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Sourdough red velvet waffles recipe.

Sourdough Red Velvet Waffles

Amy Duska
Sourdough red velvet waffles are a fun, delicious way to use up sourdough starter discard. Made with cocoa powder, buttermilk, and just a hint of sourdough, these waffles are crisp on the outside and fluffy on the inside. Finished with a rich cream cheese glaze, every bite tastes like dessert for breakfast. Make them right away or let the batter ferment overnight for even deeper flavor. Simple to make and perfect for Valentine’s Day!
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Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 large waffles

Ingredients
 

  • ¾ cup (200 g) sourdough discard
  • 1 cup (240 g) buttermilk sub whole milk or plant-based milk
  • 3 tablespoons (50 g) white sugar
  • 2 large eggs
  • 4 tablespoons (56 g) butter melted
  • 2 cups (240 g) all-purpose flour
  • 3 tablespoons (15 g) cocoa powder
  • 3 tablespoons red food coloring
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon (5 g) fine sea salt

Cream Cheese Glaze

  • 3 oz (85.05 g) cream cheese softened
  • 3 tablespoons (42 g) butter melted
  • 1 ½ cup (180 g) powdered sugar
  • 1 teaspoon (4 g) vanilla extract
  • ½ cup (122 g) whole milk

Instructions
 

To cook the batter the same day

  • In a large mixing bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt, and whisk together until fully combined.
  • In a medium mixing bowl, whisk together the buttermilk, sourdough discard, eggs, butter, sugar, and red food coloring until fully incorporated.
  • Pour the wet ingredients into the dry ingredients and stir together until fully combined.
  • Preheat your waffle iron and lightly grease it with cooking oil spray. Pour ¾ cup of batter onto the center, gently spreading it out before closing the iron. Cook according to your waffle iron's manufacturer's directions. Once the waffle is fully cooked, use a fork or tongs to carefully remove it from the iron.

Make the Cream Cheese Glaze

  • In a blender, combine the cream cheese, melted butter, powdered sugar, vanilla extract, and whole milk. Blend on high until smooth.

To Ferment the batter overnight

  • In a large mixing bowl, whisk together the sourdough starter, buttermilk, sugar, red food coloring, vanilla extract, melted butter, cocoa powder, and flour until well combined. Cover the bowl and let it rest on a counter top at room temperature overnight or up to 12 hours.
  • When you are ready to cook, add the eggs, baking soda, baking powder and salt to the batter, stir and cover the bowl. Let the batter rest 20 minutes while the waffle iron is preheating.

Nutrition

Serving: 1waffleCalories: 829kcalCarbohydrates: 119gProtein: 16gFat: 34g