These Sourdough Discard Waffles are a yummy way to use up leftover sourdough starter! They’re crispy on the outside and fluffy on the inside, perfect for breakfast or a treat.
I love making these because they are so easy and taste amazing with syrup or fruit. Plus, it feels good to waste nothing and whip up something delicious!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show! Use any unfed sourdough discard. If you don’t have sourdough, you can use plain yogurt or even a store-bought pancake mix in a pinch.
Flour: All-purpose flour works great here. If you’re looking for a healthier option, try whole wheat flour or gluten-free flour, keeping in mind it could change the texture slightly.
Buttermilk: Buttermilk adds tang and moistness. You can substitute with regular milk by adding 1 tablespoon vinegar or lemon juice to make your own buttermilk. Just let it sit for about 5 minutes!
Butter or Oil: I love using melted butter for flavor, but vegetable oil works well too, especially if you want a dairy-free option.
How Do I Get the Waffles Crispy on the Outside and Fluffy Inside?
The key to crispy waffles lies in the cooking method and batter consistency. Here’s how to achieve that perfect texture:
- Make sure to preheat your waffle iron properly. A hot iron gives you that nice crispness.
- Don’t overmix the batter! It’s okay if it’s slightly lumpy—this keeps the texture fluffy.
- Use enough batter to cover the grates but don’t overfill; this can make them soggy.
- Cook until they’re golden brown. If unsure, flipping them halfway through can help with even cooking.
By following these tips, you’ll get waffles that are deliciously crispy outside and perfectly fluffy inside every time!
How to Make Sourdough Discard Waffles
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (or milk with 1 tablespoon vinegar/lemon juice)
- 2 large eggs
- 1/4 cup melted butter or vegetable oil
- 1 teaspoon vanilla extract
- Optional toppings: fresh strawberries, blueberries, whipped cream, maple syrup, powdered sugar
How Much Time Will You Need?
This delightful recipe takes about 10 minutes to prepare and around 20 minutes to cook, making a total of approximately 30 minutes from start to finish. You’ll have crispy, golden waffles ready to enjoy in no time!
Step-by-Step Instructions:
1. Preheat Your Waffle Iron:
Start by preheating your waffle iron according to the manufacturer’s instructions. This helps ensure your waffles cook evenly and get that lovely crispy texture.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the sourdough discard, all-purpose flour, sugar, baking powder, baking soda, and salt. Mixing these dry ingredients well will help create a light and fluffy batter.
3. Combine Wet Ingredients:
In a separate bowl, beat together the eggs with the buttermilk, melted butter (or oil), and vanilla extract until everything is nicely combined. This mixture will add moisture and flavor!
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients and gently stir until just combined. It’s okay if the batter is a bit lumpy; avoid overmixing, as that can make your waffles tough instead of fluffy.
5. Cook the Waffles:
Lightly grease the waffle iron if needed. Pour enough batter onto the iron to just cover the waffle grid without overfilling. Close the iron and cook for about 4-5 minutes, or until the waffles are golden brown and crispy.
6. Keep Them Warm:
Carefully remove the waffles and place them on a plate to keep warm. Repeat with the remaining batter until all waffles are cooked.
7. Serve and Enjoy:
Serve your warm waffles topped with fresh strawberries, blueberries, a dollop of whipped cream, a drizzle of maple syrup, and a light dusting of powdered sugar, if desired. Enjoy your crispy, fluffy sourdough discard waffles!
Can I Use Other Types of Flour?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option, or a gluten-free flour blend if you’re avoiding gluten. Just keep in mind that different flours may slightly alter the texture of the waffles.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can easily make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using. This will mimic the tangy taste of buttermilk!
How Can I Store Leftover Waffles?
Store any leftover waffles in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them! Just place wax paper between each waffle, wrap them tightly in foil or freeze in a freezer bag, and they’ll keep well for about 2 months.
Can I Add Mix-ins to the Batter?
Absolutely! Feel free to add chocolate chips, nuts, or spices like cinnamon for extra flavor. Just fold them into the batter after mixing the wet and dry ingredients, but avoid overmixing!
