Golden sourdough waffles stacked with butter and maple syrup
Why make this recipe
Sourdough Waffles are crispy on the outside and fluffy inside, with a subtle tang that makes them unforgettable. They’re a perfect breakfast or brunch option, and a clever way to use sourdough discard while reducing waste.
How to make Sourdough Waffles
Ingredients
- 1 cup sourdough starter discard
- 1 cup flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup milk
- 1 egg
- 3 tbsp melted butter
Directions
- Preheat waffle iron.
- Whisk starter, milk, egg, and butter.
- Mix flour, sugar, baking powder, soda, and salt separately.
- Combine wet and dry ingredients until just mixed.
- Cook batter in waffle iron until golden and crisp.
How to serve
Serve with syrup, whipped cream, or fresh berries.
How to store
Refrigerate up to 3 days or freeze for 2 months. Reheat in toaster.
Tips
- Don’t overmix the batter.
- Let the batter rest 10 minutes for fluffier waffles.
Variations
- Add chocolate chips or blueberries.
- Make savory waffles by reducing sugar and adding herbs.
FAQs
Q: Can I make the batter ahead?
A: Yes, refrigerate overnight and cook in the morning.
Q: Can I make sourdough waffles without eggs?
A: Yes! You can replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water) or a chia egg. This works well and keeps the waffles fluffy.
Q: Why are my sourdough waffles not crispy?
A: To get crispy waffles, make sure your waffle iron is fully preheated and avoid stacking waffles directly after cooking (they steam and soften). Place them on a wire rack instead.
Q: Can I use active sourdough starter instead of discard?
A: Absolutely. Using active starter will give your waffles a stronger rise and more tangy flavor. Just keep the rest of the recipe the same.