13 Sourdough Discard Apple Recipes for Cozy Fall Baking

Sourdough discard loves apples because the tang wakes up the fruit’s sweetness, and apples give back moisture so the crumb stays soft. That sharp edge cuts through butter and cinnamon, so the finished bake never tastes flat. Apples also bind a loose batter and hold onto spice, which makes them a dependable partner for your leftover starter.

Start with the Classic Muffins for an after school snack, go for the Crispy Fritters when you want crunchy edges, reach for the Spiced Scones for a weekend tea tray, and make the Glazed Bars when you need a pan that feeds a crowd.

Which Sourdough Discard Apple Recipes Should You Make?

Classic Sourdough Discard Apple Muffins

This is the one I make when the starter jar is full and the fruit bowl has two apples getting soft. The discard does the same job buttermilk would, so you get a tender crumb without a trip to the store.

Ingredients (makes 12 muffins)

• All-purpose flour: 250 g (2 cups)
• Granulated sugar: 150 g (3/4 cup)
• Baking powder: 2 tsp
• Ground cinnamon: 1 tsp
• Fine salt: 1/2 tsp
• Sourdough discard, room temperature: 180 g (3/4 cup)
• Whole milk: 120 ml (1/2 cup)
• Large eggs: 2
• Unsalted butter, melted and cooled: 80 g (1/3 cup)
• Apple, finely diced: 200 g (1 medium, about 1 1/2 cups)
• Turbinado sugar, for sprinkling: 2 tbsp

Instructions

Step 1: Heat your oven to 200C (400F) and line a 12 cup muffin tin with paper liners. In a large bowl, whisk together the 250 g flour, 150 g sugar, 2 tsp baking powder, 1 tsp cinnamon, and 1/2 tsp salt. You want the cinnamon fully dispersed before the wet team arrives.

Step 2: In a separate bowl, mix the 180 g discard, 120 ml milk, 2 eggs, and 80 g melted butter until the streak of egg disappears. Fold the wet mixture into the dry ingredients with a few broad strokes, then stir in the 200 g diced apple. Stop while you can still see a few dry flour pockets, because overmixing here makes the muffins tough.

Step 3: Divide the batter into the 12 cups, filling each about three quarters full. Sprinkle the 2 tbsp turbinado sugar over the tops, and you will hear a faint crackle as it lands. Get the tin into the oven on a middle rack.

Step 4: Bake for 20 to 22 minutes, until a skewer in the center lifts out clean and the tops spring back under your finger. Let the muffins cool in the tin for 5 minutes, then move them to a rack. Serve warm, split open with a thin swipe of butter.

Crispy Sourdough Discard Apple Fritters

These are for the person who thinks the edge of a pancake is the best part. A hot oil bath turns the discard batter shaggy and golden while the apple inside steams soft, so each bite has two textures working at once.

Ingredients (makes 10 fritters)

• All-purpose flour: 180 g (1 1/2 cups)
• Granulated sugar: 50 g (1/4 cup)
• Baking powder: 1 tsp
• Ground cinnamon: 1/2 tsp
• Ground nutmeg: 1/4 tsp
• Fine salt: 1/2 tsp
• Sourdough discard: 120 g (1/2 cup)
• Whole milk: 80 ml (1/3 cup)
• Large egg: 1
• Apple, grated on large holes: 150 g (1 medium)
• Vegetable oil, for frying: 480 ml (2 cups)

Instructions

Step 1: Stir together the 180 g flour, 50 g sugar, 1 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/2 tsp salt in a wide bowl. In a smaller bowl, whisk the 120 g discard, 80 ml milk, and 1 egg until no yellow streak remains, then fold in the 150 g grated apple.

Step 2: Pour the liquid mixture over the dry ingredients and stir just until everything comes together. The batter will look shaggy, and you should stop there, because a smooth fritter batter drinks too much oil. Let it sit while you heat the 480 ml oil in a deep pot over medium.

Step 3: Drop a pea sized bit of batter into the oil once it reaches 175C (350F). It should rise within 2 seconds and sizzle steadily, not violently. Scoop a heaping tablespoon of batter and gently lower it into the oil, repeating until the pot holds 4 fritters without crowding.

Step 4: Fry the fritters for 3 to 4 minutes, turning once when the underside is deep brown. The sound changes from a loud crackle to a quieter rustle as they set, which tells you they are close. Lift them out with a slotted spoon onto a rack.

