Sourdough Discard Waffles are a fun and tasty way to use up leftover sourdough starter. These waffles come out crispy on the outside and tender on the inside, with a subtle tang that makes every bite interesting. Plus, they’re an easy way to give new life to sourdough discard instead of tossing it out.
I love making these waffles on lazy weekend mornings when I have some extra sourdough starter on hand. They’re simple to whip up and taste great with syrup, fresh fruit, or even a sprinkle of powdered sugar. Using sourdough discard adds a little something special to the batter that you just don’t get with regular waffles.
If you’re like me, you’ll enjoy how these waffles come together quickly and fill your kitchen with a wonderful smell. They’re also perfect for sharing with family or friends who might not even guess they’re made with sourdough discard. It’s a tasty little twist that makes breakfast feel extra cozy and a bit more creative.
Key Ingredients & Substitutions
Sourdough Discard: This is leftover starter that’s not fed. It adds a gentle tang and tenderness to the waffles. If you don’t have discard, you can replace it with 1 cup of buttermilk for a similar tangy flavor.
Flour: All-purpose flour works great here for a balanced texture. For a healthier twist, try whole wheat flour, but use half whole wheat and half all-purpose to keep the waffles light.
Leavening (baking powder + baking soda): These lift the batter, giving the waffles fluffiness. Don’t skip them, or your waffles may turn dense.
Butter: Melted butter adds richness and helps make crispy edges. You can swap with melted coconut oil for a dairy-free version, which also gives a nice flavor.
Milk: Any milk type works—dairy or plant-based. I like using whole milk for creamy batter, but almond or oat milk are good alternatives.
How Can I Get Crispy, Golden Waffles Using Sourdough Discard?
Getting waffles crispy outside and tender inside is all about the right steps:
- Preheat your waffle iron fully so the batter starts cooking immediately.
- Don’t overmix the batter—few lumps are fine. Overmixing can make waffles tough.
- Let the batter rest 5 minutes after mixing. This helps the leavening activate and the flour hydrate for better texture.
- Brush the waffle iron with melted butter before each batch to prevent sticking and add crispness.
- Cook waffles until golden brown and steam stops; this usually takes 3-5 minutes depending on your iron.
- Serve right away for the best texture—freshly cooked waffles hold their crispness better.
Equipment You’ll Need
- Waffle iron – I recommend a non-stick one for easy removal and crispy waffles.
- Mixing bowls – A large bowl for the batter and a smaller one for the wet ingredients, making mixing easier.
- Whisk or fork – To combine the ingredients smoothly without overmixing.
- Measuring cups and spoons – To get the right amount of each ingredient quickly and accurately.
- Brush or spray bottle – For buttering the waffle iron, ensuring waffles don’t stick and develop crisp edges.
Flavor Variations & Add-Ins
- Mix in chocolate chips or chopped nuts for added texture and flavor in the batter.
- Add a teaspoon of cinnamon or pumpkin spice for warm seasonal flavors.
- Top waffles with whipped cream, yogurt, or a drizzle of honey for extra richness.
- Stir in diced apples or sliced strawberries into the batter for fruity bursts in each bite.
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 large egg
- ¾ cup milk (any kind)
- 4 tablespoons melted butter, plus extra for waffle iron
- 1 teaspoon vanilla extract
- Fresh mixed berries (strawberries, blueberries, blackberries), for topping
- Sliced banana, for topping
- Maple syrup, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the batter, plus 3–5 minutes per waffle to cook. Overall, plan for about 20–30 minutes depending on your waffle iron and how many waffles you make. It’s quick and easy, perfect for a cozy breakfast.
Step-by-Step Instructions:
1. Preheat and Prepare Your Waffle Iron
Start by heating your waffle iron according to the manufacturer’s instructions. Once hot, lightly brush or spray it with melted butter or non-stick spray to prevent sticking and help your waffles get nice and crispy.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the sourdough discard, all-purpose flour, sugar, baking powder, baking soda, and salt until everything is well combined.
3. Combine the Wet Ingredients
In a separate bowl, beat the egg, then add the milk, melted butter, and vanilla extract. Stir everything together until smooth.
4. Make the Batter
Pour the wet mixture into the dry ingredients. Gently stir just until combined — it’s okay if the batter is a little lumpy! Avoid overmixing to keep your waffles tender.
5. Rest the Batter and Cook Waffles
Let the batter rest for about 5 minutes while your waffle iron finishes heating. Then, scoop a portion of batter onto the iron and cook following your waffle iron’s instructions, usually about 3 to 5 minutes, until the waffles are golden brown and crispy.
6. Serve Your Waffles
Carefully remove the waffles and repeat with the rest of the batter, brushing the iron with butter as needed. Stack the waffles on a plate and top with fresh mixed berries and sliced bananas. Drizzle generously with maple syrup and enjoy while warm!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just thaw the frozen discard in the fridge overnight or at room temperature for a few hours before using. Make sure it’s fully thawed and well stirred to get the best batter consistency.
Can I Make the Waffle Batter Ahead of Time?
You can prepare the batter and refrigerate it for up to 24 hours. Give it a gentle stir before cooking, and remember the batter may thicken slightly, so you can add a splash of milk to loosen it if needed.
How Should I Store Leftover Waffles?
Cool waffles completely, then store them in an airtight container or zip-top bag in the fridge for up to 3 days. Reheat in a toaster or oven to restore crispness rather than the microwave for best results.
What Can I Use Instead of Sourdough Discard?
If you don’t have sourdough discard, buttermilk is a great substitute that adds tang and tenderness. Use 1 cup in place of the discard and reduce the milk slightly to maintain batter consistency.
