Easy Sourdough Discard Waffles: The Best Way to Use Leftover Starter
I love making these classic sourdough discard waffles to kick-start my day with a delicious, golden-brown crunch. They’re quick and easy to whip up, and you get to use your leftover sourdough starter to create a breakfast that’s crispy on the outside and fluffy on the inside.
The best part? These waffles are freezer-friendly, a hit with the kids, and use plenty of starters. They’re definitely a keeper!
Classic Sourdough Discard Waffles
Equipment
- waffle iron
- Mixing bowl
- Whisk or spatula
Ingredients
- 2 cups all purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1¼ cups milk
- 2 eggs
- ⅓ cup melted butter
- ½ cup sourdough starter
Instructions
- Preheat and prep. Preheat your waffle iron and spray it with non-stick cooking spray.
- Combine the dry ingredients. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir until thoroughly mixed.
- Mix the wet ingredients. In a separate, medium bowl, whisk together the eggs, sourdough starter, melted butter, and milk until well combined.
- Combine wet and dry. Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter will have some lumps but no dry spots.
- Cook the waffles. Scoop about ½ cup of batter into the hot waffle iron, adjusting for the size of your iron. Cook until the waffles are golden brown.
- Keep warm. Place cooked waffles on a cooling rack. If desired, keep them warm in a 200°F oven while you cook the remaining batter.
- Serve. Serve with syrup, butter, whipped cream, or fresh berries.
Notes
More Tips:
Don’t forget to get your waffle iron hot before pouring in the batter to avoid sticking. If your waffles do stick, you can use a thin spatula or butter knife to loosen them.
Even if your waffle iron is non-stick, give it a light spray of cooking oil to make sure the waffles come out easily.
If you want to make waffles ahead of time, let them cool on a wire rack before freezing. When you’re ready to eat them, just pop them in the toaster for a quick, crispy breakfast.
If you’re not serving them right away, keep them warm in a 200-degree F oven.
Key Ingredients and Tools
You’ll need a few essential tools and ingredients to whip up these waffles. Here are some important or uncommon items you’ll need:
- Sourdough starter: This forms the base of your waffle batter, giving it a distinctive flavor and texture.
- Waffle iron: You’ll need this to cook the batter into waffles. If you don’t have one, you can use a grill pan, but the waffles will have a different texture.
- Melted butter: This adds richness and helps the waffles become crispy. You can use oil instead, but butter provides better flavor.
- Baking powder: This helps the waffles rise and become fluffy. Make sure it’s fresh for the best results.
These items will set you up for making top-notch sourdough discard waffles at home.
You can make these ingredient substitutions for this recipe:
- Sourdough starter: You can swap it with an equal amount of buttermilk or yogurt for a similar tangy flavor.
- Melted butter: Use vegetable oil or coconut oil as a substitute.
- All-purpose flour: Swap it with whole wheat flour for a nuttier flavor and denser texture.
- Milk: Replace it with almond, soy, or other plant-based milk.
Remember that these substitutions will change the final taste and texture of the waffles, but feel free to experiment to suit your preferences or dietary needs.
Enjoy making these delicious sourdough discard waffles for a quick and easy breakfast. With these tips and variations, you’ll have a perfect batch every time. Don’t forget to experiment with different toppings and add-ins to make them your own.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.