Easy Sourdough Waffles (Light, Crispy, Same Day)
As an Amazon Associate I earn from qualifying purchases.
The Sourdough Waffles That Save My Discard
We do waffles every weekend, and these have become our regular. Using up sourdough discard is just a plus. They cook up with crisp edges and a soft middle, taste good with nothing more than butter and syrup, and hold up if we want to pile on fruit or yogurt. They’re simple, reliable, and exactly what we want on a weekend morning
Here is how it all comes together
- Whip egg whites to stiff peaks so the batter stays light
- Whisk the dry ingredients in one bowl and the wet ingredients with the sourdough discard in another
- Stir the wet into the dry until just combined
- Gently fold in the whipped egg whites so you keep all that air
- Cook in a hot waffle iron until the waffles are deeply golden and crisp
There’s no overnight rest or planning ahead here. It’s a same-day batter, so you can go from discard to waffles in under half an hour. It works just as well for breakfast-for-dinner as it does on weekends. Any extras freeze great and reheat in the toaster, so I usually make a full batch even if we don’t need them all.
We keep it simple with butter and syrup, but they’re also good with whipped cream and berries, almond butter and honey, or even something savory like bacon and a runny egg. The sourdough flavor works with all of it.
Easy Sourdough Waffles (Same Day)
Equipment
- Hand mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Waffle Iron
Ingredients
- ¾ cup all-purpose flour or 1.1 GF flour
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 tablespoons sugar or honey granules
- 6 tablespoons coconut oil or vegetable oil melted
- ¾ cup sourdough discard
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 egg yolk
- 2 egg whites
Instructions
- Add the egg whites to a mixing bowl and beat until stiff peaks form. Set aside.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and sugar.
- In another bowl, combine the melted oil, sourdough discard, milk, vanilla extract, and egg yolk.
- Add the wet ingredients to the dry ingredients and mix until just incorporated.
- Gently fold in the whipped egg whites until no streaks remain.
- Preheat the waffle iron and lightly grease if needed.
- Ladle the batter into the waffle iron and cook according to the manufacturer’s instructions until golden and crisp.
- Serve warm and enjoy.