Description
These sourdough waffles are a delicious way to use sourdough discard, combining a fluffy texture with a subtle tangy flavor. Perfect for breakfast or brunch, they are light, easy to make, and can be customized with your favorite toppings.
Ingredients
Scale
Dry Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon granulated sugar (optional)
Wet Ingredients
- ½ cup sourdough discard
- â…” cup fat free milk (or milk of choice)
- 2 tablespoons egg whites
- 1 teaspoon avocado oil (or any neutral oil)
- 1 teaspoon vanilla extract
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and granulated sugar (if using) until well combined.
- Combine Wet and Dry Ingredients: Pour the sourdough discard, fat free milk, egg whites, avocado oil, and vanilla extract into the bowl with the dry ingredients. Gently mix with a spatula until just combined, being careful not to overmix to ensure fluffy waffles.
- Preheat Waffle Iron: Heat a mini waffle iron and lightly oil the surface to prevent sticking.
- Cook Waffles: Pour about ¼ cup of batter onto the preheated waffle iron. Cook until the waffles are golden brown and the waffle iron indicator light signals they are done. Carefully remove and set aside. Repeat this process with the remaining batter.
- Serve: Serve the sourdough waffles warm with your favorite toppings such as fresh fruit, syrup, or butter.
Notes
- Using sourdough discard adds a slight tang and depth of flavor to the waffles.
- For crispier waffles, cook a little longer or place cooked waffles in a warm oven to maintain texture.
- You can substitute fat free milk with any milk of your choice, including plant-based alternatives.
- Egg whites help create lightness; whole eggs may be used but may alter texture slightly.
- Ensure not to overmix the batter to avoid dense waffles.
