About This Recipe
Making waffles has never been easier… or more convenient. Extra discard? Let’s have waffles for breakfast!
This recipe, similar to my other breakfast recipes, is just sourdough discard (with a couple of other essential ingredients, of course – but, not flour), meaning you get the benefit of 100% of the flour being fully fermented.
What Is A Waffle?
A waffle is a type of batter-based cake cooked in a waffle iron. It is defined by its grid-like appearance (perfect for catching butter), created by the pattern of the waffle iron. Waffles can be served plain or with toppings like syrup, fruit, whipped cream, or chocolate sauce. They are popular as a breakfast or dessert item.
What I Love About This Recipe
This recipe uses up a bunch of discard, makes for an incredibly quick breakfast, and produces a light and fluffy waffle. Who could ask for more?
All The “Why’s”
Sourdough Discard
Sourdough discard (extra, unfed sourdough starter) is the main ingredient – it provides both moisture, flavor, and structure, taking the place of flour and some of the liquid found in other waffle recipes.
It is important to note that with this much sourdough discard, your waffles may or may not be sour. It all depends on your maintenance routine and the health of your starter. You can taste your discard (just a smidgen) before making this recipe – it’ll tell you what the results might look like! I have made this recipe many times and have never had a sour outcome, while others cannot even imagine making a recipe like this because their discard is so sour. Sourness comes from the bacteria in your starter. When they overpopulate, you can taste it.
Eggs
The more eggs a recipe has, the more cake-like it becomes. Eggs provide structure, but also trap air during mixing, which contributes to a light and airy texture. They also contribute to a richer flavor and play a part in the Maillard reaction, which helps your waffles brown properly.
Honey
Honey has a greater purpose in this recipe than just to sweeten. In fact, it does not really sweeten at all and will not eliminate a sour flavor if your discard is extra tangy. The sugar in this recipe is the main catalyst supporting the Maillard reaction, which just means it helps the outside to brown properly. Without it, you won’t find much color on your waffles.
Fat
The addition of fat results in a softer, more tender texture and delicate bite. Without fat, these discard waffles are chewy! Fat also locks in moisture, which keeps the waffles from being dry and crumbly. I use a neutral cooking oil, but other fats like coconut oil or melted butter are acceptable. The kind of fat you choose with contribute to the flavor profile of your waffles, so choose your oil/fat based on your taste and health preferences.
Leavening
I prefer chemical leavening for sourdough discard recipes because we are using starter that is not in its prime state, and may not rise well (especially in this recipe, where we don’t add any flour). For this recipe, we don’t need much. After all, the batter is already light and airy, and there isn’t much room to rise in the waffle iron. However, a little baking powder can contribute to the airiness of the waffles and improve the texture even more.
Salt
Salt brings out flavor. I use a teaspoon in this recipe to give it flavor.
📌 Quick Tip: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Waffles
Ingredients
Optional
Instructions
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Preheat a waffle iron.
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Mix all the ingredients together (except any optional inclusions) in a medium mixing bowl.
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Scoop batter into waffle maker. Top with any desired inclusions (blueberries, chocolate chips, sprinkles).
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Cook in waffle maker according to the manufacturer's instructions.
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Repeat for the remainder of the batter (about 5 waffles). Enjoy!
Servings 5
- Amount Per Serving
- Calories 375.2kcal
- % Daily Value *
- Total Fat 9.32g15%
- Saturated Fat 1.52g8%
- Trans Fat 0.03g
- Cholesterol 74.4mg25%
- Sodium 904.8mg38%
- Potassium 149.8mg5%
- Total Carbohydrate 60.28g21%
- Dietary Fiber 2.21g9%
- Sugars 12.9g
- Protein 13.35g27%
- Vitamin A 32 IU
- Vitamin C 0.05 mg
- Calcium 63.8 mg
- Iron 4.3 mg
- Vitamin D 0.4 IU
- Vitamin E 1.29 IU
- Vitamin K 4.32 mcg
- Thiamin 0.71 mg
- Riboflavin 0.52 mg
- Niacin 4.84 mg
- Vitamin B6 0.14 mg
- Folate 65.59 mcg
- Vitamin B12 0.17 mcg
- Phosphorus 145 mg
- Magnesium 34.6 mg
- Zinc 1.32 mg
* Nutrition values are auto-calculated and should be used as an approximation only.
Notes
- Storage: These are best eaten fresh, but will store on the counter for one to two days, in the fridge five to seven days, or in the freezer. Toast to warm.
