Sourdough Waffles

4.75 from 4 votes

Crisp on the outside and soft and fluffy on the inside, these Sourdough Waffles are the perfect way to start your morning. Made with sourdough discard, they come together quickly and cook up golden in the waffle iron for an easy breakfast everyone will love.

Prep Time5

Cook Time10

Course: Breakfast

Servings: waffles

Author: Emily Christensen

Equipment

Waffle Maker

Ingredients

80 grams oil (vegetable, canola, or olive oil will work) ⅓ cup
320 grams milk 1⅓ cups
120 grams sourdough discard ½ cup
5 grams vanilla extract 1 teaspoon
2 eggs 100 grams
245 grams all-purpose flour 1¾ cups
32 grams cornstarch ¼ cup
50 grams sugar ¼ cup
10 grams baking powder 2 teaspoons
3 grams salt ½ teaspoon

Instructions

Combine wet ingredients - In a large bowl, whisk the oil, milk, sourdough discard, vanilla, and eggs. Whisk to combine.
80 grams oil (vegetable, canola, or olive oil will work) , 320 grams milk, 120 grams sourdough discard, 5 grams vanilla extract, 2 eggs

Optional long ferment: Mix everything except the eggs, baking powder, and salt. Cover and leave it on the counter overnight. The next morning, add the remaining ingredients and cook as instructed.

Add the dry ingredients. - Add in the flour, cornstarch, sugar, baking powder, and salt. Stir to combine, but do not overmix. It is okay if the batter is lumpy.
245 grams all-purpose flour, 32 grams cornstarch, 50 grams sugar, 10 grams baking powder, 3 grams salt
Add to waffle iron - Preheat your waffle iron and spray with nonstick spray.
For a rotating round waffle iron it will take about 1 cup of batter per waffle. Different models may require more or less batter.
Cook - Cook per the manufacturer's instructions or until the waffles are golden brown.
Serve - Store the waffles on a cooling rack while cooking the remaining waffles. Serve the waffles with maple syrup and butter or your favorite toppings.

Notes

Do not overmix the batter- Gently fold the ingredients together until just combined. It's okay if your batter is a little lumpy.
Don't stack the waffles on top of each other after cooking, as it will soften them. Instead, place them in a single layer on a cooling rack.
To keep the waffles warm while cooking them, you can keep them in the oven at 200°F.
Let the waffle iron heat up for 30 seconds or so in between each waffle. This will ensure a crisp waffle.
I used a rotating Belgian-style waffle maker. If your waffle maker is a different size or style, it may require more or less batter.

Nutrition