Sourdough Discard Waffles | or Pancakes
This sourdough discard waffles recipe uses sourdough discard or active starter, whole milk, butter, and eggs for a batter that cooks up crisp on the outside and fluffy in the center. The same batter works for both waffles and pancakes, with an optional overnight ferment for deeper sourdough flavor.
Servings: 4 2 large waffles or 4 pancakes
Calories: 425kcal
Equipment
- 1 Large mixing bowl
- 1 Medium Mixing Bowl
- 1 Whisk
- 1 Spatula
- 1 Waffle Iron or cast iron skillet
Ingredients
- 1 cup sourdough discard or active starter room temperature, 240 grams
- 4 tablespoons butter melted and warm, 56 grams
- ½ cup whole milk room temperature, 120 grams
- 3 tablespoons maple syrup or honey about 60 grams
- 2 large eggs room temperature, 100 grams
- 1½ cups plus 2 tablespoons all-purpose flour 196 grams
- ½ teaspoon sea salt about 3 grams
- 1½ teaspoons baking powder about 6 grams
- 2 teaspoons vanilla extract about 10 grams
Instructions
- Preheat your cooking surface – Preheat a waffle iron according to the manufacturer's instructions, or heat a skillet or griddle over medium heat. Lightly grease with butter or a neutral oil before cooking.
- Mix the wet ingredients – In a large bowl, whisk together the sourdough discard, whole milk, melted butter, maple syrup or honey, eggs, and vanilla extract until smooth and fully combined.
- Combine the dry ingredients – In a separate bowl, stir together the all-purpose flour, baking powder, and sea salt until evenly distributed.
- Make the batter – Pour the dry ingredients into the wet ingredients and stir until just combined. The batter should be thick but pourable, and a few small lumps are fine. Overmixing develops gluten and results in tough waffles and dense pancakes.
- Cook the waffles – Pour ¾ cup of batter into the center of the preheated waffle iron and spread slightly toward the edges before closing the lid. Cook for 3 to 5 minutes until deep golden brown and steam has mostly stopped escaping from the sides.
- Remove and keep warm – Carefully lift each waffle with tongs and place on a wire rack set inside a low oven at 200°F to maintain crispness while finishing the remaining batter. Avoid stacking waffles directly on a plate as trapped steam will soften the exterior.
- Adjust the batter for pancakes – If the batter feels too thick for pancakes, stir in 1 to 2 tablespoons of whole milk until it pours and spreads naturally in the skillet without nudging.
- Cook the pancakes – Pour ¼ cup of batter onto the greased skillet for each pancake. Cook over medium heat for 2 to 3 minutes until bubbles form across the entire surface and the edges look set, then flip once and cook for another 1 to 2 minutes until golden brown on both sides.
- Serve warm – Transfer waffles and pancakes to plates and serve immediately with a pat of butter, a drizzle of maple syrup, and fresh berries, or top with Strawberry Simple Syrup Recipe for a seasonal finishing.
Notes
Overnight ferment option – The night before, mix the discard, milk, butter, maple syrup, and flour, cover, and refrigerate for 8 to 12 hours. Add the eggs, baking powder, salt, and vanilla in the morning before cooking for deeper sourdough flavor and a lighter texture.
Crispy waffles tip – Cook waffles until steam has mostly stopped escaping from the sides of the iron and the exterior is deep golden brown. Pulling them too early is the most common cause of soft waffles.
Freezing and reheating – Freeze cooled waffles and pancakes in a single layer, then transfer to a freezer-safe bag for up to 2 months. Reheat waffles in the toaster and pancakes in the microwave for best results.
Batter consistency – If making pancakes, the batter may need 1 to 2 tablespoons of additional whole milk to pour and spread naturally in the skillet.
Nutrition
Serving: 1g | Calories: 425kcal | Carbohydrates: 60g | Protein: 10g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 116mg | Sodium: 586mg | Potassium: 167mg | Fiber: 2g | Sugar: 11g | Vitamin A: 519IU | Calcium: 165mg | Iron: 3mg