EASY Sourdough Peach Waffles From Scratch (Peaches Inside & Out!)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water keeps it budget-friendly.

Cut 2 ripe peaches into small chunks and set aside.

In a medium-sized mixing bowl, add 1/2 cup of sourdough discard.

Add 1 tbsp of raw honey to the bowl.

Add 1/2 tsp of vanilla extract.

Pour in 1 cup of milk (whole milk is preferred).

Add the peach chunks to the mixture.

Mix the wet ingredients together until the sourdough discard is fully combined.

Add 1/2 tsp of sea salt, 1 tsp of baking powder, 3/4 cup of all-purpose flour, 1/4 tsp of ground cinnamon, and 1/8 tsp of ground nutmeg to the bowl.

Mix the dry ingredients into the wet ingredients until just combined; do not overmix.

Optionally, cover the bowl with a lid or wrap and refrigerate for up to 24 hours for fermentation benefits.

Preheat a waffle maker or grill to 375°F.

Fill the waffle maker grates about 3/4 full with batter, ensuring a good balance of peach chunks and batter.

Cook the waffles for about 2 to 3 minutes, checking for a golden brown color.

Remove the waffles and place them on a wire rack to prevent sogginess while cooking the remaining batter.

Keep the cooked waffles warm in an oven preheated to 200°F while cooking the rest.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens