Sourdough Discard Waffles Recipe
These Sourdough Discard Waffles are a delicious and resourceful way to use your sourdough starter discard. Crispy on the outside and tender on the inside, these waffles combine the tangy flavor of sourdough with the sweetness of honey and the richness of butter, making them perfect for a wholesome breakfast or brunch treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 waffles
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 ½ cups or 210 grams all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- 1 cup or 280 grams sourdough starter, unfed or active, stirred down well before measuring
- 1 cup or 249 grams buttermilk or milk
- 2 tablespoons honey or sweetener of choice
- ¼ cup or 56.5 grams melted butter or other oil/fat
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the Waffle Iron: Begin by preheating your waffle iron according to the manufacturer’s instructions to ensure even cooking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt to combine and aerate the dry ingredients evenly.
- Combine Wet Ingredients: In a separate bowl, mix the sourdough starter, buttermilk (or milk), honey, melted butter, egg, and vanilla extract until well blended.
- Make the Batter: Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing to keep the waffles light and fluffy.
- Cook the Waffles: Lightly grease the preheated waffle iron if necessary. Pour enough batter onto the waffle iron to cover the surface and cook according to the waffle iron’s instructions, usually about 3-5 minutes, until the waffles are golden brown and crisp.
- Serve: Remove the waffles carefully, keep warm, and repeat with the remaining batter. Serve immediately with your favorite toppings such as maple syrup, fresh fruits, or butter.
Notes
- You can substitute buttermilk with regular milk; add a teaspoon of lemon juice or vinegar to milk to mimic buttermilk’s acidity if desired.
- For dairy-free options, use plant-based milk and melted coconut oil or vegetable oil instead of butter.
- Use sourdough starter discard that is either active or unfed; stirring it down before measuring ensures consistency.
- Do not overmix the batter; a few lumps are okay to keep the waffles tender.
- Waffles taste best when served immediately but can be kept warm in a low oven if needed.
- These waffles freeze well; reheat in a toaster or oven for best texture.
