Sourdough Discard Waffles

These sourdough discard waffles are crispy on the outside and fluffy on the inside with just a little bit of tang from the sourdough starter. They're the perfect easy treat for weekend breakfast or brunch!

Course Breakfast, Brunch

Cuisine American

Prep Time 10

Cook Time 30

Resting Time 8

Total Time 8 40

Servings 5-inch waffles

Calories 214kcal

Author Kyleigh Sage

Equipment

Ingredients

227 grams sourdough starter discard
240 grams all purpose flour
480 grams buttermilk substitute whole milk plus 2 tablespoons lemon juice
50 grams granulated sugar
2 large eggs
57 grams unsalted butter melted
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt

US Customary - Metric

Instructions

Waffle Batter

The sourdough waffle batter can either be prepped the night before (my personal preference for more flavorful waffles) or the same day! Both methods yield delicious crispy waffles!
Overnight Option: The night before you want to make waffles, mix together the sourdough discard, flour, sugar, and buttermilk in a large bowl. Cover and let rest at room temperature overnight. [Tip: if you want your waffles to have even more sourdough flavor, let the batter ferment in the fridge overnight!] You can keep this batter in the fridge for up to 2 days.
Same Day Option: Mix together the sourdough discard, flour, sugar, and buttermilk in a large bowl. Cover and let rest for 30-60 minutes to give the flour time to hydrate.
In the morning (or after the batter has rested), whisk together the eggs, melted butter, and vanilla and add to the flour mixture. Then add in the baking powder, baking soda, and salt and mix until combined. The batter should be thick but pourable (if the batter is too thick, add more buttermilk 1 tablespoon at a time until a pourable consistency is reached).

To Cook

Be sure to preheat your waffle maker, then cook the sourdough waffles according to the manufactures instructions for your specific waffle maker. [Most standard size waffle makers will use about ¾ cup of batter and cook your waffles in 4-6 minutes.] Repeat with the remaining batter.
To keep warm and crispy, place the sourdough waffles in the oven at 200°F until ready to serve. For best results, place them on a baking sheet topped with a rack so air can circulate around the waffles and keep them from gettin soggy.
Drizzle the warm sourdough discard waffles with maple syrup (or your preferred toppings) and enjoy!

Notes

Store the leftover waffles in an airtight container in the fridge for up to 3 days.

Freeze: Yes! Separate the waffles with pieces of parchment or wax paper so that they don't stick together. Then wrap tightly and freeze in an airtight container for up to 3 months.

Reheat: You can reheat the sourdough waffles in the oven or toaster! Reheat on a baking sheet at 350°F for 5-10 minutes or until warm. Or reheat in the toaster until crispy!

Nutrition