BeginnerSourdough Discard Recipes
Sourdough Discard Waffles
Crispy on the outside, light and fluffy on the inside. These are hands-down the best waffles you'll ever make.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Yield6-8 waffles
Ingredients
Instructions
- 1
In a large bowl, whisk together the sourdough discard, egg yolks, melted butter, milk, sugar, and vanilla.
- 2
Add the flour, baking powder, baking soda, and salt. Stir until just combined.
- 3
In a separate clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
- 4
Gently fold the egg whites into the batter in two additions. This is the secret to ultra-light waffles.
- 5
Preheat your waffle iron and grease lightly.
- 6
Pour the recommended amount of batter for your waffle iron and cook until golden and crispy, usually 3-5 minutes.
- 7
Serve immediately, or keep warm in a 200°F oven on a wire rack while you cook the rest.
Baker's Tips
- •Separating the eggs and whipping the whites is an extra step, but it makes a massive difference in texture.
- •Don't open the waffle iron early — steam escaping is what makes them crispy.
- •For extra crispy waffles, let them cool for 30 seconds on a wire rack after cooking.
- •Freeze extras in a single layer, then store in a bag. Toast straight from frozen.
