The BEST sourdough discard waffles recipe! Crisp on the outside, light and fluffy on the inside, perfect with 100% real maple syrup and toppings of your choice! We also love to enjoy them with fruit and whipped cream. Let’s put that sourdough discard to good use!
- 300 grams sourdough discard
- 400 grams whole grain einkorn
- 40 grams maple syrup
- 475 grams buttermilk
- 3 whole eggs
- 60 grams melted butter
- 4 grams (3/4 tsp) salt
- 4 grams (3/4 tsp) baking soda
- 7 grams (1.5 tsp) baking powder
- 10-12 hours before you want to make your sourdough waffles combine the sourdough discard, maple syrup, buttermilk and flour.
- Cover and leave at room temperature for about 10 hours.
- Preheat your waffle maker.
- Whisk the eggs together with the melted butter, baking soda, baking powder and salt. Make sure to really whisk this well so there are no lumps of baking soda or baking powder.
- Mix the egg mixture into the overnight batter until fully combined.
- Allow the mixture to rest for 20-30 minutes at room temperature.
- Using a laddle, gently laddle the batter into the waffle maker. Cook the sourdough discard waffles until they are golden brown. This should take 3-4 minutes but can vary based on your waffle maker.
- Remove the waffles onto a sheet pan lined with a resting rack. This will prevent them from steaming and getting soggy while you cook the rest of your sourdough waffles.
The hydration might change depending on your sourdough discard. If your discard is older and looks runny you can decrease the amount of buttermilk. With some practice, you will understand what you like best in a sourdough waffle and what the batter should look like.
If you do not have access to Einkorn you can use whole wheat, spelt or all-purpose flour in this sourdough waffles recipe. You could also try your own blends of flour to really customize the formula for your baking.
Keywords: sourdough waffles, sourdough discard waffles, sourdough waffle recipe