Sourdough Discard Waffles

A stack of sourdough waffles with blueberries and syrup.

5 from 2 votes

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. Makes 4-6 waffles, depending on their size.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings: Waffles

Calories: 250kcal

Author: Kristin

Equipment

Waffle Maker
Glass Bowls
Whisk
Hand Mixer
Wooden spoon or spatula

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.
Allow the batter to sit for 20 minutes while the waffle iron is heating up.
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.

Notes

Ingredient Notes:

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.

Nutrition