If you’re anything like me, you love discovering a delightful twist on breakfast classics, and this Sourdough Waffles Recipe is an absolute game changer. These waffles boast a perfectly crisp exterior with a tender, subtly tangy crumb inside—thanks to the magic of sourdough discard. They’re flavorful, light, and an incredible way to put that sourdough starter discard to delicious use. Whether for a leisurely weekend brunch or a cozy morning treat, these waffles bring a warm, homemade touch that’ll have everyone asking for seconds.
Ingredients You’ll Need
You’ll be pleasantly surprised by how simple and accessible these ingredients are, each playing a crucial role in crafting the perfect balance of taste, texture, and aroma that make these waffles so special.
- 1 cup all purpose flour: The foundation that gives the waffles structure and a tender bite.
- 1 teaspoon baking powder: Helps the waffles rise to light, fluffy perfection.
- ½ teaspoon baking soda: Works with the sourdough for gentle lift and crispiness.
- ½ teaspoon kosher salt: Elevates all the flavors for a nuanced taste.
- 1 tablespoon granulated sugar (optional): Adds a subtle sweetness without overpowering the natural tang.
- ½ cup sourdough discard: The star ingredient, imparting a signature sourdough flavor and tender texture.
- ⅔ cup fat free milk (or milk of choice): Keeps the batter smooth and moist while blending flavors.
- 2 tablespoons egg whites: Adds lift and lightness without heaviness.
- 1 teaspoon avocado oil (or any neutral oil): Provides moisture and helps achieve a golden, crisp exterior.
- 1 teaspoon vanilla extract: Adds a warm, aromatic note that complements the sourdough tang beautifully.
How to Make Sourdough Waffles Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the all purpose flour, baking powder, baking soda, kosher salt, and optional sugar in a medium bowl. This step ensures that the leavening agents and seasoning are evenly distributed, setting the stage for a well-risen and flavorful waffle.
Step 2: Combine Wet Ingredients
Next, pour in the sourdough discard, milk, egg whites, avocado oil, and vanilla extract into the dry mix. Gently fold these together with a spatula until just combined. Be careful not to overmix—some lumps are perfectly fine! This keeps your waffles tender with a tender crumb and a little bit of airy lift.
Step 3: Cook the Waffles
Preheat your mini waffle iron and lightly grease it with a bit of oil to prevent sticking. Pour approximately ¼ cup of batter into the iron, then close and cook until the waffles are golden brown and the indicator light signals they’re ready. This usually takes just a few minutes. Continue this process until all the batter is transformed into beautiful golden waffles.
Step 4: Serve and Enjoy
Serve your sourdough waffles warm right off the iron with your favorite toppings, and rejoice in the crispy edges coupled with the chewy, flavorful inside. These are best enjoyed fresh, but there’s flexibility for storing and reheating which we’ll dive into later.
How to Serve Sourdough Waffles Recipe
Garnishes
When it comes to garnishing your sourdough waffles, think beyond just syrup—though pure maple syrup is always a winner! Fresh berries, a dollop of Greek yogurt or whipped cream, a sprinkle of cinnamon or powdered sugar, or even a handful of toasted nuts add texture and flavor that take your waffles to the next level.
Side Dishes
Balance the tangy sweetness of these waffles with savory sides like crispy bacon or sausage, sautéed spinach, or scrambled eggs. These combinations make an unforgettable brunch spread that’s both comforting and exciting.
Creative Ways to Present
Want to wow your guests? Layer your sourdough waffles with fresh fruit and mascarpone, drizzle with a fruit compote, or use them as the base for a waffle sandwich stuffed with cream cheese and smoked salmon. The subtle sourdough tang pairs beautifully with both sweet and savory accompaniments, so let your creativity run wild.
Make Ahead and Storage
Storing Leftovers
If you have any sourdough waffles leftover, store them in an airtight container or resealable bag in the refrigerator. They will stay good for 3-4 days, making it easy to enjoy a quick breakfast without starting from scratch each morning.
