Sourdough discard waffles are an elevated take on classic waffles: light and fluffy inside, crisp on the outside, with a subtle tang from the sourdough. Best of all, they don’t require an overnight fermentation — simply mix the batter and cook on a hot waffle iron for a quick, delicious breakfast.
If you keep a sourdough starter, these waffles are a fantastic way to use excess discard. They’re similar to Belgian-style waffles but don’t require proofing time. Make a double batch to freeze for quick breakfasts all week, or adapt the technique to make pancakes if you prefer.
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⭐️Why You’ll Love This Recipe
- Simple to prepare: Combine the ingredients and cook on a waffle iron.
- Makes use of discard: A tasty way to use up extra sourdough starter.
- No overnight resting required: Ready to cook the same day you mix the batter.
- Freezes well: Cook extra waffles and freeze for convenient breakfasts.
- Perfect texture: Tender inside with a crisp, golden exterior.
🧇Ingredients
The batter uses straightforward pantry and fridge staples along with your sourdough discard.
Milk: Whole milk is recommended for the best texture, though other milks can be used with slight differences.
Melted butter: Melt and cool slightly before adding to the batter for an even mix.
Sourdough discard: This recipe is written for discard, but an active starter will also work; if using discard add baking powder to aid rise.
All-purpose flour: Works well here; bread flour can be substituted but may yield denser waffles.
Eggs: Separate the eggs and whip the whites to stiff peaks if you want the lightest, airiest texture. This step is optional but recommended.
See the recipe card below for exact quantities and full details.
🥣How to Make
You can mix this batter and cook it the same day. If you prefer, make it the night before and refrigerate — it still turns out well.
Step 1: Whisk together the dry ingredients (flour, sugar, salt, and baking powder) in a small bowl and set aside.
Step 2: In a separate bowl, beat the egg whites with an electric mixer until fluffy and they form stiff peaks. (You can skip this step and add whole eggs later, but whipped whites give a lighter texture.)
📝Note: If you skip whipping the whites, add the whole eggs in the later step.
Step 3: In another bowl, whisk the sourdough discard with the milk until smooth.
Step 4: Stir in the melted butter.
Step 5: Whisk in the egg yolks just until incorporated.
Step 6: Gently fold the whipped egg whites into the liquid mixture with a spatula until combined and the batter feels fluffy. Do not overmix.
Let the batter rest for 20 minutes while you preheat the waffle iron.
💡Pro Tip: Overmixing after folding will make the waffles dense — fold only until just combined.
Step 7: Fold the dry ingredients into the wet mixture until just combined; small lumps are fine.
Step 8: Preheat and grease your waffle maker as needed. Pour about 1/2 cup batter (or the amount recommended for your iron) and close the lid. You may need to release the lid briefly if pressure builds up from too much batter.
💡Pro Tip: Adjust batter amount to your iron to avoid overflow and uneven cooking.
Step 9: Cook until the waffle is golden brown and crisp. Repeat with remaining batter.
🍽Serving Suggestions
Top your sourdough discard waffles with any of the following for a delicious finish:
- Pure maple syrup
- Peanut butter
- Whipped cream
- Fresh berries
- Sliced banana
- Fresh peaches
- Honey
- Fried chicken for a savory-sweet twist
❓Recipe FAQs
Yes. Cool the waffles completely, then store in a freezer-safe container or bag. Reheat in a toaster or oven for best texture.
Whipping the egg whites adds air and creates a lighter, softer interior while keeping the exterior crisp.
Either works. If using discard, include baking powder so the waffles get additional lift.
🍪Other Sourdough Discard Recipes
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25+ Sourdough Breakfast Recipes
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Homemade Sourdough Bagels
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Sourdough Discard Pancakes
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Sourdough Oatmeal Cookies
Did you try this? If you enjoyed the recipe, please leave a rating and comment — feedback helps others find and enjoy it.
📋Recipe
Sourdough Discard Waffles
Equipment
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Waffle Maker
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Glass Bowls
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Whisk
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Hand Mixer
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Wooden spoon or spatula
Ingredients
- 1 Cup All Purpose Flour
- 1 Tablespoon Granulated Sugar
- 1 teaspoon Kosher Salt
- 1 teaspoon Baking Powder
- 2 Large Eggs – Separated
- 1 Cup Sourdough Discard
- ¾ Cup Whole Milk
- 4 Tablespoons Melted Butter
Instructions
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This batter does not require an overnight rest, but you may refrigerate it overnight if desired.
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Combine the dry ingredients (flour, sugar, salt, baking powder) in a bowl and whisk to combine.
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Beat the egg whites until stiff peaks form. Set aside the yolks. Skipping this step is fine, but whipped whites improve texture.
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Whisk the sourdough discard and milk until smooth, then add the melted butter and mix. Whisk in the egg yolks until just incorporated.
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Gently fold the whipped egg whites into the liquid mixture — do not overmix. The batter should be soft and airy.
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Fold in the dry ingredients just until combined. Small lumps are okay — overmixing will produce denser waffles.
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Let the batter rest for about 20 minutes while the waffle iron heats.
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Preheat and grease your waffle iron. Pour the recommended amount of batter (about 1/2 cup) and cook according to your iron’s instructions or until golden and crisp. You may need to release the lid briefly if the iron builds pressure.
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Serve warm with your favorite toppings such as fresh fruit, whipped cream, bananas, maple syrup, chocolate chips, or peanut butter.
Notes
Milk: Whole milk yields the best texture. Other milks will change the mouthfeel slightly.
Melted Butter: Melt and cool slightly before adding so it blends smoothly into the batter.
Sourdough discard: Unfed discard works well here; an active starter may also be used. If using discard, the baking powder in the recipe helps provide extra lift.
Flour: All-purpose is recommended; bread flour may make denser waffles.
Eggs: Whipping the egg whites is optional but creates a noticeably lighter waffle.