I make an effort to find other uses for my sourdough starter because I frequently feel that throwing it out is wasteful. Making waffles out of the waste is one of the best and tastiest ways to do it. The batter for these waffles can be prepared up to a few hours or even the night before you intend to cook them. When everyone gets to sleep in on the weekends, this is an excellent breakfast option!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 30 mins |
| Servings: | 4 |
| Yield: | 4 waffles |
Ingredients
- 1 cup sourdough starter
- 1 cup plain yogurt
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 egg
- ¼ cup butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Combine sourdough starter and yogurt in a bowl the night before you plan to cook the waffles. Stir while pouring in flour and brown sugar. Mix until well combined. Cover batter and let rest in the fridge, 8 hours to overnight.
- Preheat a waffle iron according to manufacturer’s instructions.
- Beat egg in a large bowl when you’re ready to make the waffles. Add melted butter and vanilla extract. Mix in baking soda and salt. Add the sourdough starter mixture and stir until batter is well combined.
- Pour batter into waffle iron and cook until golden brown, about 3 minutes per waffle.
Nutrition Facts
| Calories | 378 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 8 g |
| Sodium | 764 mg |
| Sugars | 9 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Easiest waffles ever. Has anyone tried to freeze the batter?
Wow!! I added cinnamon and subbed honey Used the kitchen aid mixer but not too long
I made these without the overnight, just using starter I had refreshed the night before instead of older “discard”. I added 1 tsp of cinnamon and thinned the batter to the consistency I’m used to with a little milk. They were wonderful. The batch made 7 large waffles (2 at a time in a George Foreman with interchangeable plates) and the leftovers reheated nicely in our toaster oven.
Omg – why does this recipe not show up on the phone App – it’s incredible just as it is.
These waffles are delicious! I get four 6 1/2 inch waffles out of this recipe. I serve with mixed berries and a little maple syrup. I love to find new ways to use my sourdough starter discard. As it is only my husband and I, we have a second breakfast another day and I don’t have to work so hard. They reheat beautifully in the toaster oven. I do add a 1/2 t cinnamon to the batter.
I have made variations adding bananas, chopped pecans, and cinnamon – plain or flavored its the BEST waffles our family has tried. Also I have made it day of with leaving it overnight and we cannot tell the difference. LOVE THIS
I made this with nonfat plain Greek yogurt and margarine. I liked making most of the batter the night before. This made 3 7 inch diameter waffles. I will definitely make this again.
No it was easy and very tasty!
These were some of the best waffles we’ve ever had: crispy but light and delicious. I used all-purpose flour, and plan to try other flours like white whole wheat or buckwheat next time.
This recipe made tender, delicious waffles! Will definitely make these again. My starter is very fluid so I did have to add about 1/2 c. flour to adjust the consistency of the batter.