These sourdough discard waffles are fluffy, crisp, and full of flavor! Using sourdough starter that’s usually thrown away makes them a smart choice that’s easy to whip up.
They’re great for breakfast or a tasty snack. I often top mine with fresh fruit and syrup—it’s a sweet way to make use of that starter! 🍓🥞
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the recipe! It adds a wonderful depth of flavor. If you don’t have discard on hand, you can use plain yogurt or buttermilk for a similar tang. I love using different starters to switch up the taste!
All-Purpose Flour: Regular all-purpose flour works great, but you can substitute with whole wheat flour for a nuttier flavor. Just be aware that it may change the texture a bit, making it denser.
Milk: While whole milk gives the best creaminess, feel free to use any milk you have, like almond or oat milk, for a dairy-free option. I usually use whole milk for richer waffles.
Butter or Oil: I like melted butter for its flavor, but vegetable oil can be a good substitute if you’re looking for a neutral taste or need to keep the recipe dairy-free. Coconut oil also adds a nice hint of tropical flavor!
Fresh Fruits: Strawberries and blueberries are fantastic toppings! If you have other seasonal fruits like bananas or peaches, they work just as well. I love mixing fruits for a colorful presentation!
How Do I Ensure My Waffles Are Light and Fluffy?
The secret to fluffy waffles lies in your mixing and resting technique. Avoid overmixing the batter once you combine dry and wet ingredients, as this can make your waffles tough. Stir until everything is just combined.
- After mixing, let the batter rest for 5-10 minutes. This allows bubbles to form and helps create that fluffy texture.
- Preheat your waffle iron well and don’t skip greasing it! This helps prevent sticking and assists in achieving a crispy exterior.
- Don’t overload the waffle iron with batter—just pour enough to cover, allowing room for expansion.
With these tips in mind, you’ll enjoy perfect, golden-brown waffles every time!
How to Make Sourdough Discard Waffles
Ingredients You’ll Need:
For the Waffle Batter:
- 1 cup sourdough starter discard (unfed starter)
- 1 cup all-purpose flour
- 1 cup milk (whole or your choice)
- 1 large egg
- 2 tablespoons sugar
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Butter or oil for the waffle iron
For Topping:
- Fresh strawberries and blueberries
- Whipped cream
- Maple syrup for serving
How Much Time Will You Need?
This delightful recipe will take about 10 minutes to prepare and approximately 15 minutes to cook all the waffles, making it a quick and tasty breakfast option. Just a little prep, some cooking time, and you’re ready to enjoy delicious waffles topped with your favorite goodies!
Step-by-Step Instructions:
1. Preheat the Waffle Iron:
Start by preheating your waffle iron according to the manufacturer’s instructions. While it’s heating up, lightly grease the plates with some butter or oil to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the sourdough starter discard, flour, and milk. Stir everything together until it’s smooth and well combined. You want a nice, creamy batter!
3. Incorporate the Remaining Ingredients:
Add in the egg, sugar, melted butter (or oil), and vanilla extract to the mixture. Mix well until everything is nicely blended together.
4. Combine Dry Ingredients:
In a small bowl, whisk together the baking powder, baking soda, and salt. Gradually add these dry ingredients to your wet mixture. Stir until just combined—remember, no overmixing! We want fluffy waffles, not tough ones!
5. Let the Batter Rest:
Allow your batter to rest for about 5-10 minutes. This resting time helps the baking powder and soda activate and allows the batter to thicken slightly, setting you up for perfect waffles!
6. Cook the Waffles:
Pour enough batter onto the preheated waffle iron to evenly cover the surface, without overflowing. Close the waffle iron and cook according to your iron’s instructions until the waffles turn golden brown and crisp.
7. Keep the Waffles Warm:
Once cooked, carefully remove the waffles and keep them warm on a plate while you continue to cook the remaining batter.
8. Serve and Enjoy:
Time to serve! Top your waffles with fresh strawberries, blueberries, and a generous dollop of whipped cream. Drizzle maple syrup over the top for that perfect finishing touch. Dig in and enjoy your delightful sourdough discard waffles!
Can I Use Active Sourdough Starter Instead of Discard?
Absolutely! If you have an active sourdough starter, you can use it instead of discard. Just reduce the amount of milk slightly, as active starter can add more moisture to the batter. Adjust until you get the desired consistency.
What If I Don’t Have a Waffle Iron?
No problem! You can use a skillet or griddle to make pancakes instead. Just pour the batter onto the hot, greased skillet and cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Can I Make the Batter Ahead of Time?
For the best results, it’s recommended to use the batter right after preparing it. If you need to make it ahead, you can refrigerate the batter for up to 24 hours, but it may not rise as much when cooked. Stir gently before using.
How Do I Store Leftover Waffles?
Store any leftover waffles in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the toaster or a preheated oven at 350°F (175°C) for a few minutes until warmed and crispy again!
