Easy Sourdough Discard Waffles
If you’re looking for a delicious way to use your sourdough starter discard, why not try making waffles? These sourdough discard waffles are light, crispy, and packed with flavor, making them a perfect breakfast or brunch treat. Here’s a simple recipe to get you started!
What You’ll Need
Ingredients:
Sourdough Discard: 200g
Milk: 180g
Butter: 50g (melted)
Egg: 2
Sugar: 50g
All-Purpose Flour: 150g
Baking Powder: 12g
Salt: 5g
Equipment:
Kitchen Scale
Large Mixing Bowl
Medium Mixing Bowl
Mixing Utensils
Waffle Iron
Step-by-Step Instructions
In a large bowl, mix flour, salt, baking powder, and sugar. Set aside.
In a medium bowl, mix discard, milk, and eggs. Once mixed, pour in melted butter and stir.
Pour the liquid ingredients into the dry ingredients.
Mix together until a pourable batter forms.
Preheat your waffle iron according to the manufacturer's instructions.
Lightly grease your waffle iron with butter or cooking spray if you prefer.
Pour the recommended amount of batter onto the hot waffle iron (usually about 1/2 to 3/4 cup).
Close the lid and cook according to the manufacturer’s instructions until the waffles are golden brown and crispy.
Carefully remove the waffles and serve warm with your favorite topping—maple syrup, nuts, fresh fruit, yogurt or whipped cream all make delicious additions!
Tips & Notes
If the batter is too thick, add milk until desired consistency is achieved.
Experiment with different flours! I make a multigrain waffles using the following amounts of flour: 50g AP, 50g whole wheat, 25g buckwheat, and 25g spelt.
I have made chocolate waffles by adding 25g of dark chocolate cocoa powder, 10g of sugar, and milk to thin out the batter.
Experiment with other mix-ins like chocolate chips, nuts, seed, or berries for extra flavor.
Leftover waffles can be stored in the refrigerator for a few days.
These waffles also freeze and reheat well for a quick breakfast! Simply let them cool after cooking and place them in plastic freezer bags or reusable freezer bags with a piece of parchment paper separating them so they don’t stick together. You can reheat them in a toaster, the oven, or a microwave.
Easy Sourdough Discard Waffles
Ingredients
- Sourdough Discard: 200g
- Milk: 180g
- Butter: 50g (melted)
- Egg: 2
- Sugar: 50g
- All-Purpose Flour: 150g
- Baking Powder: 12g
- Salt: 5g
Instructions
- In a large bowl, mix flour, salt, baking powder, and sugar. Set aside.
- In a medium bowl, mix discard, milk, and eggs. Once mixed, pour in melted butter and stir.
- Pour the liquid ingredients into the dry ingredients.
- Mix together until a pourable batter forms.
- Preheat your waffle iron according to the manufacturer's instructions.
- Lightly grease your waffle iron with butter or cooking spray if you prefer.
- Pour the recommended amount of batter onto the hot waffle iron (usually about 1/2 to 3/4 cup).
- Close the lid and cook according to the manufacturer’s instructions until the waffles are golden brown and crispy.
- Carefully remove the waffles and serve warm with your favorite topping—maple syrup, nuts, fresh fruit, yogurt or whipped cream all make delicious additions!
Notes
- If the batter is too thick, add milk until desired consistency is achieved.
- Experiment with different flours! I make a multigrain waffles using the following amounts of flour: 50g AP, 50g whole wheat, 25g buckwheat, and 25g spelt.
- I have made chocolate waffles by adding 25g of dark chocolate cocoa powder, 10g of sugar, and milk to thin out the batter.
- Experiment with other mix-ins like chocolate chips, nuts, seed, or berries for extra flavor.
- Leftover waffles can be stored in the refrigerator for a few days.
- These waffles also freeze and reheat well for a quick breakfast! Simply let them cool after cooking and place them in plastic freezer bags or reusable freezer bags with a piece of parchment paper separating them so they don’t stick together. You can reheat them in a toaster, the oven, or a microwave.
