Sourdough Discard Waffles

Golden and crispy on the outside, soft and fluffy inside, these waffles will be your new favorite way to use extra sourdough starter!
4.88 from 8 votes

A deliciously simple recipe for sourdough discard waffles that turns your leftover sourdough starter into a sweet, crisp, golden brown breakfast.

waffles on plate with butter and syrup

❤️ Why you’ll love this recipe

  • It avoids waste! One of the best sourdough discard recipes, you won’t waste any of your starter if you use it in baking
  • Freezer friendly
  • Dellicious! There’s no “sour” taste, and kids love these.

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.

milk, melted butter, flour, baking powder, salt, sourdough starter on marble counter

You’ll need the following for these yummy waffles:

  • waffle iron
  • mixing bowl
  • whisk or spatula

🍴Instructions

grid of 4 images: mixing dry ingredients, making waffle batter, pouring into waffle iron, finished wafffles

Step One: Make the batter

If you’ve ever made waffles before, you know what to do! The only difference with this recipe is the sourdough starter.

Before you mix up the batter, preheat your waffle iron and spray it with non stick spray.

In a large bowl, whisk everything together for the batter.

You can mix the dry ingredients first, then add the wet ingredients. But honestly, just mixing everything up together all at once works just fine!

Step Two: cook and serve

Once the iron is hot, scoop out the batter and pour it in. For this Belgian waffle maker, 1/3 cup of batter was just right. Cook until the waffles are golden brown, then put them on a cooling rack so they don’t get soggy while you cook the rest. There should be no need to spray in between batches.

Serve with butter, maple syrup, whipped cream, fruit, or whatever you like!

🥫 Storage instructions

Once your waffles are cool, you can pop them in a storage bag in the fridge for a few days.

They also freeze very well in a freezer bag.

Reheat them in the toaster for a quick homemade breakfast.

🔍 FAQs

Are sourdough waffles gluten-free?

No, not if you use a traditional sourdough starter and make them with all-purpose flour. Some people with gluten intolerance can tolerate fermented wheat products, but these waffles do not have a long fermentation period.

Can I use unfed starter in this recipe?

Absolutely. They rise because of the baking powder, so an unfed starter is perfectly fine.

Are sourdough waffles healthy?

There is no definitive answer, as it depends on what ingredients you use. If you are looking for a healthier option, you can substitute whole wheat flour for the all-purpose flour and use olive oil or another healthy cooking oil in place of butter. You can also add fruit or nuts to the batter for extra nutrients.

👩🏻‍🍳 Expert tips

  • Make sure your waffle iron is adequately preheated before pouring in the batter, as this will help prevent them from sticking. If your waffles do stick to the iron, you can use a thin spatula or butter knife to loosen them before serving.
  • If you aren’t serving them right away, keep them warm in a 200-degree F oven.

📘 Related Recipes

waffles with strawberries in background

📖 Here’s the recipe

3 square waffles made with sourdough starter on white plate
4.88 from 8 votes

Classic Sourdough Discard Waffles

Print Recipe
Golden and crispy on the outside, soft and fluffy inside, these waffles will be your new favorite way to use extra sourdough starter!
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins
Click here to grab a free seasonal e-cookbook!

Equipment

  • waffle iron

Ingredients

  • 2 cups all purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups milk
  • 2 eggs
  • 1/3 cup melted butter
  • 1/2 cup sourdough starter

Instructions

  • 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 jump combined. The batter will still have some lumps, but there should be no dry spots.
  • 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 additional blueberries

Notes

Try adding blueberries, chopped strawberries, or chocolate chips to the batter.
Fully cooked waffles free very well.  Make sure they have completely cooled, then place in a freezer bag and simply reheat in the toaster.

Nutrition

Calories: 143kcal | Carbohydrates: 26g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 169mg | Potassium: 79mg | Fiber: 1g | Sugar: 4g | Vitamin A: 97IU | Calcium: 90mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Keyword: sourdough discard waffles, sourdough waffle recipe, sourdough waffles
Servings: 10 waffles
Calories: 143kcal
Author: Katie Shaw
Did you make this recipe?Tag me @heartscontentfarmhouse so I can see!
signature with strawberries

By on May 6th, 2022

5 thoughts on “Sourdough Discard Waffles”

  1. 5 stars
    went well just wondering has anyone tried this with oil vs butter
    I refrigerate the batter for others in my family who get up later and I think it would not get so thick making it easier for the late sleepers to use

    Reply
  2. Your directions have different ingredients than the ingredients lis…
    “ combine the wet ingredients (eggs, buttermilk, vegetable oil). “. Buttermilk? Vegetable oil? Where’s the sourdough starter and melted butter.

    Reply

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