Sourdough Discard Waffles
by Yeast Coast Sourdough
Sourdough discard adds a buttermilk-like tang to waffles, while using ingredients you probably already have in your kitchen. You can make this recipe with sourdough discard or active starter, whichever you have on hand. Cold discard straight out of the refrigerator works just fine.
These waffles are delicious fresh, but they're also super easy to freeze and reheat for a low-effort weekday breakfast. I normally double or triple this recipe to keep the freezer stocked.
Yield:
This recipe yields 10 waffles. You can double it in the same bowl easily.
Materials:
- Large bowl
- Whisk or spatula
- Waffle iron (or griddle for pancakes, see notes)
Ingredients:
Wet:
- 200g sourdough starter discard
- 240g milk
- 60g melted butter
- 2 large eggs, lightly beaten
- 5g vanilla extract or paste
Dry:
- 240g all-purpose flour
- 50g sugar
- 5g baking soda
- 5g baking powder
- 5g salt
Method:
- In a large bowl, whisk together sourdough starter and milk, breaking apart the starter.
- Whisk in remainder of the wet ingredients until combined.
- Add the dry ingredients. Stir until just combined, taking care not to overmix. The batter will not be completely smooth.
- Allow batter to rest for 15 minutes.
- Preheat and lightly grease a waffle iron.
- Spread batter evenly in waffle iron, and bake until golden brown.
- Serve immediately, or freeze to reheat later.
Notes:
- The batter will be much thicker and more textured than regular non-sourdough waffle batter, especially mix from a box. If you worry it is too thick, you've probably done it correctly.
- To freeze leftover waffles, lay them in a single layer on a baking sheet and freeze them for about 15 minutes before transferring them to a freezer bag. To reheat, simply microwave for 30 seconds and finish them off in the toaster to get them crisp again.
- This recipe can be used for sourdough pancakes as well; add a little more milk for a runnier texture.