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Sourdough Protein Waffles

Sourdough Protein Waffles

These Sourdough Protein Waffles pack about 10 grams of protein per waffle, without any protein powder just real ingredients. They're perfectly crispy on the outside, soft on the inside, and come together quickly with sourdough discard... or you can let the batter ferment overnight (I included a non-sourdough option too!). And the best part? They're well loved by the whole family (even picky toddlers that resist their protein).
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Prep Time 15 minutes
Cook Time 30 minutes
Servings 8

Equipment

  • Large mixing bowl - for mixing your waffle batter.
  • Blender - for blending the wet ingredients so they're smooth. You can use an immersion blender as well.
  • Digital kitchen scale (optional) - for accurate measuring, especially helpful with sourdough baking. I linked the one I like here.
  • Measuring cups and spoons - for measuring ingredients.
  • Whisk - to combine the waffle batter.
  • Waffle iron - I have two waffle irons I love, this mini waffle iron and this regular sized waffle iron for larger servings. Both are great options and are non-stick so you get a nice crispy exterior to your waffle.
  • 1/4 cup cookie scoop (optional) - for scooping the waffle batter. I like to use this scoop linked here.
  • Fork - to remove waffles from waffle maker.
  • Cooling rack (optional) to cool waffles to avoid soggy edges.

Ingredients
  

Dry Ingredients:

  • 2 (250g) cups all-purpose flour
  • 1 Tbsp cornstarch optional
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp fine sea salt

Wet Ingredients:

  • 1 (225g) cup cottage cheese
  • 1/2 (120g) cup sourdough discard
  • 1½ (360g) cups buttermilk or milk
  • 2 large eggs
  • 3 (80g) egg whites
  • 4 (65g) Tbsp unsalted butter melted
  • 3 (45g) Tbsp granulated sugar
  • 2 tsp vanilla extract

Sourdough Discard Swap Option:

  • 1/2 (120g) cup Greek yogurt

Instructions
 

Step 1: Mix the Batter

  • In a large mixing bowl, add the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisk together to combine.
    2 (250g) cups all-purpose flour, 1 Tbsp cornstarch, 2 tsp baking powder, ½ tsp baking soda, ¾ tsp fine sea salt
  • Next you'll be blending your wet ingredients. This is key to a smooth texture! Add the cottage cheese, buttermilk or milk, eggs, egg whites, sourdough discard, melted butter, sugar, and vanilla to your blender. Blend on medium speed for 2-3 minutes until everything is smooth.
    1 (225g) cup cottage cheese, 1/2 (120g) cup sourdough discard, 1½ (360g) cups buttermilk or milk, 2 large eggs, 3 (80g) egg whites, 4 (65g) Tbsp unsalted butter, 3 (45g) Tbsp granulated sugar, 2 tsp vanilla extract
  • Sourdough Discard Swap Option: Use Greek yogurt to replace the discard if you want to make these waffles without sourdough discard.
    1/2 (120g) cup Greek yogurt
  • Pour the blended wet ingredients into the dry ingredients, and whisk until all of the dry and wet ingredients are combined. Your batter should be thicker and have a few small lumps left.
  • Optional Overnight Fermentation: If you used sourdough discard and want the optional benefits of fermentation, simply cover the batter and allow it to rest overnight in the refrigerator and proceed with the recipe the next morning.

Step 2: Cook the Waffles

  • Allow your batter to rest and activate the baking soda and baking powder while you preheat your waffle iron.
  • The key to a crisp waffle is a hot iron, so even if you think it's hot give it a few more additional minutes to preheat. I like to VERY lightly oil the iron with cooking spray, but you want to be careful with this as the oil can create additional steam that affects that crisp edge. Your iron may need no oil at all, so try it both ways!
  • Scoop 1/4 cup of batter (this amount is for a mini waffle maker, use 1/2 cup if you're using a regular sized waffle maker) on your hot iron.
  • Close the lid and allow the waffle to cook about 4-5 minutes. I find these need a little extra time to get really crispy and golden, which is what we want with a perfect waffle!
  • Remove the waffle from the hot iron with a fork when it's done, and transfer to a cooling rack for the waffle to cool down and release steam. Steam is the enemy of a crisp waffle.
  • Note: If you stack hot waffles the steam can make them soft and soggy. Allow them to cool without touching to avoid this!
  • Repeat the step of scooping and cooking the waffles until all of the batter has been used.
  • Optional: keep waffles warm in a 200°F oven while finishing the batch.
  • And that's it! You have perfect waffles ready to be enjoyed right away or frozen and toasted for a busy week. Sprinkle with your favorite toppings and a drizzle of maple syrup (and don't forget the butter).
  • Yields ~16 mini waffles or 8 large waffles

Notes

How to Store:
Refrigerator: Store in an airtight container for up to 3 days. Reheat in a toaster or warm in a 350°F oven to reheat and enjoy.
Freezer: Freeze waffles on a sheet pan in a single layer, then transfer to a bag for up to 2 months. If you want to skip the sheet pan, a piece of parchment between the waffles helps separate them when you're ready to reheat them. Reheat in a toaster or warm in a 350°F oven to reheat and enjoy.
(Note: Macros below are based on regular waffle sizes)

Nutrition

Serving: 1waffleCalories: 195kcalCarbohydrates: 20gProtein: 10gFat: 7g
Course Breakfast
Cuisine American
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