Crispy Sourdough Discard Waffles

5 from 1 vote

These Crispy Sourdough Discard Waffles are superlight and fluffy with a crispy exterior made with sourdough discard.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Servings:

Calories: 583kcal

The night before making the waffles: In a large mixing bowl combine the whole milk and vinegar. Let sit for 5-10 minutes. The vinegar will start to curdle the milk, creating a homemade buttermilk. You do not taste the vinegar in the waffles.
Add the sourdough discard, granulated sugar, and all-purpose flour. Place it in the fridge and let sit overnight.

The following morning, the batter should be slightly bubbly. Preheat the waffle iron (on my waffle iron, I preheat it to the hottest setting).
Add the baking soda, salt, and melted butter. Stir to combine. Ensure that the batter is not hot.
Scramble the eggs in a small bowl, then add them to the batter and combine.
For easy pouring, you can add the batter to a large 4-cup measuring pitcher. Then, pour the batter from the measuring pitcher into the waffle iron. Do not rely on the waffle iron to indicate that the waffles are done. Leave the waffle in the iron until it is thoroughly medium brown in color and crispy.
Use tongs and, if needed a fork, to lift the waffle out of the iron. Place it on a cookie drying rack. This allows air circulation under the waffle and prevents the bottom of the waffles from softening. Repeat as needed until you have used all the waffle batter. Keep the waffles in a single layer until serving.
Optional: These Sourdough Discard Waffles are nice and crispy, however, if you want extra crispy waffles, preheat the oven to 300°F and place the waffles in the oven for 3 minutes (and not longer) before serving.
Top with maple syrup, fresh berries, whipped cream, or any other toppings that you love. The waffles are also great on their own without any toppings!

Thoroughly preheat the waffle iron. Let it sit longer than when it says it's preheated.
Use a measuring pitcher to pour the batter into the waffle iron.
Don’t rely on the indicator to let you know when the waffles are done. They may need longer.
Remove and place the waffles on a cookie drying rack to allow air circulation underneath and prevent soft waffle bottoms. Don’t stack waffles on top of each other (this creates steam and therefore soft waffles).
Make the batter the night before (with a few additions the morning of) = crispier waffles and an easier morning.
Soften Butter: If serving with butter, soften the butter in the microwave for 30 seconds at a time at 20% power to make it easier to spread on the waffles, even if they've cooled slightly.