Sourdough Discard Waffles
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These perfectly 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. You can also make these buttermilk waffles with chocolate chips and strawberries even without sourdough discard.
Servings: 6 waffles
Calories: 346kcal
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
This sourdough discard waffle recipe will make about 6 generous one-half cup buttermilk waffles.
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.
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
Calories: 346kcal | Carbohydrates: 40g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 432mg | Potassium: 150mg | Fiber: 1g | Sugar: 14g | Vitamin A: 472IU | Vitamin C: 7mg | Calcium: 138mg | Iron: 2mg