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Easy Sourdough Discard Waffles: The Best Way to Use Leftover Starter

I love making these classic sourdough discard waffles to kick-start my day with a delicious, golden-brown crunch. They’re quick and easy to whip up, and you get to use your leftover sourdough starter to create a breakfast that’s crispy on the outside and fluffy on the inside.

The best part? These waffles are freezer-friendly, a hit with the kids, and use plenty of starters. They’re definitely a keeper!

3 square waffles made with sourdough starter on white plate

Classic 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!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serving Size 10 waffles

Equipment

  • waffle iron
  • Mixing bowl
  • Whisk or spatula

Ingredients 

  • 2 cups all purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • cups milk
  • 2 eggs
  • cup melted butter
  • ½ cup sourdough starter

Instructions 

  • Preheat and prep. Preheat your waffle iron and spray it with non-stick cooking spray.
  • Combine the dry ingredients. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir until thoroughly mixed.
  • Mix the wet ingredients. In a separate, medium bowl, whisk together the eggs, sourdough starter, melted butter, and milk until well combined.
  • Combine wet and dry. Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter will have some lumps but no dry spots.
  • Cook the waffles. Scoop about ½ cup of batter into the hot waffle iron, adjusting for the size of your iron. Cook until the waffles are golden brown.
  • Keep warm. Place cooked waffles on a cooling rack. If desired, keep them warm in a 200°F oven while you cook the remaining batter.
  • Serve. Serve with syrup, butter, whipped cream, or fresh berries.
    3 square waffles made with sourdough starter on white plate

Notes

Make sure your eggs and milk are not cold before mixing. This will help the batter mix better.
Stir the batter gently and stop when the ingredients are mixed. Mixing too much can make your waffles hard instead of soft and fluffy.
Let the batter sit for about 5-10 minutes before cooking. This will make your waffles fluffier as the baking powder starts working.
Have fun adding berries, nuts, or chocolate chips. Put them in the batter right before cooking to stop them from sinking.
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

More Tips:

Don’t forget to get your waffle iron hot before pouring in the batter to avoid sticking. If your waffles do stick, you can use a thin spatula or butter knife to loosen them.

Even if your waffle iron is non-stick, give it a light spray of cooking oil to make sure the waffles come out easily.

If you want to make waffles ahead of time, let them cool on a wire rack before freezing. When you’re ready to eat them, just pop them in the toaster for a quick, crispy breakfast.

If you’re not serving them right away, keep them warm in a 200-degree F oven.

waffles on plate with butter and syrup

Serving Suggestions

Serve these waffles with fresh fruit, maple syrup, whipped cream, bacon or sausage, and a side of yogurt and granola.

You’ll need a few essential tools and ingredients to whip up these waffles. Here are some important or uncommon items you’ll need:

milk, melted butter, flour, baking powder, salt, sourdough starter on marble counter
  • Sourdough starter: This forms the base of your waffle batter, giving it a distinctive flavor and texture.
  • Waffle iron: You’ll need this to cook the batter into waffles. If you don’t have one, you can use a grill pan, but the waffles will have a different texture.
  • Melted butter: This adds richness and helps the waffles become crispy. You can use oil instead, but butter provides better flavor.
  • Baking powder: This helps the waffles rise and become fluffy. Make sure it’s fresh for the best results.

These items will set you up for making top-notch sourdough discard waffles at home.

You can make these ingredient substitutions for this recipe:

  • Sourdough starter: You can swap it with an equal amount of buttermilk or yogurt for a similar tangy flavor.
  • Melted butter: Use vegetable oil or coconut oil as a substitute.
  • All-purpose flour: Swap it with whole wheat flour for a nuttier flavor and denser texture.
  • Milk: Replace it with almond, soy, or other plant-based milk.

Remember that these substitutions will change the final taste and texture of the waffles, but feel free to experiment to suit your preferences or dietary needs.

Storage Instructions

Keep leftover waffles in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or oven until they’re warm and crispy.

To freeze fully cooked waffles, let them cool on a wire rack, then place them in a single layer on a baking sheet and freeze until they’re solid.

Transfer the frozen waffles to a freezer bag or airtight container. They can be frozen for up to 3 months.

When you’re ready to eat them, simply pop them in the toaster or oven directly from the freezer until they’re hot and crispy.

Enjoy making these delicious sourdough discard waffles for a quick and easy breakfast. With these tips and variations, you’ll have a perfect batch every time. Don’t forget to experiment with different toppings and add-ins to make them your own.

waffles with strawberries in background
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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Recipe Rating




8 Comments

  1. For waffles with a little more of a sourdough zing, I mix together the starter, flour, sugar, salt, and milk the night before. I prefer using buttermilk rather than milk. The next morning, I add the baking powder, eggs, and butter. The results are delicious!

  2. 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

  3. 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.