Sourdough Discard Waffles

Sourdough Discard Waffles

Deliciously crispy on the outside and fluffy on the inside, these sourdough discard waffles are a comforting breakfast option that utilizes leftover starter for a delightful flavor.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 235

Ingredients Method Notes

Ingredients

Dry Ingredients

1 cup all-purpose flour Opt for unbleached for best texture.
2 tablespoons granulated sugar Adjust based on taste preference.
2 teaspoons baking powder Ensure freshness for optimal rise.
1/2 teaspoon baking soda Promotes a light texture; freshness is key.
1/2 teaspoon salt Essential for flavor balance.

Wet Ingredients

1 cup sourdough discard Use active discard for the best flavor.
1 cup milk Whole milk gives a richer result; non-dairy alternatives work too.
2 large eggs Room temperature eggs yield fluffier waffles.
4 tablespoons unsalted butter, melted Using high-quality unsalted butter is recommended.
1 teaspoon vanilla extract Pure vanilla enhances the flavor.

Method

Preparation

Preheat your waffle iron according to manufacturer's instructions.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, beat the eggs, then add in the milk, sourdough discard, melted butter, and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients bowl, stirring until just combined. Avoid overmixing.
Lightly grease the preheated waffle iron with cooking spray or melted butter.
Pour the batter onto the waffle iron (1/2 to 3/4 cup per waffle) and cook until golden brown, about 4 to 6 minutes.
Carefully remove the waffles and serve immediately, or keep warm in a low oven.

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. For added flavor, consider spices like cinnamon or nutmeg.