These Sourdough Discard Waffles are light, crisp, and a great way to use up that extra sourdough starter! They are fluffy on the inside and golden on the outside.
Who knew using leftover starter could taste this good? I love making these for breakfast since they’re quick and fun! Top them with syrup, fruit, or whatever you like! 🧇
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the show! Using sourdough discard gives the waffles a unique flavor. If you don’t have discard, you could use plain yogurt or buttermilk for a similar tangy taste.
All-Purpose Flour: The base for these waffles! If you’re looking for a gluten-free option, try using a gluten-free all-purpose blend, but check packaging for moisture or texture differences.
Milk: While regular milk works wonderfully, buttermilk gives a nice tangy kick. If you’re dairy-free, almond milk or oat milk can substitute, though they may change the sweetness slightly.
Butter: Melted unsalted butter adds richness to the batter. If you’re dairy-free, coconut oil or a vegan butter can work as alternatives.
Fresh Fruits: Top these waffles with your favorites! Bananas, strawberries, and blueberries are popular, but feel free to use whatever’s in season; peaches or sliced apples work too!
How Do I Get Fluffy Waffles Without Overmixing?
A common struggle with waffle batter is knowing how much to mix without losing fluffiness. Overmixing can lead to tough waffles, so here’s what to do:
- Combine your dry ingredients and wet ingredients separately, then gently fold them together.
- Mix until you see no dry flour, but it’s okay if there are lumps. These lumps help create that light texture!
- Let the batter rest for about 5 minutes before cooking. This helps the baking powder activate and will make your waffles fluffier.
Remember, a little patience with mixing goes a long way in achieving amazing, fluffy waffles!
How to Make Sourdough Discard Waffles
Ingredients You’ll Need:
For the Waffles:
- 1 cup sourdough discard (unfed starter)
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk (or buttermilk for extra tanginess)
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Cooking spray or additional melted butter for waffle iron
For Topping:
- Fresh fruits (banana slices, strawberries, blueberries, raspberries)
- Powdered sugar for dusting
- Maple syrup or honey for serving
- Optional: whipped cream or yogurt for additional topping
Time Needed
This recipe will take about 10 minutes to prepare and about 4-6 minutes to cook each waffle, depending on your waffle iron. Make sure to set aside some extra time for the batter to rest, which will help make your waffles fluffy and delicious!
Step-by-Step Instructions:
1. Preheat Your Waffle Iron
Start by preheating your waffle iron according to the manufacturer’s instructions. Lightly grease it with cooking spray or melted butter to prevent sticking.
2. Mix the Dry Ingredients
In a large mixing bowl, combine the sourdough discard, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk everything together until it’s well mixed.
3. Whisk the Wet Ingredients
In a separate bowl, whisk together the milk (or buttermilk), eggs, melted butter, and vanilla extract until smooth. This mixture will bring moisture to your waffles.
4. Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined, being careful not to overmix. It’s okay if there are a few lumps!
5. Let the Batter Rest
Allow the batter to rest for about 5 minutes. This lets the baking powder do its job, making your waffles extra fluffy!
6. Cook the Waffles
Pour the appropriate amount of batter onto the preheated waffle iron. Spread it lightly to cover the surface. Close the lid and cook the waffles for about 4-6 minutes or until they’re golden brown and crisp.
7. Serve and Enjoy
Carefully remove the waffle and place it on a serving plate. Top with your favorite fresh fruit, sprinkle with powdered sugar, and serve immediately with a drizzle of maple syrup or honey. If you like, add a dollop of yogurt or whipped cream for an extra treat!
Enjoy your delicious sourdough discard waffles with fresh fruit! They’re not only tasty but a great way to reduce waste in the kitchen.
Can I Use a Different Type of Flour?
Absolutely! While all-purpose flour gives the best results, you can use whole wheat flour for a nuttier flavor or a gluten-free flour blend if you’re avoiding gluten. Just keep in mind that the texture may vary slightly.
What Should I Do With Leftover Batter?
If you have leftover batter, you can store it in an airtight container in the fridge for up to 2 days. Just give it a good stir before using it again, as it may thicken while sitting. You can also freeze the batter in portioned servings for up to a month!
Can I Add Mix-Ins to the Waffle Batter?
Definitely! Feel free to add chocolate chips, nuts, or spices like cinnamon directly into the batter for added flavor and texture. Just keep the total amount of additions to around 1/2 cup to maintain the batter consistency.
How Can I Make These Waffles Vegan?
You can substitute the eggs with flaxseed meal or applesauce (1/4 cup per egg). Use plant-based milk and a dairy-free butter alternative. The rest of the recipe remains the same, ensuring delicious vegan waffles!
