Hey there, it’s Azeem from FoodMinty.com. If you’ve been following my blog, you know I’m all about sourdough – I’ve got a starter that’s been going strong for years, and I hate seeing any discard go to waste. That’s exactly why I started making these sourdough vanilla wafers. It all began one weekend when I had a bunch of discards in the fridge and no plans for pancakes (again). I figured, let’s try turning it into something like those classic vanilla wafers I loved as a kid.
After messing around with a few recipes I found online, adding too much discard one time (way too tangy), forgetting the baking powder another (flat as pancakes), I finally got it right. Now, this is the recipe I make whenever family comes over or when I need something for banana pudding. They’re crispy, not overly sweet, and that little tang from the sourdough makes them special. My wife says they’re better than store-bought, and the kids just grab handfuls. Give it a try – it’s straightforward, and I’ll share all the little things I’ve learned along the way.
Why I Keep Coming Back to This Recipe
Store-bought vanilla wafers are fine, but homemade ones? Game changer. Adding sourdough discard gives them a subtle depth – nothing overpowering, just enough to make you notice. It’s also my way of using up every bit of that starter without feeling guilty. Over time, I’ve made probably 20 batches, tweaking for crispiness (more butter helps) and flavor balance.
These wafers are versatile too – snack on them plain, dunk in coffee, or use in desserts. And honestly, baking them fills the kitchen with the best vanilla smell.
What You’ll Need (Makes Around 40-50 Small Wafers)
I weigh everything because it makes results consistent every time.
- 113g unsalted butter (that’s half a cup), softened – don’t melt it, just room temp.
- 100g granulated sugar (half cup)
- 1 large egg
- 1 tablespoon good vanilla extract – I splurge on the real stuff
- 60g sourdough discard (1/4 cup) – whatever you’ve got, even if it’s a week old
- 180g all-purpose flour (1 1/2 cups)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
If I want to mix it up, I’ll add a bit of cinnamon or even some lemon zest. Keeps things interesting.
How I Make Them – Step by Step From My Kitchen
Oven on to 350°F (175°C), sheets lined with parchment – trust me, it saves headaches.
- Cream the butter and sugar first. I use my hand mixer and go for a good 2-3 minutes until it’s really light. This is what gets you that snap when you bite in.
- Throw in the egg, beat it well, then add the vanilla and discard. It’ll look kinda weird and splitty at this point – happens every time with the discard, but don’t panic, it comes together.
- Whisk the flour, baking powder, and salt in another bowl, then mix it in slowly. Stop as soon as it’s dough – no need to overdo it.
- Scoop small teaspoon amounts. I roll them quickly into balls, plop on the sheet, and flatten with a fork. Gives that nice pattern.
- Bake for 10-12 minutes. Edges golden, centers still softish. They harden up cooling. I always let them sit on the sheet a bit before moving to a rack.
If the dough’s sticky (happens in summer here), pop it in the fridge for 15 minutes. Works like magic.
Things I’ve Figured Out Over Dozens of Batches
- Discard age matters: Fresh for mild flavor, older for more tang. I usually use whatever’s there.
- Want gluten-free? I’ve swapped to a good GF blend and they turn out fine, just watch the bake time.
- Storage: Tin or jar, they stay crisp a week. Freeze baked ones no problem.
- Best part – they hold up great in pudding without going mushy fast.
That’s it – my real, no-fuss recipe that’s become a favorite. Try it out and let me know what you think in the comments on FoodMinty.com. I’d love to see your pics too! Happy baking, friends. 🍪
FAQs
No sourdough starter?
Just mix equal flour and water with a splash of yogurt or lemon for fake tang. Close enough.
How long do they keep?
Week easy, longer frozen.
Vegan?
I’ve used vegan butter and flax egg – still good.
Too much spread?
Chill the dough more.
Best way to eat them?
Straight up, or in pudding like this.
