Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 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!

Gallery

Recipe Summary

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

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.

    Advertisement
  • 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
Advertisement

Reviews (4)

Most helpful positive review

Rating: 5 stars
06/22/2020
I made this with nonfat plain Greek yogurt and margarine. I liked making most of the batter the night before. This made 3 7 inch diameter waffles. I will definitely make this again. Read More
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/21/2020
I made this with nonfat plain Greek yogurt and margarine. I liked making most of the batter the night before. This made 3 7 inch diameter waffles. I will definitely make this again. Read More
Rating: 5 stars
11/22/2020
I have made variations adding bananas, chopped pecans, and cinnamon - plain or flavored its the BEST waffles our family has tried. Also I have made it day of with leaving it overnight and we cannot tell the difference. LOVE THIS Read More
Rating: 5 stars
05/10/2020
This recipe made tender, delicious waffles! Will definitely make these again. My starter is very fluid so I did have to add about 1/2 c. flour to adjust the consistency of the batter. Read More
Advertisement
Rating: 5 stars
05/13/2020
No it was easy and very tasty! Read More
Rating: 5 stars
05/12/2020
These were some of the best waffles we’ve ever had: crispy but light and delicious. I used all-purpose flour, and plan to try other flours like white whole wheat or buckwheat next time. Read More
Rating: 5 stars
12/31/2020
These waffles are delicious! I get four 6 1/2 inch waffles out of this recipe. I serve with mixed berries and a little maple syrup. I love to find new ways to use my sourdough starter discard. As it is only my husband and I, we have a second breakfast another day and I don’t have to work so hard. They reheat beautifully in the toaster oven. I do add a 1/2 t cinnamon to the batter. Read More
Advertisement