Sourdough Waffles

Sourdough waffle on a plate topped with a strawberry, a pat of butter, and Belgian pearl sugar.

Golden, thick, and fluffy sourdough waffles are the perfect way to start your day! My recipe uses sourdough discard (though active starter works though -- see my note at the bottom!) and yields a beautiful stack of thick waffles with the BEST texture.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 4

Total Time 14

Servings waffles

Calories 416kcal

Author Sam Merritt

Equipment

Ingredients

1 ⅓ cups (170 g) all-purpose flour
3 Tablespoons (37 g) granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
1 cup (200 g) sourdough discard (see note to use active)
1 cup (236 ml) whole milk room temperature preferred
2 large eggs yolks and whites divided (room temperature preferred)
1 teaspoon vanilla extract
4 Tablespoons (57 g) unsalted butter melted and cooled

Instructions

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
1 ⅓ cups all-purpose flour, 3 Tablespoons granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon table salt
In a separate, medium-sized bowl whisk together sourdough discard, milk, egg yolks, and vanilla until well-combined.
1 cup sourdough discard, 1 cup whole milk, 2 large eggs, 1 teaspoon vanilla extract
Drizzle in melted, cooled butter while whisking (it's OK if the butter forms small clumps).
4 Tablespoons unsalted butter
Pour wet mixture into dry and use a spatula to gently fold together until all ingredients are combined, be careful not to overmix. There will likely be small lumps in the batter.
In a separate, completely clean, dry, bowl, use an electric mixer to beat egg whites into stiff peaks.
Use a spatula to gently fold the egg whites into batter until completely combined.
Allow batter to sit while your waffle iron preheats, about 5 minutes.
Once waffle iron is warmed, pour batter into the center of your iron and cook until golden brown (my belgian iron uses about 1 ¼ cups of batter per waffle and takes about 4 minutes to cook).
Serve warm, topped with butter, syrup, homemade whipped cream, or whatever you desire!

Notes

Discard

If you'd like to use active starter, either use the same amount by weight or stir down the starter and then measure into a measuring cup.

Storing

While you can keep the batter (covered) overnight in the refrigerator, the waffles aren’t as crisp and fluffy the next day (though they fare a bit better if made with active starter rather than discard).

Store cooked waffles in an airtight container at room temperature for up to 48 hours, in the refrigerator for up to 5 days, or tightly wrapped in the freezer for up to a month.

Nutrition