These Sourdough Discard Waffles are a tasty way to use up leftover sourdough starter! They come out crispy on the outside and fluffy on the inside, making them perfect for breakfast.
Honestly, who can resist a warm waffle topped with syrup? I love to add some fruit too! It’s a fun way to start the day, and I feel less guilty about wasting that starter!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the recipe! You can use unfed sourdough discard without any issues. If you don’t have sourdough, consider using plain yogurt as a tangy alternative, though it may alter the flavor slightly.
Flour: All-purpose flour works beautifully, but if you’re looking for a healthier option, try whole wheat flour. It adds a nutty flavor but may make the waffles denser, so consider mixing half whole wheat and half all-purpose for a balance.
Milk: Regular milk delivers creaminess, but buttermilk brings a delightful tang. If you’re lactose intolerant, almond milk or oat milk can be great substitutes, and they’ll still make delicious waffles!
Butter or Oil: I love melted butter for flavor, but vegetable oil is a fine swap if you’re looking for something lighter. Coconut oil is another good choice, adding a subtle coconut note to the waffles.
How Do I Make Sure My Waffles Are Fluffy and Not Dense?
The fluffiness of your waffles largely depends on how you mix your ingredients. When you combine the wet and dry ingredients, stir until they are just mixed. It’s okay if the batter is a bit lumpy; overmixing will lead to toughness. Keeping the batter less smooth ensures a light texture!
- Preheat your waffle iron well. A hot iron helps waffles to rise as they cook.
- Whisk the dry ingredients thoroughly to ensure that the baking powder and baking soda are evenly distributed.
- Let the batter sit for a few minutes before cooking. This allows the baking powder to activate and can slightly enhance fluffiness.
How to Make Sourdough Discard Waffles
Ingredients You’ll Need:
Base Ingredients:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup milk (or buttermilk for extra tang)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract (optional)
For Serving:
- Butter
- Fresh mixed berries (strawberries, blueberries, raspberries, blackberries)
- Maple syrup
- Powdered sugar (optional garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 3-5 minutes to cook each waffle, depending on your waffle iron. You’ll be enjoying delicious waffles in no time, making this a great breakfast choice!
Step-by-Step Instructions:
1. Preheat the Waffle Iron:
Start by preheating your waffle iron according to the manufacturer’s instructions. Having a hot iron ensures your waffles will cook evenly and get nice and crispy.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the sourdough starter discard, flour, sugar, baking powder, baking soda, and salt. This helps everything mix well so that the waffles rise nicely!
3. Combine the Wet Ingredients:
In a separate bowl, beat the egg. Then, add the milk, melted butter (or oil), and vanilla extract if you’re using it. Mix everything until it’s well combined.
4. Combine Dry and Wet Ingredients:
Pour the wet ingredient mixture into the dry ingredients, stirring gently until just combined. Don’t worry if the batter is a little lumpy—overmixing can make the waffles tough!
5. Prepare the Waffle Iron:
Lightly grease the waffle iron with non-stick spray or a little butter so the waffles don’t stick. This makes for easy removal once they’re done cooking.
6. Cook the Waffles:
Pour enough batter onto the waffle iron to cover the grid, being careful not to overfill. Close the lid and cook the waffle until it’s golden brown and crisp, usually around 3-5 minutes.
7. Serve the Waffles:
Once the waffle is cooked, carefully remove it and place it on a plate. Top it with a pat of butter, a generous handful of fresh mixed berries, and drizzle with maple syrup. If you like, a light dusting of powdered sugar adds a lovely finishing touch!
8. Enjoy!
Serve your waffles warm and enjoy every delicious bite!
These waffles made from sourdough discard are not only a wonderful way to reduce waste but also create fluffy treats with a delightful tanginess that pairs beautifully with sweet toppings!
Can I Use Feed Sourdough Starter Instead of Discard?
Yes, you can use fed sourdough starter if you have it on hand! Just remember that it might make the waffles even fluffier and tangier since it’s more active than discard.
What If I Don’t Have Buttermilk?
No problem! You can make a quick buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of regular milk. Let it sit for about 5 minutes before using in the recipe!
Can I Make the Batter Ahead of Time?
Yes, you can prepare the batter in advance! Just store it in the refrigerator for up to 24 hours. When you’re ready to cook, give it a gentle stir and cook as directed. The waffles may be slightly denser but will still taste delicious.
How Do I Store Leftover Waffles?
Store any leftover waffles in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. Reheat in the toaster or oven for a quick breakfast!