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Sourdough Discard Waffles (Same Day Recipe)

Sourdough waffles topped with fresh fruit and served on dessert plates.
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Crispy, fluffy sourdough discard waffles made with simple ingredients, an easy same-day recipe perfect for breakfast or brunch. This recipe makes 4 large waffles or 16 quarter waffles.

Ingredients

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  • 3 large eggs, separated
  • 3 teaspoons (12 g) granulated sugar 
  • 3½ tablespoons (50 g) unsalted butter, melted and browned
  • 2½ tablespoons (35 g) neutral oil (canola, sunflower, or grapeseed)
  • 1/3 cups (100 g) sourdough discard (100% hydration)
  • 1 cup + 3 tablespoons (285 ml) whole milk
  • 1 1/2 cup + 1 1/2 tablespoons (200 g) all-purpose flour
  • 2 1/2 tablespoons (25 g) cornstarch
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 teaspoon vanilla extract

Optional: ½ teaspoon almond extract,  or ½ teaspoon ground cinnamon, or zest of ½ lemon/orange

Instructions

  1. Brown the butter: Melt it over medium heat until it foams, then turns golden with a nutty aroma and brown specks form at the bottom. Remove from heat immediately. Let the mixture sit for 15–20 minutes to allow mild fermentation.
  2. Prepare wet ingredients: Mix together egg yolks, milk, sourdough discard, melted browned butter, oil, sugar, and any extracts or zest. Let the mixture sit for 15–20 minutes to allow mild fermentation.
  3. Prepare dry ingredients: Combine flour, cornstarch, baking powder, baking soda, salt, and optional spices in a separate bowl.
  4. Combine wet and dry ingredients: Fold the dry ingredients into the wet mixture gently until just incorporated. Some small lumps are fine. Don't overmix the batter to prevent the waffles from being dense.
  5. Whip the egg whites: Beat the egg whites to soft peaks, then fold into the batter in 2–3 additions. This adds volume and keeps waffles light.
  6. Rest the batter: Let the batter sit for 10–15 minutes. This allows the flour to absorb liquids, helping create tender, airy waffles with crisp edges.
  7. Cook the waffles: Preheat your waffle iron and lightly grease it. Pour batter in and cook until deep golden brown and crispy. Transfer to a wire rack to cool slightly.

Notes

  1. Gently fold the batter to preserve air bubbles.
  2. If the batter is too thick, add a splash of milk to make it easier to pour.
  3. Adjust the waffle iron's heat so waffles cook evenly without burning.
  4. Add optional spices or citrus zest for extra aroma and flavor.
  5. Don’t stack hot waffles directly. Instead, cool them on a rack to preserve crispness.
  6. Store cooked waffles in an airtight container in the fridge for up to 3 days. To freeze, place cooled waffles in a zip-top bag, separating them with parchment. 

Nutrition

Find it online: https://sourdoughtalk.com/sourdough-discard-waffles-recipe/