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Sourdough Discard Waffles
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Prep Time
5m
Cook Time
20m
Total Time
25m
This recipe for Sourdough Discard Waffles uses up leftover sourdough discard to create a light and fluffy breakfast treat. With a tangy flavor and crispy texture, these waffles are a delicious way to repurpose sourdough discard and enjoy a unique twist on a classic breakfast favorite.
Ingredients
Servings:
4
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Overnight Sponge
Day-after Ingredients
Steps
1
Combine all the ingredients in a large mixing bowl: ½ c sourdough discard, 1 c all-purpose flour, 2 tbsp cane sugar, ¾ c buttermilk, ¼ c filtered water, 1 large egg, 2 tbsp neutral oil, ¼ tsp baking soda, ¼ tsp baking powder, and ½ tsp kosher salt.
2
Let the batter rest on the counter for at least 15 minutes.
3
On day 1, make the overnight sponge: In a bowl, combine all the overnight sponge ingredients: ½ c sourdough discard, 1 c all-purpose flour, 2 tbsp cane sugar, ¾ c buttermilk, and ¼ c filtered water. Mix until incorporated.
4
Cover with a lid towel and let this ferment on the counter for 8-12 hours.
5
On day 2 your fermented batter should be bubbly! (see photo) In a mixing bowl, combine the overnight sponge and the day-after ingredients: 1 large egg, 2 tbsp neutral oil, ¼ tsp baking soda, ¼ tsp baking powder, and ½ tsp kosher salt.
6
Preheat the waffle iron until the ‘ready’ indicator light is on.
7
Spray the iron with neutral oil spray.
8
Scoop about ⅔ cup of the batter onto the waffle iron and close.
9
For my waffle iron, I place it on medium-high heat (3.5 out of 5 heat) and cook each waffle for 3-4 minutes. Remove the waffle once it’s golden brown and crispy.
10
Transfer to a cooling rack.
11
Close the waffle iron and let it reheat before making the next waffle. Repeat with the rest of the batter.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories372kcal18%
-
Fat11g0%
-
Saturated Fat3g0%
-
Carbohydrates57g2%
-
Fiber1g0%
-
Sugar7g0%
-
Protein9g0%
-
Cholesterol52mg2%
-
Sodium534mg26%
Percent Daily Values are based on a 2,000 calorie diet.