Sourdough Discard Waffles Recipe

Introduction

These sourdough discard waffles are a delightful and efficient way to use up leftover starter while making a delicious breakfast treat. Crispy on the outside and tender inside, they pair perfectly with fresh fruits and your favorite toppings.

Ingredients

• 1 cup sourdough discard (unfed or fed)
• 1 cup all-purpose flour
• 1 tablespoon sugar (optional, for sweeter waffles)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup milk (or plant-based milk)
• 1/4 cup melted butter or oil
• Fresh fruits (berries, bananas, etc.)
• Maple syrup or honey
• Whipped cream
• Chocolate chips or nuts (optional)

Instructions

1. Step 1: Preheat your waffle iron according to the manufacturer’s instructions.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Step 3: In another bowl, whisk the sourdough discard, egg, milk, and melted butter or oil until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the waffles light.
5. Step 5: Lightly grease the waffle iron with cooking spray or oil to prevent sticking.
6. Step 6: Pour batter onto the waffle iron, using the appropriate amount for your waffle maker.
7. Step 7: Cook for 4–5 minutes, or until waffles are golden and crisp.
8. Step 8: Remove waffles carefully and serve immediately with fresh fruits, maple syrup or honey, whipped cream, and optional chocolate chips or nuts.

Tips & Variations

• For extra crunch, add a handful of chopped nuts or chocolate chips directly into the batter.
• Swap regular milk for almond or oat milk for a dairy-free option.
• If you prefer sweeter waffles, increase the sugar to 2 tablespoons or add vanilla extract for extra flavor.
• To keep waffles warm while making more, place them on a baking sheet in a 200°F (90°C) oven.

Storage

Store leftover waffles in an airtight container in the refrigerator for up to 2 days. To reheat, toast them in a toaster or warm in a preheated oven until crispy. These waffles can also be frozen for up to 1 month; reheat directly from frozen using a toaster or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fed sourdough starter instead of discard?

Yes, you can use either fed or unfed sourdough discard. Using fed starter may result in a slightly tangier flavor and better rise.

What if I don’t have a waffle iron?

You can pour the batter onto a hot, greased griddle or nonstick skillet to make sourdough discard pancakes instead. Cook until bubbles form on the surface, then flip and cook the other side.

Sourdough Discard Waffles Recipe

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★★★★★

4.9 from 118 reviews

These Sourdough Discard Waffles are a delightful and resourceful way to use up sourdough starter discard, resulting in waffles that are crisp on the outside and tender inside. Easy to make with simple ingredients, they offer a slight tang from the sourdough and can be customized with your favorite toppings like fresh fruits, whipped cream, and maple syrup.

• Author: Lara
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar (optional, for sweeter waffles)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1 cup sourdough discard (unfed or fed)
• 1 large egg
• 1/4 cup milk (or plant-based milk)
• 1/4 cup melted butter or oil

Toppings (Optional)

• Fresh fruits (berries, bananas, etc.)
• Maple syrup or honey
• Whipped cream
• Chocolate chips or nuts

Instructions

1. Preparation: Preheat your waffle iron according to the manufacturer’s instructions to ensure even cooking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar (if using), baking powder, baking soda, and salt to evenly distribute the leavening agents.
3. Mix Wet Ingredients: In another bowl, whisk the sourdough discard, egg, milk, and melted butter or oil until the mixture is smooth and well combined.
4. Combine Ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the waffles light and fluffy.
5. Prepare Waffle Iron: Lightly grease the preheated waffle iron with cooking spray or oil to prevent sticking.
6. Cook Waffles: Pour an appropriate amount of batter onto the waffle iron based on its size. Cook for 4–5 minutes, or until the waffles are golden brown and crisp on the outside.
7. Serve: Carefully remove the cooked waffles from the iron and serve immediately, topped with fresh fruits, maple syrup or honey, whipped cream, and optionally chocolate chips or nuts.

Notes

• If you prefer sweeter waffles, include the optional sugar in the dry ingredients.
• Use plant-based milk and oil to make these waffles dairy-free if preferred.
• Do not overmix the batter to avoid tough waffles; a few lumps are okay.
• Waffles are best served immediately for optimal crispiness but can be kept warm in a low oven if necessary.
• Adjust cooking time slightly based on your specific waffle iron’s instructions.

Keywords: sourdough discard waffles, sourdough waffles, breakfast waffles, easy waffle recipe, leftover sourdough recipe