Most often you will see recipes for sourdough pancakes and waffles called “discard recipes,” but I disagree with this statement a little bit. Technically you don’t have to have any discard if you don’t want to, and scientifically speaking discard isn’t any different from unfed starter. I digress.

You can use your starter in any stage to make these absolutely scrumptious Belgian-style waffles, since they’re really leavened with baking soda and baking powder as a traditional recipe is. However, sourdough waffles and pancakes are a great way to use up discard if you do have to get rid of some during feeding and don’t want it to go to waste. The sourdough really serves to add fabulous texture and flavor to a breakfast classic.

After mixing you’ll want to let the batter sit for about ten minutes before cooking. This allows the leavening to start its work and will produce the fluffiest, tastiest waffles you’ve ever had! You can add in extras like chocolate chips, huckleberries, or even maple syrup for a special treat.

I prefer to top my waffles with butter and cinnamon sugar, but my boys like to use any variety of fruit syrup I have handy from summer’s bounty. Blueberry syrup and huckleberry syrup are popular in our house!

Recipe Card

Print Recipe

Sourdough Belgian Waffles

Author: Elizabeth Ann

Prep Time 5 mins Cook Time 10 mins Rest Time 10 mins Total Time 25 mins

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 300 g sourdough starter (refreshed, reduced or discard)
• 375 g whole millk
• 70 g avocado oil (or olive oil)
• 3 eggs
• 75 g granulated sugar
• 360 g all-purpose flour
• 10 g baking powder
• 8 g baking soda
• 8 g sea salt
• ¹⁄₂ tsp ground cinnamon
• 8 g vanilla extract

Instructions

1. Combine all ingredients in a large mixing bowl and whisk together. The batter should be slightly lumpy, and a little thicker than pancake batter. You can adjust to your liking with extra milk or flour. Let rest for ten minutes while you preheat the waffle iron.

2. Cook to your desired doneness. If you will be holding over fresh waffles for serving all at once, keep them warm in an oven preheated to 170 degrees, and place them directly on the rack to retain crispness. When ready to serve top with butter, warm maple syrup, cinnamon sugar, or whipped cream. Fruit syrups, jams and jellies are also fabulous toppings for a homemade waffle!

Keywords: breakfast, waffles, Belgian, sourdough

Rate this recipe: