Sourdough Discard Waffles are a fun and tasty way to use up that extra sourdough starter you might have sitting around. These waffles come out crispy on the outside and fluffy on the inside, with a slight tang from the sourdough that makes them extra special. They’re a perfect twist on your regular breakfast waffles and a great way to reduce waste in the kitchen.
I love making these waffles because they’re so easy and satisfying. Using sourdough discard adds a little depth of flavor without needing anything fancy. Plus, the batter is forgiving and mixes up quickly, which means less time prepping and more time enjoying breakfast. I usually keep a batch of sourdough discard in the fridge just so I can whip these waffles up whenever I want a playful change.
My favorite way to serve sourdough discard waffles is with fresh fruit, a drizzle of maple syrup, and a dollop of whipped cream or yogurt. Sometimes I add a sprinkle of cinnamon or a handful of chocolate chips to make them a bit more fun. These waffles always bring a smile to the table, whether it’s a casual weekend breakfast or a special treat for friends and family.
Key Ingredients & Substitutions
Sourdough Starter Discard: This ingredient adds a nice tang and helps the waffles rise. If you don’t have discard, you can use buttermilk or plain yogurt as a substitute for a similar flavor and texture.
Eggs: Separating eggs and folding in beaten whites makes the waffles extra light and fluffy. If you want a quicker version, you can mix whole eggs but expect slightly denser waffles.
Flour: All-purpose flour works well here. For a healthier twist, try half whole wheat flour, but this can make waffles a bit firmer.
Milk: Whole or 2% milk adds richness. You can swap for any plant-based milk like almond or oat if you prefer dairy-free, but it may change the texture slightly.
Butter or Oil: Melted butter adds flavor, while vegetable oil keeps waffles lighter. Choose based on your preference or dietary needs.
How Do You Keep Waffles Crispy and Fluffy?
The key is handling the batter gently and cooking the waffles right. Here’s how I do it:
- Beat the egg whites until stiff and fold them in gently to keep air in the batter for fluffiness.
- Don’t overmix the batter once you add flour; a few lumps are fine so waffles stay tender.
- Preheat the waffle iron fully to get that crisp outside without overcooking inside.
- Grease the iron lightly to prevent sticking and ensure even browning.
- Cook waffles until golden brown to get crispy edges; timing varies, so check a few minutes in.
Using these steps will help you get waffles with a light inside and crunchy outside every time. Patience and gentle folding make a big difference!
Equipment You’ll Need
- Waffle iron – I recommend a non-stick one for easy removal and crispiness.
- Mixing bowls – A large bowl for the batter and smaller ones for separating eggs and whipping whites.
- Whisk or hand mixer – To blend ingredients smoothly and beat the egg whites to stiff peaks.
- Measuring cups and spoons – For accuracy and consistent results.
- Cooking spray or a brush – To lightly grease the waffle iron for non-stick waffles.
Flavor Variations & Add-Ins
- Chocolate chips or chopped nuts – Fold them into the batter for extra texture and flavor.
- Banana slices – Add mashed banana or slices for sweetness and moisture.
- Spices like cinnamon or nutmeg – Mix these into the dry ingredients for warm flavors.
- Stuffed waffles – Place a dollop of fruit jam or chocolate spread inside before closing the waffle iron for a surprise filling.
Sourdough Discard Waffles
Ingredients You’ll Need:
For the Waffle Batter:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1 cup milk (whole or 2%)
- 2 large eggs, separated
- 3 tablespoons melted butter or vegetable oil
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract (optional)
For Cooking and Serving:
- Cooking spray or extra melted butter for the waffle iron
- Fresh strawberries and blueberries for topping
- Maple syrup for serving
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe takes approximately 10 minutes to prepare the batter and about 15 minutes to cook the waffles, depending on your waffle iron. Overall, you can have delicious waffles ready in around 25 minutes. No extra resting time needed, so you can enjoy them fresh and warm right away!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your waffle iron according to its instructions. This helps ensure crispy, evenly cooked waffles.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the sourdough discard, milk, egg yolks, melted butter (or vegetable oil), and vanilla extract until you have a smooth mixture.
3. Combine the Dry Ingredients:
In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt thoroughly.
4. Make the Batter:
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Don’t overmix; it’s okay if the batter is a bit lumpy.
5. Whip the Egg Whites:
In a clean, dry bowl, beat the egg whites until they form stiff peaks. This means when you lift the whisk, the whites stand up firmly without falling over.
6. Fold in Egg Whites:
Carefully fold the whipped egg whites into the batter to keep it light and airy. Use a spatula and gently mix until just incorporated.
7. Cook the Waffles:
Lightly grease the waffle iron with cooking spray or melted butter. Pour enough batter to cover the waffle grid without overflowing. Close the iron and cook until golden brown and crisp, usually around 3 to 5 minutes depending on your waffle iron.
8. Serve and Enjoy:
Transfer waffles to a warm plate and keep warm while cooking remaining batter. Serve topped with fresh strawberries, blueberries, a dusting of powdered sugar, and drizzle with maple syrup. Enjoy your crispy, fluffy sourdough discard waffles fresh and warm!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw your frozen discard overnight in the fridge and stir it well before using. This helps maintain the right texture for the batter.
Can I Make the Waffle Batter Ahead of Time?
You can prepare the batter up to a few hours ahead and keep it covered in the fridge. Gently fold the egg whites in right before cooking for the best fluffiness.
How Should I Store Leftover Waffles?
Store leftover waffles in an airtight container in the fridge for up to 3 days. Reheat in a toaster or oven to restore crispiness instead of microwaving.
What Can I Substitute for Milk?
You can use any plant-based milk like almond, oat, or soy milk if you prefer dairy-free. Just keep in mind it may slightly alter the flavor and texture.