Name: Sourdough Discard Waffles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 tablespoon sugar (optional); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup sourdough discard (unfed); 3/4 cup milk (dairy or non-dairy); 1 large egg; 1/4 cup melted butter or oil; 1 teaspoon vanilla extract

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Fluffy on the inside and crisp on the outside, these sourdough discard waffles are a cozy, golden-brown treat that makes the most of leftover starter. I love how the subtle tang from the sourdough gives each bite a rich, homemade depth without being overpowering. This recipe is a smart way to use up discard while treating myself (and anyone lucky enough to be around) to a comforting breakfast or brunch.

Sourdough Discard Waffles

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour

1 tablespoon sugar (optional)

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup sourdough discard (unfed)

¾ cup milk (dairy or non-dairy)

1 large egg

¼ cup melted butter or oil

1 teaspoon vanilla extract

Directions

I start by preheating the waffle iron according to the manufacturer’s instructions.

In a large bowl, I whisk together the flour, sugar (if using), baking powder, baking soda, and salt.

In another bowl, I mix the sourdough discard, milk, egg, melted butter, and vanilla until smooth.

Then I pour the wet mixture into the dry ingredients and stir gently until just combined—overmixing makes the waffles less fluffy.

I lightly grease the waffle iron if needed, pour in the batter, and cook until golden brown and crisp.

Once they’re ready, I serve them warm with maple syrup, fruit, or whatever topping I’m feeling that day.

Servings and timing

This recipe makes about 4 waffles.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Calories: Around 210 kcal per waffle

Variations

I like switching things up depending on the season or what I have in my pantry. For a more indulgent take, I’ll add mini chocolate chips or chopped nuts to the batter. Sometimes I fold in mashed banana or pumpkin purée for extra flavor. I’ve also used almond or oat milk with great results, and swapping butter for coconut oil gives a subtle tropical twist. The base is flexible enough to make it my own every time.

Storage/Reheating

If I have leftovers, I let them cool completely before storing them in an airtight container in the fridge for up to 3 days. For longer storage, I freeze them—just pop parchment paper between each waffle so they don’t stick. When I’m ready to reheat, I toast them straight from the fridge or freezer to bring back the crispness.

FAQs

How sour do these waffles taste?

They have a mild tang from the sourdough discard, but it’s not overpowering. I find it adds just enough depth to make the flavor interesting without being too strong.

Can I make the batter ahead of time?

I usually prefer making it fresh, but I can mix the dry and wet ingredients separately the night before and combine them in the morning. Once mixed, the batter should be used within an hour or so.

What’s the best way to freeze and reheat these waffles?

I let them cool completely, then freeze with parchment between each one. When I’m ready, I toast them in a toaster or oven at 350°F until heated through and crispy again.

Can I use active starter instead of discard?

Yes, I’ve tried it with active starter too. Just know that the waffles might be a bit fluffier, and the flavor a little milder. Discard gives a stronger sourdough flavor.

Do I need to rest the batter before cooking?

Nope! This recipe is designed to be quick—once the batter is mixed, I go straight to the waffle iron.

Conclusion

These sourdough discard waffles are one of my favorite ways to put my starter to good use without any fuss. They’re easy, adaptable, and always satisfying. Whether I’m planning a weekend brunch or just making a quick weekday breakfast, this recipe never disappoints.

📖 Recipe:

Sourdough Discard Waffles

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Author: Cheryl
Total Time: 20 minutes
Yield: 4 waffles
Diet: Vegetarian

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Description

Fluffy on the inside and crisp on the outside, these sourdough discard waffles are a delicious way to use up leftover starter. With a subtle tang and a golden-brown finish, they make a comforting and easy breakfast or brunch option.

Instructions

Preheat the waffle iron according to the manufacturer's instructions.
In a large bowl, whisk together the flour, sugar (if using), baking powder, baking soda, and salt.
In a separate bowl, mix the sourdough discard, milk, egg, melted butter, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
Lightly grease the waffle iron if needed, pour in the batter, and cook until golden brown and crisp.
Serve warm with desired toppings such as maple syrup or fresh fruit.