Freezing
To extend their life, freezing is your best friend. Place cooled waffles in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag or airtight container. Frozen waffles keep well for up to one month and are perfect for speedy breakfasts on busy days.
Reheating
When it’s time to enjoy those saved waffles, reheat them in a toaster or toaster oven for that perfect crunch, or in the oven at 350°F (175°C) until warmed through. Avoid microwaving if you want to keep them crispy and delicious.
FAQs
Can I use sourdough starter instead of discard?
While this recipe calls for sourdough discard, you can use active starter, but keep in mind that it may change the batter’s hydration and fermentation timing. Discard is ideal here because it’s less active and won’t make the batter too sour or overly fermented.
Can I substitute whole wheat flour?
Absolutely! You can substitute half of the all purpose flour with whole wheat flour for a nuttier flavor and denser texture. Just note that whole wheat flour absorbs more liquid, so you might need to tweak the amount of milk slightly for the right consistency.
Is it necessary to use egg whites only?
Using egg whites helps make the waffles lighter and healthier by reducing fat and cholesterol. However, you can use whole eggs if you prefer a richer waffle, but the texture will be a bit denser and more custardy.
Can I make the batter ahead of time?
If you’d like to prep early, you can mix the batter and keep it refrigerated for up to 12 hours. Just give it a gentle stir before cooking. Keeping it overnight can even enhance the flavors as the sourdough gets more time to meld.
What’s the best waffle maker to use?
Any standard waffle iron works well for this recipe. A mini waffle iron is perfect for smaller, crispier waffles, but you can use a full-sized waffle iron too—just adjust the batter amount accordingly. Just make sure to preheat and grease your waffle maker properly to prevent sticking!
Final Thoughts
This Sourdough Waffles Recipe truly feels like a cozy hug on a plate, combining simplicity and a touch of artisan flair. Whether you’re a sourdough enthusiast or new to using discard, these waffles deliver warmth, flavor, and a touch of wholesome comfort every time. I encourage you to give this recipe a try—your breakfast table will thank you with every crispy, tender bite!
Print
Sourdough Waffles Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 waffles (about 5 servings)
- Category: Breakfast
- Method: Air Frying
- Cuisine: American
Description
Delight in these light and crispy sourdough waffles, perfect for breakfast or brunch. Made with sourdough discard for a subtle tang and enhanced texture, these waffles are a great way to reduce waste while enjoying a classic favorite. The recipe uses simple ingredients and a waffle iron to create golden brown waffles that pair wonderfully with sweet or savory toppings.
Ingredients
Dry Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon granulated sugar (optional)
Wet Ingredients
- ½ cup sourdough discard
- ⅔ cup fat free milk (or milk of choice)
- 2 tablespoons egg whites
- 1 teaspoon avocado oil (or any neutral oil)
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, kosher salt, and granulated sugar if using. This ensures even distribution of the leavening agents and seasoning for balanced flavor and texture.
- Combine Wet and Dry Ingredients: Add the sourdough discard, milk, egg whites, avocado oil, and vanilla extract to the dry ingredients. Gently mix with a spatula until just combined, being careful not to overmix to maintain a tender waffle texture.
- Heat Waffle Iron: Preheat your mini waffle iron, brushing or spraying it lightly with oil to prevent sticking. This step is crucial to achieve the perfect crispiness on the outside.
- Cook Waffles: Pour approximately ¼ cup of batter onto the heated waffle iron and cook until the waffles are golden brown and the waffle iron’s indicator light turns off. Remove the waffle carefully and set aside. Repeat this process until all the batter is used.
- Serve: Serve the warm waffles immediately with your favorite toppings such as fresh fruit, syrup, yogurt, or nuts for a delicious breakfast treat.
Notes
- Use sourdough discard to reduce waste and add flavor; fresh discard or ones fed within a day works best.
- If you prefer richer waffles, substitute egg whites with whole eggs or add a tablespoon of melted butter.
- Adjust milk quantity slightly if batter is too thick or thin to ensure proper waffle texture.
- Make sure not to overmix batter to avoid tough waffles.
- These waffles can be frozen and reheated in a toaster or oven for convenience.
