Sandwich lovers rejoice, this recipe is here to step your game up by leaps and bounds. Crispy, sourdough cheddar waffles are mouthwatering delicious and will enhance any sandwich.
This is one of my favorite lunches! At least, it was back about six years ago, and I kind of forgot about it since. That’s not the most convincing intro for my favorite lunch, but it happens to the best of us.
This is a spin on my sourdough waffle recipe, except, instead of being a delicious breakfast, it makes the yummiest savory lunch.
Sourdough cheddar waffles make the perfect sandwich bread for a summer BLT, a turkey and Swiss, or even a chicken salad sandwich. To each their own, but I like to cook the waffles a little longer so they are extra crispy.
As long as you have some sourdough starter on your counter, you can make this recipe. It is super fast. No prep. No long fermentation. Simply mix, cook, and you’re on track for assembling a delightful lunch. You can find some more of my favorite fast, no wait sourdough recipes here.
If you need a healthy bread in a hurry, this is perfect for you. Our family only eats fermented grains (or einkorn), but sometimes you just don’t have a loaf of sourdough bread on hand. This will be my go-to from now on. I’m a huge fan of easy, healthy meals, and this one checks each box.
On this particular day, I made this recipe and smothered the cheddar waffles with homemade mayo, a variety of greens from the garden, thick sliced tomato, and some crispy, pastured bacon.
How often do healthy and comfort come together so harmoniously?
Tips For Making Sourdough Cheddar Waffles:
- You can easily double or triple this recipe. Make a big batch and freeze leftovers for later.
- You can substitute coconut oil for avocado oil. These two oils are the best, healthiest, and mildest tasting oils that work best for this recipe. I wouldn’t recommend corn, vegetable, or canola oils as these are highly refined and unhealthy.
- If using coconut oil, make sure you let it cool a bit after melting so that it doesn’t cook the eggs on accident.
- This recipe utilizes fed sourdough starter. This is sourdough starter that has been fed within 4-12 hours before making.
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Tools you may need:
Waffle maker – cast iron or plug-in
Measuring cup and spoons
Whisk – I love this dough whisk.
How To Make Sourdough Cheddar Waffles
Feed sourdough starter 4-12 hours before whipping up this recipe.
Preheat cast iron waffle maker or a plug-in waffle maker.
In a large bowl, mix together fed sourdough starter, eggs, oil, and salt. Make sure the oil is cool enough so it won’t cook the eggs.
Sprinkle baking soda over batter and stir well.
I like to sprinkle this in towards the end to make sure there are no clumps.
Add shredded cheese. I always shred my own cheese, because store-bought pre-shredded cheese has a lot of other, not-so-great, ingredients added – and it is cheaper to do it yourself.
Grease the waffle maker and add the amount of batter suggested by the manufacturer. (Mine takes about one cup of batter.) Close the lid.
If using a cast iron waffle maker, cook the waffles for 4 minutes on one side and flip and cook another 4-5 minutes on the other side. If using a standard, plug-in waffle maker, cook for about 7-8 minutes.
Open it. If it is sticking at all or seems uncooked, cook for another minute or two and try again. These taste best when they are really crispy and the sides are golden.
Add your favorite sandwich toppings, or even some fried chicken for some really tasty chicken-and-waffles recipes.
Find More Delicious Recipes Straight From The Farm:
- Sourdough Sandwich Rolls
- Chocolate And Coconut Sourdough Scones
- Homemade Strawberry Jam Sweetened with Honey
- Meatball Sub Recipe
- Sourdough Cinnamon Raisin Bread
If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone
- 2 cups fed sourdough starter
- 2 eggs
- 5 Tbsp oil - coconut or avocado oil
- 1/2 tsp salt
- 1 cup cheddar cheese -grated
- 1 tsp baking soda
- Feed sourdough starter 4-12 hours before whipping up this recipe.
- Preheat cast iron waffle maker or a plug-in waffle maker.
- In a large bowl, mix together fed sourdough starter, eggs, oil, and salt.
- Sprinkle baking soda over batter and stir well.
- Add shredded cheese.
- Grease the waffle maker and add the amount of batter suggested by the manufacturer. (Mine takes about one cup of batter.) Close the lid.
- If using a cast iron waffle maker, cook the waffles for 4 minutes on one side and flip and cook another 4-5 minutes on the other side. If using a standard, plug-in waffle maker, cook for about 7-8 minutes.
- Open it. If it is sticking at all or seems uncooked, cook for another minute or two and try again.
This recipe utilizes fed/active sourdough starter. This is sourdough starter that has been fed 4-12 hours before starting this recipe. It should be nice and bubbly.
These taste best when they are really crispy and the sides are golden.
If using melted coconut oil for this recipe, make sure to allow it to cool a bit before pouring into the eggs and starter. This will prevent it from cooking the eggs or killing the beneficial yeasts in the starter.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 329Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 62mgSodium: 452mgCarbohydrates: 29gFiber: 3gSugar: 4gProtein: 9g