Sourdough Discard Waffle Recipe
You eye that sourdough discard again and refuse to waste it like a villain. Instead, you make waffles and feel oddly accomplished. They turn crisp, fluffy, and just tangy enough to seem fancy. Honestly, it’s breakfast glow-up energy. Minimal effort, maximum payoff, and yes, you absolutely deserve the credit today.
This sourdough discard waffle recipe creates crisp edges and fluffy centers with a subtle tang. The batter comes together quickly and cooks evenly. It works well for easy breakfasts or brunch. Flexible toppings keep it interesting, while simple steps ensure consistent results, turning leftover starter into something genuinely delicious every single time.
Sourdough Discard Waffle Recipe
This sourdough discard waffle recipe creates crispy edges and fluffy centers with a light tangy flavor. The batter mixes quickly and cooks evenly, making it perfect for easy breakfasts or brunch. With simple ingredients and flexible toppings, it delivers consistent, delicious results using leftover sourdough starter.
Ingredients
Equipment
Method
- Combine sourdough discard, milk, and egg in a mixing bowl until smooth.
- Add flour, sugar, baking powder, and salt, then mix gently to form batter.
- Stir in melted butter and avoid overmixing to keep waffles light.
- Preheat waffle maker and lightly grease if needed.
- Pour batter into waffle maker and cook until golden brown and crisp.
- Remove carefully and serve warm with desired toppings.
Notes
For softer waffles, cook slightly less and keep batter light. For crispier texture, cook longer. Freeze cooked waffles on a tray before storing. Handle gently when removing. Add flavors like vanilla or cinnamon for variation. Store leftovers in refrigerator up to three days.
