If you’ve ever wished your breakfast could be a little more exciting, let me introduce you to this fantastic Sourdough Waffles Recipe. It takes the tangy depth of sourdough discard and transforms it into golden, crisp-on-the-outside, fluffy-on-the-inside waffles that are nothing short of breakfast magic. Perfect for a relaxed weekend brunch or an impressive treat for guests, these waffles bring together simple staples with a unique twist that will have everyone asking for the recipe again and again.
Ingredients You’ll Need
This Sourdough Waffles Recipe relies on straightforward, pantry-friendly ingredients that come together beautifully to create waffles with the perfect texture and flavor. Each component plays a vital role, whether it’s developing the tangy character or ensuring a light, crispy finish.
- 1 cup all-purpose flour: The foundation of your batter, providing structure and ensuring a tender crumb.
- 1 teaspoon baking powder: Adds a lift, making the waffles fluffy and light.
- ½ teaspoon baking soda: Enhances browning and reacts with sourdough’s natural acidity for perfect rise.
- ½ teaspoon kosher salt: Balances flavors and sharpens all other tastes.
- 1 tablespoon granulated sugar (optional): Just enough sweetness to complement the sourdough’s tang without overpowering.
- ½ cup sourdough discard: This star ingredient brings that signature sourdough tang and helps tenderize the batter.
- â…” cup fat-free milk (or milk of choice): Keeps the batter moist and smooth, adaptable to what you have on hand.
- 2 tablespoons egg whites: Adds protein and helps bind everything together for a light texture.
- 1 teaspoon avocado oil (or any neutral oil): Ensures the waffles crisp beautifully without sticking to the iron.
- 1 teaspoon vanilla extract: Infuses a subtle sweetness and warmth that rounds out the flavors perfectly.
How to Make Sourdough Waffles Recipe
Step 1: Combine Dry Ingredients
Start by whisking together the all-purpose flour, baking powder, baking soda, kosher salt, and sugar (if you’re using it) in a medium bowl. This dry mix is where the chemical magic begins, helping your waffles rise and brown just right. Doing this now ensures even distribution of the leavening agents throughout your batter.
Step 2: Mix in Wet Ingredients
Next, pour in the sourdough discard, milk, egg whites, oil, and vanilla extract directly into the bowl with your dry ingredients. Use a spatula to fold everything together gently until just combined. The batter will have some lumps—that’s perfectly fine! Overmixing can toughen your waffles, so keep it light and easy to preserve that fluffy texture.
Step 3: Cook Your Waffles
Preheat your mini waffle iron and grease it lightly with oil to prevent sticking. Spoon approximately ¼ cup of batter onto the waffle iron and cook until your waffle turns a gorgeous golden brown and the appliance’s light indicates it’s done. Each waffle should come out crisp on the outside, tender and airy inside. Repeat this step until you’ve used all the batter—expect about five waffles depending on your iron size.
Step 4: Serve Warm and Enjoy
Serve these scrumptious sourdough waffles immediately, while they’re still warm and fragrant. The aroma alone promises a breakfast worth savoring. Now it’s time to elevate them further with your favorite toppings and sides.
How to Serve Sourdough Waffles Recipe
Garnishes
When it comes to garnishes, the sky’s the limit! Classic maple syrup is a timeless choice, but don’t hesitate to get creative: fresh berries add vibrant color and tartness, a dollop of whipped cream or Greek yogurt brings creaminess, and a sprinkle of toasted nuts adds texture and crunch. A dusting of powdered sugar or a drizzle of honey can also enhance their allure beautifully.
Side Dishes
Sourdough waffles pair wonderfully with savory sides if you want to balance sweet and salty. Crispy bacon or juicy sausage links are fantastic options, along with scrambled eggs or a simple green salad for lighter fare. The contrast between a tangy waffle and a savory side dish makes breakfast feel luxurious yet approachable.
Creative Ways to Present
For a fun twist, serve your sourdough waffles stacked high with layers of cream and fruit between, like a waffle cake. Or turn them into a sandwich with fried chicken and spicy mayo for a serious treat. You can also cut them into bite-sized pieces and skewer with fruit for a party-friendly waffle pop. The Sourdough Waffles Recipe is versatile enough to complement countless imaginative presentations.
