Description
Quick sourdough discard waffles that are light, crispy, and loaded with tangy flavor. Made with sour cream and real butter.
Ingredients
Dry Ingredients
- 150 g (about 1¼ cups) cake flour *see note
- 2 tsp baking powder
- 2 tsp sugar
- Pinch of salt
- ¼ tsp cinnamon (optional)
Wet Ingredients
- 150 g (about 1 cup) sourdough discard, 100% hydration
- 2 whole eggs
- 120 g (½ cup) sour cream
- 100 g (scant ½ cup) whole milk
- 2 tsp vanilla extract
- 71 g (5 Tbsp) butter, melted
Instructions
- Preheat your waffle iron according to manufacturer’s instructions.
- In a medium bowl, whisk together cake flour, baking powder, sugar, salt, and cinnamon. Set aside.
- In a large bowl, whisk together sourdough discard, eggs, sour cream, milk, and vanilla until smooth.
- Add dry ingredients to wet ingredients. Fold with a spatula until just combined. Lumps are okay, don’t overmix.
- Fold in melted butter until mostly incorporated. Batter should be thick but pourable. Adjust with a tablespoon of milk if too thick, or a tablespoon of flour if too thin.
- Cook according to your waffle iron’s directions. Watch for steam to stop flowing from the sides as a signal the waffle is done.
- Transfer to a wire cooling rack to keep crispy. Serve topped with butter, maple syrup, fresh berries, or your favorite toppings.
Notes
Refrigerator: Store cooled waffles in an airtight container for up to 4 days.
Freezer: Freeze in a single layer on a baking sheet, then transfer to a zip-top bag for up to 3 months. They reheat beautifully straight from frozen.
Reheat: The toaster is your best friend here. Pop them in on a medium setting to get that crispy exterior back. A 350°F oven for 8–10 minutes on a wire rack also works great if you’re reheating a batch.
Nutrition
- Serving Size: 1
- Calories: 300
- Sugar: 2.7 g
- Sodium: 437.4 mg
- Fat: 14.4 g
- Carbohydrates: 34.6 g
- Fiber: 0.9 g
- Protein: 7.5 g
- Cholesterol: 94.8 mg
