Sourdough Discard Waffles

October 4, 2024

30

easy

4 large waffles

Sourdough discard waffles are the perfect way to repurpose your leftover sourdough starter into a delicious breakfast waffles.

Crispy on the outside and soft on the inside, these waffles have a subtle tang from the sourdough, which adds depth of flavor. Plus, this recipe is quick and easy to whip up, making it an ideal breakfast for busier weekday mornings. Top these waffles with syrup, jam, whipped cream or fresh fruit and make your mornings even better.

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Ingredients:

Adjust Servings

	1 cup (240g) sourdough discard (unfed, room temperature)
	1 cup (240ml) milk (or buttermilk for extra tang)
	1 large egg
	1/4 cup (60g) melted butter or oil
	1 tbsp sugar (optional, for a sweeter waffle)
	1 cup (120g) all-purpose flour
	1 tsp baking powder
	1/2 tsp baking soda
	1 tsp salt
	1 tsp vanilla extract (optional)

Directions

1.

Mix the Wet Ingredients:

Whisk the sourdough discard, milk, egg, melted butter (or oil) and vanilla extract (if using) in a large bowl until smooth and well combined.

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2.

Add the Dry Ingredients:

Then mix the flour, baking powder, baking soda, salt and sugar (if using) in a separate bowl. Add the dry ingredients to the mixture and mix until it is smooth. However, be careful not to mix the dough too much, some lumps are okay.

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3.

Preheat the Waffle Iron:

Preheat the waffle iron. Lightly grease the waffle iron with non-stick spray or a small amount of butter.

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4.

Cook the Waffles:

Pour the appropriate amount of batter into the waffle iron and cook according to the instructions, usually 3-5 minutes, until the waffle is golden brown and crispy on the surface.

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5.

Serve and Enjoy:

Serve the waffles immediately with your favorite side toppings, such as maple syrup, fresh fruit, jam, nutella, whipped cream or powdered sugar.

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Notes

Want some extra crunch? If you like particularly crispy waffles, you can let them cook a little longer in the waffle iron or put them on a rack in a warm oven for a few minutes before serving.