Don’t toss your excess sourdough starter! Use it to make these Sourdough Discard Waffles. Hearty, tender and so satisfying, the batter is quick and easy breakfast, but you can also make it the night before. You’ll love these waffles with toppings like fresh berries, maple syrup, homemade cultured butter and whipped cream.
Homemade waffles made with sourdough starter discard make every morning feel special. Since you don’t need to babysit them in a skillet, they are much easier to make than other breakfast faves like sourdough pancakes or sourdough crumpets. Sourdough discard brings a satisfyingly chewy, spongier texture than a conventional waffle which can often feel too airy and hollow.
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Making waffles with sourdough discard
Excess sourdough discard also adds a delicious tang to these waffles without making them overwhelmingly sour. This recipe uses baking soda as the main leavener, it aerates the batter and tenderizes the waffles. Because you won’t be using it as a leavener, you can use an unfed sourdough starter or sourdough discard straight from the refrigerator.
The age of your leftover sourdough discard will affect the flavor of your waffles. If you’re using sourdough that’s been in the fridge for weeks it will add more acidity and stronger flavor, which you won’t get when using a freshly fed starter. Both will work for this recipe but you’ll get different results. Personally, I prefer using a more mature discard because it adds the best flavor.
Looking for more ways to use up excess sourdough starter? Check out my guide to Sourdough Discard for a collection of my favorite recipes.
Can I make my waffle batter in advance?
You can either make this waffle batter in the morning or the night before. In testing, I found that letting the batter ferment overnight results in a lighter, crispier waffle. The longer rest period allows the gluten you built during mixing to relax and the starch molecules to swell, resulting in a light and fluffy interior.
If you don’t have the foresight to let your batter rest overnight, don’t worry your waffles will still taste delicious.
Looking for more sourdough discard breakfast ideas? Try my Sourdough Discard Crepes and Sourdough Discard Pancakes.
What you need to make sourdough discard waffles
Whole milk: Imparts moisture and binds the ingredients together, I love using whole milk because it also imparts fat to the batter which results in a much more flavorful and tender waffle (sub skim milk or plant-based milk if that’s what you have on hand)
Unsalted butter: Substitute coconut oil or your favorite plant-based butter
All-purpose flour: The low protein content in all-purpose flour imparts tenderness to these waffles, do not substitute for bread flour or your waffles will be tough
Whole wheat flour: Adds a nutty flavor and hearty texture without making these delicious sourdough waffles too dense, you can omit and substitute all-purpose, rye, spelt, einkorn flour or even oat flour if you don’t have any whole wheat on hand
Sourdough discard: Imparts a delicious tanginess and unique spongy texture to these waffles
Baking soda: Make sure your baking soda is still fresh before using it in this recipe
Salt: Use sea salt or kosher salt for this recipe
Apple cider vinegar: Tames the bitterness of the baking soda (sub lemon juice or white vinegar)
Eggs: Binds the ingredients in the waffles, substitute pumpkin, flax eggs, bananas or applesauce to make these waffles vegan
Brown sugar: Substitute white sugar or cane sugar
Vanilla extract: adds flavor
What to serve with waffles
- Homemade cultured butter
- Fresh fruit (peaches, berries, strawberries)
- Stewed fruits (apples, peaches, pears)
- Homemade whipped cream
- Homemade fruit syrups
- Maple syrup
- Peanut butter
- Ice cream
Step-by-step instructions
1. Heat milk and butter in a small saucepan until butter has melted
2. Whisk in egg, sourdough discard, apple cider vinegar, vanilla and brown sugar
3. Gently fold in the dry ingredients and let the batter rest at room temperature for at least 30 minutes or overnight in an airtight container
4. Cook 1 cup of batter (226 grams) in a hot waffle iron set at medium-high for 5 to 7 minutes
Small batch waffle recipe
I usually make small batches of everything I create since there are only 2 of us in our household. This recipe makes about three 7-inch waffles, if you want to make more simply make a double batch. The number of waffles you make depends on the size of your waffle maker.
Recipe FAQs
Sourdough waffles are slightly sweet with a nutty flavor; it has a hearty texture and spongy interior. Sourdough discard imparts a delicious tangy flavor to the waffles without making them overwhelmingly sour.
Waffle batter will last inside the refrigerator for up to 2 days.
These waffles are made with a small amount of whole wheat flour. Adding just a little bit to the batter imparts a sweet, nutty flavor that I love, without making the waffles too dense. You can substitute other types of flour such as rye, spelt, Kamut, einkorn or even corn flour. If you don’t have any on hand feel free to use all all-purpose flour.
Do not substitute whole wheat for the all-purpose flour in this recipe or your waffles will be too dense, dry and tough.
There are 77 grams of carbs in a 7-inch waffle.
Other sourdough breakfast recipes you may like
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Sourdough Discard Waffles Recipe
Equipment
- waffle iron
Ingredients
- 282 grams whole milk
- 56 grams unsalted butter
- 1 egg large
- 113 grams sourdough discard
- 35 grams brown sugar
- 3 grams apple cider vinegar
- 8 grams vanilla extract
- ¼ teaspoon baking soda
- 8 grams kosher salt
- 30 grams whole wheat flour
- 120 grams all-purpose flour
Instructions
- Make batter: Heat whole milk and butter in a small saucepan over medium heat until the butter melts. Transfer to a mixing bowl and let the milk cool slightly.
- Whisk egg, sourdough discard, brown sugar, apple cider vinegar and vanilla extract in to the milk mixture until no traces of egg or discard remain.
- Stir in baking soda, salt and whole wheat flour until all of the flour is hydrated. Gently fold the all-purpose flour into the batter a third at a time.
- Rest: Let the batter rest for 30 minutes or overnight. The rest period allows the gluten to relax, the flour to fully hydrate and starch to swell up resulting in tender and crispier waffles. Batter will be good for up to 2 days after its made.
- Cook waffles: While your batter rests, preheat your waffle maker to medium high heat. Once your waffle maker is ready, cook 1 cup (226 grams) of batter for 5 to 7 minutes, or until golden brown.
- Serve: These waffles are best enjoyed right out of the waffle maker. Serve with your favorite toppings.
- Store: I prefer to store any leftover batter and cook my waffles fresh everytime, but these also freeze beautifully. Simply freeze any leftover waffle segments on a parchment-lined baking sheet. Store in a ziplock bag once fully frozen. For the best results, reheat in a toaster oven.
Did you make this recipe? Do you have questions? Let me know below!