Step 5: Drain the hot fritters for just 2 minutes, then dust them with powdered sugar. Serve while the crust is still audibly crisp, because they soften as they sit.

Fluffy Sourdough Discard Apple Pancakes

These pancakes stay tall because the discard adds just enough strength without tasting sour. I like to grate the apple right before the batter hits the pan, then press a few thin slices on top while the first side sets.

Ingredients (makes 8 pancakes)

• All-purpose flour: 160 g (1 1/3 cups)
• Baking powder: 2 tsp
• Baking soda: 1/2 tsp
• Fine salt: 1/2 tsp
• Ground cinnamon: 1/2 tsp
• Sourdough discard: 120 g (1/2 cup)
• Buttermilk: 240 ml (1 cup)
• Large egg: 1
• Unsalted butter, melted: 40 g (3 tbsp)
• Apple, peeled and grated: 180 g (1 large)
• Vegetable oil, for the pan: 2 tbsp

Instructions

Step 1: Whisk the 160 g flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon in a bowl. In a second bowl, whisk the 120 g discard, 240 ml buttermilk, 1 egg, and 40 g melted butter until the mixture turns pale and smooth.

Step 2: Pour the wet ingredients over the dry and fold gently, then stir in the 180 g grated apple. You want a few small lumps left in the batter, and you will see the apple bleeding a little juice as it sits. Heat a heavy skillet over medium and brush on 1 tbsp of the oil.

Step 3: Drop batter by a scant half cup into the skillet, making 3 pancakes at a time. Cook for 3 minutes, until bubbles appear on the surface and stay open. Flip with one motion and give the second side 2 minutes, until deeply golden.

Step 4: Move the cooked pancakes to a plate and cover loosely with a towel while you finish the rest. Serve them stacked warm with softened butter and a modest pour of maple syrup.

Simple Sourdough Discard Apple Snack Cake

This is the cake you make when you want something in an hour and do not feel like frosting anything. The apples sink into the middle, leaving fudgy pockets around crunchy edges, and the whole thing stays good in a lunchbox for days.

Ingredients (makes one 23 cm square pan, 12 squares)

• All-purpose flour: 220 g (1 3/4 cups)
• Granulated sugar: 130 g (2/3 cup)
• Baking powder: 1 1/2 tsp
• Baking soda: 1/2 tsp
• Ground ginger: 1/2 tsp
• Fine salt: 1/2 tsp
• Sourdough discard: 240 g (1 cup)
• Vegetable oil: 120 ml (1/2 cup)
• Large eggs: 2
• Apple, thinly sliced: 250 g (2 small)
• Demerara sugar, for topping: 1 tbsp

Instructions

Step 1: Set your oven to 180C (350F) and line a 23 cm square pan with parchment. Whisk the 220 g flour, 130 g sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp ginger, and 1/2 tsp salt in a large bowl.

Step 2: In a jug, mix the 240 g discard, 120 ml oil, and 2 eggs until cohesive. Pour this into the dry ingredients and stir with a wooden spoon until no dry pockets remain, about 30 strokes. The batter will be thicker than a box cake, and that is exactly what you want.

Step 3: Scrape half the batter into the pan and smooth it to the corners with an offset spatula. Lay half the 250 g apple slices over the surface, then spread the remaining batter on top. Press the rest of the apple slices onto the batter in a loose pattern, some of them sticking up.

Step 4: Sprinkle the 1 tbsp demerara sugar over the top and bake for 35 to 38 minutes. The cake is ready when the top is deeply golden and the middle feels set under your fingertip, not jiggly. Cool the pan on a rack for 20 minutes.

Step 5: Cut into 12 squares while the cake is still faintly warm. Serve plain, or with a spoon of creme fraiche if you keep some on hand.

Oat Topped Sourdough Discard Apple Crisp

The discard goes into the topping, not the filling, where it works with cold butter to make a crumble that shatters instead of clumping. You get jammy fruit under a toasty lid, and the oats stay crisp even the next day.

Ingredients (makes 6 servings)

• Rolled oats: 120 g (1 1/3 cups)
• All-purpose flour: 80 g (2/3 cup)
• Light brown sugar: 100 g (1/2 cup)
• Ground cinnamon: 1 tsp
• Fine salt: 1/4 tsp
• Sourdough discard: 100 g (scant 1/2 cup)
• Unsalted butter, cold, cubed: 115 g (1/2 cup)
• Apples, peeled and cut into 1 cm chunks: 900 g (2 lb)
• Granulated sugar: 50 g (1/4 cup)
• Lemon juice: 1 tbsp
• Cornstarch: 2 tsp

Instructions

Step 1: Heat your oven to 190C (375F). In a bowl, work the 115 g cold butter into the 120 g oats, 80 g flour, 100 g brown sugar, 1 tsp cinnamon, and 1/4 tsp salt with your fingertips until the mixture forms irregular clumps. Dollop in the 100 g discard and pinch it through, leaving larger crumbles.

