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These Cinnamon Vanilla Sourdough Waffles are crispy, flavorful and the most delightful way to use up that sourdough discard.
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There are a handful of recipes that my family makes weekly. Peanut Butter Skillet Granola, Chicken Caesar Salad and these Cinnamon Vanilla Sourdough Waffles.
When I first started on my sourdough journey, we often used this recipe for overnight Whole Wheat Sourdough Pancakes and made both pancakes and waffles with that same batter.
And while that is an amazing recipe that we still use often, I wanted to create a recipe that does not require overnight resting or need a fed/active sourdough starter.
Because let’s be honest, 9 times out of 10 when we decide to have waffles for breakfast, it is the morning of and who has time for all that waiting?!
The sourdough discard waffle recipe I am sharing today has become our new go to. We love this recipe because it is so flavorful, not only with that classic sourdough flavor, but with a delightful amount of cinnamon and vanilla.
Not only that, they are fluffy and crispy which, in my humble opinion, is what makes the perfect waffle since it can stand up to all that rich maple syrup.
Helpful Tips and Information:
Why you’ll love this Cinnamon Vanilla Sourdough Waffle recipe:
- You can use active sourdough or sourdough discard.
- This sourdough discard waffle recipe can be made from start to finish the morning of, no overnight resting required!
- The recipe does not use metric measurements.
- Does not need whipped egg whites to be light and crispy.
- Makes your home smell amazing as they cook!
- Freezer friendly waffle recipe.
- Great for beginner sourdough bakers.
How to get started with sourdough baking:
If you are new to sourdough baking, we recommend checking out this tutorial on how to get started.
Cinnamon Vanilla Sourdough Waffles Ingredients and Substitutions:
(A full list of ingredients, plus specific measurements, can be found in the recipe card below.)
- Sourdough starter – fed or discard
- Buttermilk – Nothing can replace the flavor of real buttermilk, but if you don’t have it on hand, an easy substitute for this recipe is to fill a liquid measuring cup with ¼ cup lemon juice or white vinegar. To the measuring cup, add milk, filling it up to the 2 cup line. Stir to combine and then set aside for at least 5-10 minutes or until the milk looks lumpy.
- Eggs
- Avocado oil – Melted butter may be substituted for the oil. However, please make sure your melted butter has cooled before adding to the other ingredients. If you don’t let the butter cool, it won’t fully incorporate into the batter and can actually cause the eggs to “scramble” slightly.
- Unbleached all-purpose flour – You can use all whole wheat flour in this recipe. However, if you would prefer to use all whole wheat flour, we recommend to use increase the baking soda to 2 teaspoons. Use the “spoon and sweep” method when measuring flour.
- Whole wheat flour – You can certainly replace the whole wheat flour in this recipe with all-purpose flour, however, we really like the added flavor and nutritional value whole wheat flour adds.
- Cornstarch – This is the secret ingredient that helps make the waffles crispy.
- Granulated sugar – Maple syrup, honey or brown sugar may be substituted.
- Cinnamon
- Baking soda
- Baking powder
- Pure vanilla extract
- Salt
How to make sourdough waffles:
- In a bowl, whisk together the wet ingredients. Set aside.
- In a separate bowl, whisk together the dry ingredients.
- Using a wooden spoon, make a well in the middle of the dry ingredients.
- Pour the wet ingredients into the well and stir until almost completely combined.
- Set batter aside and let rest for 5-10 minutes.
- While the batter is resting, preheat a waffle iron according to the manufacturer’s directions.
- Scoop some of the batter into the preheated waffle iron. Cook for 3-4 minutes or until golden and crisp.
How to Keep Waffles Warm:
Preheat oven to 175-200 degrees F. Place waffles in a single layer on a wire rack that has been sprayed with cooking spray. Place wire rack on a baking sheet and place in the preheated oven to keep warm while cooking the remaining batter.
How to freeze sourdough waffles:
These Sourdough Waffles freeze wonderfully! To make these waffles ahead of time and freeze them, follow the recipe as directed and cool completely. Once cool stack waffles and place in freezer safe packaging.
To re-heat, place desired number of waffles on a baking sheet in preheated 350-degree F oven for 15 minutes. Or, heat pancakes from frozen in a toaster, until heated through and golden brown.
If you prefer to microwave the waffles from frozen, place waffles on a microwave safe plate and microwave for 1 minute, flipping halfway through cooking.
What to serve with Sourdough Waffles:
We usually serve these sourdough discard waffles pretty minimally topped with REAL maple syrup, butter and fresh fruit; but occasionally we like to switch things up and add chopped nuts or chocolate chips to the batter when cooking.
Of course, you can also change up your syrup, and make our seasonal favorite, Apple Cider Syrup, or in a pinch, make your own Homemade Maple Syrup if you don’t have the real stuff on hand!
For a more hearty breakfast or holiday brunch, serve easy sourdough waffles with other breakfast favorites, such as some bacon, sausage or scrambled eggs.
We also would recommend our Creamy Fruit Salad or Sausage and Pepper Quiche.
IF YOU LIKE these Cinnamon Vanilla Sourdough Waffles, THEN YOU WILL LOVE THESE OTHER waffle RECIPES:
- Copycat Waffle House Waffles
- Biscuit Waffles with Creamy Sausage Gravy
- Cornflake Waffles with Honey Sauce
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Cinnamon Vanilla Sourdough Waffles
These Cinnamon Vanilla Sourdough Waffles are crispy, flavorful and the most delightful way to use up that sourdough discard.
Ingredients
- 1 cup sourdough discard
- 2 cups buttermilk, plus more as needed
- 3 tablespoons avocado oil
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 cup unbleached all purpose flour
- 1 cup whole wheat flour
- 1/4 cup cornstarch
- 1 teaspoon cinnamon
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda*
- 1/4 tsp fine sea salt
- Cooking spray, as needed
- Pure maple syrup, butter, fresh fruit, as desired for serving
Instructions
- In a medium sized bowl, whisk together the sourdough discard, buttermilk, avocado oil, vanilla extract and eggs. Set aside.
- In a separate large bowl, whisk together the all-purpose flour, whole wheat flour, cornstarch, cinnamon, sugar, baking powder, baking soda and salt.
- Using a wooden spoon, make a well in the middle of the dry ingredients.
- Pour the wet ingredients into the well and stir until almost completely combined. Do not over whisk, a few streaks of flour remaining are ok.
- Set batter aside and let rest for 5-10 minutes.
- While the batter is resting, preheat a waffle iron according to the manufacturer's directions.
- Lightly coat the waffle iron with cooking spray. Using a large cookie scoop, scoop some of the batter into the preheated waffle iron, making sure not to over fill it. Close waffle iron and cook for 3-4 minutes or until golden and crisp. Repeat cooking process until all the batter is cooked.
- Serve immediately with pure maple syrup, butter or fresh fruit.
Notes
*2 teaspoons for all whole wheat flour
Please see the "Helpful Tips and Information" section above for additional recipe notes.
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