Sourdough waffles have the perfect texture: crispy on the outside and soft in the middle. Perfectly delicious made with sourdough discard, these flavorful sourdough waffles are perfect with melty butter, a drizzle of maple syrup and some fresh berries.
130gramsbuttermilksee recipe note for substitutions, 1/2 cup
2largeeggsabout 100 grams
150gramsvegetable oilor any neutral flavored oil, 2/3 cup
15gramssugar1 tablespoon
145gramsall purpose floursee recipe note, about 1 cup
40gramscornstarch1/4 cup
1teaspoonbaking sodafor overnight option see recipe note (6 grams)
1teaspoon baking powderfor overnight option see recipe note (4 grams)
1teaspoonsaltfor overnight option see recipe note (6 grams)
1teaspoonvanilla extractfor overnight option see recipe note (4 grams)
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Instructions
Same Day Option: To a medium-sized bowl, whisk together the sourdough discard, milk, buttermilk, eggs, oil, sugar and vanilla extract until smooth. In a small separate bowl, whisk the flour, cornstarch, baking powder, baking soda and salt in a bowl. Add dry flour mixture on top of the liquid ingredients and mix until just combined.
Overnight Option: To a medium-sized bowl, whisk together the sourdough discard, milk, buttermilk, eggs, oil, and sugar until smooth. Fluff together the flour and cornstarch in a small bowl and add on top of the liquid ingredients. Whisk together until fully combined and refrigerate for 12-48 hours.Pre-heat a waffle iron. While it's preheating, pull the batter out of the refrigerator. Add baking soda, baking powder, salt and vanilla. Whisk until fully incorporated.
Heat waffle irons and put about ⅓ - ½ cup of waffle batter onto hot iron. Bake according to the directions on your waffle iron. Ours usually take 2-3 minutes per waffle.
Serve immediately with hot syrup, berries or even powdered sugar and whipped cream. Eat immediately. Waffles can be re-toasted in the toaster to bring back a little bit of the crispiness if you want to freeze the extras for a later time. Enjoy!
Notes
Overnight Option: If you want the sourdough flavor to come through, mix up the batter the night before except for the following ingredients:
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
Refrigerate the batter overnight and add the baking soda, baking powder, salt and vanilla extract right before baking for best sourdough flavor.Flour: I often use freshly milled whole wheat flour in place of the all-purpose flour in this recipe. Substitute the all purpose flour for hard wheat flour. If you use soft white wheat or wheat with a low protein content, increase the flour to 185 grams (this is my preference). You can also substitute 50% whole wheat flour and 50% white flour for the all-purpose flour.Buttermilk: I prefer to keep buttermilk on hand if possible for recipes, but in a pinch you can mix 1/4 cup sour cream or greek yogurt with 1/4 cup milk together in a liquid measuring cup and substitute it for the buttermilk.