Step 2: Toss the 900 g apples with the 50 g granulated sugar, 1 tbsp lemon juice, and 2 tsp cornstarch directly in a shallow 1.5 litre baking dish. They will look glossy and the sugar will start to pull juice within a minute.

Step 3: Scatter the topping over the apples, making a thick uneven layer. Do not pat it down, because the gaps let steam escape and keep the fruit from turning watery. Set the dish on a parchment lined sheet tray.

Step 4: Bake for 40 to 45 minutes, until the top is deep amber and the juices bubble up thick around the edges. Let the crisp rest for 15 minutes so the filling sets. Serve warm with vanilla ice cream melting into the cracks.

Spiced Sourdough Discard Apple Scones

These scones lean sharp, bright, and heavy on the cardamom, so they hold their own next to a milky tea. The discard, chilled right along with the butter, keeps the dough tender without making it cakey.

Ingredients (makes 8 scones)

• All-purpose flour: 260 g (2 cups plus 2 tbsp)
• Granulated sugar: 50 g (1/4 cup)
• Baking powder: 2 tsp
• Ground cardamom: 1 tsp
• Ground cinnamon: 1/2 tsp
• Fine salt: 1/2 tsp
• Unsalted butter, cold, cubed: 115 g (1/2 cup)
• Sourdough discard, cold: 120 g (1/2 cup)
• Heavy cream: 80 ml (1/3 cup)
• Large egg: 1
• Apple, finely diced: 150 g (1 medium)
• Coarse sugar, for topping: 1 tbsp

Instructions

Step 1: Line a baking sheet with parchment and heat your oven to 200C (400F). In a large bowl, whisk the 260 g flour, 50 g sugar, 2 tsp baking powder, 1 tsp cardamom, 1/2 tsp cinnamon, and 1/2 tsp salt. Work the 115 g cold butter into the dry ingredients with your fingers until the mix resembles coarse meal with a few pea sized lumps.

Step 2: In a small bowl, stir the 120 g cold discard, 80 ml cream, and 1 egg together until smooth. Pour this over the dry ingredients and add the 150 g diced apple. Use a fork to toss everything until the dough starts to clump, then turn it onto a floured counter.

Step 3: Pat the dough into a round about 2.5 cm thick. Cut it into 8 wedges and transfer each wedge to the prepared sheet, leaving 5 cm between them. Brush the tops with a little cream and sprinkle the 1 tbsp coarse sugar over them.

Step 4: Bake for 18 to 20 minutes, until the scones are risen and the edges have turned deep brown. Cool them on the pan for 5 minutes, then use a spatula to move them to a rack. Serve the scones barely warm or fully cooled, split and dotted with butter.

Sourdough Discard Apple Quick Bread

A quick bread should not be rushed, and this one rewards a little patience. The discard meets a full cup of grated apple, so the loaf stays moist for a week, though in my kitchen it rarely lasts past breakfast.

Ingredients (makes one 23 x 13 cm loaf, about 10 slices)

• All-purpose flour: 240 g (2 cups)
• Granulated sugar: 150 g (3/4 cup)
• Baking soda: 1 tsp
• Ground cinnamon: 1 tsp
• Ground allspice: 1/2 tsp
• Fine salt: 1/2 tsp
• Sourdough discard: 180 g (3/4 cup)
• Vegetable oil: 120 ml (1/2 cup)
• Large eggs: 2
• Apple, peeled and grated: 220 g (2 small)
• Walnuts, chopped: 60 g (1/2 cup)

Instructions

Step 1: Heat your oven to 175C (350F) and grease a 23 x 13 cm loaf pan. Whisk the 240 g flour, 150 g sugar, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp allspice, and 1/2 tsp salt in a large bowl.

Step 2: In another bowl, beat the 180 g discard, 120 ml oil, and 2 eggs until the mixture looks emulsified and slightly puffy. Fold the wet ingredients into the dry with a spatula, then stir in the 220 g grated apple and 60 g walnuts. The batter will be thick and glossy, and you will notice the apple releasing juice as it folds.

