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Quick Sourdough Discard Waffles

Deliciously soft and crispy waffles made with sourdough discard, perfect for a comforting breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup sourdough discard (or active starter) 230 grams, gives depth and texture
  • 1 cup milk 230 grams, ensures moist and tender waffles
  • 1 large egg Adds richness and binding
  • 3 tablespoons melted butter (or oil) 43 grams, enhances taste
Dry Ingredients
  • 2 tablespoons sugar 25 grams, balances sourdough flavor
  • 1 cup flour 130 grams, provides structure
  • 1/2 teaspoon salt 2 grams, enhances flavor
  • 1 teaspoon baking soda 5 grams, helps waffles rise

Method
 

Preparation
  1. In a medium mixing bowl, combine the sourdough discard, milk, and egg. Whisk until fully blended.
  2. Add the sugar, flour, salt, and baking soda into the bowl. Whisk until the batter is mostly smooth.
  3. Pour in the melted butter and whisk until the batter is silky and smooth.
  4. Allow the batter to rest for 10 to 15 minutes.
Cooking
  1. Preheat your waffle iron according to its manufacturer’s instructions.
  2. Lightly spray the waffle iron with non-stick cooking spray.
  3. Pour between ¼ to 1 cup of batter into the center of the preheated iron.
  4. Close the waffle iron and cook until golden brown and crispy.
  5. Carefully lift the waffles from the iron and serve warm with toppings.

Notes

For extra flavor, consider adding vanilla extract or cinnamon. For extra fluffiness, separate and whisk the egg whites before folding them into the batter.