Description
Wake up to a breakfast that loves you back! These waffles combine the tangy, complex flavor of sourdough discard with the muscle-boosting benefits of protein powder. Golden and crisp on the outside, fluffy inside, they’re a delicious, guilt-free way to start your day—and a perfect solution for using that leftover discard.
Ingredients
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1 cup sourdough discard (unfed; fridge-stored is fine)
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1 scoop (≈30g) vanilla or unflavored protein powder
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1 large egg
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½ cup milk (dairy or plant-based)
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1 tbsp melted butter or oil
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½ tsp baking powder
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Optional: 1 tsp vanilla extract, ½ tsp cinnamon, ½ cup blueberries, chocolate chips, or chopped nuts
Substitute for discard: ¾ cup plain yogurt or buttermilk + ¼ cup flour.
Instructions
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Preheat waffle iron: Medium-high heat. Lightly grease with cooking spray or oil.
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Mix wet ingredients: In a bowl, whisk together sourdough discard, protein powder, egg, milk, and melted butter until smooth. Small lumps are okay.
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Add leavening: Fold in baking powder gently. Batter should thicken slightly.
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Fold in mix-ins: If using blueberries, chocolate chips, or spices, fold in carefully to avoid deflating the batter.
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Cook waffles: Pour batter onto preheated iron. Cook 3–4 minutes, until steam slows and exterior is golden and crisp. Remove carefully.
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Cool or serve: For crispness, place on a wire rack. Serve immediately or freeze for later.
Notes
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Fluffy & crisp: Don’t overmix; let batter rest 10 min before cooking.
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Thicker batter: Add a splash of milk to reach a pourable, thick consistency.
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Savory twist: Omit sweeteners, add herbs, cheese, or everything bagel seasoning.
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Fruit & dessert options: Lemon zest + blueberries, chocolate chips, cinnamon + apples, or peanut butter drizzle.
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Meal prep: Freeze cooked waffles individually; reheat in toaster or oven for quick breakfasts.