Classic Sourdough Discard Waffles

5 from 4 votes

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

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Keyword: sourdough discard waffles, sourdough waffle recipe, sourdough waffles

Servings: waffles

Calories: 143kcal

Author: Katie

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.

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.