Crispy and Fluffy Yeasted Waffles (with sourdough discard option!)
Crispy on the outside and fluffy on the inside, these yeasted waffles are the perfect breakfast. They’re not too sweet or salty, making them a blank canvas for all toppings—maple syrup, fresh fruit, scrambled eggs, you name it. They can even be turned into sourdough waffles!
Ingredients
I usually make these using sourdough discard, and the recipe accommodates 100g of 100% hydration discard. The other ingredients are flexible too.
- Flour: You can substitute with up to half whole wheat (or more, but the waffles may have a different texture). Feel free to experiment with using rye or other flours in place of part of the all-purpose flour.
- Milk: You can substitute non-dairy milks, and probably other liquids (although using only water will result in blander, drier waffles).
- Egg: I have not tried this without egg. You could try replacing the egg with an equal mass of milk + two tsp oil, or an egg substitute.
- Yeast: There is no substitute for yeast, unless your sourdough discard is active and you are confident in its abilities to leaven the waffles.
- Baking soda: Baking soda promotes browning and counters the acidity of any sourdough starter that was added, but it can be left out.
No waffle iron? Check out my similar sourdough discard pancakes here!
Crispy and Fluffy Yeasted Waffles
Course: BreakfastCuisine: AmericanDifficulty: Easy4
7u0022 waffles10
minutes20
minutes12-18
hoursIngredients
100g (scant ½ cup) sourdough discard OR 50g (¼ cup + 2 tbsp) all purpose flour and 50g (3½ tbsp) water/milk
230g (scant 1 cup) whole milk
1 large egg (50g)
8g (2 tsp) sugar (brown or white)
4g (1 tsp) kosher salt
160g (1¼ cup) all-purpose flour (can substitute half with whole wheat)
4g (1¼ tsp) instant/active dry yeast
less than 1g (¼ tsp) baking soda
Directions
- Make the batter
- Dissolve discard in the milk and egg. If you’re not using discard, just beat the milk, egg, and 50g liquid together, adding all the flour together later. Mix until well combined and no streaks of egg remain.
- Mix in sugar and salt.
- Mix yeast and baking soda with flour.
- Add flour to batter and gently stir until batter is smooth and there are no large lumps of flour.
- Cover and refrigerate for 12-18 hours (overnight).
- Cook the waffles
- Scoop about ⅕ to ¼ of the batter onto a preheated (medium heat if heat is adjustable) and greased (if needed) waffle maker.
- Close lid and cook until golden brown, 4-6 minutes depending on the machine. There should still be a little steam coming out of the waffle iron.
- Serve immediately with your favorite toppings!
- If not serving immediately, let cool on a rack and reheat in the oven, or keep warm on a rack in the oven set to the lowest temperature.
Notes
- Ideally the yeasted waffles are left to rise in the fridge overnight, but if you’re in a rush, you can use warm liquid when making the batter, then leave the covered batter at room temperature until it is significantly bubbly and risen. Proceed with the cooking steps after the batter is risen.
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