Sourdough Discard Waffles are a fantastic way to use up that extra sourdough starter you might have sitting in the fridge. These waffles come out crispy on the outside and soft on the inside, with a subtle tangy flavor that’s just so satisfying. The best part is that you get all the deliciousness of sourdough without letting any starter go to waste.
I always love making these waffles on a lazy weekend morning. It feels good to turn something I might toss into the compost into a breakfast everyone enjoys. Plus, the slight tanginess from the sourdough discard adds such a nice depth of flavor that makes these waffles stand out from the usual plain ones.
My favorite way to serve them is with a drizzle of maple syrup and some fresh berries on top. But honestly, they’re great with anything—from butter and jam to yogurt and honey. If you’re ever looking for a simple breakfast that feels a little special, these waffles are a total winner and a clever way to reduce food waste at home.
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient! It adds a gentle tang and helps make waffles light and fluffy. If you don’t have discard, you can use buttermilk for a similar tangy effect.
Flour: All-purpose flour works great here. For a gluten-free option, try a blend made for baking, just note the texture might be a bit different.
Baking Powder & Baking Soda: These leaveners help the waffles rise and become crisp. Don’t skip them or your waffles will turn out flat.
Milk: Whole milk gives a rich texture but any milk or milk alternative can work, like almond or oat milk.
Butter or Oil: Melted butter adds flavor, but oil keeps waffles tender. I usually use butter for the best taste and crispiness.
How Do You Make Sure Your Sourdough Discard Waffles Are Crisp on the Outside and Soft Inside?
Getting the perfect texture involves these simple tips:
- Preheat your waffle iron fully before adding batter—it helps with crispiness.
- Don’t overmix your batter; a few lumps are fine to avoid tough waffles.
- Use enough fat (butter or oil) in the batter to keep waffles moist inside.
- Cook until golden brown; opening the waffle iron early can cause sticking and sogginess.
- Keep cooked waffles warm on a wire rack instead of stacking to avoid steaming soft spots.
Equipment You’ll Need
- Waffle iron – I recommend a good-quality waffle iron that heats evenly, so your waffles turn out crisp and golden.
- Mixing bowls – A couple of bowls make it easy to whisk wet and dry ingredients separately.
- Whisk – Keeps your batter smooth and lump-free without overmixing.
- Measuring cups and spoons – For accuracy, especially with leavening ingredients.
- Brush or spray for greasing – To prevent sticking and ensure crispy edges.
Flavor Variations & Add-Ins
- Blueberries or chopped strawberries – Fold into the batter for fruity waffles.
- Chocolate chips – Add a small handful for a sweet surprise inside each bite.
- Crushed nuts or chopped pecans – Stir in for crunch and added flavor.
- Spices like cinnamon or nutmeg – Mix into the dry ingredients to give a warm, cozy taste.
How to Make Sourdough Discard Waffles
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk (whole or your choice)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract (optional)
- Cooking spray or extra butter for greasing the waffle iron
Time Needed:
This recipe takes about 10 minutes to prepare the batter and another 15 minutes to cook the waffles, depending on your waffle iron. It’s a quick and easy breakfast that’s ready in under 30 minutes!
Step-by-Step Instructions:
1. Preheat the Waffle Iron
Start by heating your waffle iron according to its instructions. It needs to be hot so the waffles cook evenly and get crisp outside.
2. Mix the Wet Ingredients
In a large bowl, whisk together your sourdough discard, milk, egg, melted butter or oil, and vanilla extract if using. Mix until everything is blended well.
3. Combine the Dry Ingredients
In another bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
4. Make the Batter
Pour the dry ingredients into the wet ones and gently stir until just combined. A few small lumps are fine – don’t overmix or the waffles can get tough.
5. Cook the Waffles
Lightly grease your waffle iron with cooking spray or butter. Pour enough batter onto the iron to cover the waffle grid but don’t overfill. Close the lid and cook for about 3–5 minutes, until the waffle is golden and crispy.
6. Serve and Enjoy
Carefully remove the waffle and place it on a plate. Repeat with the remaining batter. Serve warm with your favorite toppings like whipped cream, yogurt, fresh raspberries, blueberries, and a drizzle of maple syrup.
Can I Use Frozen Sourdough Discard for the Waffles?
Yes! Just thaw the discard in the fridge overnight or at room temperature for a few hours before using. Give it a good stir to reincorporate any liquid.
Can I Make the Batter Ahead of Time?
You can prepare the batter a few hours in advance and keep it covered in the fridge. Give it a gentle stir before cooking, but avoid storing it too long as the baking powder and soda lose their effectiveness.
How Should I Store Leftover Waffles?
Cool leftover waffles completely, then store them in an airtight container or freezer bag. They keep well in the fridge for 2–3 days or freeze for up to a month. Reheat in a toaster or oven for best crispness.
What Can I Substitute for Milk?
Feel free to use any milk alternative like almond, soy, or oat milk. Just keep the quantity the same to maintain the batter consistency.
