These Sourdough Discard Waffles are a tasty way to use up leftover sourdough starter. They’re light, fluffy, and have a lovely tangy flavor that makes breakfast special.
Waffle mornings are my favorite, and these are a breeze to whip up! I love how they give a fun twist to sleepy weekends, plus you can top them with anything from fruit to syrup. Yum!
Key Ingredients & Substitutions
Sourdough Starter Discard: This provides the unique tanginess to the waffles. If you don’t have any, use 1 cup of buttermilk instead, but you’ll lose that sourdough flavor.
Flour: All-purpose flour works perfectly here. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend, but be aware it might change the texture slightly.
Buttermilk: If you’re out of buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. This gives you a great substitute!
Butter or Oil: I love using melted butter for flavor, but vegetable oil works well if you prefer a neutral taste. Coconut oil is also a nice alternative!
How Do I Ensure My Waffles Turn Out Light and Fluffy?
Creating light and fluffy waffles is all about the mixing technique! Avoid overmixing your batter as this can lead to a dense texture. Here’s how to do it:
- Mix the dry ingredients first: This ensures even distribution of the baking powder and soda.
- Beat the eggs well: This incorporates air which helps with fluffiness.
- Combine wet and dry ingredients gently: Stir until just combined, even if there are a few lumps. Less mixing = more fluff!
- Let the batter rest for 5-10 minutes: This helps the flour hydrate and can lead to better waffles.
Finally, make sure your waffle iron is hot before you pour in the batter for crispy edges!
Sourdough Discard Waffles
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter or vegetable oil
- 1 teaspoon vanilla extract (optional)
- Cooking spray or additional butter for waffle iron
- Fresh mixed berries (strawberries, blueberries, raspberries)
- Whipped cream or yogurt for topping
- Maple syrup for serving
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe will take you about 10-15 minutes to prepare, and then around 15-20 minutes for cooking, depending on your waffle iron. All in all, you can have delightful Sourdough Discard Waffles ready in about 30-35 minutes!
Step-by-Step Instructions:
1. Preheat the Waffle Iron:
Start by preheating your waffle iron according to the manufacturer’s instructions. A hot iron will give you the best crispy texture!
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the sourdough discard, all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk everything together so that the dry ingredients are well blended.
3. Prepare the Wet Ingredients:
In a separate bowl, beat the eggs well. Then, stir in the buttermilk, melted butter or oil, and the vanilla extract (if you want some extra flavor). Mix until smoothly combined.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl of dry ingredients. Gently mix them together until just combined. Be careful not to overmix; it’s okay if the batter is a bit lumpy!
5. Grease the Waffle Iron:
Lightly grease your waffle iron with cooking spray or a bit of butter to prevent sticking.
6. Cook the Waffles:
Pour enough batter onto the waffle iron to just cover the waffle grid. Close the lid and cook until the waffles are golden brown and crispy. Keep an eye on it; different waffle irons may take different times to cook.
7. Remove and Keep Warm:
Carefully remove the waffle and keep it warm on a plate. Repeat the process with the remaining batter until all the waffles are made.
8. Serve and Enjoy:
Stack your waffles on a plate and top with a dollop of whipped cream or yogurt, a handful of fresh mixed berries, and drizzle with maple syrup. If you like, add a light dusting of powdered sugar for that extra touch!
Enjoy your delicious, tangy Sourdough Discard Waffles for a delightful breakfast or brunch! They’re sure to be a hit!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but be aware that it may result in a denser waffle. You might want to mix half whole wheat and half all-purpose flour for a lighter texture!
How Do I Store Leftover Waffles?
Store any leftover waffles in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them! Just place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag and store for up to 2 months. Reheat in the toaster or oven for a quick breakfast!
Can I Make the Batter Ahead of Time?
While it’s best to cook the waffles immediately after mixing the batter for optimal fluffiness, you can prepare the dry ingredients in advance. Just store them in an airtight container and combine with the wet ingredients right before cooking!
What Toppings Work Best with These Waffles?
These waffles are versatile and pair wonderfully with a variety of toppings! Try fresh mixed berries, sliced bananas, or even chocolate chips for a treat. For a more indulgent version, top with whipped cream, yogurt, or a drizzle of chocolate syrup!
