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Crispy Sourdough Waffles

golden brown waffles on a cooling rack
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The perfect weekend waffle! Crispy and golden brown with a little sourdough tang.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 16 waffles 1x
  • Category: Breakfast
  • Cuisine: American

Ingredients

Units Scale
  • 1 cup sourdough discard
  • 1 cup wheat flour
  • 1 cup milk
  • 1 tbsp honey
  • 2 tbsp lemon juice or vinegar
  • 1/4 cup coconut oil (melted)
  • 2 eggs (whisked)
  • 3/4 tsp salt
  • 1 tsp baking soda
  • 2 tsp vanilla
  • 3 tsp cornstarch
  • 1 tsp cinnamon (optional)

Instructions

  1. The night before you plan to make the waffles, combine: sourdough discard, flour, milk, lemon juice and honey. Cover and leave on the kitchen counter overnight.
  2. The next morning, add remaining ingredients and whisk until fully combined. Plug in your waffle iron. Place a cooling rack over a baking sheet for keeping waffles as they finish.
  3. Spoon batter onto waffle iron (about 1/4 cup if using a mini waffle iron like mine), close and cook until golden brown. Mine took about 4-6 minutes per waffle. As the waffles are done, place on a cooling rack.
  4. I pop mine into the toaster for a minute to reheat before I eat! Enjoy with butter, syrup, and fresh fruit.
  5. Store extra waffles in a gallon ziploc and freeze for up to 3 months, but they probably won’t last that long!

Find it online: https://www.figjar.com/crispy-sourdough-waffles/