Sourdough Waffles

Stack of waffles topped with berries on a white plate.

Print Recipe

5 from 2 votes

These Quick and Crispy Sourdough Waffles are crunchy and golden on the outside and soft and fluffy on the inside.

Prep Time15

Cook Time10

Total Time25

Course: Breakfast Recipes

Cuisine: American

Servings: Waffles

Calories: 201kcal

Author: Erica Schramek

Equipment

mixing bowls
waffle maker

Ingredients

1 ¾ cups all-purpose flour
¼ cup cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup sourdough discard
1 ½ cup buttermilk
½ cup unsalted butter melted
2 eggs separated
1 teaspoon vanilla extract
2 tablespoons granulated white sugar

US Customary - Metric

Instructions

Preheat the oven to its lowest temperature.
In a medium bowl, whisk the 1 ¾ cups all-purpose flour, ¼ cup cornstarch, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt together. Add the 1 cup sourdough discard, 1 ½ cup buttermilk, ½ cup unsalted butter, egg yolks, and 1 teaspoon vanilla extract. Stir until just combined.
In a separate bowl, begin whisking the egg whites. Slowly add the 2 tablespoons granulated white sugar and continue to whisk until the egg whites form soft peaks. Using a rubber spatula, gently fold the beaten egg whites into the waffle batter until just combined.
Let the batter rest while you preheat the waffle iron.
Follow the directions on your waffle iron to cook the waffles. As they finish cooking transfer each waffle directly to the oven rack to keep warm and continue to crisp. Repeat the process with the remaining batter.
Top with the toppings of your choice and enjoy.

Notes

For a nuttier flavor substitute whole wheat flour for one cup of the all-purpose flour.

Waffle batter is similar to biscuit and pie dough. The less you handle it the more tender the result will be. Do not beat your waffle batter. Stir until all of the ingredients are just combined. A few lumps are fine.

Figure out how much batter your waffle iron will hold so that your waffles are not always overflowing. I own a standard American-style waffle iron that holds a ½ cup of batter. A larger Belgian-style waffle iron will require more batter.

Add some chocolate chips or chopped berries to the batter for extra flavor.

Use wooden or rubber utensils, not metal, to remove the waffles. This will help prevent scratches and preserve the nonstick surface of the waffle iron.

Storage: Leftover waffles can be stored in an airtight container in the refrigerator for up to five days. Reheat the waffles in the toaster for crispy waffles or in the microwave for softer waffles.

Nutrition