You’ve Saved All That Sourdough Discard, Let’s Make Some Waffles!

Written by Anneke Toliver

After almost a week of growing our own starters, we’ve got lots of sourdough discard sitting in the fridge ready to be used. This is an easy recipe for your weekend breakfast. I’ve also included two recipes quantities, depending on how much discard you have and how much breakfast you need. The instructions are the same for each. The 3 cup recipe made about 10 large round waffles. You can also freeze these and reheat them in the toaster on busy mornings. Enjoy!

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Sourdough Discard Waffles: 3 Cup Recipe

• 3 cups discard

• 3 eggs, separated

• 3/4 cup milk

• 6 Tablespoons butter, melted

• 1 cup flour

• 1 1/2 Tablespoons sugar

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

Sourdough Discard Waffles: 2 Cup Recipe

• 2 cups discard

• 2 eggs, separated

• 1/2 cup milk

• 4 Tablespoons butter, melted

• 2/3 cup flour

• 1 Tablespoons sugar

• 3/4 teaspoon baking powder

• 3/4 teaspoon baking soda

• 1/4 teaspoon salt

Instructions:

Whisk together the discard, egg yolks, milk, and melted butter. Mix together dry ingredients and add to wet. Beat egg whites until stiff peaks form, gently fold into batter. Pour onto hot waffle iron (mine took about 3/4 cup of batter for each waffle) and top with all your favorite toppings!

These can also be cooked on a griddle, pancake style.

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Note: My discard is made with whole wheat flour, so your waffles may look different than mine. The flour I added in the recipe was white flour. If you grew your starter with white flour, you can use white flour in the recipe, or add whole wheat for a deeper, slightly nutty flavor.

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If you make this recipe be sure to tag us and use the hashtag #collectiveworkshop so we can see!

Check our Pinterest board “Sourdough Discard Recipes” for more recipe inspiration!

Find us on Pinterest

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