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Crispy Sourdough Discard Waffles

Crispy and flavorful, topped with fresh berries and hot syrup makes for the perfect sourdough discard waffle.
Prep Time 10 mins
Cook Time 30 mins
Overnight option: 12 hrs
Course Breakfast
Cuisine American
Servings 12 waffles

Ingredients
  

  • 1 cup all purpose flour see recipe note
  • 1/4 cup cornstarch
  • 1 cup sourdough discard
  • 3/4 cup milk
  • 1/2 cup buttermilk see recipe note for substitutions
  • 2/3 cup vegetable oil or any neutral flavored oil
  • 3 teaspoons sugar
  • 2 eggs
  • 1 teaspoon baking soda for overnight option, see recipe note
  • 1 teaspoon baking powder for overnight option, see recipe note
  • 1 teaspoon salt for overnight option, see recipe note
  • 1 teaspoon vanilla extract for overnight option, see recipe note

Instructions
 

  • Using a whisk, mix together the flour and cornstarch in a bowl. Add sourdough discard, milk, buttermilk, vegetable oil, sugar and eggs. Whisk together until fully combined
  • At this point you can refrigerate the batter overnight for about 12-24 hours or you can continue with the recipe and make the waffles right away. Refrigerating the batter will give the waffles more flavor but both options are delicious. 
  • Pull the batter out of the fridge, if refrigerated, and continue adding ingredients: baking soda, baking powder, salt and vanilla. Stir 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
Mix the batter together (except for those 4 ingredients). Refrigerate the batter overnight and add the baking soda, baking powder, salt and vanilla extract right before baking for best sourdough flavor.
Flour: Any whole wheat flour substitutes well in this recipe. The waffles will taste more hearty. I typically use a soft red wheat flour with low protein content. You can also substitute 50% whole wheat flour and 50% white 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. Alternatively you can "make your own buttermilk." To half a cup of milk add 1/2 Tablespoon fresh lemon juice OR 1/2 Tablespoon white vinegar. Let sit for 5-10 minutes before using in the recipe.
 
Keyword sourdough discard, waffles