Sourdough Discard Waffles
Sourdough Discard Waffles (Crispy, Fluffy & Easy)
These sourdough discard waffles are crisp on the outside, soft on the inside, and full of delicious flavor. Using sourdough discard adds a subtle tang while helping reduce waste, making this recipe both practical and incredibly satisfying.
Perfect for breakfast or brunch, these waffles come together with simple pantry ingredients and cook up golden and light with a tender interior. Serve them with butter, syrup, and fresh fruit for a classic, comforting meal.
These waffles are a great option for making ahead, especially if you’re planning a busy morning or hosting brunch. You can cook a full batch, let them cool, and then store or freeze them for later. When reheated in a toaster or oven, they crisp right back up, making them just as enjoyable as when they were freshly made.
Why You’ll Love This Recipe
- Crispy outside, fluffy inside
- Great way to use sourdough discard
- Easy, pantry-friendly ingredients
- Perfect for breakfast or brunch
- Freezer-friendly and reheats well
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg
- ½ cup milk
- 8 oz sourdough starter (discard)
- 4 tablespoons butter, melted
- 2 teaspoons vanilla extract
Instructions
1. Preheat the Waffle Iron
Preheat your waffle maker according to the manufacturer’s instructions.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Mix Wet Ingredients
In a separate bowl, whisk together the egg, milk, sourdough discard, melted butter, and vanilla extract until smooth.
4. Combine
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Cook the Waffles
Lightly grease the waffle iron if needed. Pour batter onto the hot waffle iron and cook according to your waffle maker’s instructions until golden brown and crisp.
6. Serve
Serve warm with butter, syrup, and fresh fruit.
Tips for Best Results
- Do not overmix the batter to keep waffles light and tender
- Use active or inactive discard—both work well
- Cook until golden for the best crisp texture
- Keep waffles warm in a low oven if making multiple batches
Variations
- Add chocolate chips or blueberries to the batter
- Sprinkle cinnamon into the batter for extra flavor
- Top with whipped cream or yogurt
More Sourdough Recipes You’ll Love
If you’re loving sourdough baking, here are some of my favorite recipes to try next:
- Sourdough Discard Chocolate Chip Cookies
- Sourdough Discard Cinnamon Roll Pancakes
- Sourdough Discard Banana Pancakes
- Sourdough Discard Pancakes (Classic & Fluffy)
- Sourdough Discard Biscuits
Save these recipes for later and start making the most of your sourdough discard!
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Freeze for up to 2 months
- Reheat in a toaster or oven to maintain crispness
Serving Suggestions
- Fresh berries and maple syrup
- Butter and powdered sugar
- Yogurt and honey
- Nut butter and sliced bananas
- Makes 12 waffles
Another benefit of this recipe is how versatile it is. The batter creates a perfect base that can be customized with different add-ins or toppings depending on the occasion. Whether you keep it simple with butter and syrup or dress it up with fresh fruit and whipped cream, these waffles adapt easily and always deliver a satisfying result.
These sourdough discard waffles are a simple and delicious way to use up extra starter while creating a satisfying homemade breakfast. With their crisp texture and balanced flavor, they’re a recipe you’ll come back to again and again.
