Sourdough Discard Waffles
These crisp Sourdough Discard Waffles are made with buttermilk and unfed sourdough discard for a bit of tang, plus chocolate chips and chopped strawberries for sweetness.
So read on for all the detailed tips and tricks to using sourdough discard in recipes and for more sourdough discard recipes. Or just grab your waffle iron, hit that purple Jump to Recipe button, and let’s make waffles with sourdough discard!
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Ingredients
Sourdough discard
Sourdough discard is the portion of your starter that you remove before feeding. You might use it to bake bread, or you can save it in the fridge to add tang and complexity to baked goods like pancakes, muffins, and biscuits – any recipe with flour and a liquid.
If you’re looking for other ways to use your sourdough discard, check out my sourdough pretzel recipe, sourdough cheddar biscuits, sourdough discard apple muffins, sourdough apple cake, or my sourdough discard sandwich bread.
Buttermilk waffle ingredients
The other ingredients in this sourdough discard waffle recipe are the same as you’d find in other buttermilk waffle recipes. The dry ingredients include flour, a bit of sugar, chemical leavening, and salt. The wet ingredients include buttermilk, butter, eggs, and vanilla.
My family always asks for chocolate chips in buttermilk waffles just like they want chocolate chips in my pan fried banana bread, chocolate chip pound cake, etc! Then I add fresh or frozen strawberries to balance that out!
Please see the recipe card below for complete information on ingredients and quantities.
Variations and substitutions
- Add blueberries, raspberries, or nuts to your sourdough discard waffles instead of strawberries and chocolate chips.
- No sourdough discard? No problem! Just sub in more flour and buttermilk.
Recipe tips and tricks
Like most waffles, this sourdough discard waffle recipe uses the muffin method based on a classic baking ratio for pancakes and waffles. First put the dry ingredients into a large bowl, and whisk together the wet ingredients, including the sourdough discard, in a large measuring cup or bowl.
As always with the muffin method, don’t over mix waffle batter—a few lumps are fine and help keep the waffles light. Then gently fold in the chocolate chips and chopped strawberries.
Heat and prepare your waffle iron according to the manufacturer’s instructions. Cook and serve your sourdough discard waffles immediately with your favorite toppings – extra strawberries, a drizzle of maple syrup, or even a dollop of whipped cream – or keep them warm in a 200°F oven.
Recipe FAQs
Absolutely. Let them cool completely, then freeze in a freezer bag for three to six months. Reheat in a toaster or oven for best results.
Words can be funny sometimes. Sourdough discard waffles use unfed sourdough discard for flavor and rely on baking powder or baking soda for leavening, while sourdough waffles use active starter for fermentation and rise, often requiring an overnight step.
Related waffle recipes
Check out other sweet and savory waffles, muffins, and more from the Ugly Duckling Bakery breakfast archives, like:
Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.
Recipe
Sourdough Discard Waffles
Ingredients
- 6 tablespoons (85 grams) unsalted butter
- 1⅛ cup (138 grams) all-purpose flour
- 2 tablespoons (24 grams) brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 180 grams unfed sourdough discard 100% hydration, see note
- ⅝ cup (150 grams) buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
- ½ cup chopped strawberries fresh or frozen
Instructions
- Plug in and heat your waffle maker.
- Melt the unsalted butter in a small pan and let cool slightly.6 tablespoons (85 grams) unsalted butter
- In a large bowl, combine the dry ingredients (all-purpose flour, brown sugar, baking powder, baking soda, and salt.1⅛ cup (138 grams) all-purpose flour, 2 tablespoons (24 grams) brown sugar, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- Measure the buttermilk into a 2 or 4 cup glass measuring cup, then whisk in the eggs, sourdough starter, butter, and vanilla.⅝ cup (150 grams) buttermilk, 2 eggs, 1 teaspoon vanilla extract, 180 grams unfed sourdough discard
- Add the wet ingredients to the dry ingredients and combine just until no traces of flour remain. Then stir in the chocolate chips and chopped strawberries.½ cup chocolate chips, ½ cup chopped strawberries
- Cook in your waffle iron per the manufacturer's directions.
Notes
Serve immediately or hold waffles on a baking sheet in a 200 degree Fahrenheit oven until ready to serve. Store leftover waffles in the refrigerator or freeze your buttermilk waffles in a freezer bag for up to three months. If your sourdough starter is something other than 100% hydration (i.e. equal weight of flour and water) or if you don’t have sourdough discard, you can still make these buttermilk waffles with chocolate chips and strawberries. You’ll just need to replace the 180 grams of sourdough discard with 90 grams each of flour and water/buttermilk.
Nutrition
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