Description
These golden, cloud-like sourdough discard waffles are crispy on the outside and incredibly fluffy on the inside. Paired with a rich homemade maple butter, this easy weekend brunch recipe uses up starter without guilt.
Ingredients
Scale
- 1 cup (240g) sourdough discard (unrefreshed)
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons granulated sugar
- 2 large eggs (room temperature)
- ¾ cup (180ml) buttermilk
- ¼ cup (60g) melted unsalted butter (cooled slightly)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- For Maple Butter: ½ cup (113g) unsalted butter (softened)
- For Maple Butter: 3 tablespoons maple syrup
- For Maple Butter: Pinch of cinnamon (optional)
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until uniform.
- In a separate large bowl, whisk the eggs until beaten. Add the buttermilk, melted butter, vanilla extract, and sourdough discard. Whisk vigorously until smooth and emulsified.
- Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula or whisk until just combined. Do not overmix; lumps are okay.
- Let the batter rest for 10-15 minutes while you preheat the waffle iron.
- Preheat the waffle iron. Lightly grease with oil or non-stick spray if necessary.
- Pour ½ to ¾ cup of batter onto the center of the iron. Close the lid and cook for 3-5 minutes until steam stops escaping and waffles are deep golden-brown.
- While waffles cook, whip the softened butter, maple syrup, and cinnamon together until light and fluffy.
- Transfer cooked waffles to a wire rack set over a baking sheet to keep crisp. Serve immediately with a generous dollop of maple butter.
Notes
Do not overmix the batter to ensure fluffy waffles. Let the batter rest for 10-15 minutes to allow the baking powder to work. Keep cooked waffles on a wire rack to maintain crispness. Batter can be made ahead and refrigerated for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 waffle with maple
- Calories: 280
- Sugar: 6
- Sodium: 320
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 1
- Protein: 8
Keywords: sourdough discard, waffles, breakfast, brunch, maple butter, easy recipe, weekend brunch, zero waste