These Sourdough Discard Waffles are a tasty way to use leftover sourdough starter! They’re fluffy, crisp on the outside, and have a hint of tangy flavor that makes breakfast special.
Who knew saving scraps could lead to delicious waffles? I love how easy they are to whip up—just mix, pour, and enjoy. Pile on the syrup or fruit for an extra treat!
Ingredients & Substitutions
Sourdough Discard: Your sourdough discard adds a delightful tang to the waffles. If you don’t have discard, you can use an equal amount of plain yogurt or applesauce for a similar texture.
All-Purpose Flour: It’s the base of your waffles. If looking for a healthier option, try whole wheat flour, but be aware it may make the waffles denser.
Buttermilk: For a buttermilk substitute, mix a cup of milk with a tablespoon of vinegar or lemon juice, and let it sit for a few minutes. This creates acidity that helps make the waffles fluffy.
Eggs: If you’re looking for a vegan option, you might use flax eggs—combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit to thicken.
Butter: Unsalted butter adds nice flavor, but you could switch to coconut oil or a plant-based butter to make it dairy-free.
How Can I Ensure My Waffles Are Tender and Fluffy?
One key to perfect waffles is mixing the batter properly. After combining your wet and dry ingredients, stir gently until just mixed. It’s okay if the batter has a few lumps; overmixing can lead to tough waffles, which we want to avoid!
- Mix wet and dry ingredients separately first for better distribution.
- When joining them, use a folding motion rather than a vigorous stirring.
- Let the batter sit for a few minutes before pouring it into the waffle iron; this can enhance texture.
How to Make Sourdough Discard Waffles
Ingredients You’ll Need:
For the Waffles:
- 1 cup sourdough discard (unfed starter)
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (or milk with 1 tablespoon vinegar or lemon juice)
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Cooking spray or additional melted butter for the waffle iron
For Topping:
- Fresh blueberries and strawberries
- Powdered sugar (for dusting)
- Maple syrup (for serving)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prep and around 15-20 minutes to cook, depending on your waffle iron. You’ll have warm, fluffy waffles ready to enjoy in about half an hour!
Step-by-Step Instructions:
1. Prepping the Iron:
Start by preheating your waffle iron according to the manufacturer’s instructions. Having it ready will ensure your waffles cook perfectly!
2. Mixing Dry Ingredients:
In a large mixing bowl, whisk together the sourdough discard, all-purpose flour, sugar, baking powder, baking soda, and salt. This combination gives your waffles a nice rise and flavor!
3. Combining Wet Ingredients:
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth. This mixture will make your waffles rich and moist.
4. Mixing Together:
Carefully pour your wet ingredients into the bowl with the dry ingredients. Use a spatula or a wooden spoon to stir gently until just combined. It’s okay if there are a few small lumps—overmixing will make the waffles tough.
5. Greasing the Waffle Iron:
Lightly grease your preheated waffle iron with cooking spray or melted butter to help the waffles cook evenly and prevent sticking.
6. Cooking the Waffles:
Pour about 1/2 to 3/4 cup of batter onto the waffle iron (adjust based on the size of your iron). Close the lid and cook the waffles until they’re golden brown and crisp, which should take about 3-5 minutes—but follow your waffle iron’s guide.
7. Serving Your Waffles:
Once cooked, carefully remove the waffle and place it on a plate. Top it off with fresh blueberries and sliced strawberries, then sprinkle with powdered sugar for a nice touch.
8. Final Touch:
Just before serving, drizzle maple syrup over your waffles. Repeat the process with the remaining batter, and enjoy your warm, fluffy waffles!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour for a healthier option! Just keep in mind that it may result in denser waffles, so you might want to consider mixing it with a little all-purpose flour for a lighter texture.
What If I Don’t Have Buttermilk?
No problem! You can easily make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of regular milk. Let it sit for a few minutes until it thickens slightly before using it in the recipe.
How Should I Store Leftover Waffles?
To store leftover waffles, let them cool completely, then place them in an airtight container. They can be kept in the fridge for up to 3 days or frozen for longer storage. For freezing, separate each waffle with parchment paper to prevent sticking.
Can I Make These Waffles Vegan?
Absolutely! To make them vegan, substitute the eggs with flax eggs (mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit until thickened) and replace the butter with a plant-based option. Use a non-dairy milk, like almond or coconut milk, in place of buttermilk as well!
