7 ingredient Sourdough Waffles

Written By Anna Luchtefeld

Made with 150g of sourdough discard, allowing you to keep your starter healthy without wasting any!

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Key Notes

  • This recipe uses freshly ground, hard red wheat berries. I ground them on the pastry setting to allow for fine flour. Keep in mind that different types of flour level of fineness may affect your waffles, though usually not enough to prevent them from turning out. My recommendation is to take note of what you use and make adjustments if needed (more or less flour/milk).

  • I recommend using discard that is less than two weeks old. I feed my starter 2-3 times per day so I gather about 1/4 - 1/2 cup of discard each day. I store it in the refrigerator in a sealed glass jar. For this recipe, I used discard from the previous 3-4 days.

Blueberry topping recipe

Sourdough Waffles

Makes 6-7 waffles

Kitchen supplies

  • Large mixing bowl

  • Wooden mixing spoon

  • Measuring utensils (1/2 cup, 1 Tbsp, 1 tsp)

  • Kitchen scale

  • Waffle maker

  • Cooling rack

  • Small sauce pan

  • Kitchen thermometer

Ingredients

  • 150 grams sourdough discard (see note above)

  • 1 1/2 cups milk (we use raw milk, fresh from the farm!)

  • 100 grams butter (we make our butter from raw cream!). Or use coconut oil as an alternative.

  • 2 large eggs

  • 1 (heaping) Tbsp real maple syrup

  • 1/2 tsp salt

  • 1 1/2 cups flour - we use home ground flour (see note above)

Instructions

  • Set the mixing bowl on your kitchen scale and weight out 150g of sourdough discard.

  • Warm the milk in the saucepan by turning the stove on low. Heat until the temperature reads between 60 & 90 degrees F.

  • Pour the warmed milk into the mixing bowl and stir with a wooden spoon until loosely combined.

  • Allow the milk and discard to sit while you melt the butter on the stove. Only warm the butter until just melted, not boiling!

  • Add the eggs and butter to the mixing bowl and stir with the wooden spoon until well combined.

  • Add in the flour and salt. Stir by hand for 2 minutes. This helps the batter come together. Think of it like kneading bread, only you are stirring.

  • Let the waffle mix rest while you plug in and heat the waffle maker.

  • Pour roughly 1/2 - 3/4 cup batter onto the waffle maker and set for 3.5 minutes. Keep in mind different waffle makers may cook differently-the waffles should be gently browned but not dark brown.

These waffles are best served warm!

Store them on the counter (2 days) under a bread cover like this, or in a freezer ziplock bag in the refrigerator (1 week) freezer (1+ month).

Blueberry Topping

2 cups blueberries

1 lemon

2 tsp flour

  • Heat the blueberries & squeezed lemon juice in a saucepan until gently boiling.

  • Allow the mix to boil for 2-3 minutes.

  • Add the flour and mix continuously until it thickens.

  • Remove from heat and serve!

NOTE: this is meant to be a tart NOT sweet. We like to drizzle maple syrup on the waffles separately. To make the blueberry mix sweet, add 2-4 TBSP of maple syrup while it’s boiling.

Anna Luchtefeld