Sourdough Discard Waffles

Crisp, golden waffles with tender centers and a pleasant tang from sourdough discard. This easy whisk-together batter is ready for a hot waffle iron and makes a satisfying breakfast with butter, fruit, or maple syrup.

Prep: 10 min · Cook: 15 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 1 cup whole milk
• 1 large egg
• 4 tablespoons unsalted butter
• 1 teaspoon baking soda
• 0.5 teaspoon kosher salt

Cooking instructions

1. Preheat the waffle iron according to the manufacturer's instructions. Melt the butter and let it cool slightly. (about 5 min)
2. In a large bowl, whisk together the sourdough discard, milk, egg, and melted butter until smooth. Add the flour, baking soda, and salt, then whisk just until no dry streaks remain. Do not overmix. (about 3 min)
3. Lightly grease the hot waffle iron if needed. Add enough batter to fill the plates without overflowing, close the lid, and cook until the waffle is crisp and golden brown and steam has mostly stopped, about 3 to 5 minutes per waffle. (about 5 min) — Hot waffle iron
4. Transfer each waffle to a wire rack so it stays crisp. Serve immediately with desired toppings. (about 2 min)