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Sourdough Waffles

A tasty way to utilize your sourdough discard. One of my favorites!
These waffles always come out light, fluffy, crispy and delicious. They're so good, a sprinkle of powdered sugar is sufficient!
They are sure to impress family and friends for a stay-in brunch.
5 from 7 votes
Prep Time 15 mins
Cook Time 5 mins
Resting time 12 hrs
Total Time 12 hrs 20 mins
Course Breakfast, Brunch
Cuisine Belgian
Servings 5 waffles

Ingredients
  

The Night Before

  • 2 cups all purpose flour (300g) preferably unbleached
  • 2 cups buttermilk (475g)
  • 2 tbsp sugar (30g)
  • 3/4 cup sourdough starter discard (215g) unfed

The Morning Of

  • entire overnight sponge
  • 1/4 cup butter (55g) melted
  • 2 large eggs
  • 3/4 tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon optional
  • 1 tsp vanilla extract optional

Instructions
 

The Night Before

  • Overnight sponge: stir the unfed starter discard and measure out 3/4 cup (215g). In a large bowl, stir together the flour, sugar, buttermilk and the 3/4 cup (215g) starter.
  • Cover with a kitchen towel and leave on counter overnight, letting the sponge rest at a room temperature between 65°F – 70°F overnight, or 12 hours.

The Morning Of

  • In the morning, start by preheating your waffle iron. Peek at your sponge and see how much it grew! (Older kids love this part.)
  • Beat together the butter and eggs in a small bowl. Stir into the overnight sponge.
  • Add the salt, baking soda and optional ingredients if using, and stir to combine. You’ll notice the batter start to produce bubbles – this is how you know it’s ready!
  • Spray cooking oil on your preheated waffle iron and pour batter onto the plate. Close the lid and bake according to manufacturer's recommendations.
  • When waffles are done, remove with silicone tongs and serve immediately, or place on cooling rack, to guarantee crispness. 
    Tip: Place a cooling rack on a baking sheet in a warm oven to hold your waffles as you cook the remainder. This will allow air to circulate around the waffles, preventing them from becoming soggy on the bottom.
    Tip: To freeze, allow to cool completely on cooling rack, then stack and place in freezer bags. Parchment paper in between waffles is optional, but not necessary. Reheat in microwave or toaster.
Keyword Discard, Sourdough