Sourdough Discard Waffles (Crispy)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Description
These Sourdough Discard Waffles are golden, crispy on the outside, and light and fluffy inside. They’re a delicious way to use up extra sourdough discard while creating a homemade breakfast that tastes far better than store-bought mixes. Perfect for weekend mornings, meal prep, or freezing for later.
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the sourdough discard, eggs, milk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients.
- Stir just until combined. Do not overmix.
- Lightly grease the waffle iron if needed.
- Pour the batter into the preheated waffle iron.
- Cook until the waffles are deep golden brown and crisp.
- Transfer the cooked waffles to a wire rack while preparing the remaining batter.
- Serve immediately with your favorite toppings.
Notes
- A wire rack helps keep waffles crispy.
- Do not stack hot waffles or they may soften.
- Sourdough discard can be used straight from the refrigerator.
- Every waffle iron cooks slightly differently.
- For extra crispiness, cook a minute longer than usual.
Nutrition
- Serving Size: 6 waffles
- Calories: 240 Per Waffle
Variations
- Add chocolate chips to the batter.
- Mix in fresh blueberries.
- Add cinnamon for a warm flavor.
- Stir in lemon zest for brightness.
- Replace vanilla with almond extract.
Serving Suggestions
- Serve with maple syrup.
- Top with fresh berries and whipped cream.
- Add sliced bananas and peanut butter.
- Serve with crispy bacon and eggs.
- Dust with powdered sugar.
Tips
- Use room-temperature ingredients for smoother batter.
- Avoid overmixing to keep waffles tender.
- Freeze extras for quick breakfasts.
- Reheat in a toaster to restore crispness.
- Keep cooked waffles warm in a low oven.
Prep Time, Cook Time, Total Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield
6 waffles
Nutritional Information (Approximate Per Waffle)
Calories: 240
Protein: 7g
Carbohydrates: 26g
Fat: 12g
Sodium: 340mg
Frequently Asked Questions
Can I use sourdough discard straight from the refrigerator?
Yes. Cold sourdough discard works perfectly in this recipe and does not need to come to room temperature first.
Why aren’t my waffles crispy?
The most common reasons are undercooking or stacking hot waffles. Allow them to cook until deeply golden and place them on a wire rack instead of a plate.
Can I freeze sourdough waffles?
Absolutely. Let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in a toaster or oven.
How long does sourdough discard last?
Most sourdough discard can be stored in the refrigerator for about a week, depending on your starter and storage conditions.
Can I make the batter ahead of time?
For best results, prepare the batter just before cooking. The baking soda and baking powder work most effectively when fresh.
What toppings go best with sourdough waffles?
Maple syrup, fresh fruit, whipped cream, honey, nut butter, yogurt, and even fried chicken pair wonderfully with these waffles.
Conclusion
Sourdough Discard Waffles are an easy and delicious way to reduce food waste while creating a breakfast everyone will love. Crispy, flavorful, and freezer-friendly, they’re a recipe you’ll want to make again and again.