The Ultimate Einkorn Sourdough Waffles (Made with Lard!)—A Classic, Upgraded

Crispy, fluffy, flavourful, filling - Einkorn Sourdough Waffles

There’s something special about a homemade waffle—golden, crispy on the outside, soft and airy on the inside. But if you’ve only ever had modern Belgian waffles made with processed flour and vegetable oils, get ready for a serious upgrade. These Einkorn Sourdough Waffles, made with lard, bring old-world wisdom back to the breakfast table.

Using Einkorn, the ancient grain that predates modern wheat, makes these waffles easier to digest, richer in flavor, and packed with nutrients. The sourdough fermentation enhances their digestibility while adding depth to the flavor, and the lard creates an unmatched crispness that butter or oils just can’t replicate.

The best part? The batter can be made the night before, allowing the sourdough to develop even more complexity while saving you time in the morning. Whether topped with butter and maple syrup or served alongside pastured bacon and farm-fresh eggs, these waffles are satisfying, nourishing, and absolutely delicious.

Einkorn Sourdough Waffles

Recipe.

• Ingredients

  Makes 14 waffles
  
  1.5 cups all purpose Einkorn flour
  ½ cup sourdough starter or discard
  1 tsp salt
  1 tbsp sugar
  1.5 tbsp baking powder
  1.75 cups whole milk
  2 free range eggs
  1/3 cup melted lard ( from pasture raised pigs)
  1 tsp vanilla extract

• Method

  Sift flour, sugar, baking powder and salt together into a mixing bowl, or the bowl of your stand mixer.
  
  Add milk, eggs & vanilla extract and beat on medium high until all ingredients are combined.
  
  Measure lard into a separate bowl or small saucepan and gently warm until the lard melts into a liquid.
  
  With the stand mixer running on low, slowly drizzle the lard into the batter until it is fully encorporated.
  
  This batter can be used immediately, or to develop the full sourdough flavour, refrigerate overnight and use in the morning for breakfast.
  
  Ladel less than ½ cup batter per waffle into your waffle maker and cook until puffy and golden in colour.

• Notes

  This batter will appear to be ‘runnier’ than normal waffle batter, because einkorn flour is slower to absorb liquid compared to other flours. This is normal and the waffles will still puff out fine.
  
  Take care not to over heat the lard when adding to the batter as you risk scrambling your eggs!

I would love to know if you try this recipe, drop me a comment below with your feedback and what type of pie you make with it!