Step 3: Scrape the batter into the loaf pan and smooth the top, making a shallow lengthwise dip in the center. That dip helps the loaf rise evenly instead of cracking to one side, which can happen if the top domes too fast.

Step 4: Bake for 55 to 60 minutes. The loaf is done when a skewer inserted in the center comes out with only a few moist crumbs, and the top is a deep, caramelised brown. Cool the pan on a rack for 15 minutes.

Step 5: Turn the loaf out and cool it completely on the rack before you cut it. Serve thick slices as is, or toasted the next morning with a little cream cheese.

Sourdough Discard Apple Cinnamon Rolls

These rolls use the discard as both flavor and life, giving the dough a faint tang that balances the sticky apple filling. You will need a full morning for the two rises, but the result is soft enough to pull apart in ribbons.

Ingredients (makes 15 rolls)

• All-purpose flour: 480 g (4 cups)
• Granulated sugar: 50 g (1/4 cup)
• Instant yeast: 2 1/4 tsp
• Fine salt: 1 tsp
• Sourdough discard: 180 g (3/4 cup)
• Whole milk, warmed: 180 ml (3/4 cup)
• Large eggs: 2
• Unsalted butter, softened: 60 g (1/4 cup)
• Apples, finely diced: 200 g (2 small)
• Light brown sugar: 100 g (1/2 cup)
• Ground cinnamon: 1 tbsp
• Unsalted butter, melted, for filling: 60 g (1/4 cup)
• Powdered sugar: 80 g (2/3 cup)
• Whole milk, for glaze: 2 tbsp

Instructions

Step 1: Stir the 180 ml warmed milk, 2 1/4 tsp yeast, and 50 g sugar in a large bowl and let it sit for 5 minutes, until small bubbles appear. Add the 180 g discard, 2 eggs, and 480 g flour plus the 1 tsp salt, mixing until a shaggy dough forms. Knead in the 60 g softened butter until the dough turns smooth and elastic, about 10 minutes by hand.

Step 2: Cover the dough in the bowl and let it rise in a warm spot for 1 hour, until nearly doubled. Meanwhile, toss the 200 g diced apples with the 100 g brown sugar and 1 tbsp cinnamon. Butter a deep 23 x 33 cm pan and set it nearby.

Step 3: Roll the dough on a lightly floured counter into a rectangle about 50 x 30 cm. Brush all but a strip along one long edge with the 60 g melted butter, then scatter the apple mixture evenly over the buttered area. Roll the dough tightly from the long side, pinching the seam to close, and you will feel the filling squishing slightly as you go.

Step 4: Cut the log into 15 even rolls with a serrated knife, about 3 cm each. Place them cut side up in the prepared pan with a little space between them. Cover and let them rise for 45 minutes, until they look puffy and press against one another. Heat your oven to 190C (375F).

Step 5: Bake the rolls for 25 to 28 minutes, until the tops are golden and the apple filling bubbles up between them. Cool the pan for 10 minutes while you whisk the 80 g powdered sugar with the 2 tbsp milk into a thick glaze.

Step 6: Drizzle the glaze over the warm rolls, letting it run into the crevices. Serve the rolls warm, and use a spatula to lift the gooey middles onto plates.

Sourdough Discard Apple Dutch Baby

A Dutch baby is mostly air and heat, and the discard helps the batter set around the apples instead of collapsing. The lemon is not optional, it gives the same lift a squeeze of citrus gives a heavy fruit salad.

Ingredients (makes 4 servings)

• Large eggs: 3
• Sourdough discard: 120 g (1/2 cup)
• Whole milk: 120 ml (1/2 cup)
• All-purpose flour: 70 g (1/2 cup)
• Granulated sugar: 2 tbsp
• Fine salt: 1/4 tsp
• Unsalted butter: 50 g (4 tbsp)
• Apple, thinly sliced: 150 g (1 medium)
• Lemon zest: 1 tsp
• Powdered sugar, for dusting: 1 tbsp

Instructions

Step 1: Blend the 3 eggs, 120 g discard, 120 ml milk, 70 g flour, 2 tbsp sugar, and 1/4 tsp salt in a blender for 30 seconds. You are looking for a thin, pourable batter with no lumps. Let it rest while the oven preheats to 220C (425F).

Step 2: Set a 25 cm cast iron skillet over medium heat and melt the 50 g butter. Lay the 150 g apple slices in the skillet and cook for 4 minutes, stirring once, until they soften and brown slightly. Stir in the 1 tsp lemon zest and spread the apples into an even layer.

