Sourdough Waffles (Great for Sourdough Discard)

overhead view of sourdough waffle on a plate

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Sourdough Waffles (Great for Sourdough Discard)

Sourdough waffles are the perfect way to use up that sourdough discard in your fridge. They have a delicious flavor & fluffy texture.

Prep Time10

Cook Time15

Rest Time15

Total Time40

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings:

Calories: 341kcal

Author: Julie Clark

Ingredients

1 cup sourdough discard at room temperature
1 1/2 cups 2% milk at room temperature
2 large eggs, beaten at room temperature
1/4 cup melted salted butter or vegetable oil
1 tablespoon vanilla extract
3 tablespoons granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

US Customary - Metric

Instructions

In a large bowl, combine the sourdough starter, milk, eggs, melted butter (or oil), vanilla and sugar. Whisk well until evenly combined. 1 cup sourdough discard , 1 1/2 cups 2% milk , 2 large eggs, beaten, 1/4 cup melted salted butter, 1 tablespoon vanilla extract, 3 tablespoons granulated sugar
Add the flour, baking powder, baking soda and salt. Stir well just until combined. It's ok if there are a couple of lumps in the batter. It's important not to overmix. Allow the waffle batter to rest for 15 minutes. 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt
Spray a waffle iron with cooking spray if it is not nonstick. Preheat the waffle iron according to the manufacturer's instructions.
Ladle 3/4 cup to 1 cup of batter on the hot griddle (depending on the size of the waffle maker). Close and allow the waffles to cook through (our waffle maker takes 2 minutes and 15 seconds, but all are slightly different and should have an indicator light).
Open the waffle iron, remove the waffle to a wire rack, then continue with the rest of the batter.
Serve warm with butter and maple syrup.

Notes

I highly recommend sourdough discard for this recipe. It shouldn't be bubbly and stretchy like active starter, but rather dense and thick, but "runny" in texture.
Many like vegetable oil instead of butter in waffles. It helps give them those crispy edges.
For buttermilk waffles, replace the milk with buttermilk.
Add chocolate chips or chopped fresh fruit for a fun twist on traditional waffles.
Many have made the pancake batter the night before and stored it in the fridge to allow the flavors to develop overnight. Some readers say they wait until the morning to add the baking powder and baking soda so it does not de-active overnight.

Refer to the article above for more tips and tricks.

The calories shown are based on the recipe making 6 waffles with 1 serving being 1 whole waffle. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition