Looking for a delicious way to use up your extra sourdough starter? This sourdough discard waffles recipe is the perfect solution! These waffles are crispy on the outside, soft and fluffy on the inside, and have a slight tang from the sourdough discard that adds an irresistible flavor. Whether you’re making a weekend brunch or a special breakfast, this sourdough discard waffles recipe is easy to prepare and uses basic ingredients you likely already have on hand. It’s a great way to minimize food waste while treating yourself to a mouthwatering breakfast.
With this sourdough discard waffles recipe, you’ll have a tasty, golden waffle that pairs perfectly with maple syrup, fresh fruit, or any of your favorite toppings!
Ingredients
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter or vegetable oil
- 1 teaspoon vanilla extract (optional)
Execution
1- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2- Combine Wet Ingredients: In another bowl, mix the sourdough discard, milk, eggs, melted butter (or oil), and vanilla extract if using. Stir until well combined.
3- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix the batter, as it can make the waffles tough.
4- Preheat Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions.
5- Cook the Waffles: Lightly grease the waffle iron and pour the batter into the waffle maker, spreading it evenly. Close the waffle iron and cook until the waffles are golden brown and crispy.
6- Serve Warm: Serve your sourdough discard waffles hot with butter, maple syrup, fresh fruit, or your favorite toppings.
Additional tips
About: Sourdough Discard Waffles
- For extra crispy waffles, cook them a little longer than usual or use less batter to make thinner waffles.
- Let the batter rest for 5-10 minutes before cooking to allow the baking powder and soda to activate, resulting in fluffier waffles.
- Add-ins like chocolate chips, blueberries, or nuts can be mixed into the batter for added flavor.
- Leftover waffles can be frozen and reheated in a toaster for a quick and easy breakfast later on.
This sourdough discard waffles recipe is a fantastic way to use up extra sourdough starter while making a delicious and crispy breakfast treat. Perfect for any morning meal, these waffles will quickly become a family favorite!
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