Step 3: Pour the rested batter over the apples and immediately slide the skillet into the hot oven. Do not open the door for the first 15 minutes, because the blast of heat is what makes the edges climb.

Step 4: Bake for 18 to 20 minutes, until the Dutch baby is dramatically puffed and brown at the edges. The center will still be soft and slightly custardy. Dust the 1 tbsp powdered sugar over the top and serve it in wedges straight from the skillet.

Rustic Sourdough Discard Apple Galette

This is the dessert you make when apples are good and your patience is short. A galette forgives a ragged edge, so you do not need any pastry skill, just a cold dough and a hot oven.

Ingredients (makes 6 slices)

• All-purpose flour: 180 g (1 1/2 cups)
• Granulated sugar: 2 tbsp
• Fine salt: 1/2 tsp
• Unsalted butter, cold, cubed: 140 g (10 tbsp)
• Sourdough discard, cold: 100 g (scant 1/2 cup)
• Ice water: 2 to 3 tbsp
• Apples, peeled and cut into 5 mm slices: 400 g (3 small)
• Light brown sugar: 50 g (1/4 cup)
• Ground cinnamon: 1/2 tsp
• Lemon juice: 1 tsp
• Cornstarch: 1 tsp
• Egg, beaten, for wash: 1
• Coarse sugar, for sprinkling: 1 tbsp

Instructions

Step 1: Pulse the 180 g flour, 2 tbsp granulated sugar, and 1/2 tsp salt in a food processor. Add the 140 g cold butter and pulse until pea sized pieces remain. Drop in the 100 g cold discard and 2 tbsp ice water, pulsing just until the dough starts to gather. Add the last tbsp of water only if it stays dry. Press the dough into a disc, wrap it, and chill for 30 minutes.

Step 2: Toss the 400 g apple slices with the 50 g brown sugar, 1/2 tsp cinnamon, 1 tsp lemon juice, and 1 tsp cornstarch in a bowl. Set your oven to 200C (400F) and line a sheet tray with parchment.

Step 3: Roll the chilled dough on a floured counter into a rough circle about 30 cm wide, then slide it onto the parchment. Pile the apple filling in the center, leaving a 5 cm border. Fold the edges of the dough over the fruit, pleating every few centimetres. You will see cracks, that is fine and keeps the crust tender.

Step 4: Brush the exposed pastry with the beaten egg and sprinkle the 1 tbsp coarse sugar over it. Bake for 35 to 38 minutes, until the crust is deep brown and the juices in the center are bubbling thickly. Cool the galette on the pan for 10 minutes.

Step 5: Slide the galette onto a board and cut into 6 slices. Serve it warm or at room temperature, with a spoon of lightly sweetened whipped cream if you have it.

Glazed Sourdough Discard Apple Bars

These bars have a chewy, almost cookie-like base that carries a sticky apple layer. The maple glaze is thin enough to seep into the cracks, so every edge gets a little pocket of sweetness.

Ingredients (makes 24 bars)

• All-purpose flour: 280 g (2 1/4 cups)
• Rolled oats: 80 g (3/4 cup)
• Light brown sugar: 200 g (1 cup)
• Baking powder: 1 tsp
• Fine salt: 1/2 tsp
• Unsalted butter, melted: 170 g (3/4 cup)
• Sourdough discard: 160 g (2/3 cup)
• Large egg: 1
• Apple, peeled and finely chopped: 300 g (3 small)
• Apple cider vinegar: 1 tsp
• Maple syrup: 3 tbsp
• Powdered sugar: 120 g (1 cup)
• Whole milk: 1 tbsp

Instructions

Step 1: Heat your oven to 180C (350F) and line a 23 x 33 cm pan with parchment. In a large bowl, mix the 170 g melted butter, 200 g brown sugar, 160 g discard, and 1 egg until the sugar turns glossy. Stir in the 280 g flour, 80 g oats, 1 tsp baking powder, and 1/2 tsp salt until a thick dough forms.

Step 2: Press two thirds of the dough into the prepared pan, building a slight lip up the sides. The dough will be sticky, so dampen your hands a little to keep it from climbing. Toss the 300 g chopped apple with the 1 tsp cider vinegar and scatter the fruit over the crust.

Step 3: Crumble the remaining dough over the apples in uneven pieces, leaving some fruit showing. You are not looking for full coverage, just enough to hold the layer together. Bake for 30 to 32 minutes, until the top turns deep golden and the edges pull away from the pan.

