These Sourdough Waffles Are the Best Recipe I've Ever Published

sourdough starter

🥗Healthier: whole wheat starter

💰Cheaper: self-rising flour

Whole wheat starter adds fiber, while self-rising flour simplifies the recipe.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds flavor, while margarine is often less expensive.

Melt 8 tablespoons of butter in the microwave.

Measure out 1,000 g of sourdough discard and add it to a mixing bowl.

Mix the melted butter with the cold sourdough discard to prevent the eggs from scrambling.

Add 50 g of sugar to the mixture and mix well.

Pour in vanilla extract (homemade if possible) and mix it in.

Add 2 teaspoons of baking soda to the mixture, ensuring to break up any chunks.

Optional: Add cinnamon to taste, or leave it out if not preferred.

Mix in any desired waffle inclusions like blueberries or chocolate chips.

Preheat the waffle iron to the highest setting (7 out of 7).

Grease the waffle iron with olive oil, using about half a cup.

Pour a little less than half a cup of batter into the preheated waffle iron, ensuring not to overfill.

Close the waffle iron and let it cook until golden brown, checking after the full cycle and possibly adding more time for crispiness.

Remove the waffles and place them on a sheet tray to cool.

Repeat with the remaining batter, adjusting the amount as needed to prevent overflow.

Optional: Sprinkle pecans on some of the waffles before cooking.

Once cooked, let the waffles cool on the tray before freezing them individually in a Ziploc bag.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens