Waffles are an all-time favorite breakfast recipe at our house. They come together in just a few minutes, are easily adaptable, and who doesn't love a good stack of waffles topped with butter and warm maple syrup? These Sourdough Discard Waffles are a great way to use up some of your sourdough discard to lend this recipe a bit of a sourdough tang. I've also included orange zest (which is optional!) for a citrus kick.
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There are only a few key ingredients you'll need to make these Sourdough Discard Waffles. As long as you have sourdough discard, you're well on your way!
- Sourdough discard: You want the sourdough discard to be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter that is made with a 1:1:1 ratio (when you feed the starter, it's with 1 part starter, 1 part flour, 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Non-dairy milk: I used almond milk for this recipe but you could use any kind of unflavored non-dairy milk. Dairy milk will also work, if you're not dairy-free!
- Vegetable oil: This helps to make the waffles light and fluffy.
- Baking powder: Even though we're working with sourdough discard, the recipe still needs a bit of help to ensure it rises, so we'll use baking powder.
- Orange zest: This is optional, but I highly recommend it! The orange zest gives these waffles a little bit of a citrus kick that works well with the sourdough flavor.
See full recipe below for detailed directions.
These Sourdough Discard Waffles come together in a few easy steps. You'll be brunching in no time!
Beat the eggs with a whisk in a large bowl. Add the other wet ingredients, including sourdough discard, and whisk to combine. It will take a moment of whisking to get the sourdough discard to incorporate.
In another large bowl, whisk together dry ingredients.
Pour the wet ingredients into the dry ingredients, then add the orange zest and whisk to combine. Stir until the batter is smooth and no lumps remain
Pour the batter onto a greased waffle iron and cook until golden and crispy.
The amount of batter that you need to put on your waffle iron will depend on the machine you're using. For mine (a Cuisinart Belgian Waffle Maker), it takes about ⅓ cup of batter in each of the four waffle sections.
Working with sourdough discard
Every sourdough starter (and therefore every sourdough discard) is different. This recipe is designed to be made with a sourdough starter that uses a 1:1:1 ratio (when you feed the starter, it's with 1 part starter, 1 part water, 1 part flour). If your starter uses a different ratio, you'll need to adjust some of the ingredients in this recipe.
As you're making the batter, you may need to add more milk or flour, 1 Tablespoon at a time, to reach your desired consistency. These Sourdough Discard Waffles are very forgiving, but feel free to modify if you'd like the dough to be more or less thick.
This is a very adaptable recipe! Use it as the base recipe for different variations, including:
- Strawberry Sourdough Discard Waffles: Add 1 ½ cups sliced fresh strawberries to the batter after you've mixed together all ingredients.
- Blueberry Lemon Sourdough Discard Waffles: Omit the orange zest and add 1 Tablespoon lemon zest, plus 1 ½ cups fresh blueberries to the batter.
- Amond Sourdough Discard Waffles - Add ½ cup chopped almonds to the batter. (you can also add 1 teaspoon almond extract for an extra nutty kick).
I use a Cuisinart Belgian Waffle Maker, but you can use any kind of waffle iron. Note that the size of your waffle iron will determine how many waffles you ultimately can make with this recipe.
If you're going to let your waffles cool, you'll also need a cooling rack.
If you're planning to eat the waffles within 1-2 days, store in an airtight container in the refrigerator. Reheat the waffles in the microwave for 30 seconds, or in a toaster to get a crispy exterior.
These waffles also freeze very well. Let the waffles cool completey on a cooling rack, then transfer to an airtight container or freezer-safe plastic bags and freeze for up to 3 months. The waffles will stick together, so I recommend freezing individual servings (1-2 waffles) in smaller ziplock bags. To reheat, let the waffles thaw to room temperature, then heat in the microwave for 30-60 seconds or in the toaster oven for a crispier waffle.
These waffles are great to make and serve fresh, or to freeze so you have them on hand any time! If you're freezing them, make sure to let the waffles cool completely before transferring them to an airtight container or freezer-safe bag. You can freeze the waffles for up to 3 months.
The orange zest is optional but I highly recommend it!
Yes. This recipe was designed to be used with sourdough discard. Without it (or with active sourdough starter instead of discard), you would need to adjust several of the ingredients.
The number of waffles will vary depending on the waffle iron that you use. I use a Cuisinart Belgian Waffle Maker and this recipe makes about 12 waffles (6 servings).
Sourdough discard is not very active, so you still need to use an ingredient to make sure the dough rises predictably and produces a light and fluffy waffle.
Sourdough Discard Waffles
- 2 eggs lightly beaten
- 1 ½ cups unflavored non-dairy milk
- ½ cup vegetable oil
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 1 ½ cups all-purpose flour
- 1 Tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon nutmeg
- 1 Tablespoon orange zest
- In a large bowl, whisk eggs until beaten. Add non-dairy milk and vegetable oil and whisk to combine. Add sourdough discard and whisk until fully incorporated and smooth.
- In a separate large bowl, whisk together flour, sugar, baking powder, salt and nutmeg. Pour the wet ingredients into the dry ingredients. Add the orange zest (if using) and whisk to combine. Stir until the batter is smooth and no lumps remain.
- Heat your waffle iron and brush with butter or spray with cooking spray. Pour batter (about ⅓ cup per waffle) on the iron and cook the waffles until golden and crispy. Serve immediately with your favorite toppings.