Sourdough Discard Waffles are a fun and tasty way to use up that leftover sourdough starter you have sitting around. These waffles come out light and crispy with just a little tang from the sourdough, making them a nice twist on your usual breakfast. The batter is pretty simple but packed with flavor, and the texture is perfectly crunchy on the outside and soft inside.
I love making these waffles because they turn something that might go to waste into a delicious morning treat. Plus, the slight sourdough tang gives them a unique taste that I find really comforting. I usually mix in a bit of cinnamon or vanilla for a little extra flavor, but they are great just as is too. It’s also a nice feeling knowing I’m not throwing away any starter and instead giving it a new life.
My favorite way to serve these waffles is with fresh fruit and a drizzle of maple syrup. Sometimes I add a dollop of yogurt on top for a creamy bite. They’re perfect for lazy weekend brunches or when you want something a bit different than the usual plain waffles. I think anyone who tries them will be surprised at how good they are—and how easy they are to make!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star ingredient, adding a light tang and tenderness to the waffles. If you don’t have discard, you can try plain yogurt or buttermilk as a substitute, but the flavor will be less sourdough-y.
Flour: All-purpose works best here for a nice balance of structure and softness. For a gluten-free option, try a gluten-free flour blend, but you might need to add a bit of xanthan gum for texture.
Baking Powder & Baking Soda: These leaveners help give the waffles lift and crispiness since the discard might not be very active. Make sure they’re fresh for the fluffiest stacks.
Milk or Buttermilk: Buttermilk adds extra tang and makes the waffles even fluffier, but milk is perfectly fine if that’s what you have on hand.
Butter or Vegetable Oil: Melted butter adds richness and flavor, but oil is a simple swap that keeps the waffles moist and tender.
How Do You Get Crispy, Fluffy Waffles Every Time?
The key to great sourdough discard waffles is balancing the batter and cooking process. Here’s what I do:
- Preheat your waffle iron fully – a hot surface ensures crisp edges.
- Mix dry and wet ingredients separately, then combine gently to avoid tough waffles. A few lumps are okay!
- Don’t overmix the batter. Overworking gluten can make waffles dense.
- Use a light coat of cooking spray or butter on the waffle iron to prevent sticking and promote browning.
- Cook until golden brown and crisp, usually about 3-5 minutes depending on your iron. Avoid opening too early or they might break apart.
- Keep cooked waffles warm in a single layer on a wire rack, not stacked, to keep crispness.
Equipment You’ll Need
- Waffle iron – I recommend a good non-stick one for easy removal and crisp waffles.
- Mixing bowls – To whisk together the ingredients and dry mixture separately.
- Whisk or fork – Great for mixing the batter gently without overworking it.
- Measuring cups and spoons – To ensure your ingredients are just right.
- Cooking spray or brush – To lightly grease the waffle iron for non-stick surface and crisp edges.
Flavor Variations & Add-Ins
- Blueberries or raspberries – Fold fresh berries into the batter for some fruity bites.
- Chocolate chips – Sprinkle some in for a sweet surprise in each bite.
- Cinnamon or nutmeg – Add a teaspoon of your favorite spice to give the waffles a warm, cozy flavor.
- Bananas or chopped apples – Mix in for extra moisture and natural sweetness.
How to Make Sourdough Discard Waffles
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup milk (or buttermilk)
- 1 large egg
- 2 tbsp melted butter or vegetable oil
- 1 tsp vanilla extract (optional)
- Cooking spray or extra butter for the waffle iron
- Fresh berries (blueberries, raspberries) for topping
- Maple syrup for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to mix the batter and about 15-20 minutes to cook the waffles, depending on your waffle iron. It’s a quick breakfast treat that makes great use of your sourdough discard!
Step-by-Step Instructions:
1. Get Your Waffle Iron Ready:
First, plug in and preheat your waffle iron so it’s nice and hot when your batter is ready. A hot iron helps make crispy waffles.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the sourdough discard, milk, egg, melted butter or oil, and vanilla extract if you’re using it. Stir until smooth and well combined.
3. Combine the Dry Ingredients:
In another bowl, mix the flour, sugar, baking powder, baking soda, and salt. This helps distribute the leavening evenly in your waffles.
4. Make the Batter:
Add the dry ingredients into the wet mixture. Gently stir just until you don’t see any big pockets of flour. It’s okay if the batter is a little lumpy; don’t overmix or the waffles can get tough.
5. Cook Your Waffles:
Lightly grease your preheated waffle iron with cooking spray or butter. Pour enough batter onto the iron to cover the surface without overflowing. Close the lid and cook until the waffle is golden brown and crispy, about 3-5 minutes depending on your iron.
6. Serve and Enjoy!
Carefully remove the cooked waffles and keep them warm on a plate. Repeat with the rest of the batter. Serve your waffles topped with fresh blueberries and raspberries, and drizzle with maple syrup. Enjoy your tasty sourdough discard waffles!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes, you can! Just thaw the frozen discard in the fridge overnight or at room temperature for a few hours before using. Give it a good stir to reincorporate any separated liquid before mixing your batter.
Can I Make These Waffles Ahead of Time?
Absolutely! You can prepare the batter up to 24 hours in advance and store it in the fridge. Just give it a gentle stir before cooking. Cooked waffles keep well in an airtight container in the fridge for 2-3 days or freeze them for longer storage.
How Should I Reheat Leftover Waffles?
The best way to reheat waffles is in a toaster or toaster oven to bring back their crispiness. Avoid microwaving as it can make them soggy.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, regular milk works fine. For a slightly tangier flavor similar to buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes before using.