Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Sourdough Discard Waffles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 74 reviews

Delicious and fluffy sourdough discard waffles that make perfect use of your sourdough starter discard. These waffles are light, crispy on the outside, and tender inside, featuring a slight tang from the sourdough. Perfect for a weekend breakfast or brunch, they combine simple ingredients like milk, eggs, and flour with the unique flavor of sourdough.

  • Total Time: 25 minutes
  • Yield: 8 servings

Ingredients

Wet Ingredients

  • 1 ¼ cups whole milk
  • 1 teaspoon apple cider vinegar (or white vinegar)
  • 2 large eggs (separated)
  • 3 tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  • ¼ cup butter (melted and cooled)
  • ½ cup sourdough starter or discard

Dry Ingredients

  • 1 ⅔ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt

Instructions

  1. Create Buttermilk: Mix the whole milk with apple cider vinegar in a bowl and set aside to allow the milk to curdle, creating a homemade buttermilk substitute.
  2. Separate Eggs: Carefully separate the eggs, placing the yolks in a large mixing bowl and the whites in a smaller bowl. Set the whites aside for later use.
  3. Mix Wet Ingredients: Beat the egg yolks together with granulated sugar until combined. Whisk in the vanilla extract, melted cooled butter, and sourdough discard. Slowly pour the curdled milk into this mixture in a thin stream, whisking constantly to fully incorporate.
  4. Add Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and sea salt to the wet mixture. Whisk gently until just combined to avoid overworking the batter. Set the mixture aside temporarily.
  5. Beat Egg Whites: Using an electric mixer or whisk, beat the egg whites until stiff peaks form, with no liquid remaining.
  6. Fold Egg Whites: Gently fold the beaten egg whites into the batter carefully to maintain the fluffiness. The batter should become light and airy with no visible egg white streaks.
  7. Preheat and Cook Waffles: Preheat your waffle iron according to the manufacturer’s instructions. Pour batter onto the iron and cook the waffles until golden and crisp. The amount depends on your waffle iron size. Keep cooked waffles warm in a low oven set at 200°F (90°C) until ready to serve.

Notes

  • Using apple cider vinegar or white vinegar with milk creates a buttermilk substitute that enhances waffle tenderness.
  • Do not over-mix the batter after adding dry ingredients to keep waffles light.
  • Folding in the beaten egg whites gently helps create a fluffy texture.
  • Keep waffles warm in a low oven to maintain crispness while cooking batches.
  • You can customize toppings such as fresh fruit, maple syrup, or whipped cream.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/sourdough-discard-waffles-recipe/