Sourdough Discard Waffles
These Sourdough Discard Waffles are my favorite way to make weekend mornings feel special without much effort. The waffles come out crisp on the outside and soft inside, with a light tang from the discard that makes them extra flavorful.
Servings 6
Ingredients
Wet Ingredients
- 1 cup whole milk
- 1 cup sourdough discard
- 2 large eggs
- 1 tbsp maple syrup
- 1 tsp vanilla
- 3 tbsp olive oil
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp salt
- 2.5 tsp baking powder
- 0.5 tsp baking soda
Instructions
- In a bowl, whisk together all the wet ingredients until smooth.
- Add the dry ingredients and mix until fully combined.
- Let the batter rest for 20–30 minutes before baking.
- Cook the waffles in a preheated waffle iron until golden and cooked through.
Notes
- Use room-temperature ingredients so the batter mixes smoothly and cooks evenly.
- Don’t overmix once you add the dry ingredients; a few small lumps are fine and help keep the waffles tender.
- Let the batter rest for at least 20 minutes to allow the sourdough and leavening to create a lighter texture.
- Preheat the waffle iron fully before adding the batter for crisp, golden edges.
- Lightly grease the waffle iron between batches to prevent sticking and ensure even browning.
- Adjust the consistency with a splash of milk if the batter feels too thick after resting.
- Keep cooked waffles warm in a 200°F oven while finishing the rest of the batch.
- Freeze leftovers in a single layer, then reheat in a toaster or oven for a quick breakfast.
- For extra flavor, stir in a pinch of cinnamon or a handful of berries before cooking.
- Serve with maple syrup, fruit, or yogurt for a balanced and satisfying meal.