Crispy Sourdough Discard Waffles

Crispy Sourdough Discard Waffles

Ingredients

• 1 cup sourdough discard (unfed is totally fine)

• 1 cup all-purpose flour

• 1 cup milk (dairy or plant-based)

• 2 tbsp sugar (optional but recommended)

• 1/2 tsp salt

• 2 tbsp melted butter (or oil)

• 1 egg

• 1/2 tsp vanilla (optional, but lovely)

• 1 tsp baking soda (added last!)

Instructions

1. Preheat your waffle iron (medium-high heat works best).

2. In a bowl, whisk together:

   • sourdough discard

   • flour

   • milk

   • sugar

   • salt

   • melted butter

   • egg

   • vanilla
     The batter will be thick but pourable.

3. Right before cooking, sprinkle the baking soda over the batter and gently fold it in.
   You’ll see it get a little bubbly—this is the magic.

4. Lightly grease the waffle iron and cook until deep golden and crispy (usually 4–6 minutes, depending on your iron).

5. Serve immediately or keep warm in a 200°F (95°C) oven.

Pro Tips for Next-Level Waffles

• Extra crispy: Replace 2–3 tbsp of flour with cornstarch.

• More tang: Let the mixed batter (without baking soda) rest overnight in the fridge.

• Savory version: Skip sugar + vanilla, add black pepper and shredded cheddar.

• Freezer-friendly: Cool completely, freeze, then reheat straight in the toaster.

Topping Ideas

• Maple syrup + butter (classic for a reason)

• Greek yogurt + honey + berries

• Fried egg + hot sauce (trust me)

• Peanut butter + banana + drizzle of honey

If you want a vegan version, overnight-fermented version, or Belgian-style extra-fluffy twist, say the word