These easy sourdough discard waffles is perfect for a slow weekend breakfast for the family. Whether it’s these fluffy sourdough discard waffles, a stack of sourdough discard pancakes, or a warm slice of zucchini bread, taking the time to cook from scratch always feels like a win. If you’re just starting your sourdough journey, don’t miss my post on must-have sourdough baking tools to make the process even easier.

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Why You’ll Love This Recipe

  • Easy to make: With simple pantry staples and minimal prep time, you can whip up these waffles in just minutes. Perfect for a relaxed weekend breakfast or a quick treat anytime.
  • Homemade goodness: There’s nothing better than the smell of fresh waffles cooking on a weekend morning. This recipe gives that comforting homemade taste, making every bite feel special with the family.
  • Customizable: Add-ins like chocolate chips, fresh fruit, or spices (think cinnamon or nutmeg) can elevate the flavor even more.
  • Sourdough discard friendly: Using sourdough discard gives these waffles a subtle tang and helps reduce waste, making it a sustainable and delicious way to enjoy your sourdough starter.

“These waffles turned out so fluffy and golden! I love that I can use up my sourdough discard without any waste. My kids devoured them, and I’ve already frozen a batch for next weekend. Definitely going in our regular breakfast rotation!” – Emma

Ingredients

  • Eggs: Provides structure and richness to the batter
  • Baking powder: Helps the waffles rise and become fluffy
  • Flour: all-purpose flour
  • Salt
  • Sugar: granulated sugar adds a touch of sweetness
  • Vanilla extract
  • Butter: melted
  • Whole milk: Ensures the batter is the right consistency
  • Sourdough discard: Also known as sourdough starter, which adds tanginess and helps reduce food waste

Have leftover discard? Try it in my sourdough discard sandwich bread or peanut butter cookies — both are beginner-friendly and made from pantry staples.

Recipe Tips

Avoid overmixing: Overmixing can lead to tough waffles. Mix the batter until just combined.

Crispier waffles: If you prefer crispier waffles, let them rest on a wire rack instead of stacking them, which can trap steam.

Keep them warm: Place cooked waffles in a 200°F oven to stay warm while you make the remaining batch.

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New to baking with discard? Be sure to check out my beginner’s sourdough discard bread for another easy loaf that doesn’t require a stand mixer.

Instructions

  1. Preheat the waffle iron: Heat your waffle iron according to the manufacturer’s instructions so it’s ready when the batter is prepared.
  2. Whisk the dry ingredients: In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Whisk until evenly combined.
  3. Mix the wet ingredients: In a separate bowl, whisk the eggs, vanilla extract, melted butter, and milk until smooth. Stir in the sourdough discard, mixing until fully incorporated.
  4. Combine wet and dry ingredients: Gradually pour the wet mixture into the bowl with the dry ingredients. Use a whisk or spatula to mix until just combined. Be careful not to overmix; some lumps are okay.
  5. Prepare the waffle iron: Lightly grease the waffle iron with non-stick spray or a small amount of butter to prevent sticking.
  6. Cook the waffles: Pour the batter into the preheated waffle iron, spreading it evenly but avoiding overflow. Close the waffle iron and cook according to its instructions (usually 4-5 minutes) until the waffles are golden brown and crisp.
  7. Serve immediately: Remove the waffles and serve hot with your favorite toppings, such as butter, syrup, fresh fruit, or whipped cream.

Want more cozy weekend breakfast ideas? You’ll love my apple cider sourdough donuts and sourdough discard chocolate chip muffins —both easy, delicious, and made with simple ingredients.

FAQ

Sourdough discard gives these waffles a slight tang and extra fluffiness, but if you’re out of discard, you can substitute with equal parts flour and a splash of milk or water. The flavor won’t be quite the same, but it’ll still work in a pinch.

Nope! This recipe uses unfed discard—perfect for when you’re about to toss some during your regular feeding routine. Just make sure your discard isn’t too old or overly sour.

Yes! You can mix the batter and store it in the fridge for up to 12 hours. Give it a quick stir before cooking. This makes it perfect for prepping the night before a slow morning breakfast.

