Sourdough Discard Waffles
Learn how to make the best sourdough discard waffles with this easy recipe. These easy waffles are made with leftover sourdough starter that you end up with after multiple feedings, which creates the most delicious waffles that are lightly crispy on the outside and tender on the inside.
Servings: 10
Calories: 232kcal
Equipment
Ingredients
- 500 mL whole milk (3.25 % fat)
- 250 grams sourdough starter ripe/fed
- 10 mL pure vanilla extract
- 2 large egg(s)
- 250 grams bleached all-purpose flour
- 25 grams granulated sugar
- 20 mL baking powder
- 5 mL Diamond Crystal fine kosher salt
- 85 grams unsalted butter melted and cooled slightly
Instructions
- In a medium bowl, whisk together the milk, starter, vanilla, and eggs.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Pour the wet mixture over the dry mixture, add the melted butter, and stir to combine them. Let the batter rest uncovered.
- Preheat the waffle maker and cook the waffles according to the instructions.
Notes
- This recipe calls for leftover sourdough starter (the discard when feeding your starter, for example). Technically, you could replace it with a 50/50 mix of water and flour.
- My starter is actually fed with a 1:1 ratio of all-purpose flour and rye flour, so the starter in the photos is 50/25/25 of water/all-purpose flour/rye flour. If you don't have sourdough starter, you can replace it in the recipe with 125 grams of water and 125 grams of flour (either 100 % all-purpose or a mix of all-purpose and rye).
- I bake with Diamond Crystal fine kosher salt. If using table salt, add half the amount or the recipe may be too salty.
- Dairy-free—you can replace the milk with your favourite non-dairy milk substitute, like almond milk or soy milk, and replace the melted butter with melted coconut oil
- Whole grain—replace a portion of the all-purpose flour with a whole grain flour that you like. I would replace half or less of the flour by weight to ensure the texture of the waffles isn't changed much. Whole-grain flours may absorb more liquid, which may require you to adjust the consistency later.
- Chocolate chips—fold in 175 grams (1 cup) of chocolate chips or chocolate chocolate to the batter to make chocolate chip sourdough waffles. User more or less depending on how much you want to load the waffles.
- Berries—fold 1–2 cups of blueberries into the batter to make blueberry sourdough waffles. I prefer to use fresh for this.
- Note that adding chocolate chips and blueberries may gunk up your waffle maker. Something to keep in mind when you make some of these changes because this might impact the time and effort it takes to clean your machine!
Nutrition
Calories: 232kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 275mg | Potassium: 322mg | Fiber: 1g | Sugar: 5g | Vitamin A: 343IU | Calcium: 161mg | Iron: 1mg
