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Crispy Sourdough Discard Waffles Easy Homemade Recipe with Fresh Berry Compote

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These crispy sourdough discard waffles feature a tangy, tender interior with crisp edges, paired perfectly with a fresh berry compote for a quick and delicious breakfast.

Ingredients

Scale
  • 1 cup sourdough discard (240 ml), unfed and at room temperature
  • 1 cup all-purpose flour (120 g)
  • 1/2 cup plain yogurt (120 ml), whole milk or Greek-style
  • 2 large eggs, at room temperature
  • 1/2 cup milk (120 ml), whole or 2%
  • 4 tablespoons unsalted butter (56 g), melted and slightly cooled
  • 2 tablespoons granulated sugar (25 g)
  • 1 teaspoon baking powder (5 g)
  • 1/2 teaspoon baking soda (2.5 g)
  • 1 teaspoon vanilla extract (5 ml)
  • 1/2 teaspoon ground cinnamon (1 g), optional
  • 1/4 teaspoon salt (1.5 g)
  • For the fresh berry compote:
  • 2 cups mixed berries (fresh or frozen; blueberries, raspberries, strawberries)
  • 2 tablespoons sugar or honey (adjust to taste)
  • 1 tablespoon lemon juice (freshly squeezed)
  • Optional: 1 teaspoon vanilla extract or a pinch of cinnamon

Instructions

  1. Preheat your waffle iron for about 5 minutes until fully hot.
  2. Make the berry compote: In a small saucepan over medium heat, combine 2 cups mixed berries, 2 tablespoons sugar or honey, and 1 tablespoon lemon juice. Stir occasionally and simmer gently for 8–10 minutes until berries break down and mixture thickens slightly. Remove from heat and stir in vanilla extract if using. Set aside to cool.
  3. Mix dry ingredients: In a large bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.
  4. Combine wet ingredients: In another bowl, whisk 1 cup sourdough discard, 1/2 cup yogurt, 1/2 cup milk, 2 large eggs, 4 tablespoons melted butter, 2 tablespoons sugar, and 1 teaspoon vanilla extract until smooth.
  5. Make the batter: Pour wet ingredients into dry ingredients and gently fold until just combined. Batter will be slightly lumpy; do not overmix.
  6. Cook the waffles: Lightly grease waffle iron with butter or non-stick spray. Pour about 1/2 cup (120 ml) batter onto center of hot waffle iron. Close lid and cook 4–5 minutes or until golden brown and crispy. Remove carefully with fork or tongs.
  7. Keep waffles warm: Place cooked waffles on a wire rack in a warm oven set to 200°F (90°C) to keep crisp while finishing the batch.
  8. Serve: Stack waffles on plates and spoon warm fresh berry compote over the top. Optionally add a dollop of yogurt or whipped cream.

Notes

Preheat the waffle iron fully for crisp edges. Let batter rest 10–15 minutes if possible for lighter waffles. Use melted butter for richer flavor and crispness. Do not overmix batter to avoid tough waffles. Keep cooked waffles warm on a wire rack to maintain crispness. Batter that is too thin can be thickened with a little extra flour. Waffles can be frozen and reheated in toaster or oven to restore crispness.

Nutrition

Keywords: sourdough discard waffles, crispy waffles, sourdough waffles, berry compote, easy breakfast, homemade waffles, sourdough recipe

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