Description
These Sourdough Discard Waffles are an easy and delightful breakfast option. Made with cake flour and rich sourdough discard, they boast a wonderful flavor that’s perfect for weekend brunches or any morning craving. Serve hot with butter and syrup for a comforting treat.
Ingredients
Scale
- 150 g (about 1¼ cups) cake flour
- 2 tsp baking powder
- 2 tsp sugar
- pinch of salt
- ¼ tsp cinnamon (optional)
- 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 the manufacturer’s instructions.
- In a medium bowl, whisk together the cake flour, baking powder, sugar, salt, and cinnamon. Set aside.
- In a large bowl, whisk together the sourdough discard, eggs, sour cream, milk, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined; lumps are okay—avoid overmixing.
- Fold in the melted butter until mostly incorporated. The batter should be thick but pourable. Adjust with a tablespoon of milk if too thick or a tablespoon of flour if too thin.
- Cook the batter according to your waffle iron’s directions and watch for steam to stop flowing from the sides as a signal the waffle is done.
- Transfer cooked waffles to a wire rack to keep them crispy. Serve topped with butter, maple syrup, fresh berries, or your favorite toppings.
Notes
For a gluten-free version, substitute with gluten-free flour blend.
Ensure your sourdough discard is at 100% hydration for best results.
Nutrition
- Serving Size: 1 waffle
- Calories: 205
- Sugar: 3g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg