This Quick Sourdough Discard Waffles Recipe will transform your sourdough discard into crispy, flavorful waffles in no time! These are easy sourdough discard waffles not overnight waffles!
I grew up eating regular waffles as one of my favorite breakfast foods. When I finally got into making sourdough bread and finding ways to use my ever-growing discard I discovered my love for crispy sourdough waffles.
Waffles with sourdough discard are delicious, flavorful waffles and super easy to make! Follow the recipe and tips to make them too!
Add these waffles to the Ultimate Waffle Charcuterie Board!
Another great way to use leftover sourdough discard is in this New York style sourdough discard bagel recipe. I even have a video tutorial. Making bagels is easier than you think!
Why You’ll Love Sourdough Discard Waffles
- Using leftover sourdough starter in waffles is a great way to put your discard to good use and help reduce food waste.
- Unfed sourdough starter gives the crispy waffles a delicious flavor!
- These are quick sourdough discard waffles. The batter doesn't need an overnight rest, it is ready in just a few minutes!
- They have a very mild sourdough flavor because they are not overnight waffles.
Ingredients for Waffles Made with Sourdough Discard
To begin on your sourdough waffle journey, gather the following ingredients. Don't forget to check out the substitutions listed below!
Sourdough discard (or active starter) adds tanginess and depth of flavor to the waffles while also contributing to their leavening.
Milk provides moisture and richness to the batter, resulting in a tender texture.
Egg acts as a binding agent, contributing to the structure and texture of the waffles.
White Sugar adds sweetness to the sourdough starter discard waffles.
All-Purpose Flour provides structure and stability to the batter, ensuring the sourdough starter waffles have the right texture.
Salt enhances the flavor of the waffles.
Baking soda acts as a leavening agent, helping the waffles rise and become fluffy.
Melted butter enhances the flavor and richness of the homemade waffles while also contributing to their crispiness.
Substitutions
- Active Sourdough starter can replace the discard.
- Buttermilk can replace the milk. I've also made these with oat milk before.
- Honey can substitute for white sugar.
- Bread flour can be used in place of all-purpose flour.
- Coconut oil or vegetable oil can replace the butter. I've even used a mild tasting olive oil.
How to Make Sourdough Discard Waffles
In a medium bowl, combine the wet ingredients of sourdough discard, milk, and egg. Whisk it together. Add the dry ingredients of sugar, flour, salt, and baking soda to the bowl.
Mix until a smooth waffle batter forms. Add the melted butter to the mixed batter and mix it again.
Let the batter rest while you preheat your waffle iron according to its instructions.
Spray it with oil if necessary (I don't need to with my iron). Pour a little batter onto the hot waffle iron depending on the size of your waffle iron.
Close the waffle iron and cook until the waffles are golden brown and crispy.
Repeat until you've used up all the batter.
Top the crisp sourdough waffles with maple syrup or your favorite toppings. Waffles from sourdough starter discard are so flavorful!
Tips for Making the Best Sourdough Discard Waffles
- Let the sourdough waffle batter rest for about 5 minutes before cooking. This allows the leavening agent to work its magic, resulting in fluffy waffles.
- Adding too much batter will cause the waffles to be a little on the dense side and the batter may overflow from the sides of the waffle iron.
- This recipe works with all waffle irons. I use the Dash Mini Waffle Iron for waffles that are the perfect size to reheat in the toaster. Use a deep Belgian waffle maker for sourdough discard Belgian waffles.
Storing and Freezing Waffles
My kids love reheating frozen waffles for a quick breakfast during the school week!
How to Store Waffles
Allow the cooked waffles to fully cool before storing them. Store any leftover sourdough waffles in an airtight container in the refrigerator for up to 1 week.
How to Freeze Waffles
For a quick breakfast option, freeze your waffles in freezer bags. Place small pieces of parchment paper between each waffle to prevent them from sticking together. Then, transfer the frozen waffles to freezer bags, remove as much air as possible before sealing, and store them in the freezer for up to several weeks.
How to Reheat Waffles
Pop your waffles into a toaster, toaster oven, or on a baking sheet in a regular oven for a few minutes until they're heated through and crisp. You can microwave leftover waffles, but they won't crisp back up in the microwave.
