These Sourdough Discard Waffles are light, fluffy, and a fun way to use leftover sourdough starter! They’re crispy on the outside and soft on the inside—just perfect!
Making these waffles is like a kitchen party! I love serving them with fresh fruit and maple syrup. It’s a tasty breakfast that helps reduce waste—win-win!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is key for that classic flavor. If you don’t have a discard, you can create a simple batter with regular flour and a bit of yogurt or buttermilk for tanginess.
All-Purpose Flour: This gives structure to the waffles. You can replace it with whole wheat flour for more fiber or gluten-free flour if needed, but check the type to ensure it can bind well.
Milk: Whole milk adds creaminess, but you can use any milk you prefer, including almond or oat milk for a dairy-free option.
Butter: Melted butter keeps the waffles rich. For a dairy-free version, coconut oil or a vegan butter substitute works great!
Fresh Berries: Use any berries you love! Frozen berries can be swapped in, but they may make the batter a bit wet, so reduce the milk slightly.
How Do I Get the Perfect Waffle Crispiness?
Getting your waffles crispy on the outside while staying soft inside is important! Here’s how to achieve that:
- Preheat the Waffle Iron: Make sure it’s hot before adding the batter. This helps create that initial crust.
- Grease the Iron: Lightly grease it with melted butter to ensure easy release and a crispy exterior.
- Don’t Overmix: Combine the wet and dry ingredients just until incorporated. Overmixing can make the waffles tough.
- Cook Time: Waffles may take 3 to 5 minutes; keep an eye on them. When steam stops, they’re likely done. If unsure, open the iron slightly to check.
- Keep Them Warm: Once cooked, place them on a cooling rack instead of a plate. This prevents condensation and keeps them crispy.
Following these tips will help you serve delicious and crispy sourdough waffles every time!
How to Make Sourdough Discard Waffles
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1 cup milk (whole or your preference)
- 2 large eggs
- 3 tablespoons sugar
- 4 tablespoons melted butter (plus extra for greasing)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Fresh berries (blueberries, strawberries, raspberries) for topping
- Whipped cream or Greek yogurt for serving
- Maple syrup, for drizzling
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and about 10-15 minutes to cook, depending on how many waffles you make at a time. You’ll enjoy a delicious breakfast in no time!
Step-by-Step Instructions:
1. Preheat Your Waffle Iron:
Start by preheating your waffle iron according to the manufacturer’s instructions. Make sure to lightly grease it with some melted butter to keep the waffles from sticking.
2. Prepare the Batter:
In a large bowl, whisk together the sourdough starter discard, all-purpose flour, and milk until everything is well combined and smooth. Let this batter rest for about 5-10 minutes. This will help enhance the texture of the waffles.
3. Mix in the Wet Ingredients:
In a separate bowl, beat the eggs with sugar, vanilla extract, melted butter, salt, baking powder, and baking soda until everything is fully combined. This will add richness to your waffles.
4. Combine the Mixtures:
Pour the egg mixture into the sourdough batter. Gently stir until combined, being careful not to overmix. If you’d like, fold in fresh blueberries for a fruity twist!
5. Cook the Waffles:
Pour enough batter into the preheated waffle iron to cover the bottom but avoid overfilling. Close the lid and cook until the waffles are golden brown and crisp, which usually takes about 3 to 5 minutes.
6. Serve and Enjoy:
Once cooked, remove the waffles and keep them warm while you finish the remaining batter. Serve them topped with fresh sliced strawberries, additional blueberries, raspberries, a dollop of whipped cream or Greek yogurt, a sprinkle of powdered sugar, and a sweet drizzle of maple syrup. Enjoy your deliciously crispy and fluffy sourdough discard waffles!
These waffles showcase the tangy flavor of sourdough discard paired beautifully with fresh toppings for a delightful breakfast treat you won’t want to miss!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that whole wheat flour may make the waffles denser. To maintain fluffiness, consider using a mix of both flours—like half all-purpose and half whole wheat.
What Can I Use Instead of Eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce, 1/4 cup of mashed banana, or 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg. These will help bind the batter while keeping it moist!
How Should I Store Leftover Waffles?
Store any leftover waffles in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in a toaster for a few minutes until crispy again, or warm them in the oven for a few minutes at 350°F (175°C) to maintain their texture.
Can I Freeze the Waffles?
Absolutely! Allow the waffles to cool completely, then stack them with parchment paper between each waffle and place them in a freezer-safe bag. They can be frozen for up to 3 months. To reheat, simply toast them directly from the freezer!