1. 1. Prepare the Overnight Batter: In a large mixing bowl, combine the sourdough discard, flour, sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together thoroughly.

2. 2. Add the Wet Ingredients: In a separate medium bowl, whisk together the eggs, milk, melted butter, and vanilla extract until well combined.

3. 3. Combine and Rest: Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. A few lumps are perfectly fine; do not overmix. Cover the bowl tightly with plastic wrap and refrigerate overnight (8-12 hours). The batter will thicken and develop small bubbles as it rests.

4. 4. Preheat Your Waffle Iron: The next morning, take the batter out of the fridge about 15-20 minutes before you plan to cook. Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease it if necessary.

5. 5. Cook the Waffles: Pour or scoop the batter onto the hot waffle iron. The amount will depend on your waffle iron’s size; typically, it’s about 1/2 to 3/4 cup per waffle. Close the lid.

6. 6. Golden Brown Perfection: Cook for 3-5 minutes, or until the steam stops escaping and the waffles are golden brown and crisp to your liking. Carefully remove the cooked waffle and place it on a wire rack to prevent it from getting soggy while you cook the remaining batter.

7. 7. Serve Immediately: Enjoy your delicious sourdough waffles hot off the iron with your favorite toppings!