Homemade Sourdough Discard Waffles
If you're looking for a way to use up your excess sourdough starter, these sourdough discard waffles are perfect for you! Top these crispy waffles with maple syrup and fresh berries for a tasty & simple breakfast.
Servings: 5
Calories: 366kcal
Ingredients
- ⅔ cup sourdough discard
- 1 ¼ cup milk (use almond milk, soy milk, etc. for dairy-free waffles)
- 3 tablespoon butter, melted and cooled
- 2 tablespoon honey
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
Instructions
- In a large mixing bowl add sourdough discard, milk, melted butter, honey, eggs, and vanilla. Mix until combined.
- Add the flour, baking powder, baking soda, and salt. Mix until combined. Let the batter sit for 10 minutes.
- Preheat your waffle iron. Once preheated, spray with non-stick spray. Add ½-3/4 cup waffle batter depending on the size of your waffle iron. Let the waffle cook according to your waffle iron and when the outside of the waffles are golden brown. Serve with pure maple syrup and fresh berries.
Notes
- We love to make a double batch of homemade waffles and freeze the leftover waffles in an airtight container or bag. To defrost them, pop them in the microwave for 10-15 seconds and if you want them to be crispy again, you can set them in the waffle iron for 1 minute or until crispy again. You can also store them in the fridge for up to 3 days.
- These waffles can be made gluten-free using 1-to-1 gluten-free flour. These waffles are dairy-free by using oil and almond milk. They are vegetarian.
Nutrition
Serving: 1large waffle without toppings | Calories: 366kcal | Carbohydrates: 58.5g | Protein: 9.8g | Fat: 9.9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.8g | Cholesterol: 92.4mg | Sodium: 888mg | Potassium: 167mg | Fiber: 2.6g | Sugar: 7.8g
