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
“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
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
- Preheat the waffle iron: Heat your waffle iron according to the manufacturer’s instructions so it’s ready when the batter is prepared.
- Whisk the dry ingredients: In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Whisk until evenly combined.
- 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.
- 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.
- Prepare the waffle iron: Lightly grease the waffle iron with non-stick spray or a small amount of butter to prevent sticking.
- 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.
- 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.
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Similar Recipes
Easy Sourdough Discard 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
- Preheat the waffle iron: Heat your waffle iron according to the manufacturer's instructions so it's ready when the batter is prepared.
- Whisk the dry ingredients: In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Whisk until evenly combined.
- 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.
- 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.
- Prepare the waffle iron: Lightly grease the waffle iron with non-stick spray or a small amount of butter to prevent sticking.
- 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.
- 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.
Did you make this recipe?
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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.
Excellent sourdough discard waffles! Thanks for sharing!
I made these as pancakes and they were THE BEST pancakes I’ve ever had!
I’m happy you loved them Racheal!