A deliciously simple recipe for sourdough discard waffles that turns your leftover sourdough starter into a sweet, crisp, golden brown breakfast.
These are freezer friendly, popular with kids, and use plenty of starter. A keeper!
- waffle iron
- 2 cups all purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1¼ cups milk
- 2 eggs
- ⅓ cup melted butter
- ½ cup sourdough starter
- 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
Table of contents
❤️ 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.
You’ll need the following for these yummy waffles:
- all-purpose flour
- baking powder
- melted butter
- sourdough starter
- waffle iron
- mixing bowl
- whisk or spatula
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.
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.
Absolutely. They rise because of the baking powder, so an unfed starter is perfectly fine.
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
- My Sourdough Pancakes are super fluffy and thick.
- Our favorite sourdough breakfast recipe is blueberry muffins with a crumb topping.
- If you want a loaf for breakfast, try sourdough cinnamon swirl bread next