Classic Sourdough Discard Waffles
Golden and crispy on the outside, soft and fluffy inside, these waffles will be your new favorite way to use extra sourdough starter!
Servings: 10 waffles
- 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
Preheat waffle iron and spray with non-stick cooking spray.
Combine all dry ingredients (flour, sugar, salt, and baking powder) in a large mixing bowl and stir until thoroughly combined. In a separate, medium bowl, combine the wet ingredients (eggs, sourdough starter, melted butter, and milk. Pour the wet ingredients into the dry and gently stir until jump combined. The batter will still have some lumps, but there should be no dry spots.
Scoop the batter into the hot waffle iron, about a half cup at a time, depending on the size of your iron. Cook until golden brown.
Remove waffles to a cooling rack while you cook the remaining waffles. Keep warm in a 200 degree oven if desired. Serve with syrup and butter or with whipped cream and additional blueberries
Try adding blueberries, chopped strawberries, or chocolate chips to the batter.
Fully cooked waffles free very well. Make sure they have completely cooled, then place in a freezer bag and simply reheat in the toaster.
Calories: 143kcal | Carbohydrates: 26g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 169mg | Potassium: 79mg | Fiber: 1g | Sugar: 4g | Vitamin A: 97IU | Calcium: 90mg | Iron: 1mg