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Sourdough Waffles + Healthy Swaps for the Whole Family

micah folsom fit sourdough waffles

Can I be real with you, mom to mom?? It can feel super overwhelming when you’re trying to eat healthier and have an entire family to feed… especially if you have a spouse or kids who are resisting any changes when it comes to food! Let me first start with this: you do NOT need to eat different meals than your family! Everyone will benefit from healthier shifts in the kitchen so don’t make it harder than it needs to be! One of our go-tos for this family of 8 is waffles made from our sourdough discard!! It’s an easy swap in a food that everyone loves that everyone benefits from! As a mom of 6 with some really stubborn personalities… here’s some tips that have helped our family over the years!

Scroll all the way to the end to get the sourdough waffle recipe!!

1- Start with little swaps instead of trying to overhaul everything at once.

Trade the more processed snacks with junkier ingredients with cleaner options. There’s some really yummy options now for chips, fruit snacks / bars, popcorn etc. Find the things your kids love the most and see if you can just clean those up a bit.

2- Keep meals simple and focus on whole foods.

Less ingredients w/ flavors you enjoy. Build your meals and snacks around good protein, veggies, fruits, healthy fats and fiber filled carbs. You don’t need to remove food groups – remove the filler ingredients you can’t even pronounce, chemicals and preservatives where you can.

3- Get input from your family.

What are meals they love and how can you continue to include those in your new healthier lifestyle? If they don’t feel like all their favorites are gone, they won’t be as resistant to the changes.

4- Take out the drinks and foods that really serve no purpose whatsoever from a nutritional standpoint.

Soda, candy, junky snacks, etc. Out of sight, out of mind. So once they aren’t around and you have healthier yummy options in their place, they’ll get used to the new options.

5- Expect a little push back and just make it a fun experience trying new things!

Especially for littles… don’t force them to finish their plate but at least help them try new things and expand their palate. Be patient as they embrace new foods and flavors!

Sourdough Waffles Recipe:

Recipe credit : https://littlespoonfarm.com/sourdough-pancakes-waffles-recipe/.

OVERNIGHT BATTER INGREDIENTS

  • ¾ cup (200 g) sourdough starter discard (stirred down)
  • 1 cup (240 g) buttermilk (or milk)
  • 3 tablespoons (50 g) white sugar (or honey)
  • 1 teaspoon (5 g) vanilla extract
  • 4 tablespoons (56 g) butter (melted)
  • 2 cups (240 g) all-purpose flour

ADDITIONAL INGREDIENTS TO ADD JUST BEFORE COOKING

  • 2 large eggs (lightly beaten)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon (5 g) fine sea salt

HOW TO MAKE SOURDOUGH WAFFLE BATTER

Step 1: Before you go to bed, whisk together the sourdough starter discard, buttermilk, honey, vanilla extract, melted butter and flour in a large bowl. Cover the bowl and allow the batter to sit at room temperature overnight.

Step 2: In the morning, add the eggs, salt, baking powder and baking soda to the batter and stir to incorporate. Let the batter rest for about 20 minutes before cooking. The pancake batter can stay in the fridge for up to 2 days before using it to make the waffles and pancakes.

Step 3: Make the Waffles! Preheat your waffle iron and lightly grease it with cooking oil spray. Pour ¾ cup of batter onto the center, gently spreading it out before closing the iron. Cook according to your waffle iron’s manufacturer’s directions. (Typically about 5-6 minutes or until the steam is barely coming out.) Once the waffle is fully cooked, use a fork or tongs to carefully remove it from the iron and serve hot!

Tips for Success

Letting the batter rest overnight gives you the benefit of fermentation and the added flavor from the sourdough starter discard. However, I know some of you are looking for a quick way to use your discard or to avoid food waste. Be assured that this recipe can be mixed and cooked the same morning with great results if you are looking for a quick and easy sourdough discard recipe! This recipe can be made with sourdough starter discard or active bubbly sourdough starter.

How to Bulk Prep, Store & Freeze

After cooking, store any leftovers in the fridge for up to 7 days. They can be put into a container with a lid or in a plastic bag. The pancakes and waffles can also be frozen for up to 3 months. Separate them with parchment or wax paper and insert them into a freezer safe container. When you are ready to serve, reheat the pancakes in the microwave for 20-30 second intervals until heated through. The waffles are best reheated in a toaster oven to help crisp the outside and give it some crunch.

Micah Folsom

Hi, I’m Micah!

Hi, I’m Micah! Wife to a cattle rancher and homeschool mom to our 6 kids on our small farm in Southeast Idaho.

I’m a top network marketing leader in the health & wellness space, Host of the Do Your Crap Podcast, Creator of my program for network marketers called Ignite Your Life and most recently helping my husband, JD with our new business selling homegrown beef subscription boxes so more families can enjoy delicious meals together with the peace of mind knowing exactly where their meat was raised.

I’m a huge believer that women can live multi-passionate lives and still honor their family values, letting our heart tugs pave the way for us to live out our fullest potential and be the light we’re meant to be.

Folsom Farm family pic