Description
Crispy on the outside and fluffy on the inside, these sourdough discard waffles are the perfect zero-waste breakfast. With a mild tang from fermented starter and a golden, airy texture, they’re ideal for quick mornings or leisurely brunches.
Ingredients
1 cup sourdough discard (unfed, cold or room temperature)
2 large eggs
1 cup milk (or buttermilk)
4 tablespoons melted butter (or neutral oil)
1 tablespoon sugar (or maple syrup)
1 cup all-purpose flour (or whole wheat flour)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon vanilla extract (optional)
½ teaspoon cinnamon (optional)
⅓ cup chocolate chips or berries (optional)
Instructions
In a large bowl, whisk together eggs, milk, butter, and sugar.
Stir in the sourdough discard until fully incorporated.
In a separate bowl, mix the flour, baking powder, baking soda, and salt.
Add dry ingredients into the wet mixture and stir until just combined. Do not overmix.
Let the batter rest for 10–15 minutes to hydrate.
Preheat your waffle iron and lightly grease if needed.
Scoop batter into the waffle iron and cook according to your waffle maker’s instructions until golden brown and crisp.
Serve warm with toppings of choice.
Notes
The batter can be made the night before and stored in the fridge for added sourdough flavor.
For dairy-free waffles, use almond milk and coconut oil.
Freeze leftover waffles for up to 1 month and reheat in a toaster or oven.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 270
- Sugar: 5g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg
Keywords: sourdough discard waffles, waffles with sourdough, fermented waffles, discard breakfast recipe, zero waste waffles