Easy Sourdough Discard Waffles Recipe - Home Grown Happiness (2024)

A sourdough discard waffles recipe to make crispy waffles with a light and fluffy interior. These sourdough waffles are absolutely delicious.

You can make the main batter ahead of time and enjoy a scrumptious weekend breakfast the next day. This recipe is a good use for sourdough starter discard.

Sourdough waffles

It’s about time that sourdough starter waffles make their way onto the sourdough discard recipes category on the blog. This recipe is based on mySourdough Pancakes batter,but with a few little tweaks. These crispy waffles aren’t just regular waffles. They are more reminiscent of Belgian (Brussels) yeast waffles because just like Brussels waffles, they are made with yeast. I think yeast waffles make the best waffles, hands down.

The batter is given an overnight rest (or one of at least 4-6 hours, if you want them quickly). This fermenting time is what makes this sourdough waffle recipe so much tastier. The yeast adds not only a light interior but also brings a lot of delicious flavours for the perfect waffle.

There is also the addition of fluffy egg whites folded into the batter which creates an even lighter waffle.

The ingredients

For these sourdough starter waffles, you will need –

• All-purpose flour
• Discard starter or active starter
• Eggs
• Milk
• Melted butter or coconut oil
• Sugar
• Salt
• Baking soda

The starter

There are three reasons to use the starter in this waffles recipe. Firstly, the yeast and bacteria in the starter bring a lot of flavour to the batter.

Secondly, the acid in the starter is what will help to create a light waffle as it reacts with the baking soda leavening agent also present in the batter. Thirdly, thesourdough starteris left to ferment the batter overnight first, which can help with digestibility. You need about a cup of starter.

If you’re using sourdough discard from a newly made starter, one that’s less than a week old, it won’t have a large yeast colony yet and it will impact the lightness of the sourdough discard waffles. You could still use it, I just prefer it made with an established starter.

You can use a runny and cold discard starter from the fridge, or a bubbly leftover sourdough starter that has been more recently fed.

Step by step instructions

In a large bowl, combine the dry ingredients (except for the baking soda) with the milk and sourdough starter.

Once this main batter is mixed, it can be left to stand at room temperature for 4-6 hours to ferment, or overnight.

The next morning

Once the waffle batter has sat and fermented, it’s time to add in the remaining ingredients.

Firstly, separate the yolks from the whites. Add the egg yolks to the main waffle batter, along with the melted butter and sugar, and stir it in. Sprinkle over baking soda (breaking up any clumps with your fingers) and stir it in well.

In a clean large mixing bowl, whip the egg whites until stiff peaks form. These whipped whites give the waffles an extra light interior.

Carefully fold the whipped egg whites into the batter until it’s well-combined but take care not to over mix it.

Cooking the waffles

Heat and grease a Belgian waffle maker

How much batter to use will depend on the size of your waffle iron. Mine has deep groves so I can use approximately just under 1/2 cup of batter per waffle. Pour the batter into the hot waffle iron and close it quickly to not lose the heat.

How long they take to cook will depend on your iron. For mine, it only takes about 3 minutes for them to be golden brown and crispy.

Cooking Note: When I was growing up, my dad would always make Brussels waffles. His waffle iron could flip upside down, which made a much fuller waffle because the batter could spread in every pocket of the iron.

My waffle iron doesn’t have this flipping addition but I still flip it upside down manually, right after I’ve poured the batter and closed the iron. Only for about 30 seconds, before flipping the right way round again and finishing the cooking. It’s a bit awkward to do, but I love the end result.

Serving the sourdough waffles

The hot waffles are best served straight from the iron to keep them crispy. They will soften if they sit too long.

Waffle toppings

Top them with your favorite toppings. Try,

• Fresh fruit
• Cream
• Powdered sugar
• Fruit coulis
• Syrup
• Chocolate chips

Freezing

For easy sourdough waffles in the future, the cooked waffles can be frozen for future fast breakfasts. They are easily defrosted by putting them in the toaster. Toasting them will also give them their crispiness back.

To freeze the waffles, let them cool completely on a cooling rack before wrapping them tightly and freezing them in an airtight container or freezer bags.

Related recipes

Enjoyed these delicious sourdough waffles and looking for more sourdough discard recipes? Try these!

Sourdough Waffles with Discard Starter

Yield: 10

Prep Time: 10 minutes

Cook Time: 15 minutes

Proofing time: 6 hours

Total Time: 6 hours 25 minutes

Crispy on the outside, so light on the inside. These sourdough waffles are absolutely delicious.

This recipe makes approximately 8-10 waffles

Ingredients

• 225 grams (1 ½ cups) all-purpose flour
• 1 cup discard sourdough starter (approx. 200grams)
• 375 ml (1 ½ cups) milk
• 2 Tbsp melted butter or coconut oil
• 2 Tbsp sugar
• 1/4 tsp salt
• 1/2 tsp baking soda
• 2 large eggs

Instructions

At least 4 hours before baking (or the night before)

1. In a large bowl, combine the flour, milk and sourdough starter and mix it well together. Cover the bowl with a dinner plate or a lid to stop the batter drying out. Leave it to stand on the bench for 4-6 hours at room temperature or refrigerate overnight.
2. Once the batter has fermented, separate the eggs. Add the egg whites to a clean bowl and set aside. Add the egg yolks to the batter and mix them in alongside the sugar, melted butter and salt.
3. Pre-heat and grease your waffle iron.
4. Using a mixer, whip the egg whites until stiff peaks form.
5. Sprinkle the baking soda over the batter, breaking up any clumps with your fingers. Stir it in, then gently fold in the whipped egg whites.
6. Pour approximately ½ cup of batter for each waffle into the waffle maker and bake them until golden brown and crispy. Serve with all your favourite toppings.

Notes

These waffles are best eaten straight from the waffle iron, while they are still crispy. They can also be frozen for future meals, and reheated by placing in the toaster.

Nutrition Information:

Yield: 4Serving Size: 1 grams
Amount Per Serving:Calories: 435Total Fat: 12gSaturated Fat: 6gUnsaturated Fat: 0gCholesterol: 106mgSodium: 426mgCarbohydrates: 68gFiber: 2gSugar: 11gProtein: 14g