2 cups (240 g) all-purpose flour
4 T (50 g) granulated sugar
3 tsp (12 g) baking powder
2 tsp salt
4 large eggs
1 cup (244 g) whole milk
1-1/2 cup (413 g) sourdough starter discard
6 T (85 g) unsalted butter, melted and cooled slightly

Mix the dry ingredients together in a medium bowl.

In another medium bowl, whisk eggs and milk until well combined. Whisk in the sourdough discard until completely blended. Add the flour mixture and melted butter and stir until combined. The batter should be the thickness of pancake batter. If needed, add a little extra flour or milk to achieve this consistency.

Cook in a heated waffle iron according to manufacturer’s directions.

Adapted from a recipe by Serious Eats