These savory sourdough cheese waffles are a fun twist on breakfast! Made with tangy sourdough discard and melted cheese, they are crispy and fluffy at the same time.
They’re perfect for a quick snack or a tasty brunch treat. I love serving them with a side of jam or a dollop of sour cream. Trust me, they won’t last long on your plate!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star ingredient! Using unfed sourdough starter adds a delightful tang. If you don’t have any, you can replace it with an equal amount of plain yogurt or buttermilk for a similar acidity.
Cheese: I used shredded cheddar, but feel free to mix it up! Monterey Jack, Gruyère, or a cheese blend all work well. If you’re avoiding dairy, try a vegan cheese alternative that melts.
Fresh Herbs: The addition of herbs like chives, thyme, or parsley really enhances the flavor! If fresh herbs aren’t available, dried herbs can work too—just use about a teaspoon for a good flavor boost.
Bacon or Ham: Optional, but if you’re a meat lover, you can add cooked and crumbled bacon or diced ham. For a vegetarian option, sun-dried tomatoes or sautéed mushrooms can add nice flavor.
Milk: Whole or 2% milk is ideal for creaminess, but you can use almond, soy, or oat milk as a non-dairy substitute. You might notice a slight difference in taste, but it still works beautifully!
How Do I Make Sure My Waffles Come Out Crispy and Delicious?
The key to making crispy waffles is in both the batter and the cooking technique. Here’s how to ensure they turn out great:
- Preheat the waffle iron properly. A hot waffle iron makes all the difference in achieving a crispy texture.
- Don’t overmix your batter after adding wet and dry ingredients. A little lumps are okay; this helps keep your waffles light and fluffy.
- Once you pour the batter into the waffle iron, spread it slightly but don’t let it overflow. Too much batter can lead to soggy waffles.
- Cooking time varies by waffle iron, so monitor it closely. You want a deep golden color for the best crispiness.
Lastly, serve them right away while they’re warm for the best taste and texture! If they cool down, you can pop them back in the waffle iron or a toaster for a refresh. Enjoy!
How to Make Savory Sourdough Cheese Waffles
Ingredients You’ll Need:
Base Ingredients:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1/2 cup milk (whole or 2%)
- 2 large eggs
- 1/4 cup melted butter, plus extra for waffle iron and serving
Flavor Boosts:
- 1 cup shredded cheddar cheese (or cheese blend)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh herbs (chives, thyme, or parsley)
- Optional: cooked and crumbled bacon or diced ham
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 4-6 minutes to cook each batch of waffles, depending on your waffle iron. Total time will vary depending on how many batches you make, but you can expect to serve yummy waffles in about 30 minutes!
Step-by-Step Instructions:
1. Prepping the Waffle Iron:
Start by preheating your waffle iron according to the manufacturer’s instructions. While it warms up, lightly grease it with a little butter. This helps prevent sticking and gives the waffles a nice crispness.
2. Mixing the Batter:
In a large mixing bowl, combine the sourdough starter discard, all-purpose flour, milk, eggs, and melted butter. Use a whisk to mix everything together until the batter is smooth. Make sure there are no lumps—this will keep your waffles light and fluffy!
3. Adding the Dry Ingredients:
Next, add the baking powder, baking soda, salt, and black pepper to the batter. Stir gently just until everything is combined. Be careful not to overmix—it’s okay if a few small lumps remain!
4. Mixing in the Cheese and Herbs:
Now it’s time for the fun part! Fold in the shredded cheddar cheese and chopped fresh herbs. If you’re adding cooked bacon or ham, mix it in right now. This adds a delightful flavor punch!
5. Cooking the Waffles:
Once your batter is ready, spoon it onto the preheated waffle iron. Spread it just a little, but don’t let it overflow. Close the lid and let the waffles cook for about 4-6 minutes, or until they are golden brown and crispy. Check your waffle maker’s instructions for best results.
6. Final Touches:
Carefully remove the waffles from the iron. For an extra special touch, top each waffle with a pat of herbed butter—just mix some finely chopped herbs into soft butter before serving. Yum!
7. Serving Suggestions:
These savory sourdough cheese waffles taste best when served warm. They pair perfectly with eggs or a light green salad for a satisfying meal. Enjoy your delicious creation!
Can I Use Different Types of Cheese?
Absolutely! While cheddar is delicious, you can substitute it with any cheese you prefer, such as Monterey Jack, Gruyère, or even a spicy pepper jack for some heat. Just make sure it’s shredded for easy melting.
Can I Make These Waffles Without Sourdough Discard?
If you don’t have sourdough discard, you can use plain yogurt or buttermilk as a substitute. Use the same amount (1 cup) and adjust the liquid ingredients if necessary, as these will be slightly thicker than the discard.
How Should I Store Leftover Waffles?
Store any leftover waffles in an airtight container in the fridge for up to 3 days. To reheat, place them in a toaster or toaster oven until warm and crispy again.
Can I Freeze These Waffles?
Yes, you can freeze the waffles! Just let them cool completely, then place them in a freezer-safe bag or container. They can be kept in the freezer for up to 3 months. To reheat, simply pop them in the toaster or oven.