Sourdough Discard Waffles
One of our go-tos for this family of 8 is waffles made from our sourdough discard!! It’s an easy swap in a food that everyone loves that everyone benefits from! As a mom of 6 with some really stubborn personalities, this recipe wins because it satisfies them all while being healthy and homemade! Win win all around!
Equipment
- Mixing bowl
- Measuring cups and spoons
- Waffle iron
- Pancake griddle
Ingredients
Overnight Batter Ingredients
- ¾ cup 200 g sourdough starter discard (stirred down)
- 1 cup 240 g buttermilk (or milk)
- 3 tablespoons 50 g white sugar (or honey)
- 1 teaspoon 5 g vanilla extract
- 4 tablespoons 56 g butter (melted)
- 2 cups 240 g all-purpose flour
Additional Ingredients to Add Just Before Cooking
- 2 large eggs lightly beaten
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon 5 g fine sea salt
Instructions
- Step 1: Before you go to bed, whisk together the sourdough starter discard, buttermilk, honey, vanilla extract, melted butter and flour in a large bowl. Cover the bowl and allow the batter to sit at room temperature overnight.
- Step 2: In the morning, add the eggs, salt, baking powder and baking soda to the batter and stir to incorporate. Let the batter rest for about 20 minutes before cooking. The pancake batter can stay in the fridge for up to 2 days before using it to make the waffles and pancakes.
- Step 3: Make the Waffles! Preheat your waffle iron and lightly grease it with cooking oil spray. Pour ¾ cup of batter onto the center, gently spreading it out before closing the iron. Cook according to your waffle iron’s manufacturer’s directions. (Typically about 5-6 minutes or until the steam is barely coming out.) Once the waffle is fully cooked, use a fork or tongs to carefully remove it from the iron and serve hot!
Notes
Sourdough Starter Recipe
