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Did you think crispy waffles were a lost cause once you started eating the low-glycemic way? Never fear! Crispy waffles are back again!
This recipe is based off of my aunt Brenda’s buttermilk waffle recipe, but it has some major modifications to make it fit a low-glycemic lifestyle (such as Trim Healthy Mama). I used all whole wheat flour, switched out THM Super Sweet Blend for the sugar, decreased the butter, increased the egg whites for structure, replaced the buttermilk with other liquid to make these waffles dairy free (the fermentation gives a bit of a buttermilk flavor anyway), and increased the liquid in general to make up for the fermentation time. (So no, I’m afraid you can’t just substitute sprouted wheat flour for the flour in these waffles, omit the fermentation time, and expect them to turn out perfectly). These waffles taste like real waffles. I’m not even kidding.
Fermentation? Yep! Don’t be scared. Please, don’t run away yet. All you do is mix up the batter 3 days before you want to make the waffles, put the batter in the fridge, get it out 3 days later, stir it up, and waffle it. Easy as that. Premade waffle batter really comes in handy on a Saturday morning when the kids are clamoring for breakfast! Mix up the batter on Wednesday (coincidentally, I am posting this recipe on a Wednesday), put it in the fridge until Saturday, and you’re good to go!
I call these Cheater “Sourdough” Waffles because you get the souring taste and action of sourdough, but you don’t need to mess with a starter! This is good news for people like me who have a habit of traveling quite a bit and don’t want to mess with putting a starter to sleep and then waking it back up again, not to mention remembering to feed it. To those of you who religiously sourdough, blessings upon you. Someday when I get big, I will be like you. Maybe.
One major perk to this waffle recipe: you don’t need sprouted wheat flour! Sprouted wheat flour is usually on the expensive side, but regular ol’ whole wheat flour is not! (Especially when you buy big bags of wheat berries and grind your own.)
The waffle batter has a soured taste after 3 days of fridge fermentation (also known as cold fermentation), but almost all of that disappears when you bake the batter in a waffle iron. I haven’t experimented with seeing how long this batter can last in the fridge, but for best taste, I don’t recommend keeping it longer than 3 days. There are other things in the batter (like egg whites), and I just think it’s safer to stick with the 3 days. If you want to experiment, be my guest! Keep in mind that leftover waffles can be refrigerated or frozen, then heated in a toaster (this makes them extra crispy!), so you can just make the batter all at once and have waffles for grab-and-go breakfasts later on.
These Cheater “Sourdough” Waffles have a nice crispy finish thanks to the bit of gluten structure that remains after the wheat flour has been fermented. However, since the flour has been fermented and the gluten has been broken down, the waffles aren’t as crispy crisp as a waffle made with regular white flour and they do have a bit of chew to them as well. You might need a knife to help cut them cleanly. Don’t get me wrong – they are crispy. I was absolutely delighted when I picked up my first completed waffle and felt just how crispy it was. These are not limp and soggy waffles!
You could try making this batter into pancakes, but I find that the texture fits waffles better than pancakes. If you do make pancakes, spread the batter out thinly so your pancakes aren’t thick and gooey in the middle.
On to the fun part: toppings! I always eat my waffles with peanut butter and syrup. In this case, since these waffles are an E for Trim Healthy Mamas, I make low-fat peanut butter using defatted peanut flour, stevia, salt, and water. You can make your own syrup (there’s a recipe in my cookbook), or you can buy a store-bought syrup. In this case, I used a store-brand sugar-free maple syrup sweetened with Splenda. Not ideal, but it’s OK as a personal choice item for occasional use. If you’re a mama who is fine with using a little maple syrup in a THM:E setting, this would be a great time to splurge. (Not saying I have…but not saying I haven’t, either….)
I am just super happy with this waffle recipe, and I hope you are too! Enjoy your waffles! (Want more waffle recipes? Click here for a list of mine.)
PS – I first learned about cold fermentation from Gwen’s Easy Bread recipe, so be sure to go check it out if you have questions about how this all works. Her recipe is so versatile that I posted a list of easy ways to use it many, many moons ago. Since then, I’ve used the cold fermentation principle to make a Homemade Bread recipe that has become a staple in our house, as well as a Healthy Cinnamon Roll recipe (a yummy crossover for Trim Healthy Mamas).
I’ve recently been doing quite a bit of experimentation with cold fermentation using various flours, and I’m really excited about some of the results! They’re still in the tweaking stages, but I hope to be able to share more completed experiments soon.
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- all my breakfast recipes
- Breads & Muffins picture recipe index
Need a gluten-free waffle option? Click here for my 5 Ingredient Waffles & Pancakes recipe! It’s gotten great reviews over the years. You can also find it in Necessary Food at the beginning of the Breakfast section.
- 2 c. whole wheat flour
- 1 T. baking powder
- 1 tsp. instant yeast
- ½ tsp. THM Super Sweet Blend
- ½ tsp. salt
- 1¼ c. unsweetened almond milk
- 1 c. hot tap water
- ½ c. egg whites (I recommend using carton pasteurized egg whites to cut down on the chance of bacteria breeding in your waffle batter)
- 1 T. butter or coconut oil, melted
- 1 tsp. honey
- Whisk the dry ingredients in a large plastic mixing bowl (use one that has an airtight lid, like a Tupperware bowl). Add the wet ingredients and mix again. Let the bowl set out on the counter until you can see that the yeast is active and the mixture is rising. Cover the bowl with the lid, seal it, and refrigerate the batter for 3 days. (Keep an eye on the lid and reseal it if necessary. The gases released by the fermentation create pressure and unseal the lid.)
- After 3 days of cold fermentation, give the batter a brisk stir to reincorporate the top layer and bake the batter in a greased waffle iron. (Amount of batter will vary depending on the waffle iron. Mine uses a rounded ⅓ cup.) You may need to bake the waffles a little longer than normal waffles to get a crispy exterior.
- I like to enjoy my waffles with peanut butter made from defatted peanut flour and sugar-free maple syrup. (Check out pg. 416 of Necessary Food for a recipe.)
- Store leftover waffles in the fridge or freezer and reheat in a toaster.
I have not tried keeping this batter for more than 3 days, but I don't recommend keeping it around much longer than that because the fermented flavor will get stronger.
The tablespoon of butter or coconut oil used in this recipe stays well within THM:E guidelines.
You can try making this batter as pancakes, but I prefer it as waffles because the texture just fits better. If you make this batter as pancakes, spread it out fairly thin so the pancakes aren't thick and gummy.
- Instant Yeast
- THM Super Sweet Blend (or substitute your favorite sweetener using this sweetener conversion chart)
- Defatted Peanut Flour (Amazon) – ProteinPlus has the best taste of any defatted peanut flour I’ve tried. I mix it with some water, sweetener, and salt to make my own low-fat peanut butter.
- Defatted Peanut Flour (Netrition)
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