Let them cool completely, then store in an airtight container in the fridge for up to 3 days. For longer storage, freeze with parchment between each waffle. Just pop them in the toaster or oven to reheat!

Absolutely! Use a non-dairy milk like almond or oat milk and swap the butter for coconut oil or a dairy-free alternative. The results are still fluffy and delicious.

I like to batch bake and freeze loaves while also prepping other homemade staples. My Simple Kitchen Printable Bundle helps me stay organized when cooking from scratch.

Yes! These waffles freeze beautifully. Let them cool completely, then place them in a single layer on a baking sheet to flash freeze for about 1 hour. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months. To reheat, just pop them in the toaster or oven—no need to thaw!

I like to batch bake and freeze these waffles for a quick breakfast. My Simple Kitchen Printable Bundle helps me stay organized when cooking from scratch.

Recipe Variations

  • Cinnamon sugar waffles: Add 1 teaspoon of cinnamon and a pinch of nutmeg to the batter for a warm, cozy flavor. Top with butter and a sprinkle of cinnamon sugar.
  • Chocolate chip waffles: Fold ½ cup of chocolate chips into the batter before cooking for a kid-friendly treat. Try dark chocolate for a more grown-up twist.
  • Blueberry waffles: Gently fold in ½ cup of fresh or frozen blueberries. If using frozen, toss them in a bit of flour first to prevent them from sinking.
  • Whole wheat waffles: Swap out half the all-purpose flour for whole wheat flour for a heartier waffle with a bit more fiber and a nutty taste.
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5 from 2 votes

Easy Sourdough Discard Waffles

These easy sourdough discard waffles is perfect for a slow weekend breakfast for the family. It is also a wonderful way to use up extra sourdough discard you may have on hand.
Prep Time:10 minutes
Cook Time:10 minutes
Course: Breakfast
Cuisine: American
Keyword: sourdough, sourdough discard chocolate chip muffins, sourdough discard pancakes, sourdough discard recipes, sourdough recipes
Servings: 4 waffles

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring Cups and Spoons
  • Waffle iron
  • Non-stick spray or pastry brush
  • Wire rack

Ingredients

  • 2 eggs
  • 1 ½ tsp baking powder
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • 3 tbsp butter melted
  • ½ cup whole milk
  • 1 cup sourdough discard

Instructions

  1. Preheat the waffle iron: Heat your waffle iron according to the manufacturer's instructions so it's ready when the batter is prepared.
  2. Whisk the dry ingredients: In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Whisk until evenly combined.
  3. Mix the wet ingredients: In a separate bowl, whisk the eggs, vanilla extract, melted butter, and milk until smooth. Stir in the sourdough discard, mixing until fully incorporated.
  4. Combine wet and dry ingredients: Gradually pour the wet mixture into the bowl with the dry ingredients. Use a whisk or spatula to mix until just combined. Be careful not to overmix; some lumps are okay.
  5. Prepare the waffle iron: Lightly grease the waffle iron with non-stick spray or a small amount of butter to prevent sticking.
  6. Cook the waffles: Pour the batter into the preheated waffle iron, spreading it evenly but avoiding overflow. Close the waffle iron and cook according to its instructions (usually 4-5 minutes) until the waffles are golden brown and crisp.
  7. Serve immediately: Remove the waffles and serve hot with your favorite toppings, such as butter, syrup, fresh fruit, or whipped cream.

Notes

  • Avoid overmixing: Overmixing can lead to tough waffles. Mix the batter until just combined.
  • Crispier waffles: If you prefer crispier waffles, let them rest on a wire rack instead of stacking them, which can trap steam.
  • Keep them warm: Place cooked waffles in a 200°F oven to stay warm while you make the remaining batch.

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5 from 2 votes

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Recipe Rating




4 Comments

  1. 5 stars
    Delicious! Great way to use up a ton of sourdough discard I had taking up room in my fridge. I made my batch according to the instructions for 16 pancakes, and it ended up yielding about 26! Will be great to freeze for a quick, homemade breakfast on the go during the school week! (I used a Krups 4 waffle iron, with about a 1/2 cup of batter per waffle). I did make a couple tweaks using 3 tsp of salt instead of 4, and 4 Tbsp of brown sugar, and 4 Tbsp of white sugar.