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
Scale
- 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