Description
Say goodbye to boring sourdough discard! These waffles are shatteringly crisp on the outside, soft and tangy on the inside, and packed with sharp cheddar and scallions. Perfect for breakfast, brunch, snacks, or even dinner (“brinner”).
Ingredients
-
1 cup sourdough discard (any thickness, fresh or a few days old)
-
1 large egg
-
¼ cup milk (dairy or non-dairy)
-
1 tbsp melted butter or olive oil
-
¾ cup shredded sharp cheddar cheese
-
2–3 scallions, thinly sliced
-
½ tsp baking powder
-
Pinch of salt and black pepper
-
Optional: pinch smoked paprika or garlic powder
Tips:
-
For extra flavor, shred cheese from a block instead of pre-shredded.
-
Jalapeño, herbs, or cooked bacon can be added for variations.
Instructions
-
Preheat & Prep: Heat waffle iron to medium-high. Lightly grease with cooking spray or brush of oil. Optional: place a baking sheet in a warm oven to keep waffles crisp while cooking the rest.
-
Whisk Wet Ingredients: In a medium bowl, whisk together sourdough discard, egg, milk, and melted butter until smooth.
-
Fold in Flavor: Add baking powder, cheddar, scallions, salt, pepper, and any optional spices. Gently fold until just combined. A few streaks of flour/cheese are fine.
-
Cook Waffles: Ladle batter onto hot waffle iron, close lid, and cook 4–5 minutes until deep golden brown and crisp. Steam slowing down signals doneness.
-
Serve: Carefully remove waffles and serve immediately, or place on warm baking sheet while cooking the rest.
Serving Ideas
-
Classic Brunch: Top with a sunny-side-up egg and avocado slices.
-
Cozy Comfort Bowl: Crumble over chili or stew instead of cornbread.
-
Quick Snack: Add sour cream or cream cheese and extra scallions.
-
Brinner: Serve with roasted chicken, sautéed greens, or a salad.
Notes
-
Batter can be stored in the fridge up to 24 hours. Stir before cooking; waffles may be slightly less airy but extra flavorful.