Multigrain Sourdough Waffles (whole grain & nutrient-packed)

These multigrain sourdough waffles are the BEST way to help your family get the wonderful benefits of whole grains, while eating a decadent treat! Their unmistakable tangy flavor pairs perfectly with creamy butter and sweet maple syrup. Packed with whole wheat, oatmeal, and sunflower seeds, these waffles are an incredible source of energy-producing B vitamins and vitamin E.

Multigrain Sourdough Waffles to Fuel Your Day

Our son James recently commented, “Butter on waffles is like God’s Word in the world. We need to spread a little bit into every square.”

I wholeheartedly agree. More of God’s Word infused into our beautiful world, YES.

And on a superficial note, we need more butter spread into every square of these multigrain waffles. Actually, maybe it’s not so superficial. Because when you have a nourishing breakfast like this, you have more energy to fuel your day and fulfill God’s plan for you.

Healthy Whole Grain Sourdough Waffles

I got a waffle machine for Christmas, which I am SO excited about. The boys are possibly even more excited. Since then, we’ve been making sourdough waffles every Saturday, like clockwork.

And, I love finding ways to health-ify foods while making them taste really good. So instead of using refined white flour, these waffles are packed with a multitude of whole grains.

They are an incredible source of fiber, vitamins, and minerals!

Ingredients in These Multigrain Waffles

Here’s what makes these waffles so incredibly nutritious. In particular, these waffles are an incredible source of B vitamins which are critical in energy production:

• Freshly ground wheat – I grind whole wheat (I use hard white wheat berries) in my Mockmill grain mill. Here’s why grinding your own flour at home is worth the extra step, nutrition-wise. It keeps all the vitamin E, B complex, iron, magnesium and more!
• Oatmeal – Oats are a rich source of minerals like manganese, phosphorous, zinc, copper, as well as vitamin B1. I like buying steel cut oats and grinding them in my Mockmill. Or, you can make oat flour by blending regular oats in a blender.
• Sunflower seeds – Did you know sunflower seeds are an AMAZING source of vitamin E and B vitamins, as well as selenium (1)? They also add a mild nutty flavor to the waffle batter. I pulverize the sunflower seeds in a small coffee grinder or blender before adding them to the waffle mix (sunflower seeds cannot be run through a grain mill due to the oils they contain).

If you don’t have a grain mill, not to worry! You can still get a lot of the wonderful benefits by using organic whole wheat flour from the grocery store, along with the oatmeal and sunflower seeds which can be pulverized in a blender.

Of course, you can also make this sourdough waffle recipe with regular white flour, which will taste more like the typical waffles you are used to. But, try it with all the whole grains at least once! There is so much more nutrition in them, you will feel so good and energized after eating them.

Can I make waffle batter the night before? (Yes, you should!)

Not only am I including all these wonderful grains, I am also properly preparing them using sourdough fermentation overnight. This unlocks all the nutrients within the grain, neutralizes anti-nutrients, makes the grains easier to digest, and helps your body to assimilate the nutrition.

Simply mix all the grains, sourdough starter, water and milk thoroughly and allow to sit, covered, on your kitchen counter overnight. The next morning, add the remaining waffle batter ingredients before cooking.

Read this article for more information on why soaking and fermenting grains makes them so much better for you.

What is the secret to crispy waffles? Why won’t my waffles get crispy?

The secret I’ve found in making these waffles crispy is to cook them long enough in the waffle maker.

When I first started making waffles, I was worried about burning them and I took them off the heat too soon, which made them more soggy and less crispy.

My waffle maker has a handy timer that beeps when the waffle has reached it’s cooking limit (the magic number is 3 minutes for us), and I finally learned to trust it.

Every waffle iron is a bit different, so just experiment and learn what works best for yours.

Cooking the waffles long enough ensures that they are golden brown and oh-so-crispy!

How long does sourdough discard last?

These waffles are a wonderful way to use up leftover sourdough discard. You can typically keep sourdough discard for up to 3-4 weeks in the fridge. However, the longer you store it, the less active and bubbly it becomes. It needs to be fed!

When I’m making sourdough bread, I have to feed my starter several times before baking and inevitably end up with a bunch of discard I need to use. This recipe is the perfect way to use it up!

Is butter or oil better for waffles?

You can use whatever you prefer for this recipe; either will work. I love the taste of butter in homemade waffles! Just melt the butter before adding it to your batter mixture.

Other healthy oils to try include coconut oil, avocado oil, or a mild olive oil. Steer clear of vegetable oils like canola, as they are rancid and extremely unhealthy.

How to Make Multigrain Sourdough Waffles

First, make sure you have enough sourdough starter ready to go. You can use starter that has been recently fed and is active & bubbly, or discard that’s been in the fridge for awhile that you need to use up.

Next, gather the grains you are going to use. If you are grinding them fresh, do that. I grind wheat on the finest setting possible and steel cut oats on a slightly coarser setting. Alternatively, you can blend oats in any blender to make your own oat flour. Pulverize your sunflower seeds in a blender or coffee grinder, also.

Add the flour, oats, and ground sunflower seeds to a large mixing bowl. Add in the sourdough starter, water, and milk and mix everything thoroughly to combine.

Cover loosely and allow to rest on the counter overnight to allow the grains to ferment and the sourdough to work its magic.

The next morning, add melted butter and eggs to the batter and mix using a stand mixer or handheld electric mixer. Next, add the baking powder (this makes the waffles softer), sweetener (I like using panela cane sugar but any will work) and salt, continuing to mix thoroughly.

Finally, add more liquid (either water or milk) to the batter until it reaches the right consistency. The consistency of a thick milkshake is perfect for pouring into the waffle iron.

Preheat your waffle iron and cook according to manufacturer’s directions. For us, 3 minutes makes the perfect crispy & golden brown waffles! Check that your waffle is starting to look golden brown before removing it from the waffle iron.

Top with butter & maple syrup and dig in! Leftover waffles freeze beautifully, all you need to do is pop them in the toaster and breakfast is ready.

Have you ever made homemade waffles, or are you more of a pancake lover?