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Sourdough discard buttermilk waffles on a plate with blueberries.

Sourdough Buttermilk Waffles

Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12 waffles
Crispy on the outside and tender on the inside, these sourdough buttermilk waffles turn your starter discard into the best waffles you will ever make!

Ingredients

  • 1 ½ cups (200 g) all purpose flour
  • 3 Tablespoons (40 g) granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • 1 cup buttermilk , see note
  • ½ cup (100 g) sourdough starter
  • ⅓ cup plain Greek yogurt
  • 2 large eggs
  • 4 Tablespoons butter , melted and cooled
  • 1 teaspoon vanilla

For serving: syrup, berries

Instructions

  • In a large mixing bowl, whisk 1 1/2 cups flour, 3 Tablespoons sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and 3/4 teaspoon salt until combined. Add 1 cup buttermilk (see notes), 1/2 cup sourdough discard, 1/3 cup yogurt, 2 eggs, 4 Tablespoons melted butter, and 1 teaspoon vanilla. Mix gently until combined. The batter should be smooth, but some small lumps are okay. Let the batter sit for 10 minutes.
  • Preheat waffle maker to medium heat, or desired level.
  • Pour 1/3 cup of batter into the waffle maker. Cook 2-3 minutes, or until golden.
  • Repeat the process with remaining batter. You can keep the waffles warm in the oven on a cookie sheet at 175°F while cooking the rest of the pancakes. Serve with maple syrup and fresh berries.

Notes

Buttermilk: Make your own by mixing 1 cup of milk with 1 Tablespoon of lemon juice or white vinegar. 
Overnight Preparation:
  • Whisk together all wet and dry ingredients together EXCEPT the baking powder, baking soda, salt and eggs. The batter will be thicker, so I recommend adding 2 extra Tablespoons milk. Cover and let sit at room temperature overnight. The next day, add remaining ingredients. If the mixture is too thick, add another 1-2 Tablespoons milk. Let the batter sit at room temperature for about 10 minutes until bubbly. 
Weighed Ingredients: Using a scale and weighing your ingredients will give you more consistent results.
Storage: Store leftover waffles in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Toast straight from the freezer or warm in the microwave for a softer waffle.

Nutrition

Calories: 85kcal, Carbohydrates: 7g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 40mg, Sodium: 300mg, Potassium: 80mg, Fiber: 0.1g, Sugar: 5g, Vitamin A: 189IU, Calcium: 49mg, Iron: 0.2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

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