Description
This recipe delivers light and crispy sourdough waffles using sourdough discard, making it a tasty way to reduce waste in your kitchen. The waffles are fluffy with a subtle tang from the sourdough, perfect for a delicious breakfast or brunch. Ready in just 25 minutes, these waffles pair well with sweet or savory 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
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using) until evenly combined.
- Add Wet Ingredients: Pour the sourdough discard, milk, egg whites, avocado oil, and vanilla extract into the dry ingredients. Gently mix with a spatula until just combined, being careful not to overmix to keep the waffles tender.
- Preheat Waffle Iron: Heat a mini waffle iron and oil it lightly to prevent sticking. Once hot, scoop ¼ cup of batter onto the waffle iron.
- Cook Waffles: Close the waffle iron and cook until the waffles are golden brown and the waffle iron’s indicator light turns off, signaling they are done. Carefully remove the waffle and set aside.
- Repeat and Serve: Repeat the process with the remaining batter. Serve the waffles warm with your favorite toppings such as syrup, fresh fruit, or yogurt.
Notes
- Use sourdough discard to avoid waste and add a slight tangy flavor to your waffles.
- To keep waffles crispy, serve immediately or reheat in a toaster oven.
- Substitute fat free milk with any milk alternative if desired.
- Optionally add cinnamon or nutmeg to the dry ingredients for extra flavor.
- Use egg whites to keep waffles light and lower in fat compared to whole eggs.
