If you can't find full-fat buttermilk at the market, you're better off substituting a mix of milk and sour cream instead (see amounts below). Collect your sourdough discard in a bowl in the fridge, adding to it until you have enough for the recipe. The sourdough discard can keep for up to 5 days before using. You can also make pancakes with this batter—see Note below for details.
Ingredients
- 1 ½ cups (about 6 3/8 oz.) all-purpose flour
- 1 cup whole buttermilk (or 3/4 cup whole milk plus 1/4 cup sour cream)
- ½ cup (4 oz.) sourdough starter discard
- ¼ cup (1/2 stick) unsalted butter, melted, plus softened butter for serving
- 2 large eggs, beaten
- 2 tablespoon granulated sugar
- 1 ½ teaspoon kosher salt
- cooking spray
- ½ teaspoon baking soda
- pure maple syrup, for serving
Instruction
- Whisk together flour, buttermilk, sourdough starter discard, melted butter, eggs, sugar, and salt in a medium bowl until well combined. Cover and chill at least 8 hours or up to 18 hours.
- When ready to cook, preheat the oven to 200°F. Remove batter from refrigerator, and let stand at room temperature for 15 minutes. Meanwhile, preheat a Belgian or regular waffle maker, and lightly grease with cooking spray. Whisk baking soda into batter.
- Pour about 1/3 cup batter for each waffle into a Belgian or regular waffle maker. Cook according to manufacturer's directions until waffles are golden brown and crisp, 3 to 5 minutes. Place on a baking sheet and keep warm in a 200°F oven for up to 30 minutes. Repeat with remaining batter.