Make Ahead and Storage
Storing Leftovers
If you find yourself with any leftover waffles, no worries! Wrap individual waffles tightly in plastic wrap or place them in an airtight container. Stored in the refrigerator, they stay good for about 2-3 days. This way, you can enjoy them for another breakfast without compromising taste or texture.
Freezing
For longer storage, freezing your sourdough waffles is a lifesaver. Lay them flat on a baking sheet to freeze individually before transferring to a freezer-safe bag or container. They’ll keep well for up to 2 months, letting you enjoy homemade waffles any time without starting from scratch.
Reheating
The best way to reheat your frozen or refrigerated sourdough waffles is in a toaster or oven. A toaster crisps up the edges quickly for that fresh-from-the-iron feel, while an oven set at 350°F warmed for about 5-8 minutes does the job for multiple waffles at once. Avoid microwaving as it tends to make waffles soggy.
FAQs
Can I use active sourdough starter instead of discard in this Sourdough Waffles Recipe?
While the recipe calls for sourdough discard, you can use active starter if you adjust the liquid accordingly, but discard is preferred because it’s less acidic and won’t overpower the batter with tanginess or cause too much rise.
Is it necessary to use baking powder and baking soda together?
Yes! Baking powder and baking soda work as a team here—the baking powder provides most of the lift, while the baking soda reacts with sourdough’s natural acidity to further lighten the waffles and create that golden crust.
Can I substitute whole milk for fat-free milk?
Absolutely. Using whole milk or any milk of choice will add richness to the waffles. Fat-free milk keeps it a bit lighter but won’t sacrifice flavor too much, so feel free to use what you prefer or have on hand.
How do I make sure my waffles turn out crispy?
The secret is cooking the waffles in a well-oiled hot waffle iron and serving immediately. Avoid stacking them while hot, as steam will soften the crust. Let each waffle rest on a rack if making a big batch to maintain crispness.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Stirring in some chocolate chips, chopped nuts, or even a handful of blueberries before cooking adds bursts of flavor and texture, making this Sourdough Waffles Recipe even more exciting to eat.
Final Thoughts
This Sourdough Waffles Recipe is a delightful way to bring new life to your sourdough discard and brighten up your breakfast table. It’s simple yet full of flavor, and once you try it, you will soon realize how easy it is to make breakfast deliciously special. So go ahead, whip up a batch, and share these waffles with your loved ones—you’re in for a treat they won’t forget!
Print
Sourdough Waffles Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These light and crispy sourdough waffles make a delicious breakfast treat using sourdough discard for extra flavor and tenderness. They are simple to prepare, combining basic pantry ingredients with a hint of vanilla, resulting in perfectly golden waffles ideal for a cozy morning meal.
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
- â…” 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, to ensure even distribution and to avoid clumps.
- Combine Wet Ingredients: Pour in the sourdough discard, fat-free milk, egg whites, avocado oil, and vanilla extract to the dry mixture. Use a spatula to gently mix until just combined, avoiding overmixing to keep waffles tender.
- Preheat and Prepare Waffle Iron: Heat a mini waffle iron and lightly oil the surface to prevent sticking. Once hot, add about ¼ cup of batter for each waffle.
- Cook Waffles: Cook the batter in the waffle iron until the waffles turn golden brown and the waffle iron indicator light turns off, signaling they are done. Remove and set aside.
- Repeat and Serve: Continue cooking remaining batter in the same way. Serve the waffles warm with your favorite toppings such as syrup, fruit, or yogurt.
Notes
- Using sourdough discard adds a subtle tangy flavor and helps reduce food waste.
- Be careful not to overmix the batter to maintain a light waffle texture.
- If you prefer richer waffles, whole milk or buttermilk can replace fat-free milk.
- Egg whites keep the recipe lighter, but you can substitute with whole eggs if preferred.
- Waffles taste best served immediately but can be kept warm in a low oven or reheated in a toaster.