Flavor Variations for Sourdough Waffles with Discard
Get creative with your waffle flavors!
- Sweet Flavor Options: Try Adding mini chocolate chips, vanilla extract, blueberries, or chopped nuts to the waffle batter for a sweet twist.
- Savory Options: Mix in shredded cheddar cheese, cooked bacon bits, or herbs like rosemary and thyme.
Toppings for Waffles
Top your delicious sourdough waffles with your favorite toppings, such as maple syrup, fresh fruit, or a dollop of whipped cream.
Or try some savory toppings such as peanut butter or other nut butters.
This Waffle Charcuterie Board is perfect for guests to pick their favorite waffle toppings.
Frequently Asked Questions
Yes, leftover waffle batter can be stored in the fridge for up to 2 days. You may notice the sourdough flavor becomes stronger the longer it stays in the fridge.
More From Thyme for the Table
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Don't want to make waffles from scratch? Try this Aunt Jemima Waffle Recipe.
Check out a few other sourdough discard recipes you might like.
📖 Recipe
Quick Sourdough Discard Waffles Recipe
Equipment
Ingredients
- 1 cup sourdough discard (or active starter) (230 grams)
- 1 cup milk (230 grams)
- 1 large egg
- 2 tablespoons sugar (25 grams)
- 1 cup flour (130 grams)
- ½ teaspoon salt (2 grams)
- 1 teaspoon baking soda (5 grams)
- 3 tablespoons melted butter (or oil) (43 grams)
Instructions
- Add the sourdough discard, milk, and egg to a medium mixing bowl. Use a whisk to mix thoroughly.
- Add the sugar, flour, salt, and baking soda to the bowl. Use the whisk to mix it until it is mostly smooth. Add the melted butter to the batter and again whisk it until it is smooth.
- Let the batter rest while you preheat the waffle iron.
- Spray your waffle iron with non-stick cooking spray (if needed). You may need to add anywhere between ¼ cup to 1 cup of batter to your waffle iron depending how large it is. Adding too much batter will cause the waffles to be a little on the dense side and the batter may overflow from the sides of the waffle iron.
- Let the waffles cook according to the directions on your waffle iron.
- Carefully remove the crispy, golden brown waffles and enjoy!
Notes
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- Let the sourdough waffle batter rest for about 5 minutes before cooking. This allows the leavening agent to work its magic, resulting in fluffy waffles.
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- This recipe works with all waffle irons. I use the Dash Mini Waffle Iron for waffles that are the perfect size to reheat in the toaster. You can also use a Belgian waffle maker.
Waffles with sourdough starter discard are the perfect way to transform excess sourdough starter into a delightful breakfast. Experiment with flavors, freeze for convenience, and savor the crispy goodness of these easy sourdough waffles.
Join the sourdough train and indulge in the world of yummy waffles with this easy sourdough waffle recipe. Whether you have a Belgian waffle maker or a classic iron, this recipe is sure to satisfy your waffle cravings. I promise these are better than Sam's sourdough waffles!
Rebecca says
These waffles have a nice mild sourdough flavor that my whole family enjoyed. I love that it is a easy and quick recipe for busy mornings.
Jen Talley says
I'm so happy you enjoyed them!
Adriana says
Amazing waffles! I used whole wheat instead of APF, and added a little vanilla extract, they turned out so delicious.
Vince Mauro says
Used buttermilk instead of milk so I adjusted the recipe by using ½ teaspoon of baking powder with the baking soda…perfect. Also added ½ teaspoon of vanilla powder (not vanilla sugar).
Judy says
The best one yet! Very good recipe!
Jen Talley says
Thank you, Judy!
Kristen says
These were nice and fluffy! Easy to cook up just right. But next time I would add some vanilla for some extra flavor.
Jen Talley says
Adding vanilla sounds like a great idea!
Heather says
Yummy! Very good recipe! I agree with Judy. Best one yet!
Emily says
This is by far my favorite sourdough waffle recipe. I have made it with discard and active starter and both came our beautiful and delicious. My kids get excited every time I make these (and so do I)! Thank you for this recipe!
Jen Talley says
Thanks, Emily! I love that your kids are enjoying them too!
