The perfect weekend breakfast, these sourdough chocolate chip waffles combine a delightful crispy exterior and a fluffy interior with lots of chocolate chips and all your favorite toppings.
Table of contents
❤️ Why you’ll love this recipe
- Super delicious: The combination of sourdough and chocolate chips creates a perfect balance of tangy and sweet flavors, making these waffles a hit for all ages. (And no, there is no sour taste.)
- Easy to make: Just mix and pour.
- Customizable toppings: These waffles can be served with a variety of toppings, like syrup, butter, whipped cream, or fruit, allowing everyone to enjoy their waffles just the way they like them.
- Freezer-friendly: Make a big batch of these waffles, and you’ll have a quick and tasty breakfast option ready to go in the toaster any time you need it.
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
You’ll need the following for this sourdough discard recipe:
- all-purpose flour
- granulated sugar
- baking powder
- melted butter
- sourdough starter (discard or unfed)
- chocolate chips or more
- waffle iron
- large mixing bowl
Step One: wet and dry ingredients
Plug in your waffle iron and preheat it according to the manufacturer’s instructions. Make sure it’s hot and ready for the batter by the time you’re done mixing the ingredients. Lightly spray the waffle iron with non-stick cooking spray to ensure easy waffle removal.
In a large mixing bowl, add 2 cups of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, and ¼ teaspoon of salt. Stir the dry ingredients until thoroughly combined, ensuring an even distribution of the leavening agents.
In a separate, medium-sized bowl, whisk together 2 eggs, ½ cup of sourdough starter, ⅓ cup of melted butter, and ¼ cup of milk.
Step Two: finish the batter
Pour the wet ingredient mixture into the dry ingredient mixture. Gently stir the two together until just combined. Overmixing can lead to tough waffles.
There will be some lumps, and that’s fine! You just don’t want any dry spots.
Add chocolate chips: Fold in 1 cup of chocolate chips (or more if desired, up to 2 cups) to the batter, distributing them evenly throughout.
Step three: cook
Using a ladle or measuring cup, scoop about a half cup of batter (adjust based on the size of your waffle iron) onto the hot waffle iron. Close the lid and cook the waffle until it’s golden brown, following your waffle iron’s suggested cooking time.
Step Four: top and serve
Carefully remove the cooked waffle from the waffle iron using a fork or tongs, and transfer it to a cooling rack. Repeat the process with the remaining batter. If you’d like to keep the waffles warm while you cook the rest, place them in a 200°F oven on a heat-resistant plate. Serve with your choice of syrup, butter, whipped cream, or fruit.
🥫 Storage instructions
If you have any leftover waffles, let them cool completely before placing them in a freezer bag. Label the bag with the date and contents, then freeze. When you’re ready to enjoy them, reheat in a toaster for a quick and delicious breakfast
The “point” of this recipe is to help you use discard starter, so discard is perfectly fine, straight from the fridge. But if you want to make them and your starter is currently fed and bubbly, that’s fine too!
Nope! They’ll taste just like normal waffles, promise. Slightly tangy, like a buttermilk recipe. No one will guess your secret.
But of course. Also delicious. I prefer fresh over frozen to avoid a streaky mess.
👩🏻🍳 Expert tips
- Preheat the waffle iron properly: Allow enough time for the waffle iron to preheat fully. The waffle iron should be hot before pouring in the batter.
- Don’t overmix the batter: When combining the wet and dry ingredients, mix gently until just combined. Overmixing can lead to tough, chewy waffles. A few lumps are okay and will disappear during the cooking process.
- Adjust batter consistency if needed: If your batter seems too thick or too thin, you can adjust its consistency by adding a little more milk (for a thinner batter) or a little more flour (for a thicker batter).
- Be patient when cooking waffles: Resist the temptation to open the waffle iron too early, as this can cause the waffles to break or not cook evenly. Wait until the waffle iron indicates that it’s done or until steam is no longer coming out of the iron.
- Use a cooling rack: Placing cooked waffles directly on a plate may cause them to become soggy due to trapped steam. Instead, place them on a cooling rack to allow steam to escape and maintain their crispiness.
📘 Related Recipes
🍽 Serve it with
- Fresh fruit
- Plenty of coffee 😊
📖 Here’s the recipe
- waffle iron
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cups milk
- 2 eggs
- ⅓ cup melted butter
- ½ cup sourdough starter
- 1 cup chocolate chips or more
- Preheat waffle iron and spray with non-stick cooking spray.
- Combine all dry ingredients (flour, sugar, salt, and baking powder) in a large mixing bowl and stir until thoroughly combined. In a separate, medium bowl, combine the wet ingredients (eggs, sourdough starter, melted butter, and milk. Pour the wet ingredients into the dry and gently stir until just combined. The batter will still have some lumps, but there should be no dry spots. Add chocolate chips and gently mix in.
- Scoop the batter into the hot waffle iron, about a half cup at a time, depending on the size of your iron. Cook until golden brown.
- Remove waffles to a cooling rack while you cook the remaining waffles. Keep warm in a 200-degree oven if desired. Serve with syrup and butter or with whipped cream and fruit.