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3. Sourdough Discard Waffles

Sourdough Discard Waffles

Crisp-edged waffles made from sourdough discard, freezer-friendly and quick to re-crisp in the toaster on a busy morning.
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Prep Time 10 minutes
Cook Time 20 minutes
Rest Time 10 minutes
Total Time 40 minutes
Servings: 6 waffles
Course: Breakfast, Dessert, Snack
Cuisine: American, Belgian, French
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup milk
  • 1/3 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 cup sourdough discard

Equipment

  • Waffle iron
  • Wire cooling rack
  • Large mixing bowls
  • Whisk

Method
 

  1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. In a separate bowl, whisk the eggs, then whisk in the discard, milk, melted butter, and vanilla.
  3. Pour the wet ingredients into the dry ingredients and whisk just until combined.
  4. Let the batter rest for 10 minutes while the waffle iron preheats.
  5. Cook the batter in a greased, preheated waffle iron according to the manufacturer's instructions, until deeply golden and crisp.
  6. Transfer to a wire rack to cool slightly before serving, or cool completely before freezing.

Notes

If you're doubling this for a freezer stash, cook the waffles slightly darker than you'd normally want to eat them right away. They crisp back up perfectly in the toaster, and starting darker keeps them from turning pale and soft on the second cook.