Sourdough Discard Waffles are a fantastic way to turn your sourdough starter discard into a delicious breakfast treat. These waffles have a lovely crisp outside and a soft, tender inside with a gentle tang from the sourdough. Using discard means less waste, and it adds a subtle depth of flavor that makes these waffles stand out from the usual box mix.
I love making these waffles on a relaxed weekend morning. They come together pretty quickly, and the sourdough tang adds something special that my family always asks for again. One of my favorite things about this recipe is how forgiving it is—you can mix it up with your favorite toppings, from fresh fruit to maple syrup or even a little dollop of yogurt. I usually double the batch because they disappear fast!
Serving these waffles just feels like a warm, cozy hug after a busy week. Whether it’s a fun breakfast or a lazy brunch, they always put a smile on my face. Plus, using sourdough discard in this way feels like a little win for both my kitchen and my taste buds. Give it a try and let me know how you like to enjoy them!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star ingredient, adding a mild tang and light texture. You can use either unfed or fed discard. If you don’t have any, plain yogurt or buttermilk can add a similar tanginess.
Flour: All-purpose flour works great here for a tender waffle. For a nuttier flavor, try whole wheat or spelt flour, but keep the amount the same to avoid changing the batter’s consistency too much.
Leavening Agents: Baking powder and baking soda help make these waffles light and crisp. Make sure your baking powder is fresh for best rise!
Liquid: Milk adds richness, but you can substitute with plant-based milks like almond, oat, or soy if preferred. Thicker liquids like buttermilk or kefir work well too and enhance the flavor.
Fat: Melted butter adds flavor and crispiness but vegetable oil or coconut oil can be used for dairy-free options.
How Do You Get Crispy Yet Soft Waffles with Sourdough Discard?
The secret is balancing moisture and heat while not overmixing the batter. Here’s what helps:
- Mix wet and dry ingredients gently. Lumpy batter is good — overmixing causes tough waffles.
- Preheat your waffle iron fully before cooking so waffles start cooking immediately and crisp up.
- Use melted butter or oil in the batter to help golden crust formation.
- Cook waffles until golden brown and slightly crisp for best texture, usually 3-5 minutes depending on your iron.
- Keep cooked waffles warm in a low oven on a wire rack rather than covering with foil; this prevents sogginess.
Equipment You’ll Need
- Waffle iron – I recommend a non-stick or Belgian waffle maker for easy removal and crispy edges.
- Mixing bowls – one for the wet ingredients and one for the dry; standard size makes mixing easier.
- Whisk – helps blend the ingredients smoothly without overmixing.
- Measuring cups and spoons – for accurate ingredient amounts.
- Cooking spray or brush – to lightly grease the waffle iron for easy waffle removal.
Flavor Variations & Add-Ins
- Chocolate chips: Stir in a handful for extra sweetness and texture.
- Banana slices: Mash or slice into batter for added flavor and moisture.
- Spices: Add cinnamon or nutmeg to spice up the batter.
- Blueberries or strawberries: Fold in fresh or frozen berries for fruity bursts.
Sourdough Discard Waffles
Ingredients You’ll Need:
Waffle Batter:
- 1 cup sourdough starter discard (unfed or discard from feeding)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup milk (whole or your preferred milk)
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract (optional)
- Cooking spray or additional butter for waffle iron
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and mixing, plus 3-5 minutes per waffle to cook. Overall, you can expect around 20-25 minutes from start to finish, making it a quick and tasty breakfast option.
Step-by-Step Instructions:
1. Preheat and Prepare Your Waffle Iron:
Start by preheating your waffle iron according to the manufacturer’s instructions. Lightly grease it with cooking spray or melted butter so waffles release easily later.
2. Mix Dry Ingredients:
In a large bowl, whisk together the sourdough discard, all-purpose flour, sugar, baking powder, baking soda, and salt until combined.
3. Combine Wet Ingredients:
In a separate bowl, beat the egg. Then add the milk, melted butter (or oil), and vanilla extract if using. Whisk everything together until smooth.
4. Make the Batter:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. The batter should be slightly lumpy—avoid overmixing to keep waffles tender and fluffy.
5. Cook the Waffles:
Pour a suitable amount of batter into the preheated waffle iron, just enough to cover the grids without overflow. Cook waffles until they’re golden brown and crisp—this usually takes 3 to 5 minutes depending on your waffle maker.
6. Keep Warm and Serve:
Carefully remove the waffles and keep them warm in a low oven if cooking multiple batches. Serve warm topped with fresh berries like strawberries and blueberries, and drizzle generously with maple syrup or your favorite toppings.
Can I Use Frozen Sourdough Discard for This Recipe?
Yes, you can! Just thaw the discard overnight in the fridge or quickly at room temperature before using. Give it a good stir to revive the natural yeast activity.
How Should I Store Leftover Waffles?
Cool the waffles completely, then store them in an airtight container or zip-top bag in the fridge for up to 3 days. They reheat beautifully in a toaster or oven for crispiness.
Can I Make the Batter Ahead of Time?
Absolutely! You can prepare the batter up to 12 hours ahead and keep it covered in the fridge. Just give it a gentle stir before cooking.
What Can I Substitute for Milk?
You can swap milk with any plant-based milk, like almond, soy, or oat milk. Just use the same amount to maintain the right batter consistency.