Fluffy and Crisp Sourdough Discard Waffles

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There’s something magical about transforming sourdough discard into golden, airy waffles that are both fluffy and delightfully crisp. This recipe has become my breakfast ritual, turning what might have been discarded into a culinary triumph. Imagine the aroma of vanilla and butter wafting through your kitchen, and the first bite revealing the perfect balance of fluffiness and crispiness – that’s the magic of sourdough discard waffles.

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If you haven’t gotten started in your sourdough journey yet, check out our article on how to make a sourdough starter from scratch!

sourdough discard waffles

Suggested Additions for Flavorful Variations

Elevate your sourdough discard waffles by exploring a myriad of delightful additions that cater to diverse palates. These suggested toppings and mix-ins will not only add layers of flavor but also provide a delightful texture contrast to the fluffy and crisp waffles.

  1. Fresh Berries and Whipped Cream:
    • Enhance the natural sweetness of the waffles with a handful of fresh berries. Whether it’s succulent strawberries, juicy blueberries, or vibrant raspberries, the burst of fruity flavors will complement the tangy notes of the sourdough discard. Top it off with a generous dollop of freshly whipped cream for a luxurious touch.
  2. Chopped Nuts and Maple Syrup:
    • Add a satisfying crunch by incorporating chopped nuts like pecans, walnuts, or almonds into the waffle batter. Drizzle with rich, amber-colored maple syrup for a classic combination that brings together the nutty undertones and the sweet, earthy sweetness of maple.
  3. Chocolate Chips and Powdered Sugar:
    • Indulge your sweet tooth by folding in a generous handful of chocolate chips into the batter. The heat of the waffle iron will melt the chocolate, creating pockets of gooey goodness within the waffle. Dust the finished waffles with a sprinkle of powdered sugar for an extra touch of sweetness.
  4. Sliced Bananas and Honey:
    • Achieve a harmonious blend of natural sweetness by adding sliced bananas to the waffle batter. The gentle caramelization of the bananas on the waffle iron adds depth to the flavor. Drizzle with honey for a luscious finish, creating a combination reminiscent of a delectable banana foster.

Best Waffle Irons for Success

Investing in a quality waffle iron is key. Consider options with adjustable temperature settings and non-stick surfaces for the perfect waffle every time. Some favorites include the Cuisinart Belgian Waffle Maker and the All-Clad Stainless Steel Waffle Maker.

Making Sourdough Discard Waffles

Just a few points to make before we dive into the recipe.

  1. There is no additional sugar added to this recipe because I don’t believe it needs it. Waffles get coated with sweet syrup or fruit anyways so there’s no point in adding extra sweetness. If you prefer to add sugar, combine 3 tablespoons cane sugar in with the discard and milk.
  2. This batter could be prepped ahead, omitting the eggs, baking powder, baking soda and salt until just before cooking. Store the prepared batter in the fridge overnight to intensify the flavors, allow the sourdough to work its magic on the gluten proteins, and add extra fluffiness. Both preparation methods produce a delicious and fluffy waffle.

Sourdough Discard Waffles

These waffles are a great way to use your sourdough discard to create a fluffy inside and crisp outside of these quick waffles.
Prep Time10 minutes
Cook Time6 minutes
Servings: 4 Waffles



  • ¾ cup sourdough starter discard
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 4 tablespoons butter melted
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine salt
  • 2 large eggs lightly beaten


  • Preheat your waffle iron.
  • In a large bowl, mix sourdough discard, milk, vanilla extract, and melted butter. This forms the flavorful base of your waffle batter. ¾ cup sourdough starter discard, 1 cup milk, 1 teaspoon vanilla extract, 4 tablespoons butter
  • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures even distribution of leavening agents and salt. 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon fine salt
  • