Using up sourdough starter is the perfect excuse to make waffles! The discard goes right into the batter for a fluffy and delicious breakfast.
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I can’t believe I’m saying this…but I live in a waffle house. No, not the restaurant, like a house that makes waffles over pancakes for breakfast in the morning. And these sourdough waffles are BY FAR the best ever.
Growing up, we were pancake people. In college, the thing I would make in my crappy dorm kitchen was pancakes. And then, when I had my first real place…what did I make? You guessed it – pancakes! I was known for my pancakes (even though they did come from a box mix)
And then, I got married and registered for a waffle iron. AND MY LIFE CHANGED.
My husband, Jared, is a waffle guy. I swear he likes anything crispy. So, when we registered for our wedding, that was his request. I guess my pancakes weren’t cutting it? I’m not a gadget person, but that one I agreed to. And, I swear…we now use it at least once a month, which is a lot, I think!
What I think initially drew me to waffles was the easy cleanup. For some reason, panckaes do always make a mess and it’s hard to get them perfectly round. Mastering the flip is another thing.
When we make these sourdough waffles, I mix them up and get out the iron. It beeps when they’re ready and I wipe it down when it’s cool and voila! I also love that you can toast leftover waffles when you make enough to freeze.
Anyway…
What makes waffles sourdough waffles?
Sourdough waffles have sourdough discard in the batter. So, when you need to feed your sourdough and discard some of the good stuff, don’t throw it away. Make waffles!
They don’t need to sit and rise at all (there is baking powder in the batter) everything gets mixed together.
This results in a really yummy flavor and sublime texture that we just love.
Are they hard to make?
Not at all! If you can make sourdough starter, you can make these waffles! Everything gets combined in one bowl and voila! Here’s the waffle iron I use!
Make sure not to over mix, just mix everything together until well combined. That keeps the waffles tender and fluffy!
We like to top our sourdough waffles with pure maple syrup, Greek yogurt and fruit!
Love sourdough? Check out my sourdough banana bread muffins!
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Sourdough Waffles
Using up sourdough starter is the perfect excuse to make waffles! The discard goes right into the batter for a fluffy and delicious breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: about 8 waffles 1x
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Ingredients
- 1 cup flour
- 1/3 cup rolled oats
- 1 Tbsp. baking powder
- 1 Tbsp. coconut sugar (or granulated sugar, I’m just choosing to not use refined sugar)
- 1/2 tsp. salt
- 3 eggs, beaten
- 1 cup sourdough starter discard
- 8 Tbsp. melted butter (or coconut oil, but the taste will be different)
- 1/2 cup milk ( I use whole milk)
Instructions
- Preheat a waffle iron to medium heat (I put mine between 5 & 6).
- In a large bowl, whisk together the flour, oats, baking powder, coconut sugar, and salt.
- Then, mix in the eggs, sourdough, melted butter and milk. Mix everthing together until just combined.
- Pour the batter into the heated waffle iron, using 1/2 cup batter per waffle.
- Cook until the timer beeps and repeat until the batter is gone! Serve with your favorite toppings.
Can this food make you used the panini press?
Love loved these! I used oat flour instead of regular flour, coconut sugar, and coconut oil and they still came out great. Crispy, salty, and they even tasted buttery! I think I did taste the sourdough flavor, which I love. I made them in my mini waffle iron and it made 12. It may have taken me an hour but now I have lots of delicious waffles to pop in the freezer 😀 thanks for the recipe!
oh wow, this is great to know! we love oat flour!
These were SO GOOD! My new go-to waffle recipe. Thank you so much, Allie!!
Thank You, mam, very educative post, learned a lot from this article. So glad I found your blog and was able to learn new things.Keep posting article,it really helpful.
you’re welcome!
This recipe looks quite tasty…but there seems to be a lot of FAT. One stick of butter and three eggs is a lot. What do you think of healthier avocado oil? I know it is still FAT, but at least it is not saturated.
We use butter or coconut oil. Nothing else has been tested with this recipe.
Thank-you! Do you have any sourdough discard recipes with pumpkin?
Not at this time!
Made these today as posted (used the coconut sugar and butter). They tasted great. I love they have oats in them. I love that it uses so much of my discard + I can freeze the leftovers. Thanks for a good discard recipe.
So glad you enjoyed it!
Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.
This dish is seem really good for breakfast.
Can I make it the night before and then put it in the refrigerator. I dont have much time in the morning.