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Crispy sourdough discard waffles made with brown butter, golden and airy with crisp edges, resting on a wooden surface.
Summer Dempsey

Crispy Sourdough Discard Waffles with Brown Butter

These crispy sourdough discard waffles are made with nutty brown butter for deep, rich flavor and a light, airy texture.
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Prep Time 10 minutes
Cook Time 3 minutes
Resting time 30 minutes
Total Time 43 minutes
Servings: 6 waffles
Course: Breakfast
Cuisine: American
Calories: 280

Ingredients
  

  • Dry Ingredients
  • 1 ¼ cups all-purpose flour
  • 2 tablespoons cornstarch crispiness + light texture
  • 2 tablespoons brown sugar packed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • Wet Ingredients
  • 1 cup sourdough discard unfed, room temp
  • ¾ cup buttermilk
  • 2 large eggs room temperature
  • 5 tablespoons brown butter cooled
  • 1 tablespoon neutral oil
  • 1 tablespoon honey or maple syrup
  • 1 ½ teaspoons vanilla extract

Equipment

  • Medium Bowl
  • Whisk

Method
 

  1. Brown the butter
  2. Melt butter in a small saucepan over medium heat. Cook until golden with browned milk solids and a nutty aroma. Remove from heat and cool slightly.
  3. Preheat waffle iron to medium-high and lightly grease.
  4. In a large bowl, whisk all dry ingredients thoroughly to distribute spices and leaveners evenly.
  5. In another bowl, whisk together sourdough discard, buttermilk, eggs, brown butter, oil, honey, and vanilla until smooth and glossy.
  6. Combine wet and dry ingredients gently. Stop mixing as soon as no dry streaks remain. Batter should be thick but pourable.
  7. Rest the batter 20–30 minutes at room temperature.
  8. (This is where the flavor develops — don’t skip.)
  9. Cook waffles using ½–⅔ cup batter per waffle, until deeply golden and crisp.
  10. Err on the side of darker waffles for maximum flavor.
  11. Transfer to a wire rack and repeat with remaining batter.

Notes

 

  • Batter thickness:
    This waffle batter is meant to be thick but pourable. If it thickens too much after resting, add buttermilk or milk 1 tablespoon at a time until it loosens slightly.
  • Resting time matters:
    The 20–30 minute rest improves flavor, hydration, and texture. Skipping it can lead to dense or uneven waffles.
  • Brown butter tip:
    Let the butter cool slightly before mixing so it doesn’t scramble the eggs or thin the batter too much.