Ah, the weekend brunch—a sacred time when the world slows down, and we can indulge in delicious food without the rush of weekday life. What could be better than waking up to the tantalizing aroma of freshly made waffles? If you’re like many, you might have some sourdough discard sitting in your fridge, waiting to be transformed into something delightful. Enter the Fluffy Sourdough Discard Waffles! These waffles are not only an ingenious way to make use of that sourdough discard, but they also provide a unique flavor and texture that will elevate your brunch experience.
Auguste Escoffier
“Good food is the
foundation of genuine happiness.”
Imagine biting into a warm, fluffy waffle, golden brown and slightly crispy on the outside, with a soft, airy interior that melts in your mouth. Drizzle it with maple syrup, slather on some whipped cream, or pile on fresh berries, and you have a brunch dish that will impress your family and friends. But beyond the sensational taste, making these waffles is easy and fun. So, let’s dive into why you’ll love this recipe and how to make it!
Why You’ll Love This Recipe
Waste Not, Want Not: Using sourdough discard means you’re reducing food waste. Instead of tossing out that beautiful sourdough starter you’ve nurtured, you’re giving it a delicious second life.
Unique Flavor Profile: The fermentation process of sourdough gives these waffles a depth of flavor that traditional waffles lack. The slight tanginess balances perfectly with sweet toppings.
Fluffy Texture: Thanks to the sourdough, these waffles are delightfully airy and fluffy. You’ll enjoy a perfect bite every time!
Versatility: You can customize these waffles with various add-ins—chocolate chips, nuts, or spices—making them perfect for everyone’s palate.
Easy to Make: With just a few simple ingredients and straightforward steps, you can whip these up in no time, perfect for a lazy weekend morning.
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How to Make
Ingredients
- 1 cup sourdough discard (active or dormant)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or regular milk with 1 tablespoon vinegar)
- 2 large eggs
- 1/4 cup melted butter (plus more for greasing the waffle iron)
- 1 teaspoon vanilla extract (optional)
Detailed Instructions
Preheat Your Waffle Iron: Start by preheating your waffle iron according to the manufacturer’s instructions.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Combine Wet Ingredients: In another bowl, mix the sourdough discard, buttermilk, eggs, melted butter, and vanilla extract until smooth.
Combine the Mixtures: Pour the wet mixture into the dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Cook the Waffles: Lightly grease the preheated waffle iron with melted butter. Pour in the recommended amount of batter (usually about 1/2 to 2/3 cup, depending on your waffle iron) and close the lid. Cook until golden brown and crisp, usually 5-7 minutes.
Serve and Enjoy: Carefully remove the waffles and serve immediately with your favorite toppings, such as syrup, fruit, or whipped cream.
Tips
Sourdough Discard Temperature: For best results, use sourdough discard that is at room temperature.
Chill the Batter: If you prefer extra fluffy waffles, let the batter rest for 30 minutes before cooking. This allows the baking soda to create more air bubbles.
Make Ahead: You can prepare the batter the night before and store it in the fridge. Just give it a good stir before using.
Freezing Waffles: Leftover waffles can be frozen. Simply place them in a zip-top bag and reheat them in a toaster or oven when you’re ready to eat.
“Waste not, want not.”
John Heywood
Recipe FAQ
Can I use regular flour instead of all-purpose flour?
While all-purpose flour is recommended, you can substitute with whole wheat flour or a gluten-free blend, though the texture may vary slightly.
What can I use if I don’t have buttermilk?
You can easily make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for about 5 minutes.
How do I store leftover waffles?
Store them in an airtight container in the fridge for up to 3 days or freeze them for longer storage.
Can I add mix-ins like chocolate chips or nuts?
absolutely! Feel free to fold in your favorite mix-ins before cooking the waffles.
What can I serve with these waffles?
These waffles pair well with maple syrup, fresh fruit, whipped cream, yogurt, or even a scoop of ice cream for a decadent treat!
Fluffy Sourdough Discard Waffles
Equipment
- Waffle iron,
- – Mixing bowls
- – Whisk
- – Measuring cups and spoons
- – Spatula
Ingredients
- 1 cup sourdough discard active or dormant
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk or regular milk with 1 tablespoon vinegar
- 2 large eggs
- 1/4 cup melted butter plus more for greasing the waffle iron
- 1 teaspoon vanilla extract optional
Instructions
- Start by preheating your waffle iron according to the manufacturer’s instructions.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, mix the sourdough discard, buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Lightly grease the preheated waffle iron with melted butter. Pour in the recommended amount of batter (usually about 1/2 to 2/3 cup, depending on your waffle iron) and close the lid. Cook until golden brown and crisp, usually 5-7 minutes.
- Carefully remove the waffles and serve immediately with your favorite toppings, such as syrup, fruit, or whipped cream.
Notes
- Use room-temperature sourdough,
- let batter rest for fluffier waffles,
- store leftovers properly.
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