Looking for a fun and flavorful way to use up your sourdough discard? Sourdough discard waffles are the answer. These waffles are crispy on the outside, soft on the inside, and have a delicious tang that comes from fermented sourdough. By making sourdough discard waffles, you’re turning waste into a wonderful breakfast that’s easy, satisfying, and sustainable.
Home bakers love sourdough discard waffles because they’re a perfect blend of texture and flavor. If you’re looking to reduce food waste and enjoy a quick morning recipe, these sourdough discard waffles are a must-try.
If you’re experimenting with sourdough more broadly, you’ll also enjoy trying these delicious sourdough discard breakfast recipes that cover a variety of easy morning ideas beyond waffles.
What Is Sourdough Discard?
Before we dive into making sourdough discard waffles, it’s important to understand what sourdough discard actually is. When you maintain a sourdough starter, you have to remove part of it during feedings. That removed portion is called sourdough discard.
While some people throw it away, others use it to make delicious recipes like sourdough discard waffles. These waffles are a brilliant use of discard because they combine the health benefits of fermented flour with the ease of a quick breakfast.
If you’re curious about other fun ways to use discard, check out these fluffy sourdough discard doughnuts, they’re sweet, airy, and irresistible.
Why Use Discard in Waffles?
Waffles made with sourdough discard have a slight tang, a beautifully crisp exterior, and a soft, tender interior. Even better? You’re reducing kitchen waste.
Using discard in waffles also lets you:
- Bake with added flavor complexity
- Achieve that perfect crisp outside and fluffy inside texture
- Get more value from your starter routine
- Experiment with fermented dough flavors
You’re essentially making a gourmet breakfast from what you’d normally throw away. Pair this with something fruity like fluffy strawberry waffles for a brunch that’s sure to impress.
Ingredients for Sourdough Discard Waffles
Here’s what you’ll need to whip up a batch:
- 1 cup sourdough discard (unfed, room temp or cold)
- 2 large eggs
- 1 cup milk (or buttermilk for extra tang)
- 4 tbsp melted butter or oil
- 1 tbsp sugar or maple syrup
- 1 cup all-purpose flour (can sub whole wheat)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Optional: vanilla extract, cinnamon, chocolate chips
Tip: Cold discard can be used straight from the fridge, making this an ideal quick recipe for mornings.
Step-by-Step: How to Make Sourdough Discard Waffles
- Mix wet ingredients
In a bowl, combine eggs, milk, melted butter, and sweetener. - Add the discard
Stir in your sourdough discard until smooth. - Mix dry ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. - Combine wet and dry
Fold dry into wet. Don’t overmix. It’s okay if the batter is a little lumpy. - Rest the batter (optional)
Let it sit for 10–15 minutes to hydrate the flour and improve flavor—or refrigerate overnight for deeper sourdough notes. - Cook in waffle iron
Preheat your waffle iron. Pour in batter and cook until golden brown and crispy. - Serve hot
Enjoy immediately with your favorite toppings.
Tasty Variations to Try
Want to get creative? Here are some fun twists on the classic:
Sweet Options
- Add blueberries or banana slices
- Mix in chocolate chips or cinnamon swirl
- Top with whipped cream, fruit, or maple syrup
Savory Waffles
- Add shredded cheddar and chives
- Serve with a fried egg and hot sauce
- Mix in grated zucchini or sweet potato
Dietary Tweaks
- Use almond milk and egg replacer for a dairy-free or vegan version
- Sub in gluten-free flour for GF waffles
Serving Suggestions
Waffles are a blank canvas, here are some great serving ideas:
- For breakfast: Yogurt, berries, and honey
- Brunch-style: Top with avocado, smoked salmon, or poached eggs
- Dessert: A scoop of vanilla ice cream and chocolate drizzle
- Make-ahead: Store extras in the freezer for busy mornings
Storage and Reheating Tips
- To refrigerate: Store in an airtight container for up to 3 days
- To freeze: Let cool completely and store between parchment layers
- To reheat: Use a toaster, oven, or air fryer to get them crispy again
Common Mistakes to Avoid
Even the best bakers run into trouble. Here’s what to watch out for:
- Overmixing: Makes waffles dense
- Cold waffle iron: Prevents crisping
- Skipping rest time: Reduces flavor
- Too thick batter: Add a splash of milk if needed
Frequently Asked Questions (FAQs)
Can I use discard straight from the fridge?
Yes! Sourdough discard can be cold or room temperature. Just mix it in directly.
Can I freeze sourdough discard waffles?
Absolutely. Let them cool, then freeze in a single layer. Reheat in a toaster or oven.
Do I have to ferment the batter overnight?
Not required, but resting overnight boosts sourdough flavor and digestion.
Can I make these gluten-free?
Yes, swap the flour for your favorite GF blend and make sure your starter is GF as well.
Are sourdough discard waffles healthier?
They’re often easier to digest due to partial fermentation and have fewer additives than boxed mixes.
What are other good sourdough discard uses?
Check out lemon blueberry sourdough bread for a creative way to use discard in baked goods.
Final Thoughts
Sourdough discard waffles are a perfect example of how to turn food waste into culinary magic. Whether you’re after a comforting weekend breakfast or a savory brunch base, these waffles deliver. Keep experimenting with your flavors, toppings, and techniques, you’ll never look at discard the same way again.
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How to Make Sourdough Discard Waffles: A Zero-Waste Breakfast Favorite
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Crispy on the outside and fluffy on the inside, these sourdough discard waffles are the perfect zero-waste breakfast. With a mild tang from fermented starter and a golden, airy texture, they’re ideal for quick mornings or leisurely brunches.
Ingredients
1 cup sourdough discard (unfed, cold or room temperature)
2 large eggs
1 cup milk (or buttermilk)
4 tablespoons melted butter (or neutral oil)
1 tablespoon sugar (or maple syrup)
1 cup all-purpose flour (or whole wheat flour)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon vanilla extract (optional)
½ teaspoon cinnamon (optional)
⅓ cup chocolate chips or berries (optional)
Instructions
In a large bowl, whisk together eggs, milk, butter, and sugar.
Stir in the sourdough discard until fully incorporated.
In a separate bowl, mix the flour, baking powder, baking soda, and salt.
Add dry ingredients into the wet mixture and stir until just combined. Do not overmix.
Let the batter rest for 10–15 minutes to hydrate.
Preheat your waffle iron and lightly grease if needed.
Scoop batter into the waffle iron and cook according to your waffle maker’s instructions until golden brown and crisp.
Serve warm with toppings of choice.
Notes
The batter can be made the night before and stored in the fridge for added sourdough flavor.
For dairy-free waffles, use almond milk and coconut oil.
Freeze leftover waffles for up to 1 month and reheat in a toaster or oven.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 270
- Sugar: 5g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg
Keywords: sourdough discard waffles, waffles with sourdough, fermented waffles, discard breakfast recipe, zero waste waffles