Sourdough discard waffles, like regular waffles but even better! A light and fluffy texture with a crispy exterior and a hint of that sourdough taste. The best part? They don't need to ferment overnight! Just mix it up and pour the batter on a hot waffle iron, and breakfast is done.
Are you obsessed with baking with a sourdough starter? Do you love to make loaves of sourdough bread, sourdough bagels, and countless breakfast recipes using the discard?
If you have some excess sourdough starter sitting around, give these sourdough starter waffles a go.
They are similar to a Belgian style waffle but don't require any time to rise.
Make a double batch and have waffles ready for the entire week.
If you are more into pancakes, no worries! Check out my sourdough discard pancakes recipe.
Check out all my other sourdough discard recipes here or learn how to make your own sourdough starter.
Ingredients
This waffle batter is made with simple ingredients that you probably have in your pantry and fridge. Plus the discard.
Milk: This recipe calls for whole milk. While other kinds of milk can be used, they may alter the texture.
Melted Butter: Make sure to melt the butter before adding it to the batter. Melt on the stove in a small pot or butter warmer and then allow it to cool slightly.
Sourdough starter discard: This recipe calls for discard but an active starter can also be used. Sourdough discard is just an unfed sourdough starter that has already risen and fallen back down.
All-Purpose Flour: All purpose is the chosen flour but bread flour can also be used. It may result in more dense waffles.
Eggs: This process calls for whipped egg whites. While this step can be skipped, it really does make the pancakes that much softer.
Full recipe and measurements in the recipe card.
How to Make
This batter does not require an overnight rest, but if you want to make it the night before and rest it in the refrigerator until the next day, it will still turn out great.
In a small mixing bowl combine the dry ingredients, flour, salt, sugar and baking powder, whisk and set aside.
In a medium bowl add the egg whites only and mix with an electric beater until they are fluffy and form stiff peaks.
This step can be skipped and the waffles will still turn out great but it does make a difference.
Next, in another medium mixing bowl whisk together the discard and milk until it is smooth.
Pour in the melted butter and mix.
Then, whisk in the egg yolks just until they are incorporated.
Take the whipped egg whites and fold them into the liquid mix with a spatula.
Do not over mix.
Then, fold in the dry ingredients just until combined. Lumps are a good thing so don't worry about completely mixing them in.
If the batter is over mixed, the waffles will be more dense.
Warm up your waffle maker and pour in a half cup of batter (or however much your iron suggests).
I find sometimes that I have to release the lid after a minute or so. The pressure will build up if too much batter is added and will need to be released.
Allow to cook until it's a crispy golden brown.
Serve with your favorite toppings like fresh fruit, whipped cream, bananas, maple syrup, chocolate chips or peanut butter.
Or maybe some savory toppings like bacon or fried chicken. Leave a comment below if there is a crucial topping I am missing!
Storage
Leftover waffles can be kept in an airtight storage container or bag and stored in the refrigerator for a few days.
Long-term storage: They can also be frozen to be saved for later. Just store in an airtight freezer bags or another freezer-safe container.
When ready to reheat, take the frozen waffle out the night before to thaw in the refrigerator. Then reheat in the microwave, back on the waffle maker or in a toaster oven. Making multiple batches at once is a great way to fill the freezer with fresh homemade waffles.
If you are reheating multiple at a time, line a baking sheet with parchment paper and warm up in the oven at a lower temp.
Equipment
Waffle Iron: This is the waffle iron I use and it's so simple. Just pour the batter in, close and choose your desired done-ness.
Sometimes pressure can build up when I overfill it so be mindful of how much batter is being used.
Glass Bowls: 2 medium for the whipped egg whites and liquid ingredients. One small bowl of the dry.
Hand Mixer: To whip the eggs.
Sourdough Discard Recipes
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Recipe
Sourdough Discard Waffles
Equipment
Ingredients
- 1 Cup All Purpose Flour
- 1 Tablespoon Granulated Sugar
- 1 teaspoon Kosher Salt
- 1 teaspoon Baking Powder
- 2 Large Eggs Separated
- 1 Cup Sourdough Discard
- ¾ Cup Whole Milk
- 4 Tablespoons Melted Butter
Instructions
- This batter does not require an overnight rest, but if you want to make it the night before and rest it in the refrigerator until the next day, it will still turn out great.
- In a small mixing bowl combine the dry ingredients, flour, salt, sugar and baking powder, whisk and set aside.
- In a medium bowl add the egg whites only and mix with an electric beater until they are fluffy and form stiff peaks. Set egg yolks aside.This step can be skipped and the waffles will still turn out great, but it does make a difference.
- Next, in another medium mixing bowl whisk together the discard and milk until it is smooth. Pour in the melted butter and mix.Then, whisk in the egg yolks just until they are incorporated.
- Take the whipped egg whites and fold them into the liquid mix with a spatula. Do not over mix. It will be very soft and fluffy.
- Then, fold in the dry ingredients just until combined. Lumps are a good thing so don't worry about completely mixing them in. If the batter is over mixed, the waffles will be more dense. Keep folding just until everything is incorporated.
- Warm up your waffle maker and pour in a half cup of batter (or however much your iron suggests). Cook according to your waffle iron recommendations or until your desired doneness.I find sometimes that I have to release the lid after a minute or so. The pressure will build up if too much batter is added and will need to be released.
- Serve with your favorite toppings like fresh fruit, whipped cream, bananas, maple syrup, chocolate chips or peanut butter.
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