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Simple Sourdough Discard Waffles (Same Day)

Alexandra Stafford · alexandracooks.com · 2025 · 10

Against 455 waffle recipes

More liquid than 95% of recipes and more fat than 97%.

See how all 455 waffle recipes compare →

Get the method at alexandracooks.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 455 waffle recipes, per 100 g of flour.

  • More liquid than 95% of recipes: 224% of the flour weight against the typical recipe's 150%.
  • More fat than 97% of recipes: 67% of the flour weight against the typical recipe's 31%, about twice as much.
  • More salt than 99% of recipes: 3.5% of the flour weight against the typical recipe's 0.7%, about 5 times as much.
  • More leavening than 95% of recipes: 7.9% of the flour weight against the typical recipe's 4.1%, about twice as much.
Liquid: 224%, 95th percentileEgg: 59%, 79th percentileFat: 67%, 98th percentileSugar: 29%, 82nd percentileLeavening: 7.9%, 96th percentileSalt: 3.5%, 99th percentileLiquidEggFatSugarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 170 grams (1 1/3 cups) all-purpose flour170 g
  • 50 grams (¼ cup) sugar50 g
  • 12 grams (1 tablespoon) baking powder12 g
  • ¼ teaspoon baking soda, see notes above≈ 1.5 g
  • 6 grams (1.5 teaspoons) Diamond Crystal kosher salt, see notes above6 g
  • 200 grams (about 1 cup) sourdough discard, see notes above200 g
  • 380 grams buttermilk (a heaping 1.5 cups), see notes above380 g
  • 2 eggs≈ 100 g
  • 13 grams (1 tablespoon) vanilla extract13 g
  • 113 grams (8 tablespoons) melted butter, salted or unsalted (I always use salted)113 g

Toppings and extras

Listed, but not counted in the percentages below.

  • maple syrup and fresh berries for servingn/a

flour 170 gbatter 1046 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 455 recipes. Shaded: the middle half. Tick: the median.

  • Liquid224% · 95th percentile
  • Egg59% · 79th percentile
  • Fat67% · 98th percentile
  • Sugar29% · 82nd percentile
  • Leavening7.9% · 96th percentile
  • Salt3.5% · 99th percentile

Keep exploring

Recipes most like this one

Nearest by baker's percentages: liquid, egg, fat, sugar, leavening, salt.

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