These light and airy sourdough waffles feature hints of vanilla and cinnamon, and malted milk powder. Perfect for breakfast, brunch, or a breakfast for dinner night.

Yummy Sourdough Waffles
Look at the bubbly sourdough waffle batter!
Butter and syrup. Yum!
Fresh bueberries are a yummy topping.
Breakfast for dinner.

Ingredients:

  • 2 cups Sourdough Discard (or active starter)
  • 2 cups milk
  • 2 large eggs
  • 6 Tablespoons of Sugar
  • 2 cups of all purpose Flour
  • 1 teaspoon Salt
  • 2 teaspoons Baking Soda
  • 1 teaspoon Cinnamon
  • 2 teaspoons Pure Vanilla Extract
  • 6 Tablespoons Malted Milk Powder
  • 6 Tablespoons Melted Butter, or a neutral Oil

Instructions:

  • Add the sourdough discard, milk, and eggs to a medium mixing bowl. Use a whisk to mix thoroughly.
  • Add the sugar, flour, salt, baking soda, cinnamon, vanilla, and malted milk powder to the bowl. Use the whisk to mix it until it is mostly smooth. Add the melted butter (or oil) to the batter and mix to combine.
  • Let the batter rest while you preheat the waffle iron.
  • Spray your waffle iron with non-stick cooking spray. You may need to add anywhere between ¼ cup to 1 cup of batter to your waffle iron depending how large it is. I use a ladle to pour the batter.
  • Do not add too much batter to the waffle iron, it will cause the batter to overflow.
  • Let the waffles cook according to the directions on your waffle iron.
  • Carefully remove the crispy, golden brown waffles.
  • Serve with your favorite waffle toppings.

Enjoy!

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Published by Carla

Carla is a married Mom of 3 who lives in Pennsylvania and loves all aspects of crafting, home projects, cooking, baking, and shopping.

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