Sourdough Discard Waffles

I’ve been experimenting with sourdough starter lately. Each time sourdough starter is fed with fresh flour and water, a portion of the unfed starter is set aside (otherwise, it won’t take long until you find yourself with more sourdough starter than you know what to do with). The portion of starter that is set aside is called “discard”. Discard is an unfortunate name because it leads some to believe you have to actually throw it away, but it’s a perfectly good mixture of flour, water, natural yeast, and good-for-you bacteria so why not put it to good use by adding it to recipes.

Today I’ll be using some of my sourdough discard to make mini waffles. The recipe makes 12-14 mini waffles that freeze beautifully (directions below). Reheat them straight out of the freezer using a toaster or toaster oven.

We’ll start by whisking together the dry ingredients - flour, baking powder, sugar, and salt.

Next we’ll weigh out the sourdough starter discard.

We’ll also need some melted butter.

And lastly, milk, eggs, and pure vanilla extract (I always use the good stuff!).

Whisk everything together until no clumps remain.

Use a #20 scoop to portion the perfect amount of batter into a preheated mini waffle maker (this is the one I love). Cook each mini waffle for about 3 minutes until brown and cooked through.

Leftovers should be allowed to cool completely before freezing in a zip-top freezer bag. To reheat - simply remove from freezer and place in toaster.

There you go - Enjoy!

Items used to make this recipe:

(affiliate links)

• my mini waffle maker https://amzn.to/3sDhi9C

• #20 scoop https://amzn.to/3rLSL31

• digital scale https://amzn.to/3EHZkHL

• pure vanilla extract https://amzn.to/3ovS9fE

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Sourdough Discard Waffles

makes 12-14 mini waffles (4-inch diameter)

Printable Recipe

Ingredients

• 5 ounces (by weight) all purpose flour

• 1 1/2 tablespoons (4 1/2 teaspoons) baking powder

• 3 tablespoons granulated sugar

• 1 teaspoon fine salt

• 8 ounces (by weight) sourdough discard (or sourdough starter)

• 6 tablespoons butter, melted

• 1/2 cup milk or milk substitute

• 2 large eggs

• 1 teaspoon pure vanilla extract

Instructions

• Preheat mini waffle maker.

• In a medium mixing bowl, whisk together the flour, baking powder, sugar, and salt.

• Add the remaining ingredients and whisk until completely combined.

• Use a #20 scoop to portion the perfect amount of batter for each waffle (no need to grease or spray this waffle maker).

• Allow waffles to cook until brown on both sides (or until the amount of steam escaping from the waffle maker decreases greatly), about 3 minutes.

Notes

• I find there’s no need to grease, butter, or spray my mini waffle maker. Yours may be different.

• I allow my mini waffle maker to reheat for a minute or so after every 2 or 3 waffles.

• Leftover waffles freeze beautifully - I simple allow them to cool completely, then stack them in a zip-top storage bag. Reheat from frozen in a toaster or toaster oven.

adapted from serious eats