These cheesy sourdough waffles are a fun twist on breakfast! Made with leftover sourdough starter, they’re crispy on the outside and fluffy inside. Plus, the melted cheese adds a tasty touch.
If you’re like me, you’re always looking for ways to use that sourdough discard. Waffles are my go-to; they whip up quickly and are so cheesy, you’ll want to make them again and again!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is crucial for tangy flavor. Unfed, room temperature starter works best. If you don’t have sourdough discard, you can use plain yogurt or buttermilk for a slightly tangy flavor.
Cheddar Cheese: Sharp cheddar gives a robust flavor. If you prefer something milder, feel free to swap it for Monterey Jack or Colby cheese. For a bolder taste, consider using smoked cheese.
Flour: All-purpose flour is standard, but you can use whole wheat flour for a nuttier taste or a gluten-free blend if needed. Just be aware that this might alter the texture slightly.
Milk: Whole milk provides richness, but buttermilk adds extra tang and fluffiness. You can replace it with dairy-free milk options for a vegan twist, but keep an eye on the consistency!
How Do I Ensure My Waffles Come Out Perfectly Crisp?
Achieving crispy waffles starts with two key practices. First, preheating your waffle iron is vital for a quick crust formation. A hot surface locks in moisture, leading to crispy exteriors.
- Make sure to grease the waffle iron well with melted butter to prevent sticking.
- Cook the waffles long enough; typically, 4-6 minutes should do the trick, but check for that golden-brown color.
- Placing the cooked waffles on a wire rack keeps steam from making them soggy. Avoid stacking them until ready to serve!
Savory Sourdough Cheese Waffles Discard
Ingredients You’ll Need:
Waffle Batter:
- 1 cup sourdough starter discard (unfed, room temperature)
- 1 cup all-purpose flour
- 1/2 cup milk (whole or buttermilk)
- 1 large egg
- 2 tbsp melted butter (plus extra for waffle iron)
Cheese & Seasoning:
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp garlic powder (optional)
- 1/2 tsp dried herbs (such as thyme or rosemary), finely chopped (optional)
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and around 20 minutes to cook, depending on your waffle iron. In total, you’re looking at about 30 minutes to create these delicious savory waffles!
Step-by-Step Instructions:
1. Prepping the Waffle Iron:
Start by preheating your waffle iron according to the manufacturer’s instructions. While it’s heating up, give it a light greasing with melted butter or non-stick spray to ensure your waffles don’t stick.
2. Mixing the Wet Ingredients:
In a large mixing bowl, combine the sourdough starter discard, all-purpose flour, milk, egg, and melted butter. Use a whisk to mix everything together until the batter is smooth and well-combined.
3. Combining Dry Ingredients:
In a smaller bowl, mix together baking powder, baking soda, salt, garlic powder (if using), and black pepper. This is where the magic of flavor begins!
4. Mixing Both Batters:
Now, carefully add the dry ingredients to your wet batter. Stir gently just until everything is combined—don’t overmix! This will help keep your waffles fluffy.
5. Adding Cheese and Herbs:
Fold in the shredded sharp cheddar and grated Parmesan cheese, along with any finely chopped herbs you’re using. The cheese is what makes these waffles scrumptious!
6. Cooking the Waffles:
Once your waffle iron is ready, spoon the batter onto the heated surfaces, filling it to the recommended level. Close the lid and cook for about 4-6 minutes, or until the waffles turn golden brown and crispy.
7. Cooling the Waffles:
Carefully remove the waffles from the iron and place them on a wire rack. This helps keep them crisp as you continue cooking the rest of the batter. Repeat the process until all the batter is used up.
8. Serving Time:
Serve your warm waffles right away! They’re delicious on their own or you can top them with savory delights like sour cream, fresh chives, or even slices of avocado. Enjoy your creation!
These hearty, cheesy waffles have a tangy depth from the sourdough discard, making them perfect for a savory breakfast or snack.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour adds a nutty flavor and extra fiber. However, it might make the waffles slightly denser, so consider mixing it with half all-purpose flour for a lighter texture if desired.
Can I Make These Waffles Dairy-Free?
Yes! You can substitute the milk with a non-dairy alternative such as almond milk or oat milk. Additionally, use a dairy-free cheese for the cheddar and Parmesan if you’d like to keep it completely dairy-free.
How Should I Store Leftover Waffles?
To store leftovers, let the waffles cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, freeze them, and they’ll keep well for up to 2 months. To reheat, just pop them in a toaster or oven until warmed through!
Can I Add Other Ingredients to the Batter?
Definitely! Feel free to experiment by adding cooked bacon bits, diced jalapeños for a spicy kick, or different cheese varieties like feta or gouda to customize your waffles to your taste!
