Sourdough Discard Waffles Recipe

Introduction

Sourdough discard waffles are a delicious way to use your leftover starter while making a crispy, flavorful breakfast treat. These waffles come together quickly and can be customized with your favorite toppings for a perfect morning meal.

Ingredients

• 1 cup sourdough discard (unfed or fed)
• 1 cup all-purpose flour
• 1 tablespoon sugar (optional, for sweeter waffles)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup milk (or plant-based milk)
• 1/4 cup melted butter or oil
• Fresh fruits (berries, bananas, etc.)
• Maple syrup or honey
• Whipped cream
• Chocolate chips or nuts (optional)

Instructions

1. Step 1: Preheat your waffle iron according to the manufacturer’s instructions.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Step 3: In another bowl, whisk the sourdough discard, egg, milk, and melted butter or oil until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
5. Step 5: Lightly grease the waffle iron with cooking spray or oil.
6. Step 6: Pour the batter onto the iron, using an amount appropriate for your waffle maker.
7. Step 7: Cook for 4–5 minutes, or until waffles are golden and crisp.
8. Step 8: Remove the waffles and serve immediately with fresh fruits, syrup, whipped cream, and your favorite toppings.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract or a pinch of cinnamon to the batter.
• Swap the all-purpose flour for whole wheat flour for a heartier waffle.
• Use plant-based milk and oil for a dairy-free version.
• Add chocolate chips or nuts directly into the batter for a fun twist.
• If you like crispier waffles, leave them in the iron a little longer or place them in a warm oven after cooking.

Storage

Store leftover waffles in an airtight container in the refrigerator for up to 2 days. To reheat, toast them in a toaster or warm in a preheated oven at 350°F (175°C) for about 5 minutes to regain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fed sourdough starter instead of discard?

Yes, both unfed discard and fed starter work well in this waffle recipe. The flavor may be a bit tangier with discard, which adds character.

Can I make the batter ahead of time?

While you can prepare the batter ahead, it’s best to cook waffles fresh for optimal texture. If you refrigerate the batter, let it come to room temperature and give it a gentle stir before cooking.

Sourdough Discard Waffles Recipe

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★★★★★

5 from 94 reviews

Delight in these crispy and tender Sourdough Discard Waffles, a perfect way to transform your sourdough discard into a delicious breakfast treat. These waffles are lightly sweetened and made with simple pantry ingredients, offering a delightful tangy flavor and crispy texture. Serve them warm with fresh fruits, maple syrup, whipped cream, and optional chocolate chips or nuts for a satisfying morning meal.

• Author: Cleo
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar (optional, for sweeter waffles)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1 cup sourdough discard (unfed or fed)
• 1 large egg
• 1/4 cup milk (or plant-based milk)
• 1/4 cup melted butter or oil

Toppings (optional)

• Fresh fruits (berries, bananas, etc.)
• Maple syrup or honey
• Whipped cream
• Chocolate chips or nuts

Instructions

1. Preparation: Preheat your waffle iron according to the manufacturer’s instructions to ensure it reaches the right temperature for crispy waffles.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.
3. Mix Wet Ingredients: In a separate bowl, whisk the sourdough discard, egg, milk, and melted butter (or oil) until the mixture is smooth and homogenous.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients bowl and gently stir until just combined. Avoid overmixing to keep the waffles light and fluffy.
5. Prepare Waffle Iron: Lightly grease the waffle iron with cooking spray or a thin layer of oil to prevent sticking.
6. Cook Waffles: Pour an appropriate amount of batter onto the preheated waffle iron based on your model’s capacity. Cook for 4 to 5 minutes, or until the waffles turn golden brown and achieve a crisp exterior.
7. Serve: Carefully remove the waffles from the iron and serve immediately, topped with fresh fruits, maple syrup or honey, whipped cream, and optional chocolate chips or nuts for added texture and flavor.

Notes

• For crispier waffles, avoid lifting the waffle iron lid too early during cooking.
• You can substitute milk with any plant-based milk such as almond, soy, or oat milk.
• If you prefer a sweeter waffle, increase the sugar slightly or add vanilla extract to the wet ingredients.
• Leftover waffles can be frozen and reheated in a toaster or oven for a quick breakfast.
• Ensure not to overmix the batter to prevent tough waffles.

Keywords: sourdough discard waffles, easy waffle recipe, breakfast waffles, sourdough recipes, crispy waffles