These sourdough discard waffles take the classic breakfast staple to a whole new level, combining the light, crispy texture you love with the unique taste that only sourdough can provide. In this post, we’ll explore the benefits of using sourdough starter in your waffle batter, share a simple recipe to get you started, and offer tips for perfecting your waffle game. This is a perfect no fuss breakfast ready to make your Christmas morning even more magical.
How to make sourdough waffles
These waffles only require forethought, nothing more complex than that.
In a large bowl you will combine your discard, buttermilk, sugars, + flour to create a sponge that rests and ferments overnight. This process breaks down gluten and sours the batter- giving you that tangy taste you love.
In the morning, you’ll adding your fat and eggs and baking soda, and your batter is complete.
If you’re a breakfast for dinner kind of lover, you can prep the sponge in the morning and be ready to fry up some waffles in the evening.
Why sourdough?
Sourdough offers a unique depth of flavor + tang that elevates any dish. Its natural fermentation process enhances digestibility and promotes gut health, making it a better choice for many. My gluten sensitive middle child is the primary reason why we favor sourdough recipes in our house. I get to satisfy my bakers heart by using wheat flour, and she gets to eat what everyone else does!
Plus, you get to add a unique twist to classic recipes, making them even more special.
Are sourdough waffles healthy?
I hate using the word healthy. It’s so misused and overused that it seems to lack all meaning anymore.
Can sourdough discard waffles be healthy? -Yes
Can sourdough discard waffles be unhealthy? -Yes
The answer to this is going to depend on many factors, digestibility, ingredients sourcing, or blood sugar issues, of course- what are you having with it??
Waffles alone are not a complete breakfast, regardless of if they are sourdough or not.
Waffles are a carbohydrate source. Eating waffles for breakfast in a health conscious way is impossible without the proper amount of protein to be paired with it. Read more here about balancing a perfect meal.
Also, if you have difficulty digesting any form of gluten, sourdough can still be inflammatory for you- making it not a healthy choice.
How to store sourdough waffles
Premade sourdough discard waffles store well both in the fridge or the freezer as long as they are wrapped up tight.
Can you freeze sourdough waffles?
Yes! To be sure they freeze without sticking together, you can freeze them spread out onto a sheet pan first before packaging them together.
Sourdough waffles or pancakes:
This recipe is interchangeable! I personally prefer to use this recipe for waffles although I have many times used it for pancakes as well. I have a gluten free cottage cheese pancake recipe you’re going to love and I’ll be sharing it soon!
Why buttermilk?
Buttermilk enhances the rich flavor of these sourdough discard waffles. Since I’ve relocated, I’ve had trouble locating buttermilk around me and have instead been using the old trick of vinegar + milk, or sour cream. This works, but using real buttermilk is perfection.
I don’t have a starter- what do I do?
Personally, I started with a dehydrated starter purchased off of Etsy many years ago.
Now, I even see them available for free or as little at $5 on Facebook Marketplace.
If you’re wanting to get started completely on your own, check out this post here.
Tell me in the comments what your classic Christmas morning breakfast is!
Onto the recipe…
Classic Sourdough Discard Waffles or Pancakes
Ingredients
- Overnight sponge
- 2 cups 240g unbleached organic flour
- 1 cup 227g sourdough starter, unfed/discard
- 2 tablespoons 28g pure maple syrup
- 2 cups 454g buttermilk
- Batter
- all of the overnight sponge
- 2 large eggs
- 1/4 cup butter melted- or avocado oil
- 3/4 teaspoon sea salt
- 1 teaspoon baking soda
Instructions
- The night before, in a large bowl, stir together the 1 cup (227g) unfed starter, flour, syrup, and buttermilk.
- Cover and let rest on the counter for about 12 hours, or overnight.
- In the morning, to make the batter: In a small bowl or mixing cup, beat together the eggs, and butter. Add to the overnight sponge, stirring just to combine.
- Add the salt and baking soda, stirring to combine. The batter will expand and may bubble a bit.
- To make waffles: Pour the batter onto your preheated, greased waffle iron, and bake according to the manufacturer’s instructions. Repeat with the remaining batter.
- To make pancakes: Pour the batter by the 1/4-cupful onto a preheated, lightly greased griddle. Cook until bubbles form and pop on the top side of the pancakes, then turn over and cook until browned underneath.
- Serve pancakes or waffles immediately, with your favorite toppings; or hold in a warm oven until ready to serve.
