Sourdough Discard Waffles are a fun and tasty way to use up that leftover sourdough starter you might have hanging out in the fridge. These waffles come out crispy on the outside and soft on the inside, with just a little tang that makes them feel special without being overpowering. They’re a clever twist on classic waffles, turning what might be considered food waste into a real breakfast treat.
I love making these waffles when I have some sourdough discard because they’re quick and easy, and they add a little surprise flavor to the morning. One thing I always do is add a bit of cinnamon or vanilla to the batter, which makes the waffles extra cozy and delicious. Plus, there’s something satisfying about turning something leftover into a crowd-pleaser—it feels like a little kitchen accomplishment every time.
These waffles are perfect topped with butter and maple syrup, fresh fruit, or even a spoonful of yogurt if you want to keep things simple and fresh. I often serve them with a side of crispy bacon or scrambled eggs when I want a full breakfast spread. Whether it’s a weekend treat or a special brunch, these sourdough discard waffles always bring a smile to the table and a warm start to the day.
Key Ingredients & Substitutions
Sourdough starter discard: This ingredient adds a mild tang and natural flavor. If you don’t have discard, you can try plain yogurt or buttermilk as a substitute for some tanginess.
Flour: All-purpose flour works great here. For a gluten-free version, try a 1-to-1 gluten-free baking flour, but expect a slight texture change.
Baking powder and baking soda: Both help the waffles rise and become fluffy. Don’t skip these! If you only have baking powder, use a bit more to compensate.
Butter or oil: Butter adds richness and flavor, while oil keeps waffles moist. Use whichever you prefer or is on hand.
How Do I Get Crispy Waffles That Are Tender Inside?
Getting waffles crispy outside and soft inside is all about batter and cooking time:
- Don’t over-mix the batter; a few lumps make the waffles lighter.
- Preheat the waffle iron well so the first waffle isn’t soggy.
- Grease the iron lightly to prevent sticking but avoid too much oil.
- Cook until golden brown—usually about 3-5 minutes—checking frequently.
- Keep waffles warm on a rack to stop steam from making them soggy if cooking ahead.
These steps help lock in a crisp crust while keeping the inside tender and flavorful. Enjoy your waffles warm with your favorite toppings!
Equipment You’ll Need
- Waffle iron – I recommend a good non-stick one; it ensures even cooking and easy cleanup.
- Mixing bowls – Use a large bowl for the dry ingredients and a medium bowl for the wet; makes mixing easier.
- Whisk – Helps you blend the batter smoothly without lumps.
- Measuring cups and spoons – For accuracy, especially with baking powder and baking soda.
- Cooking spray or brush – Keeps the waffles from sticking to the iron.
Flavor Variations & Add-Ins
- Blueberries or chocolate chips – Fold them into the batter for bursts of flavor and texture.
- Banana slices – Mix in mashed bananas or add slices on top before cooking for extra sweetness.
- Cinnamon or nutmeg – Add a pinch to the dry ingredients for warm, spicy notes.
- Vegan option – Use plant-based milk and a flaxseed egg substitute for a dairy-free, egg-free version.
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 (whole or your preference)
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract (optional)
- Fresh blueberries or other berries, for serving
- Strawberries, halved, for serving
- Maple syrup, for drizzling
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15 minutes to cook your waffles. Total time is roughly 25 minutes, so you can have breakfast ready in no time!
Step-by-Step Instructions:
1. Preheat and Mix Dry Ingredients:
Start by preheating your waffle iron following the manufacturer’s instructions. In a large bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt. Combining these first makes mixing easy later.
2. Mix Wet Ingredients:
In a separate bowl, beat the egg with the milk, melted butter (or oil), and vanilla extract until everything is smooth and well combined.
3. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients. Gently stir just until the batter comes together—don’t over-mix! It’s okay if the batter is a little lumpy; this helps keep the waffles light and fluffy.
4. Cook Your Waffles:
Lightly grease your waffle iron with oil or a non-stick spray. Pour enough batter to cover the surface — how much depends on your waffle iron size. Close the lid and cook until the waffles are golden brown and crisp, usually 3 to 5 minutes. Carefully remove and keep warm while you cook the rest.
5. Serve and Enjoy:
Serve your waffles warm, topped with fresh blueberries, halved strawberries, and a drizzle of maple syrup. They’re delicious along with a cup of coffee or your favorite morning drink!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Thaw frozen sourdough discard in the fridge overnight or at room temperature for a few hours before using. Give it a good stir to recombine before adding to the batter.
Can I Make the Waffle Batter Ahead of Time?
Absolutely! You can prepare the batter up to 24 hours in advance and store it in the fridge. Give it a gentle stir before cooking. Keep in mind the baking soda reacts quickly, so waffles might be a bit less puffy if the batter sits too long.
How Should I Store Leftover Waffles?
Let leftover waffles cool completely, then store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in a toaster or oven to restore crispiness.
Can I Substitute Milk for a Non-Dairy Alternative?
Yes, you can use almond, soy, oat, or any other plant-based milk with good results. Just use the same amount as regular milk for best texture.