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Irresistibly Fluffy Sourdough Discard Waffles Recipe

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These Irresistibly Fluffy Sourdough Discard Waffles are golden, crisp, and lightly tangy—an easy and delicious way to use up leftover sourdough starter. Perfect for breakfast or brunch, they’re fluffy inside, crisp outside, and pair beautifully with sweet or savory toppings.

Ingredients

For the Waffle Batter

1 cup sourdough discard (unfed or fed)

1 cup all-purpose flour

1 tablespoon sugar (optional)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 large egg

1/4 cup milk (or plant-based milk)

1/4 cup melted butter or oil

For Serving (Optional)

Fresh fruits (berries, bananas, etc.)

Maple syrup or honey

Whipped cream

Chocolate chips or nuts

Instructions

  1. Preheat waffle iron according to manufacturer’s instructions.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk sourdough discard, egg, milk, and melted butter (or oil) until smooth.
  4. Pour wet ingredients into dry ingredients and gently stir until just combined; do not overmix.
  5. Lightly grease the waffle iron with cooking spray or oil.
  6. Pour batter onto the iron (amount depends on waffle maker size) and cook 4–5 minutes, until golden and crisp.
  7. Remove waffles and serve immediately with desired toppings.

Notes

Add cinnamon or vanilla for a sweet and cozy flavor.

Reduce sugar and mix in cheese or herbs for a savory version.

Use almond milk and coconut oil for a dairy-free option.

Freeze waffles up to 2 months and reheat in toaster or oven for crispness.

Let batter rest 5–10 minutes before cooking for fluffier waffles.

Nutrition

Find it online: https://chocolatecoveredamy.com/irresistibly-fluffy-sourdough-discard-waffles-recipe/