Ingredients
Scale
Dry Ingredients:
- 2 cups (240g) all-purpose flour
- 3 tablespoons (40g) sugar (white or brown, your call)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup (240g) sourdough discard
- 1 cup (240ml) milk (dairy or unsweetened plant-based alternatives work)
- 2 large eggs
- 1/4 cup (60g) melted butter or vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Mix dry ingredients: In a large bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and salt. Set it aside.
- Combine wet ingredients: In a separate bowl, mix the milk and sourdough discard until smooth. Then add eggs, melted butter, and vanilla extract. Whisk until the mixture is fully combined and frothy. (This is where the magic starts.)
- Get the batter going: Pour the wet ingredients into the dry mixture and stir gently. Don’t overmix! Lumps are fine—waffle batter doesn’t need to be the smoothest thing on Earth, and over-stirring can make the waffles dense.
- Fire up the waffle iron: Preheat your waffle maker according to its instructions. Lightly grease the plates with cooking spray or a smear of butter.
- Cook to golden perfection: Ladle the batter onto the waffle iron (amount depends on your waffle maker; roughly 1/2 cup works for me) and close the lid. Cook until the waffles are crispy and golden brown, usually 3-5 minutes.
- Serve hot and crispy: Stack those golden beauties onto a plate, top with butter, syrup, fruit, whipped cream—or all of the above. These waffles are yours now, so live your best topping life.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast, Brunch
Nutrition
- Serving Size: Per Waffle
- Calories: 180-220
- Sugar: 3-5g
- Sodium: 200-250mg
- Fat: 8-10g
- Saturated Fat: 3g
- Carbohydrates: 20-25g
- Fiber: 1-2g
- Protein: 5-6g
- Cholesterol: 30-40mg
Keywords: Sourdough Discard Waffles