The crispiest, most flavorful waffles you will ever put in your mouth — and we mean that. The sourdough discard gives them a light tang and the buttermilk makes them impossibly fluffy. The outside shatters. The inside is soft and airy. They stay crispy, too, which is a miracle in waffle form.
In a large bowl, whisk together flour, sugar, baking soda, and salt.
In a separate large bowl, whisk together eggs, melted and cooled butter, buttermilk, and vanilla. Add the sourdough discard and whisk until smooth.
Pour wet ingredients into dry and stir gently until just combined — a few lumps are fine. Do not overmix. Let batter rest 5–10 minutes while the waffle iron heats up. You will see it begin to bubble slightly as the baking soda and discard react.
Preheat your waffle iron to medium-high heat according to its instructions. Brush or spray the plates with oil. A hot iron is the secret to a crispy exterior.
Pour enough batter to just fill the iron — about ¾ cup for a standard Belgian waffle iron. Close the lid and cook 4–5 minutes. Do not open the iron early! When steam slows significantly, your waffle is done.
Transfer cooked waffles to a wire rack set on a baking sheet in a 200°F oven. Never stack hot waffles — they go soggy immediately. Continue cooking remaining batter.
Serve hot with fresh berries, whipped cream, or real maple syrup. These waffles also freeze beautifully — cool completely, freeze in a single layer, then toast straight from frozen for weekday mornings that feel like the weekend.
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