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Sourdough Waffles

Amy
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.
5 from 3 votes
Prep Time 10 minutes
Cook Time 30 minutes
Overnight option: 12 hours
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12 waffles

Ingredients
  

  • 230 grams sourdough discard about 1 cup
  • 200 grams milk 3/4 cup
  • 130 grams buttermilk see recipe note for substitutions, 1/2 cup
  • 2 large eggs about 100 grams
  • 150 grams vegetable oil or any neutral flavored oil, 2/3 cup
  • 15 grams sugar 1 tablespoon
  • 145 grams all purpose flour see recipe note, about 1 cup
  • 40 grams cornstarch 1/4 cup
  • 1 teaspoon baking soda for overnight option see recipe note (6 grams)
  • 1 teaspoon baking powder for overnight option see recipe note (4 grams)
  • 1 teaspoon salt for overnight option see recipe note (6 grams)
  • 1 teaspoon vanilla extract for overnight option see recipe note (4 grams)

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.
 
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