Sourdough Buttermilk Waffles

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If you can't find full-fat buttermilk at the market, you're better off substituting a mix of milk and sour cream instead (see amounts below). Collect your sourdough discard in a bowl in the fridge, adding to it until you have enough for the recipe. The sourdough discard can keep for up to 5 days before using. You can also make pancakes with this batter—see Note below for details.

Sourdough Pancakes Waffles Recipe
Photo: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Sarah Elizabeth Cleveland
Active Time:
30 mins
Chill Time:
8 hrs
Total Time:
8 hrs 30 mins
Yield:
4 to 6 servings

Ingredients

  • 1 ½ cups (about 6 3/8 oz.) all-purpose flour

  • 1 cup whole buttermilk (or 3/4 cup whole milk plus 1/4 cup sour cream)

  • ½ cup (4 oz.) sourdough starter discard

  • ¼ cup (1/2 stick) unsalted butter, melted, plus softened butter for serving

  • 2 large eggs, beaten

  • 2 tablespoon granulated sugar

  • 1 ½ teaspoon kosher salt

  • Cooking spray

  • ½ teaspoon baking soda

  • Pure maple syrup, for serving

Directions

  1. Whisk together flour, buttermilk, sourdough starter discard, melted butter, eggs, sugar, and salt in a medium bowl until well combined. Cover and chill at least 8 hours or up to 18 hours.

  2. When ready to cook, preheat the oven to 200°F. Remove batter from refrigerator, and let stand at room temperature for 15 minutes. Meanwhile, preheat a Belgian or regular waffle maker, and lightly grease with cooking spray. Whisk baking soda into batter.

  3. Pour about 1/3 cup batter for each waffle into a Belgian or regular waffle maker. Cook according to manufacturer’s directions until waffles are golden brown and crisp, 3 to 5 minutes. Place on a baking sheet and keep warm in a 200°F oven for up to 30 minutes. Repeat with remaining batter.

Note

You can also make pancakes with this batter: Heat a nonstick electric griddle to 350°F or a large nonstick skillet or griddle over medium-low, and lightly grease with cooking spray. Spoon about 3 tablespoons of batter per pancake onto hot griddle or nonstick skillet. Cook until tops are covered in bubbles and sides look set, 2 to 3 minutes. Flip and cook until set and cooked through, 2 to 3 minutes. Place on a baking sheet, and keep warm in a 200°F oven for up to 30 minutes. Wipe griddle or skillet clean, and repeat with remaining batter. Serve pancakes as directed above.

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