Golden, crispy, fluffy, and a little tangy, these quick Sourdough Discard Waffles are ready in under 30 minutes and have become my go-to whenever I've got extra starter hanging around.
Inspired by my love for making sourdough everything (like bread, pizza, and even cookies), I wanted a faster way to use up discard without the overnight wait. This was one of the first recipes I made while waiting for my Homemade Sourdough Starter to mature.
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Looking for more sourdough discard recipes? Make my Sourdough Discard Banana Bread, Sourdough Chocolate Chip Cookies, and Sourdough Discard Pancakes next!
Having a jar of sourdough discard in the fridge can feel like a guilt trip. But instead of tossing it, these waffles make it easy to put that discard to work. They're simple, versatile, and the kind of breakfast that feels special without a ton of effort.
Whether you top them with fresh berries, drizzle with maple syrup, or go savory with fried chicken, these waffles are endlessly versatile. They're also freezer-friendly, which means you can batch cook and have homemade waffles ready to pop in the toaster on busy mornings.
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Ingredients You'll Need
These sourdough discard waffles come together with simple pantry staples:
- All-purpose flour (1½ cups) - gives the waffles structure while keeping them light.
- Granulated sugar (2 tablespoons) - just enough sweetness to balance the tang.
- Baking powder (2 teaspoons) and baking soda (½ teaspoon) - the duo that makes waffles airy and crisp.
- Salt (½ teaspoon) - enhances all the flavors.
- Sourdough discard (¾ cup) - unfed starter straight from the fridge works perfectly here (I have a lot of discard as I make at least two loaves of my No-Knead Sourdough Bread each week).
- Milk (1½ cups) - whole or 2% for the best texture, but non-dairy works too.
- Eggs (2 large) - for richness and structure.
- Unsalted butter (4 tablespoons, melted) - adds crispness and flavor. You can also use avocado oil.
- Vanilla extract (1½ teaspoons) - rounds everything out.
Unlike many waffle recipes that can be heavy or too dense, these bake up with crisp edges and fluffy centers every single time.
How to Make Sourdough Discard Waffles
Preheat the waffle iron. Set to medium or medium-high (about 375°F if yours has a temperature setting). A hot iron will give you crisp edges. Tip: A drop of water should sizzle on contact.
Whisk the dry. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly combined.
Whisk the wet. In a second bowl, whisk sourdough discard, milk, eggs, melted butter, and vanilla until smooth. (Let butter cool 1-2 minutes so it doesn't scramble the eggs.)
Combine. Pour wet ingredients into dry. Stir with a spatula until just combined. The batter should be thick but pourable, with a few small lumps. If it is too thick, add 1-2 tablespoons of milk. If it is too thin, add 1-2 tablespoons of flour.
Rest 5 minutes to let the flour hydrate and the leavening kick in. Your waffles will brown and lift better.
Grease and fill the iron. Lightly oil or spray the plates. For Belgian waffles, add ½ to ¾ cup of waffle batter. For a standard waffle iron, use ⅓ to ½ cup of batter per batch. (Use the measuring cup that came with your waffle maker.)
Cook until golden brown. It will take 3-5 minutes, or until the steam mostly stops and the waffle releases easily. If the lid resists, give it another 30-60 seconds. My waffle iron beeps when it is done.
Hold them crisp. Move the cooked waffles to a wire rack set on a sheet pan in a 200°F oven. Don't stack; stacking traps steam and softens them.
Serve. Top with butter, maple syrup, berries and yogurt, or go savory with chicken and hot honey. Whatever you are in the mood for.
Batch and store. Refrigerate or freeze cooled leftovers for up to 3 days or 2 months, respectively. Reheat straight from the freezer in a toaster until hot and crisp.
Helpful Tips from my Farmhouse Kitchen
Use cold sourdough discard starter straight from the fridge. There's no need to feed it first; this recipe is designed for an unfed starter.
Don't overmix the batter. A few lumps are fine. Overmixing makes waffles tough instead of tender.
Let the waffle iron fully preheat. This is the secret to crisp waffles with golden edges.
Keep cooked sourdough waffles warm in the oven. Place finished waffles on a wire rack in a 200°F oven while you cook the rest.
Freeze for later. Cool completely, then freeze in a single layer. Reheat in the toaster and they'll taste freshly made.
Serving Suggestions
- Classic breakfast: Butter and maple syrup.
- Weekend brunch: Fresh berries, whipped cream, or yogurt.
- Savory: Fried chicken, hot honey, or even bacon and eggs.
- Dessert: Top with ice cream and chocolate sauce.
If you love waffles, you might also want to try my diner-style Buttermilk Belgian Waffles, a reader favorite.
Reheating Instructions
Store leftovers in an airtight container for up to 3 days in the fridge. To reheat, pop waffles in the toaster or oven until crisp. Frozen waffles can be reheated the same way; there's no need to thaw them first.
Recipe FAQs
Yes. Active starter will work, but discard keeps the recipe quick and prevents waste.
Absolutely. Let them cool completely, then freeze in a single layer. Reheat in a toaster or oven until warmed through.
Yes. Swap the milk for almond or oat milk, and use oil instead of butter.
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Printable Recipe
Sourdough Discard Waffles
Ingredients
- 1½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sourdough discard (unfed)
- 1½ cups milk (whole or 2%)
- 2 large eggs
- 4 tablespoons unsalted butter (melted)
- 1½ teaspoons vanilla extract
Instructions
- Preheat your waffle iron to medium or medium-high (about 375°F if adjustable).
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined. Set aside.
- In a separate bowl, whisk the sourdough discard, milk, eggs, melted butter, and vanilla extract until smooth and well blended.
- Pour the wet ingredients into the dry. Gently stir with a spatula until just combined. The batter should be thick but pourable with a few small lumps. If it seems too thick, add 1-2 tablespoons of milk; if too thin, sprinkle in a bit more flour. Let the batter rest for 5 minutes to let the flour hydrate and the leavening to activate.
- Lightly grease your waffle iron with oil or cooking spray. Add about ½ to ¾ cup of batter for a Belgian waffle iron or ⅓ to ½ cup for a standard iron. Close the lid and cook for 3-5 minutes, or until the waffles are golden brown and release easily from the plates.
- Transfer the cooked waffles to a wire rack set over a sheet pan in a 200°F oven to keep them crisp while you finish the remaining batter. Don't stack the waffles to prevent steaming.
- Serve hot with butter and maple syrup, fresh fruit and whipped cream, or try a savory spin with fried chicken and hot honey and enjoy!
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Notes
- Cold sourdough discard straight from the fridge works perfectly.
- A Belgian waffle iron or a standard waffle iron both work for this recipe.
- If your batter seems too thin, sprinkle in 1-2 tablespoons of flour; if it's too thick, add a splash of milk until it reaches a pourable consistency.
- To keep waffles crisp, place them on a wire rack in a 200°F oven, rather than stacking them. Stacking traps steam and softens them.
- Freezing waffles: Cool waffles on a wire rack, then arrange in a single layer on a baking sheet and freeze for 1-2 hours. Transfer to a Ziploc bag, separating layers with parchment paper. Freeze for up to 2 months.
- Reheating frozen waffles: Place them directly into a toaster or toaster oven and heat for 3-5 minutes, or until hot and crisp. For larger batches, reheat in a 350°F oven for 10-12 minutes on a wire rack.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Jess says
Very delicious waffles will make them again for my children and I. Thank you 😄