Sourdough Discard Waffles

Sourdough discard waffles are like regular waffles but even better! A light and fluffy texture with a crispy exterior and a hint of that sourdough taste. The best part? They don't need to ferment overnight! Just mix it up and pour the batter on a hot waffle iron, and breakfast is done.

Are you obsessed with baking with a sourdough starter? Do you love to make loaves of sourdough bread, sourdough bagels, and countless sourdough discard recipes? 

If you have some excess sourdough starter sitting around, give these sourdough starter waffles a go. 

They are similar to a Belgian style waffle but don't require any time to rise.

Make a double batch and have waffles ready for the entire week.

If you are more into pancakes, no worries! Check out my sourdough discard pancakes recipe.

Get even more breakfast inspiration with these sourdough breakfast recipes.

🧇Ingredients

This waffle batter is made with simple ingredients that you probably have in your pantry and fridge. Plus the discard.

Milk: This recipe calls for whole milk. While other kinds of milk can be used, they may alter the texture.

Melted Butter: Make sure to melt the butter before adding it to the batter. Melt on the stove in a small pot or butter warmer and then allow it to cool slightly. 

Sourdough starter discard: This recipe calls for discard but an active starter can also be used. Sourdough discard is just an unfed sourdough starter that has already risen and fallen back down.

All-Purpose Flour: All purpose is the chosen flour but bread flour can also be used. It may result in more dense waffles.

Eggs: This process calls for whipped egg whites. While this step can be skipped, it really does make the pancakes that much softer.

See full information on ingredients and quantities in the recipe card.

🥣How to Make

This batter does not require an overnight rest, but if you want to make it the night before and rest it in the refrigerator until the next day, it will still turn out great. 

Step 1: In a small mixing bowl combine the dry ingredients, flour, salt, sugar and baking powder, whisk and set aside.

Step 2: In a medium bowl add the egg whites only and mix with an electric beater until they are fluffy and form stiff peaks. (Image 1).

📝Note: This step can be skipped and the waffles will still turn out great but it does make a difference. If skipping just add the entire egg in step 5.

Step 3: Next, in another medium mixing bowl whisk together the discard and milk until it is smooth. (Image 1).

Step 4: Pour in the melted butter and mix.

Step 5: Then, whisk in the egg yolks just until they are incorporated. (Image 2).

Step 6: Take the whipped egg whites and fold them into the liquid mix with a spatula. (Image 3). The batter should have a fluffy consistency.

Allow the batter to sit for 20 minutes while the waffle iron is heating up.

💡Pro Tip: Do not over-mix at this point. Mixing the batter too much will cause the waffles to be dense.

Step 7: Then, fold in the dry ingredients just until combined. Lumps are a good thing so don't worry about completely mixing them in. (Image 4).

Step 8: Warm up your waffle maker, and spray with cooking spray if needed. Pour in a half cup of batter (or however much your iron suggests). (Image 5).

💡Pro Tip: I find sometimes that I have to release the lid after a minute or so. The pressure will build up if too much batter is added and will need to be released.

Step 9: Allow to cook until it's a crispy golden brown. (Image 6).

🍽Serving Suggestions

Don't serve your sourdough discard waffles plain. Consider the following toppings:

• Pure Maple Syrup
• Peanut Butter
• Whipped Cream
• Fresh Berries
• Banana
• Peaches
• Honey
• Fried Chicken

❓Recipe FAQs

🍪Other Sourdough Discard Recipes

📋Recipe