Sourdough Discard Waffles are a fun and tasty way to use up your sourdough starter discard while making fluffy, golden waffles that are crispy on the outside and soft on the inside. They have just a hint of that lovely sourdough tang and a wonderful texture that makes breakfast feel special without any extra fuss.
I love making these waffles when I have leftover sourdough discard because it feels like a little kitchen win—turning what might go to waste into something everyone loves. Plus, the batter is super easy to whip up, and there’s a little extra flavor boost thanks to the natural fermentation. It’s one of those recipes where I say, “Let’s make waffles!” and it just makes mornings happier.
My favorite way to serve these waffles is with simple maple syrup and fresh berries, but you can get playful with whipped cream, nuts, or a sprinkle of powdered sugar. They’re perfect for a relaxed weekend breakfast or even a special brunch with friends. I’m always surprised by how often these waffles become the first request at the table!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the heart of the recipe and adds a subtle tangy flavor. If you don’t have discard, plain yogurt or buttermilk can add a similar tang but skip the sourdough complexity.
Flour: I use all-purpose flour here, which gives a nice texture. You can swap in whole wheat flour for a nuttier taste and more fiber – just keep in mind it might make the waffles a bit denser.
Baking Powder & Baking Soda: These leavening agents are essential for fluffy waffles. Don’t skip them as the sourdough discard alone won’t make the batter rise enough.
Milk or Buttermilk: Buttermilk is my favorite because it enhances the tang and reacts well with baking soda. Regular milk works fine too if buttermilk isn’t on hand.
Butter: Using melted unsalted butter adds richness and helps create crispy edges. For a dairy-free option, melted coconut oil or vegetable oil works well too.
How Do You Make Sure the Waffles Are Crispy on the Outside AND Soft Inside?
Getting that perfect waffle texture comes down to a few tips:
- Preheat your waffle iron fully before adding batter — this helps create a golden crust quickly.
- Don’t overmix the batter; mix until just combined. Overmixing can develop gluten and make waffles tough.
- Use a good amount of fat like melted butter or oil in the batter to get crispiness on the edges.
- Cook waffles until steam stops coming out of the waffle iron or until golden brown, usually 4-5 minutes.
- Keep finished waffles warm on a rack, not stacked, so they stay crisp and don’t get soggy.
Following these steps, you’ll get waffles that feel light and fluffy inside with a delightful crunch outside every time.
Equipment You’ll Need
- Waffle iron – I love it because it crisps the waffles evenly and makes the process quick and easy.
- Mixing bowls – a large one for the dry ingredients and a medium one for the wet makes mixing simple.
- Whisk – helps combine the ingredients smoothly without overmixing.
- Measuring cups and spoons – ensures accuracy for the best texture and flavor.
- Pastry brush or spray – optional, for greasing the waffle iron so waffles don’t stick.
Flavor Variations & Add-Ins
- Swap blueberries for chopped apples and cinnamon for a cozy, fall-inspired waffle.
- Add a handful of chopped nuts or chocolate chips into the batter for extra crunch or sweetness.
- Mix in a teaspoon of zest from lemon or orange to give a fresh citrus burst.
- Swap the vanilla extract for almond or maple extract to change up the flavor profile.
Sourdough Discard Waffles
Ingredients You’ll Need:
The Waffle Batter:
- 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 (or buttermilk for extra tang)
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For Serving:
- Butter
- Maple syrup
- Fresh berries (blueberries, raspberries, blackberries)
- Optional: whipped cream or yogurt
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15 minutes to cook, depending on your waffle iron. So in about 25 minutes, you’ll have warm, crispy waffles ready to enjoy!
Step-by-Step Instructions:
1. Get the Waffle Iron Ready:
First, preheat your waffle iron following the manufacturer’s instructions. This makes sure the waffles cook evenly and get crispy.
2. Mix Dry Ingredients:
In a large bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt. Mixing these first helps spread everything evenly.
3. Combine Wet Ingredients:
In a separate bowl, beat the egg with the milk, melted butter, and vanilla extract until smooth.
4. Make the Batter:
Pour the wet ingredients into the dry ingredients. Stir gently just until everything is combined – a few lumps are fine! Over-mixing can make the waffles tough.
5. Cook the Waffles:
Lightly grease your waffle iron with cooking spray or a little melted butter. Pour enough batter to cover the waffle iron surface, close the lid, and cook until the waffles turn golden brown and crisp. This usually takes 4 to 5 minutes.
6. Keep Warm and Serve:
Remove the waffles carefully and keep them warm on a rack. Repeat with the remaining batter. Serve your waffles topped with a pat of butter, fresh berries, and a good drizzle of maple syrup. Whipped cream or yogurt makes a nice extra touch!
7. Enjoy!
Dig in immediately for waffles that are crispy on the outside and soft inside. They’re a perfect way to use up your sourdough starter discard with delicious results every time!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just make sure to thaw it fully in the refrigerator overnight. Give it a good stir before using to restore its texture.
Can I Make the Waffle Batter Ahead of Time?
Absolutely! You can prepare the batter and refrigerate it for up to 24 hours. Give it a gentle stir before cooking, as some separation may occur.
How Should I Store Leftover Waffles?
Let them cool completely, then store in an airtight container in the fridge for up to 3 days. To reheat, toast them or warm in a toaster oven for best crispiness.
Can I Substitute Milk with a Non-Dairy Alternative?
Yes, plant-based milks like almond, oat, or soy milk work well. Just choose an unsweetened version to keep the flavor balanced.