1-First Step: Gather and measure: Measure all ingredients precisely before you begin. For consistent results, use a kitchen scale if you have one: 1 cup sourdough discard is approximately 230 grams, 1 cup milk is about 230 grams, and 1 cup all-purpose flour is approximately 130 grams. Room-temperature ingredients mix more evenly, so if your egg or milk is cold, let them sit a few minutes on the counter.

2-Second Step: Mix wet ingredients: In a medium mixing bowl, whisk together the 1 cup sourdough discard, 1 cup milk, and 1 large egg until well combined and smooth. Add the 2 tablespoons sugar and whisk briefly. This creates an even wet base so the flour will hydrate uniformly.

3-Third Step: Add dry ingredients: Add the 1 cup all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon baking soda to the wet ingredients. Whisk until the batter is smooth and free of large lumps. The baking soda reacts with the acidity of the discard to give lift and a tender crumb.

4-Fourth Step: Fold in fat: Mix in the 3 tablespoons melted butter or oil until the batter is smooth. The fat helps crisp the waffle edges in the iron and prevents sticking. If you prefer a dairy-free batter, use coconut oil or a neutral vegetable oil here.

5-Fifth Step: Rest and preheat: Let the batter rest for about 5 minutes while you preheat the waffle iron. This short rest relaxes the gluten slightly and allows the baking soda to start working. If you want more developed tang and slightly lighter texture, rest the batter in the fridge overnight. For quick sourdough discard waffles, this 5-minute rest is fine and keeps the total time around 15 minutes.

6-Sixth Step: Prepare your waffle iron: Spray the waffle iron with non-stick cooking spray if needed and heat to medium-high, following your iron’s instructions. A properly preheated iron is key for crispness. If your iron has temperature settings, choose the hotter setting for a crisp exterior and golden-brown color.

7-Seventh Step: Portion and cook: Pour the appropriate amount of batter onto the hot waffle iron. Portion size varies by iron: use between 1/4 cup and 1 cup of batter depending on the size of each cavity. Close the lid and cook according to your waffle iron’s directions until waffles are golden brown and the edges look crisp. Typical cook time is 3 to 6 minutes; check after 3 minutes and cook until steam subsides and color is deep golden.

8-Eighth Step: Remove and repeat: Carefully remove cooked waffles with tongs or a fork and place them on a cooling rack in a single layer to prevent steaming. Repeat with remaining batter. If serving immediately, keep finished waffles in a very low oven (around 200 F) to stay warm and crisp while the rest cook.

9-Final Step: Serve and top: Serve your sourdough discard waffles topped with maple syrup, fresh fruit, nut butter, or yogurt. A pat of butter right after cooking adds sheen and an extra crisp edge. For extra crunch, brush cooked waffles lightly with melted butter before placing on the rack.