Jennifer says
Not sure if it's the recipe or my new waffle iron, but these did not turn out fluffy or crispy at all. They were soggy and weird. I weighed all the measurements, so I'm really not sure what went wrong. They taste fine, just the texture is off. If the discard is not active, wouldn't it be necessary to use a little bit of baking powder for some leavening? Anyways, I hope the leftovers crisp up okay in the toaster.
Jen Talley says
Hi Jennifer! I'm not sure why the waffles didn't turn out right for you. You mentioned leavening and the recipe calls for baking soda and an egg which should help with leavening. I actually have tried this recipe with baking powder as well (when I was testing it out), but it reduces the crispiness of the outside of the waffles. Was your waffle iron hot enough, I know that can make a difference as well.
Brittany says
Great recipe but my first waffle was soggy and weird too. Added a 2nd cup of flour and then they were perfect.
Ramona Hovey says
Very good waffles! The recipe came together quickly. Allowed batter to rest while heating waffle iron (I use the Griddler by Cuisinart with waffle plates). Husband agrees, the flavor and texture are perfect.
Joy P. says
This is the 1st time I've done sourdough waffles,. I used the weights listed, and they turned out great. I'm using my mini Dash waffle maker (4 min/waffle) and I'm not sure how many I will have left for the week, as I'm trying to meal prep, and not eat them all the moment they come out of the waffle maker.
Jen Talley says
Hi Joy! Thanks for the review! I use the same waffle maker! I love to double the recipe and make extra for my kids to reheat throughout the week. Enjoy!
Isabella says
Absolutely delicious! Thank you for sharing!
I halved the recipe since it was only for me, and added some vanilla paste. Will definitely be using this in the future !
Logan says
My go to sourdough waffle recipe! My husband and kids always ask me for these when they see my discard jar filling up. 10/10 recommend! So delicious and simple to make.
Jen Talley says
Thanks for the review Logan!
Renee D says
Wow so amazing and easy! And my hubby loved, right on point!! Thank you
Now getting ready to make doscard loaf bread Fingers 🤞 crossed hope it comes out!!
Thank you
Jen Talley says
Thanks for the review Renee! I'm glad your husband enjoyed them too! I hope your bread turned out great!!
Betsy Allen says
These were awesome waffles and so easy to make. Thanks
Jen Talley says
Thanks Betsy! I'm glad you enjoyed them!
Danielle says
Quick question I saw it was 1 cup of discard and 1 cup of flour but the grams are off (230g versus 130g). Does anyone know which it should be or is that the exact measurements? Thanks! Excited to try it
Sydney says
5 stars!!! Absolutely delicious!!! I love that it was one bowl, and thank you for including gram measurements - I used a scale for most everything else!!
Rita Martin says
I’ve been enjoying these waffles. I make up a double batch and keep them in the freezer for a quick breakfast. Peanut butter, bacon and maple syrup are my favorite toppings. However, now I’m told to watch my cholesterol!!! I know the toppings have to go, but can you give me the nutritional breakdown of this recipe?
Anonymous says
Very fast
Jen Talley says
Glad you enjoyed them!
Ariel says
Sooooo fluffy and delicious even though I used half whole white wheat! I added a bit a vanilla too but otherwise followed the recipe. I took my discard straight from the fridge, warmed the milk before adding, and let the batter sit 5 min before using and I got crispy on the outside - fluffy on the inside with just a hint of sourdough tang. I’m going to freeze the extras for busy mornings. This recipe is definitely a keeper!
Joyce says
Used my discard straight out of the fridge.
Made 2 batches, the first recipe as is, and added cinnamon to the second. They came out fluffy and crisped up nicely on the outside.
I put half of each in the freezer for a quick eat on busy days. Absolutely delicious! This recipe is a keeper.
Patti Jo Dickey says
These are nice and fluffy waffles, great recipe! Thank you!
CAROL ORLOFSKY says
Just made these! In fact, I am eating while typing. Breakfast for supper tonight, these are easy and delicious! I added 1/2t of vanilla, saw others did that. Great way to use discard!
Deanna says
When I see a waffle recipe with a half a cup of oil, I immediately move on. This recipe is delicious and has great texture with the reduced oil and the use of discard. It's a keeper for me. Thanks.