Sourdough Discard Waffles

Golden sourdough discard waffle topped with yogurt and fresh blueberries on a white plate.

5 from 1 vote

These easy sourdough discard waffles are crisp on the outside, fluffy inside, and ready in under 30 minutes. It's the easiest way to use up extra starter and turn it into a breakfast (or brunch for dinner) favorite.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 291kcal

Author: Jeri Walker

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

US Customary - Metric

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!

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.

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