Rating: 5 stars
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I often feel like the discard from my sourdough starter is wasteful, so I try my best to use it in other ways. One of the best and tastiest ways is to repurpose the discard into waffles. You can make the base of this batter the night before you plan to cook waffles, or just a few hours prior. This is a fantastic weekend breakfast when everyone gets to sleep in!

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
8 hrs
total:
8 hrs 30 mins
Servings:
4
Yield:
4 waffles
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine sourdough starter and yogurt in a bowl the night before you plan to cook the waffles. Stir while pouring in flour and brown sugar. Mix until well combined. Cover batter and let rest in the fridge, 8 hours to overnight.

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  • Preheat a waffle iron according to manufacturer's instructions.

  • Beat egg in a large bowl when you're ready to make the waffles. Add melted butter and vanilla extract. Mix in baking soda and salt. Add the sourdough starter mixture and stir until batter is well combined.

  • Pour batter into waffle iron and cook until golden brown, about 3 minutes per waffle.

Nutrition Facts

378 calories; protein 12.3g; carbohydrates 49.2g; fat 14.4g; cholesterol 81mg; sodium 763.5mg. Full Nutrition
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