Simple and delicious sourdough waffles — perfect for using up that sourdough starter discard!
- 1 cup all-purpose flour, plus more as needed
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1/2 cup milk, plus more as needed
- 6 to 8 ounces (weight) sourdough starter
- 3 tablespoons butter, melted and cooled slightly
- In a medium bowl, whisk 1 cup flour, sugar, baking powder and salt until well combined.
- In a separate medium bowl, whisk eggs and 1/2 cup milk until well combined. Whisk in sourdough starter until completely blended. Add flour mixture and melted butter; stir until combined. The batter should be the thickness of pancake batter; depending on how much starter you added, you may need to add in more flour or milk to reach the desired consistency.
- Cook in heated waffle iron according to manufacturer’s directions.
- Adapted from Serious Eats
- I used about 6.5 ounces of sourdough starter and needed to add about 1/3 cup extra milk to reach pancake batter-like consistency with my batter. So don’t be surprised if you need to add quite a bit more flour or milk!
- If you don’t have a waffle iron or don’t want to make waffles, you can make pancakes with this batter. Just cook them on a greased hot griddle instead of in a waffle iron.
Keywords: sourdough starter, homemade waffles, Belgian sourdough waffles, sourdough pancakes