Sourdough Discard Waffles
Delightfully fluffy waffles made from sourdough discard, perfect for a comforting breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Beat the eggs in a separate bowl, then add the milk, sourdough discard, melted butter, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Lightly grease the preheated waffle iron with cooking spray or melted butter.
- Pour the batter onto the waffle iron, using about 1/2 to 3/4 cup per waffle.
- Close the waffle iron and cook until golden brown and crisp, about 4 to 6 minutes.
- Carefully remove the waffles and serve immediately or keep warm in a low oven.
Notes
For extra crispy waffles, allow them to cook a little longer. You can also experiment by adding chocolate chips or fruits to the batter.
Nutrition
- Serving Size: 1 waffle
- Calories: 230
- Sugar: 2g
- Sodium: 410mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg