Snow days are meant for slowing down, staying cozy, and making something extra delicious. This morning, as the snow piled up outside, I knew exactly what to whip up for breakfast—sourdough discard buttermilk waffles.
There’s something so satisfying about using what I already have in the kitchen. The sourdough discard adds the perfect tangy flavor, the buttermilk makes them soft inside and crispy outside, and the fresh eggs from our backyard chickens make the batter rich and golden. And let’s be honest—I couldn’t get away with not adding mini chocolate chips to at least a few of them.
As the first waffles came off the iron, the kids were already waiting at the table, forks in hand. Butter melted instantly into the warm waffles, and maple syrup filled every pocket. They devoured them, syrup dripping down chins, and immediately asked for more.
Outside, the snow kept falling, but inside, we were warm, full, and happy—exactly how a snow day should be.
Sourdough Discard Buttermilk Waffles
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 ½ cups buttermilk
- ½ cups sourdough discard
- 2 eggs beaten
- 6 tablespoons unsalted butter melted
- 2 teaspoon pure vanilla extract
- 2 tablespoons sugar
- Cooking Spray
Instructions
- Preheat waffle maker. Spray generously with nonstick cooking spray or generously grease with butter.
- In a large bowl whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, whisk together the buttermilk, sourdough discard, eggs, melted butter, vanilla, and sugar until blended. Add dry ingredients to wet ingredients and mix until just combined.
- Allow ingredients to rest for at least ten minutes.
- Pour batter into a preheated prepared waffle iron; cook according to manufacturer's directions or when steam stops.
- Makes 4 waffles.
