Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup melted butter
- 1 tablespoon sugar (optional for sweetness)
- 1 cup milk (or any milk substitute)
Instructions
- In a mixing bowl, combine the all-purpose flour, baking powder, and salt.
- In a separate bowl, whisk together the sourdough discard, melted butter, eggs, and milk until smooth.
- Preheat your waffle iron according to the manufacturer’s instructions.
- Ladle the batter onto the hot waffle iron and cook until golden brown and crispy.
Notes
- Serve with fresh berries, whipped cream, or a drizzle of maple syrup.
- Leftover waffles can be stored in an airtight container in the fridge for up to three days.
- Waffles can be frozen for up to three months with parchment paper between them.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 waffle
- Calories: 200 Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg