Sourdough Peach Waffles
These sourdough peach waffles have a special place in my heart! They're inspired by a breakfast I used to order when my husband and I first started dating back in high school. Every bite is full of sweet peaches, sourdough waffle, cinnamon, and a dash of nutmeg! They're the perfect summer breakfast, or supper, if you enjoy that kind of thing! I hope you love this waffle recipe as much as we do!
Ingredients
Waffles
- 1 Tbsp raw honey (2 Tbsp if you want them sweeter)
- 1/2 cup sourdough discard
- 1/2 tsp pure vanilla extract
- 1 cup milk
- 2 peaches (make sure it's ripe)
- 1/2 tsp salt
- 1 tsp baking powder
- 3/4 cup all-purpose flour
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
Toppings
- sliced peaches
- whipped cream
Instructions
- Cut up 2 peaches into small chunks and set aside (no need to peel).
- Add honey, sourdough discard, vanilla, peach chunks, and milk to a mixing bowl. Whisk until combined (avoid over mixing).
- Add salt, baking powder, flour, cinnamon, and nutmeg to the bowl and whisk until combined. Avoid over mixing.
- Optional – At this point you can either continue the recipe or place the batter covered in the fridge for 12-24 hours to long ferment for more sourdough fermentation benefits.
- Preheat your waffle iron or maker (if your waffle maker doesn't have a set temperature preheat it to 375 degrees Fahrenheit).
- When the waffle iron/maker is preheated, lightly grease the cooking surfaces with butter or avocado oil if needed.
- Add batter to the iron/maker 3/4th the way full (avoid overfilling).
- Cook about 2-3 minutes or until the waffle easily comes out of the iron/maker and is golden brown.
- While cooking the other waffles and waiting to serve, don't stack the cooked waffles. Instead place them on a wire rack in a single layer so they can breathe. This prevents them from getting soggy!
- Add peach slices and whipped cream to the top and enjoy!
Video
Notes
Please see blog post for all kinds of tips and storage information.
Sourdough Baking Disclaimer
I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency.No matter how you feed your starter just ensure it's a thick consistency when you use it for my recipes even if you're using discard.
Did you make this recipe?
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This recipe was developed from scratch in my kitchen by me, Molly LaFontaine, and tested many times to ensure success. Just like all of my recipes on Plum Branch Home. They're created with purpose, cherished in our own home, and developed with my experiences, trial and error, and skills. NEVER AI (artificial intelligence).