Fluffy Sourdough Discard Waffles
for Weekend Brunch
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.