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Easy Sourdough Discard Waffles - Crispy and Tangy breakfast treat

Sourdough Discard Waffles

These waffles are crispy on the outside, tender on the inside, and have a delightful tang that pairs perfectly with butter and syrup, making breakfast feel special without being fussy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Sourdough discard room temperature or cold
  • 1 cup Milk or buttermilk buttermilk adds extra tang
  • 2 large Eggs
  • 4 tablespoons Melted butter or neutral oil
  • 2 tablespoons Sugar just a little
  • 1 teaspoon Vanilla extract optional
Dry Ingredients
  • 1 cup All-purpose flour
  • 1 teaspoon Baking soda
  • 1 pinch Salt

Method
 

Preparation
  1. Preheat your waffle maker thoroughly to ensure a crispy shell.
  2. In a large mixing bowl, combine all the wet ingredients and mix well.
  3. Stir in the sourdough discard.
  4. Add the dry ingredients and mix until just combined; a few lumps are fine.
  5. Let the batter rest for 5 to 10 minutes to thicken.
Cooking
  1. Lightly grease the waffle iron, even if it's nonstick.
  2. Pour the batter into the preheated waffle maker and cook until the steam slows down.
  3. Transfer the cooked waffles to a wire rack to maintain their crispiness.

Notes

For added crispiness, use a little cornstarch instead of some flour. Waffles can be frozen after cooling, and reheated in a toaster or oven.