make with my starter.

    You have such a beautiful blog! 🙂

    • Thea Tillberg
      Posted at 07:16h, 17 February

      Thanks so much Jean! Try feeding the starter three times a day instead of 2. 🙂

  • Josefine
    Posted at 11:24h, 17 February

    I love this recipe! I didn’t know sour dough made all the difference. I’m definitely trying that next time 🙂 They look so darn delicious

    • Thea Tillberg
      Posted at 16:53h, 17 February

      Thanks Josefine! Hope you’ll try it 🙂

  • Aneta @wolfgoesvegan
    Posted at 17:20h, 17 February

    You have a lovely blog Thea, and the pics are seriously awesome. I feel like making some waffles for breakfast soon 🙂

    • Thea Tillberg
      Posted at 09:39h, 18 February

      Thanks Aneta! Hope you’ll try them 🙂

  • Natasha
    Posted at 19:25h, 02 August

    I can’t have eggs or oats. Have you ever tried to substitute either of these ingredients? Any suggestions? I typically substitute egg with a flax egg, and Oates with either quinoa flakes or another gluten-free flour.

    • Thea Tillberg
      Posted at 14:46h, 05 August

      It’s easy to replace the oats with another flour like buckwheat or AP flour but I haven’t tried using flax eggs instead of eggs. If you give it a try please let me know how it turned out! 🙂

  • Beth
    Posted at 01:33h, 29 September

    can you suggest a substitute for the vinegar…

    • Thea Tillberg
      Posted at 18:21h, 29 September

      I use the apple cider vinegar in combination with the dairy free milk instead of buttermilk. So if you don’t have a problem with dairy you can substitute the vinegar and the milk for regular milk or buttermilk. 🙂 Or substitute the apple cider vinegar with freshly squeezed lemon juice!