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
Scale
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.
