Fluffy Sourdough Discard Waffles

Calling all sourdough superheroes! Ditch the boring breakfast routine and elevate your mornings with luscious, homemade sourdough waffles. This recipe harnesses the power of your active starter or discard to create light, fluffy waffles bursting with unique, tangy flavor. Forget the store-bought stuff – sourdough magic awaits!

Bid farewell to soggy, flavorless waffles! This post unlocks the secrets to crafting heavenly sourdough waffles that are crispy on the outside and tender on the inside. We’ll guide you through a simple, adaptable recipe that transforms your discard into a breakfast masterpiece. Discover how sourdough adds a distinctive depth of flavor you won’t find anywhere else.

Jump to Recipe

I almost never have buttermilk on hand, but so many recipes call for it. Buttermilk improves texture and creates a not-overly tangy taste in recipes. Initially, buttermilk was/is just the leftover liquid produced when you churn butter; these days it is essentially fermented milk. Now that you know a little bit more about what many recipes often call for, let’s get on to the good stuff.

SINCE I almost never have buttermilk on hand, but I almost always have lemons (or lemon juice) on hand, I just make my own buttermilk. To make 1 Cup of buttermilk, you can put 1 Tablespoon of Lemon Juice in a 1 Cup measuring cup, then fill the rest of the measuring cup with Whole Milk. Now allow your buttermilk to rest for at least 15 minutes and begin to notice the curdles forming.

Begin with making your buttermilk (if you don’t already have some on hand) at the beginning of your recipe so that it has time to rest.

Next you will melt your butter, then set aside to cool while you move on to the next ingredients. Mix the flour, salt, and baking soda together.

In a separate bowl combine your sourdough discard, honey, egg along with your buttermilk and melted butter. You will want to add the butter last as it will harden quickly in the cool liquid mixture. It is important that your wet ingredients are thoroughly combined before adding them to the dry ingredients; it can be tricky to combine everything together and you risk uneven distribution of ingredients in the batter if they weren’t first mixed well separately.

Finally, combine your wet and dry ingredients. You can always add more milk if it seems to thick for your liking – waffles aren’t too particular of a recipe.

Cook according to your waffle maker’s instructions, enjoy!

Overnight Version

You can allow these waffles to long ferment over night.

You will need to hold off on incorporating the eggs, salt, and Baking Soda into the recipe until the next morning. Your batter can rest covered over night, at room temperature, at or below 72^o. If it is warmer than this in your kitchen, you will want to place your bowl of batter in the fridge covered.

The next morning, sprinkle the salt and Baking Soda into the batter. Beat your eggs in a separate bowl then gently combine them into your batter.

Cook according to your waffle maker’s instructions, enjoy!

Like this recipe? Check out my other sourdough recipes or my guide to maintaining a healthy starter. Questions or comments? Drop a message in the comments below!