Chocolate Sourdough Multi-grain Waffles
Prep time
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Healthy, easy, and absolutely delicious waffles that are sure to please adults and children alike!
Recipe type: Breakfast
Cuisine: American, European
Overnight Batter
  • 2 cups (8 oz) flour *see notes for multi-grain
  • 4 Tablespoons Cocoa powder
  • 2 cups buttermilk
  • 1 cup sourdough starter, unfed
  • 2-3 Tablespoons sugar
Add next morning to the overnight batter
  • 2 Eggs
  • 4 Tablespoons (2 oz) butter, melted
  • 1 teaspoon salt
  • 1 teaspoon Vanilla extract
  • 1 teaspoon baking soda
  1. In a large bowl combine flour, cocoa powder, buttermilk, sugar, and starter. Cover and set overnight in the fridge.
  2. The next morning add eggs, melted butter, salt, and vanilla extract. Mix well.
  3. Add baking soda and mix.
  4. Preheat your waffle maker. Do not set it to the darkest setting as chocolate waffles tend to brown more.
  5. Cook waffles according to your waffle maker's directions.
  6. Enjoy hot with whipped cream and fresh berries! To reheat, toast in your toaster on the lowest setting.
I love using 2 ounces teff, 2 ounces buckwheat, 1 ounce rye, and 3 ounces soft white wheat for my multi-grain chocolate waffles.
For Gluten-free waffles: use 2 ounces rice, 2 ounces oat, 2 ounces teff and 2 ounces buckwheat. Adding ½ teaspoons guar gum helps bind the batter better but is not necessary.
To make and serve waffles the same day: Mix all the ingredients except the baking soda and let the batter sit, covered at room temperature 1-2 hours or until airy and bubbly. Add baking soda and cook immediately.
Recipe by Welcome 2 Our Table at