Step 4: While the bars cool for 10 minutes, whisk the 3 tbsp maple syrup, 120 g powdered sugar, and 1 tbsp milk into a thin glaze. Pour it over the warm bars, tilting the pan to spread it into the corners.

Step 5: Let the bars cool completely in the pan before lifting them out with the parchment. Cut into 24 squares and serve them stacked on a plate, still sticky enough to catch on your fingers.

Sourdough Discard Apple Coffee Cake

This is the cake I set out when people come over before noon, because the crumb topping does the talking while the apples keep the base soft. The sourdough discard sharpens the crumb just enough that the streusel does not taste one note sweet.

Ingredients (makes one 23 cm springform pan, 9 servings)

• All-purpose flour: 300 g (2 1/2 cups)
• Granulated sugar: 150 g (3/4 cup)
• Baking powder: 2 tsp
• Fine salt: 1/2 tsp
• Unsalted butter, cold, cubed: 170 g (3/4 cup)
• Sourdough discard: 180 g (3/4 cup)
• Large eggs: 2
• Whole milk: 120 ml (1/2 cup)
• Apples, thinly sliced: 250 g (2 small)
• Ground cinnamon: 1 tsp
• Light brown sugar: 60 g (1/3 cup)
• Chopped walnuts: 50 g (1/2 cup)

Instructions

Step 1: Heat your oven to 180C (350F) and butter a 23 cm springform pan. In a large bowl, combine the 300 g flour, 150 g granulated sugar, 2 tsp baking powder, and 1/2 tsp salt. Cut in 115 g of the cold butter with your fingers until the mixture looks like coarse crumbs.

Step 2: In a jug, whisk the 180 g discard, 2 eggs, and 120 ml milk. Pour this into the dry ingredients and stir just until the batter comes together. Spread half the batter into the prepared pan, then lay half the 250 g apple slices over it. Scatter the remaining apple slices on top and dollop the rest of the batter over, smoothing it gently.

Step 3: To make the topping, rub the remaining 55 g cold butter into the 60 g brown sugar, 1 tsp cinnamon, and 50 g walnuts with your fingers. It should clump into a coarse, nubby mixture. Sprinkle it evenly over the batter, pressing the larger lumps lightly so they stay put.

Step 4: Bake for 45 to 50 minutes, until the top is deeply browned and a skewer inserted in the middle comes out clean. Cool the cake in the pan for 20 minutes, then run a thin knife around the edge before you release the ring.

Step 5: Cut the warm cake into 9 generous wedges and serve it with cups of strong coffee or a small glass of cold milk.

Golden Sourdough Discard Apple Waffles

Waffles are where the discard really earns its keep. The extra acidity weakens the gluten just enough that the inside stays fluffy while the outside crisps hard against the iron, and the grated apple caramelises into tiny jammy spots.

Ingredients (makes 5 large waffles)

• All-purpose flour: 200 g (1 2/3 cups)
• Granulated sugar: 30 g (2 tbsp)
• Baking powder: 2 tsp
• Baking soda: 1/2 tsp
• Fine salt: 1/2 tsp
• Ground cinnamon: 1/2 tsp
• Sourdough discard: 160 g (2/3 cup)
• Buttermilk: 180 ml (3/4 cup)
• Large eggs: 2
• Vegetable oil: 80 ml (1/3 cup)
• Apple, peeled and grated: 180 g (1 large)
• Vegetable oil, for the iron: 2 tbsp

Instructions

Step 1: Heat your waffle iron on its darkest setting. In a large bowl, whisk the 200 g flour, 30 g sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon. In another bowl, whisk the 160 g discard, 180 ml buttermilk, 2 eggs, and 80 ml oil until smooth.

Step 2: Pour the wet mixture into the dry ingredients and stir until barely combined. Fold in the 180 g grated apple, stopping while the batter still shows a few streaks of flour. You want it just mixed, because waffles made from overworked batter turn rubbery.

Step 3: Brush the hot iron with a little of the 2 tbsp oil and ladle on about 150 ml batter, spreading it almost to the edges. Close the lid and cook for 5 to 6 minutes, until the steam slows way down and the waffle releases without pulling.

Step 4: Lift the waffle onto a rack and keep it in a low oven while you cook the rest. Serve the waffles hot, with soft butter and warm maple syrup, or pile the extras for the freezer once they cool completely.