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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Ingredients you will need:
- Fed sourdough starter: This is sourdough starter that has been fed 4-12 hours before making this recipe. It should be nice and bubbly.
- Eggs
- Oil – coconut or avocado oil. Even melted butter would work.
- Salt
- Cheddar cheese -grated
- Baking soda
Tools you may need:
Waffle maker – cast iron or plug-in
Large bowl
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
Sourdough Cheddar Waffles
Crispy, sourdough cheddar waffles are mouthwatering delicious and will enhance any sandwich.
Ingredients
- 2 cups fed sourdough starter
- 2 eggs
- 5 tablespoon oil - coconut or avocado oil
- 1/2 teaspoon salt
- 1 cup cheddar cheese -grated
- 1 teaspoon baking soda
Instructions
- 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.
Notes
- 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: 1Amount Per Serving: Calories: 329Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 62mgSodium: 439mgCarbohydrates: 29gFiber: 3gSugar: 4gProtein: 9g
Schoen says
A little runny, beware, but AMAZINGLY delicious!
Claew says
Recipe amounts are not showing please fix asap
Sy says
Hay there, I mixed up random amount of ingredients, just to get the consistency roughly and it worked out just perfect 😇 I encourage you to try 😉
Emily says
I can’t wait to try this!! it looks AMAZING!! Breakfast for dinner tonight… with a twist! 🙂
Ashley says
I can’t wait to try this! Question though. I have about 1.5c starter on the counter that we use. For this would i skip the discard and feed my starter another cup of flour a day before and use it the next day for these waffles or any recipe that calls for a large amount of starter?
Ashley Bidon says
I can’t wait to try this! Question though. I have about 1.5c starter on the counter that we use. For this would i skip the discard and feed my starter another cup of flour a day before and use it the next day for these waffles or any recipe that calls for a large amount of starter?
Afton says
This was so yummy! Such a great summer dish! The whole fam loved it!
Mary Dellinger says
Absolutely delicious!! I added some garlic chives to the mix and that just added a bit more flavor! Your recipes are always stellar! Thank you so much for offering them all up to us!
Kim says
This has been my new “I’m not turning on the oven” sandwich bread. The kids and the hubby DEMOLISH it every time. Thank you!!!
Lisha says
My 10 year old granddaughter is a vegetarian. She has very limited school lunch options so I make her lunches most days. I cook these to slightly less than crispy and freeze them. When I make her lunch I grab some from the freezer and use them as bread to a grilled cheese sandwich. Between waffles I add cheese, dry nutritional yeast (extra protein), garlic, and whatever veggies I have on hand. It is one of her favorite meals.
Sarah says
I made blts using these cheddar waffles and it was so good!
Abby says
Love these!! I use a couple of the dash mini waffle makers and they are the perfect size!! We make them into sandwiches or I use them for my husband’s breakfast sandwich each morning! So much easier than English muffins!
Lisa says
Love that idea! Thanks for sharing.
Megan W says
These types of recipes are helping me realize a better way to cook with fermented grains based on my personality.. I’m not a plan ahead type of cook. I like to pull things together last minute. Cooking with fermented grains consistently has been a struggle for me because it takes some forethought. If I want true sourdough waffles for breakfast I must make them the night before etc. But with these recipes I’m realizing if I keep a bigger starter on the counter every day I can whip together whatever recipe I want because I already have bulk fermented grain working. I made the sourdough skillet last night with a chicken pot pie type filling and it was a major hit with my husband! He’s not so interested in my passion for healthy traditional type cooking so when he likes something I make it’s a total win! Thanks Lisa!
Lisa says
Such a wonderful point! Thank you for sharing and I am so glad you discovered how fermented grains can fit into your lifestyle!
Sara says
I was just craving the cheddar biscuits from red lobster and now I totally need to make your waffles. My entire family actually agrees on one thing when it comes to breakfast, lunch and dinner….and that’s only waffles. Thank you for this new recipe to try.
Lisa says
I hope you all enjoy it!
Stephanie Jacob says
Omg! These are delicious! I added green onion and garlic infused oil…. Amazing! Lisa you are a good genius.