Sourdough Discard Waffles

Making these Crispy Sourdough Discard Waffles has become my favorite way to start the day. Topping them with a super easy homemade blueberry syrup makes for an extra special (but low effort) breakfast. 

I can’t believe it’s been over two months since I last posted a recipe! Between moving to a different state, doing little home improvement projects, a new-found obsession with indoor plants and promoting my first cookbook Sourdough Every Day, I’ve been a little distracted. I haven’t stopped baking though, and I have a huge backlog of recipes to share with all of you — starting of course with this recipe for the easiest delicious way to use up your sourdough discard. 

Unlike other Sourdough Discard Waffle recipes, these turn out super crispy thanks to the addition of cornstarch. While most other discard waffle recipes are good, I find that they lack the crispiness of Brussels-style waffles. Cornstarch is often used to add an extra crispiness to Fried Chicken and even french fries so I thought it would work great at making my waffles crispy. For a scientific explanation of exactly what is going on in your waffles check this explainer by Cooks Illustrated. 

You can enjoy these with maple syrup OR create a super easy blueberry syrup that comes together while your waffles during the short rest period for the waffles. 

This recipe makes three 7.5-inch waffles, in my Oster Waffle Maker (I can’t find the exact model online but I’ve had mine for years and it still has a great nonstick coating so I don’t use a cooking spray when making these). 

Now onto the recipe! 


Waffle Batter 

280 gramsWhole Milk
58 gramsButter
128 grams All-purpose Flour
17 gramsCornstarch
25 grams Ground Malted Wheat (optional)
2 gramsSalt
15 gramsGranulated Sugar 
1Large Egg
60 gramsSourdough Starter
2 gramsBaking Soda

Homemade Blueberry Syrup 

280 gramsFresh Blueberries
40 gramsOrange Juice (optional)
100 gramsGranulated Sugar 
100 gramsWater


Waffle Batter 

In a small pot, heat milk and butter until butter has melted. Allow mixture to cool slightly. 

Meanwhile, whisk together all-purpose flour, cornstarch, salt, sugar and malted wheat (if using) in a large mixing bowl. Set aside.

Whisk egg in a small bowl, and add two tablespoons of the milk mixture. Beat mixture until fully combined, add egg mixture and sourdough discard into the rest of the milk mixture, stir until the starter has dissolved. 

Gently fold milk mixture into the flour mixture until just combined, do not over mix or your waffles will turn out rubbery. Cover the bowl with a plate or plastic wrap and allow the batter to rest at room temperature for 30 minutes. 

Homemade Blueberry Syrup

In a small pot combine blueberries, orange juice, sugar and water and heat over high heat. Once mixture begins to boil, lower the temperature to a low simmer and allow it to thicken for 20 minutes (or until your waffles have finished cooking). 


Once your waffles have rested there should be a few tiny bubbles on the surface of the batter, gently fold-in the baking soda.

Preheat your waffle iron to a medium-high setting, if your iron has a good non-stick coating you won’t need to add . Cook your waffles for 4 to 5 minutes or until golden brown.

Serve slathered with homemade blueberry syrup and enjoy warm. 

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