Sourdough Waffles
A tasty way to utilize your soudough discard. One of my favorites!
Servings: 4 People
Cost: $5
Equipment
- 1 Waffle Iron
Ingredients
The Night Before
- 2 Cups All purpose flour (300g)
- 2 Cups Buttermilk (475g)
- 2 Tbsp Sugar (30g)
- ¾ Cup Sourdough Starter discard (unfed) (215g)
The Morning Of
- Entire overnight sponge
- ¼ Cup Butter (melted) (55g)
- 2 Large Eggs
- ¾ Tsp Salt
- 1 Tsp Baking soda
- 1 Tsp Cinnamon (optional)
- 1 Tsp Vanilla Extract (optional)
Instructions
The Night Before
- Overnight Sponge: stir the unfed starter discard and measure out 3/4 cup (215g). In a large bowl, stir together the flour, sugar, buttermilk and the 3/4 cup (215g) starter.
- Cover with a kitchen towel or silicone bowl cover and leave on the counter overnight, letting the sponge rest at a room temperature between 65℉ - 70℉ overnight, or 12 hours.
The Morning Of
- In the morning, start by preheating your waffle iron. Peek at your sponge and see how much it grew! (Older kids love this part.)
- Beat together the butter and eggs in a small bowl. Stir into the overnight sponge.
- Add the salt, baking soda and optional ingredients if using, and stir to combine. You’ll notice the batter start to produce bubbles - this is how you know it’s ready!
- Spray cooking oil on your preheated waffle iron and pour batter onto the plate. Close the lid and bake according to manufacturer’s recommendations.
- Tip: Place a cooling rack on a baking sheet in a warm oven to hold your waffles as you cook the remainder. This will allow air to circulate around the waffles, preventing them from becoming soggy on the bottom.
- Tip: To freeze, allow to cool completely on a cooling rack, then stack and place in freezer bags. Parchment paper in between waffles is optional, but not necessary. Reheat in microwave or toaster.