Sourdough Waffles bring a delightful twist to your breakfast table, combining the tangy richness of sourdough with the fluffy, crisp goodness of a waffle. If you find yourself with leftover sourdough discard, this recipe is your answer! Not only does it let you put that discard to good use, but it also elevates your waffle game with added flavor. These waffles achieve that perfect balance of light yet substantial texture, making them ideal for stacking high with your favorite toppings.

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I still remember the first time I made these waffles, my kitchen filled with their warm, comforting aroma. Watching my family eagerly gather around the table, eagerly anticipating the first bite, solidified this meal as one of our cherished traditions. Just imagine enjoying a steaming plate of Sourdough Waffles topped with fresh fruit, maple syrup, or a dollop of whipped cream. Easy to whip up and quick to cook, these waffles are sure to become a staple when the craving for something delicious strikes.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sourdough Waffles
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sourdough Waffles

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and 27 minutes to cook, you can satisfy your waffle cravings in no time!
Irresistible Flavor: The rich, tangy notes from the sourdough discard add a depth of flavor that makes your morning waffles taste extraordinary.
Eye-Catching Appeal: The golden, crispy edges look as good as they taste, creating a feast for both the eyes and the palate.
Flexible Serving: Perfect for breakfast, brunch, or even an indulgent snack, they can be enjoyed any time of day.
Diet-Friendly Options: Gluten-free flour can easily replace all-purpose flour, making this a versatile recipe for everyone.

Ingredients You’ll Need

¾ cup all-purpose flour or 1.1 cups gluten-free flour: This flour provides structure for the waffles. If gluten-free is necessary, a blend specifically for baking works best.
¼ teaspoon baking soda: This little ingredient helps the waffles rise and achieve that airy texture.
1 teaspoon baking powder: Another leavening agent, it adds to the fluffiness of your waffles.
½ teaspoon kosher salt: This enhances the overall flavor, balancing the sweetness of the batter.
2 tablespoons sugar or honey granules: This sweetness gives the waffles a lovely crust when cooked; feel free to adjust based on your preference.
6 tablespoons coconut oil or vegetable oil melted: Adds richness and moisture to the batter; melted coconut oil imparts a slight coconut flavor.
¾ cup sourdough discard: Not just for waste, this ingredient brings a tangy complexity that pairs well with any toppings.
½ cup milk: This helps hydrate the batter; any milk works, including non-dairy options like almond or oat milk.
1 teaspoon vanilla extract: A splash of vanilla adds warmth and enhances the overall flavor of the batter.
1 egg yolk: This adds fat and richness, contributing to a tender crumb.
2 egg whites: Beaten until stiff peaks form, these provide structure and puffiness, giving the waffles their airy quality.

How to Make Sourdough Waffles

Beat the egg whites: In a mixing bowl, add the 2 egg whites and beat them until stiff peaks form. This step is crucial for achieving fluffy waffles, so take your time. Then, set aside.
Mix dry ingredients: In another bowl, whisk together ¾ cup all-purpose flour, ¼ teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon kosher salt, and 2 tablespoons sugar until well combined.
Combine wet ingredients: In a separate bowl, mix 6 tablespoons melted coconut oil, ¾ cup sourdough discard, ½ cup milk, 1 teaspoon vanilla extract, and 1 egg yolk. Make sure everything is evenly combined.
Incorporate wet into dry: Pour the wet mixture into the dry ingredients, stirring gently until just incorporated. Avoid overmixing; small lumps are perfectly fine for tender waffles.
Fold in the egg whites: Gently fold the stiffly beaten egg whites into the batter. This step helps maintain the airiness, resulting in light and fluffy waffles.
Preheat the waffle iron: Preheat your waffle iron according to the manufacturer’s instructions, and lightly grease it if necessary.
Cook the waffles: Ladle the batter into the preheated waffle iron, following the manufacturer’s cooking time for a golden-brown finish. Keep an eye on them as they cook—you’re looking for golden edges and steam dissipating.
Serve warm: Once cooked, gently remove the waffles, and serve them warm. Top with your favorite toppings, like fresh berries, maple syrup, or whipped cream.

Storing & Reheating

To store leftover sourdough waffles, let them cool completely and then keep them at room temperature for up to one day. For longer storage, place them in an airtight container in the refrigerator for up to three days. If you want to save them for later, they freeze beautifully! Wrap them tightly in plastic wrap or a freezer-safe bag, ensuring no air gets in, and they’ll stay good for up to three months. To reheat, pop them in a toaster or a preheated oven at 350°F for about 5-7 minutes until warmed through and crispy again.

Chef’s Helpful Tips

Avoid overmixing: When combining wet and dry ingredients, mix just until combined; overmixing can lead to tough waffles.
Room temperature ingredients: Bring your milk and eggs to room temperature to ensure a smooth batter. Cold ingredients can lead to an uneven mix.
Watch your waffle iron: Depending on the model, cooking times may vary. Keep an eye on them during the first batch to avoid burning.
Texture tips: If your waffles come out dense, it might be that your egg whites weren’t beaten enough. Whip them until stiff for added fluffiness.
Flavor variations: Experiment with flavorings—try adding cinnamon, nutmeg, or chocolate chips for a fun twist!
Make-ahead option: You can prep the dry ingredients the night before and keep them in an airtight container. Just add the wet ingredients in the morning for a quick breakfast.

Enjoying warm, freshly made Sourdough Waffles is a lovely way to start your day or enhance any brunch gathering. The wonderful depth of flavor from the sourdough discard paired with the light, fluffy texture creates a delightful treat that is both satisfying and comforting. Don’t hesitate to get creative with your toppings and savor each bite!

Recipe FAQs

Can I use sourdough starter instead of sourdough discard?

Absolutely! If you have an active sourdough starter, just ensure it’s at room temperature and use it in place of the discard. It might make your waffles even fluffier!

Can I make these waffles vegan?

Yes! You can easily substitute the egg yolk with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based milk. Replace the egg whites using aquafaba for a vegan option.

How can I adjust the recipe for dietary needs?

For gluten-sensitive diets, simply swap the all-purpose flour for a gluten-free flour blend. Ensure that it’s a one-to-one replacement for best results!

Can I double the recipe?

Certainly! If you’re feeding a crowd, simply double all the ingredients. You may need to adjust the cooking time slightly depending on the size of your waffle iron or the number of waffles you’re making.

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