Go Back
Stack of mini sourdough discard waffles with butter and maple syrup being poured over the top

Mini Sourdough Discard Waffles

Crisp-edged mini waffles made with cold, unfed sourdough discard. They freeze well and toast straight from frozen.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 10 minutes
Servings: 16 mini waffles
Course: Breakfast
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 200 g sourdough discard cold and unfed
  • 2 large eggs
  • 180 g whole milk
  • 150 g all-purpose flour
  • 55 g granulated sugar
  • 10 g baking powder
  • 3 g fine salt 1/2 teaspoon
  • 1 teaspoon vanilla extract
  • 50 g unsalted butter melted and cooled

Method
 

  1. Melt the Butter. Melt the butter and set it aside to cool while you prepare the remaining ingredients.
  2. Mix the Wet Ingredients. In a large bowl, whisk together the cold sourdough discard, eggs, milk, and vanilla until well combined.
  3. Mix the Dry Ingredients. In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
  4. Combine the Batter. Add the dry ingredients to the wet ingredients and stir just until combined.
  5. Add the Butter. Pour in the cooled melted butter and stir until evenly incorporated.
  6. Rest the Batter. Cover the bowl and refrigerate the batter for 5 to 10 minutes. While it rests, preheat your mini waffle maker and start cleaning up the kitchen. The batter will thicken and become more scoopable as it rests and chills.
  7. Cook the Waffles. Scoop about 1/4 cup of batter into each cavity of your preheated mini waffle maker. Cook according to your waffle maker's indicator light, or until golden with crisp edges. Repeat with the remaining batter.

Notes

Sourdough discard
Use cold, unfed discard straight from the refrigerator. There is no need to feed it or bring it to room temperature.
Resting the batter
For the best texture, refrigerate the batter for 5 to 10 minutes before cooking. This gives the flour time to hydrate while the melted butter begins to firm back up. The finished batter should be thick and scoopable.
Baking powder
This is a generous amount of baking powder. It's what gives these waffles their lift, since the discard is going in unfed and isn't doing any leavening work.
Waffle makers
Cooking times vary. Use your machine's indicator light or cook until the waffles are golden with crisp edges. Cook time above is based on a four-cavity mini waffle maker.
Greasing
I don't grease my waffle maker. Depending on your machine and its nonstick surface, yours may differ.
Freezing
Let the waffles cool completely before freezing. Warm waffles create condensation inside the bag, which leads to ice crystals and drier waffles.
Storage
Freeze completely cooled waffles in freezer-safe bags for up to 3 months, two mini waffles per sandwich-size bag. Cooked waffles also keep in the refrigerator for about a week.
Reheating
Toast directly from frozen until hot and crisp. Mine take about 3 minutes.