About This Recipe

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, 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 waffle that is light and fluffy. Who could ask for more?

Why this recipe works

Discard

Sourdough discard (extra, unfed starter) makes up the base of these waffles, which is why neither flour or milk are necessary to achieving the right consistency.

Eggs

Eggs add moisture, richness, and fluff to these waffles. I consider the eggs an essential component of this recipe and do not recommend their removal. Though a waffle would still be made, it would not be near as light and fluffy.

Honey

Honey adds sweetness to the waffles. It can be reduced, increased, or replaced with any desired sweetener of choice.

Fat

The addition of fat results in a softer, more tender texture in the finished waffle. The fat of choice is versatile, even coconut oil or melted butter are acceptable. It also adds flavor to the batter, so choose your oil/fat based on your taste and health preferences.

Baking Powder

Baking powder is the leavening agent, which is why this recipe does not include any resting time. Mix the batter and immediately cook in the waffle iron!

A wet batter

A thick better results in a dense waffle, while a thinner batter will result in a more airy waffle. This batter is wet and fairly thin, which is just another factor contributing to the beautiful outcome of these waffles.

FAQs

Does the activity of my starter matter in this recipe?

Definitely not! You can make these with active or inactive starter (discard). Depending on which you choose, you will notice a slight difference in the consistency of the batter, which will not matter much for this recipe.

Do these taste incredibly sour?

This fully depends on your sourdough discard. Though it may seem these waffles would be incredibly sour (since the batter is made almost fully from sourdough discard), I find them to have a fairly neutral flavor! This may be due to the addition of baking soda, which is said to neutralize acids in the sourdough starter. Ultimately, it will depend on your personal tasters, home environment (environment where the discard is kept), and care routine. Older and/or acidic discard is likely to taste more sour than fresh discard.

How long will it take me to make these?

It takes five minutes (or less!) to mix up the batter, and about ten minutes to cook them in a hot waffle iron. You can have these made, start to finish, in approximately fifteen minutes!

Sourdough Waffles

Recipe by Caitlin VincentCourse: Breakfast, DessertDifficulty: Beginner

Prep time

minutes

Cook time

minutes

Yield

waffles

Ingredients

450-500 g sourdough discard (2 cups)
2 large eggs (50 g each)
50 g honey, or any other sweetener (about 2 tbsp)
25 g oil or melted butter (2 tbsp)
5 g salt (1 tsp)
5 g baking powder (1 tsp)
Optional: 1 tsp vanilla, ½ tsp cinnamon, citrus zest, and/or your favorite inclusions (such as blueberries, chocolate chips, or sprinkles)

Directions

Preheat a waffle iron.
Mix all the ingredients together (except any optional inclusions) in a medium mixing bowl.
Scoop batter into waffle maker. Top with any desired inclusions (blueberries, chocolate chips, sprinkles).
Cook in waffle maker according to the manufacturer's instructions.
Repeat for the remainder of the batter (about 5 waffles).
Enjoy!
How to store: 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.
To reheat: Toast 2-3 minutes from room temperature, 3-4 minutes from refrigerator, or 4-5 minutes from frozen.