Description

Fluffy on the inside and crisp on the outside, these sourdough discard waffles are a delicious way to use up leftover starter. With a subtle tang and a golden-brown finish, they make a comforting and easy breakfast or brunch option.

Ingredients

1 cup all-purpose flour

1 tablespoon sugar (optional)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup sourdough discard (unfed)

3/4 cup milk (dairy or non-dairy)

1 large egg

1/4 cup melted butter or oil

1 teaspoon vanilla extract

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Instructions

Preheat the waffle iron according to the manufacturer's instructions.
In a large bowl, whisk together the flour, sugar (if using), baking powder, baking soda, and salt.
In a separate bowl, mix the sourdough discard, milk, egg, melted butter, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
Lightly grease the waffle iron if needed, pour in the batter, and cook until golden brown and crisp.
Serve warm with desired toppings such as maple syrup or fresh fruit.

Notes

Do not overmix the batter to keep waffles fluffy.

Try add-ins like chocolate chips, chopped nuts, banana, or pumpkin purée.

Use almond, oat, or dairy milk based on preference.

Butter or coconut oil both work well for richness.

Store leftovers in the fridge for 3 days or freeze with parchment between waffles.

Reheat waffles in toaster or oven at 350°F for crispness.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Waffle Iron
Cuisine: American

Nutrition

Serving Size: 1 waffle
Calories: 210
Sugar: 3g
Sodium: 280mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 5g
Cholesterol: 45mg