Description
These Sourdough Waffles are a delightful breakfast option with a crispy exterior and a fluffy inside. Made with sourdough discard, they offer a unique flavor and easy preparation, perfect for anyone seeking a homemade meal to start the day right.
Ingredients
Scale
- ¾ cup all-purpose flour or 1.1 gf flour
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 tablespoons sugar or honey granules
- 6 tablespoons coconut oil or vegetable oil melted
- ¾ cup sourdough discard
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 egg yolk
- 2 egg whites
Instructions
- Beat the egg whites in a bowl until stiff peaks form, then set aside.
- In another bowl, whisk together flour, baking soda, baking powder, salt, and sugar.
- In a separate bowl, mix melted oil, sourdough discard, milk, vanilla extract, and egg yolk.
- Combine the wet ingredients with the dry ingredients and mix until just incorporated.
- Gently fold in the whipped egg whites until the batter is uniform in texture.
- Preheat the waffle iron, grease it lightly if needed.
- Pour the batter into the waffle iron and cook according to the manufacturer’s instructions until golden and crisp.
- Serve warm and enjoy.
Notes
These waffles can be stored in an airtight container for up to 2 days in the refrigerator.
For a sweeter waffle, consider adding more sugar or toppings like syrup or fruit.
Nutrition
- Serving Size: 1 waffle
- Calories: 210
- Sugar: 2g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg