Crispy Sourdough Discard Waffles

ByCaitlin Updated
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Saturday mornings on the farm tend to be a little slower than the rest of the week.

The barn chores still happen, but it’s a lot slower. My favourite time of the week. No rushed morning routine to get to school, and work. Just pulling on boots, heading out to feed the animals, and coming back inside already thinking about what’s for breakfast before we start the day.

That’s usually when I make these waffles.

They come together fast, the batter uses basic ingredient from the kitchen, and honestly? They’re just really good for such a simple recipe. Crispy edges, fluffy inside, and that subtle tang from the sourdough discard that you can’t quite put your finger on but makes them taste different than regular waffles.

Most days, we like to keep our waffles simple like our sourdough pancakes, butter and maple syrup, straight from the jar. That’s really all they need.

If you’re new to baking with sourdough discard, this is a great place to start. There are no complicated steps and no special timing.

If you want to learn more about working with discard, check out my post on how to make and maintain a sourdough starter — it covers everything you need to know.

This post may contain affiliate links, please read our disclosure policy for details.

A plate with a golden waffle topped with powdered sugar and sliced strawberries, next to a spatula, a bowl of fresh strawberries, and a waffle iron on a white and blue checkered cloth.
Breakfast

Why You’ll Love This Recipe

  • They come together fast. We’re talking one bowl, basic ingredients, maybe 15 minutes start to finish. Perfect for a Saturday morning when you want a real breakfast without a big production.
  • The sourdough discard does something special. It gives the waffles this subtle tang that’s hard to explain but makes them taste way better than a regular waffle mix.
  • It’s just pantry ingredients. Flour, eggs, butter, milk and whatever discard is sitting in your fridge. Nothing fancy, and you don’t have to run to the store for fancy ingredients.
  • The whole family eats them. No complaints, even from picky eaters! Simple waffles with butter and maple syrup that makes everyone happy.
A golden waffle topped with two strawberry halves and a light dusting of powdered sugar sits on a white plate. A waffle maker and some whole strawberries are visible in the background.

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: The unfed starter you’d normally toss during feeding. It adds a subtle tang and works perfectly in batters like this

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

A plate with a round waffle, a bowl of fresh strawberries, a waffle iron, and a wooden spatula on a white surface with a blue checkered cloth.

Recipe Tips

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

Don’t skip greasing the iron. Even non-stick waffle irons benefit from a little butter or spray between each waffle. It makes a big difference for getting that crispy edge.

Let the batter rest for 5 minutes. Just while the iron heats up. Gives the baking powder a chance to activate and makes them fluffier.

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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A round waffle sprinkled with powdered sugar, topped with two halved strawberries, sits on a white plate over a lace tablecloth.

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 (I use this one and love it) 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. Cook the waffles: Lightly grease the preheated waffle iron, then pour in the batter spreading it evenly but avoiding overflow. Cook for 4-5 minutes until golden brown and crisp.
  6. 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.

1 cup of sourdough discard is roughly 240 grams, though it can vary slightly depending on the hydration of your starter.

As long as it doesn’t have any pink or orange streaks, smells like alcohol or acetone rather than just sour, or has visible mould, it’s fine to use. A little liquid on top is normal, just stir it in.

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.
  • Savory waffles: Skip the sugar and vanilla, add a pinch of garlic powder, shredded cheddar, and chopped chives. Serve with eggs and bacon for a full farmhouse breakfast.
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A plate with a golden waffle topped with powdered sugar and sliced strawberries, next to a spatula, a bowl of fresh strawberries, and a waffle iron on a white and blue checkered cloth.
5 from 3 votes

Crispy Sourdough Discard Waffles

These crispy 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.
Print Recipe Pin Recipe
Prep Time:10 minutes
Cook Time:10 minutes
Course: Breakfast
Cuisine: American
Keyword: crispy sourdough waffles, easy sourdough waffles, sourdough discard breakfast, sourdough discard recipes, sourdough discard waffles
Servings: 4 waffles
Calories: 266kcal

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. Cook the waffles: Lightly grease the preheated waffle iron, then pour in the batter spreading it evenly but avoiding overflow. Cook for 4-5 minutes until golden brown and crisp.
  6. 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.
  • Don’t skip greasing the iron. Even non-stick waffle irons benefit from a little butter or spray between each waffle. It makes a big difference for getting that crispy edge.
  • Crispier waffles: If you prefer crispier waffles, let them rest on a wire rack instead of stacking them, which can trap steam.
  • Let the batter rest for 5 minutes. Just while the iron heats up. Gives the baking powder a chance to activate and makes them fluffier.
  • Keep them warm: Place cooked waffles in a 200°F oven to stay warm while you make the remaining batch.

Nutrition

Calories: 266kcal | Carbohydrates: 32g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 108mg | Sodium: 851mg | Potassium: 114mg | Fiber: 1g | Sugar: 8g | Vitamin A: 431IU | Calcium: 146mg | Iron: 2mg

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5 from 3 votes

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Recipe Rating




8 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.

    Reply

  4. Do I need to adjust any proportions in this recipe if I’m using a potato flake sourdough starter discard which is much funnier than a flour fed starter?

    Reply

  5. Hello, when a recipe calls for a “cup” of sourdough discard, how many grams is that typically? Thank you!!

    Reply