Easy Sourdough Discard Waffles
Ingredients
- 1,000 g sourdough discard best if you use discard 1-10 days old
- 4 eggs (see Recipe Notes for egg allergies)
- 113 g melted butter (8 tbsp)
- 2 tsp vanilla extract
- 50 g sugar or other sweetener of your choice
- 2 tsp cinnamon
- Pinch of salt
- 2 tsp baking soda
Instructions
- Preheat your waffle iron.
- In a large bowl, whisk together 1,000 g sourdough discard, 4 eggs, 113 g melted butter, 2 tsp vanilla extract, 50 g sugar, 2 tsp cinnamon, and a Pinch of salt.
- Add 2 tsp baking soda and whisk vigorously. Within about 10 seconds, the batter will become aerated and fluffy—watch the magic happen!
- Pour the waffle batter into your waffle iron. Sprinkle any add-ins on top, if desired. Cook the waffles in your waffle iron according to the device's instructions. Enjoy!
Video
Notes
- Optional Add-ins: Mix in chocolate chips, blueberries, or other favorites before pouring the batter into your waffle iron.
- Adjust the Recipe: Scale the recipe up or down in 250g increments depending on how much discard you have.
- Freezing Tip: Freeze the waffles in freezer-safe
- Egg Substitute: Another baker has an egg allergy and substituted flax eggs for the eggs and said they turned out amazing! A flax egg is 1 tbsp ground golden flaxseeds mixed with 3 tbsp warm water.
