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Sourdough Discard Waffles
Emma

Sourdough Discard Waffles

Sourdough Discard Waffles are a delicious breakfast option that utilizes leftover sourdough starter, resulting in a unique flavor and texture. They feature a crisp exterior and a soft, airy interior, making them a perfect canvas for various toppings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings servings
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 Cups All-Purpose Flour
  • 1 Cup Sourdough Discard
  • 1 1/2 Cups Whole Milk
  • 1/2 Cup Unsalted Butter (Melted)
  • 2 Large Eggs
  • 2 Tablespoons Granulated Sugar
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Fine Sea Salt
  • 1 Teaspoon Vanilla Extract

Method
 

  1. Preheat your waffle iron to its highest setting.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, combine the sourdough discard, milk, eggs, melted butter, and vanilla extract. Whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold gently until just combined.
  5. Let the batter rest for 5 to 10 minutes.
  6. Lightly grease the waffle iron and pour the appropriate amount of batter onto the center.
  7. Close the lid and cook according to your manufacturer's instructions until steam stops escaping.
  8. Carefully remove the waffle and place it on a wire rack to cool.
  9. Repeat with the remaining batter.

Notes

Use room temperature sourdough discard for best results. Store leftover waffles in a single layer on a wire rack and freeze for future use.