We do not eat waffles and pancakes very often, but when the jar, in which I keep my sourdough starter discard, was almost flowing over and I was looking for ways to use some of it up (#nofoodwaste), I decided to make some sourdough waffles a couple of weeks ago. They turned out delicious, they store well (and can be easily frozen and reheated in the toaster) and they are a nice treat on a Sunday afternoon or even for breakfast.
I felt fancy this time and added 2 shredded apples to the batter because they were left over and because why not? But these waffles are delicious when eaten plain as well, or you can add fruit or syrup on top later if you wish. I prefer mine with a sprinkle of powdered sugar.
1 cup sourdough discard
2 cups water (or milk or dairy-alternative)
3 cups of flour
3 eggs
2 tbsps neutral oil
1/2 cup sugar
1 sleeve vanilla sugar
2/3 cup melted butter
pinch of salt
2 medium apples (shredded) – optional
powered sugar
1. Whisk together the sourdough discard, water, and flour. Cover and let rest for a couple of hours (or overnight). Add the sugar, eggs, melted butter, canola oil, and a pinch of salt to the sourdough batter and stir well until combined.
2. Heat the waffle iron (I love this heart-shaped waffle iron which makes thinner waffles). You don’t really need to spray the waffle iron if it has a non-stick coating and the batter contains oil and helps to prevent sticking. Use 1/3 cup of batter per waffle and bake golden brown.
3. Sprinkle with powdered sugar before serving.
Calories: 225 per serving
Sourdough Discard Waffles
- 1 cup sourdough discard
- 2 cups water (or milk or dairy alternative)
- 3 cups flour
- 3 eggs
- 2 tbsp neutral oil
- 1/2 cup sugar
- 1 sleeve vanilla sugar
- 2/3 cup melted butter
- pinch of salt
- 2 med apples ((shredded) – optional)
- powered sugar (for serving)
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Whisk together the sourdough discard, water, and flour. Cover and let rest for a couple of hours (or overnight).
-
Add the sugar, eggs, melted butter, canola oil, and a pinch of salt to the sourdough batter and stir well until combined.
-
Heat the waffle iron (I love this heart-shaped waffle iron which makes thinner waffles). You don’t really need to spray the waffle iron if it has a non-stick coating and the batter contains oil and helps to prevent sticking. Use 1/3 cup of batter per waffle and bake golden brown.
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Sprinkle with powdered sugar before serving.
Linking up with Deborah and Sarah for the Cook well, eat well, live well Link-up.
Deborah Brooks
February 22, 2021 at 6:12 amI am kind of afraid of sourdough starter! Silly, huh? I need to get out of my head and just do it I bet these are fantastic! Thanks for linking up today
San
February 22, 2021 at 10:37 amIt really sounds more intimidating than it actually is. I’ve been keeping mine alive for almost a year now with very little maintenance. It’s worth it if you’re baking with sourdough, otherwise you can make waffles without discard as well and be just as happy with the results ;) I was just glad I could use some up!
Gretchen
February 22, 2021 at 10:52 amI usually make discard pancakes (poured straight onto a griddle and topped with scallions) but this seems like a more delicious way to use it! Will definitely try it this weekend for my next batch of bread :)
San
February 22, 2021 at 1:31 pmOh, interesting. You just use the discard, nothing else? I should try that next time. I mean, if I just want to use up some of the overflow! ;)
Sarah
February 22, 2021 at 7:27 pmLove sourdough waffles!
We don’t discard anymore but love a few recipes that use it so we have to plan accordingly. Will have to plan to make some this weekend.
Thank you for linking up with us and sharing!
San
February 22, 2021 at 7:32 pmThanks for stopping by, Sarah. What’s your strategy to not produce any discard?
Lisa of Lisa’s Yarns
February 24, 2021 at 6:30 amThey look yummy and I love that they are heart shaped!!
San
February 24, 2021 at 9:05 amThis is – or used to be – the most common waffle iron in Germany. :)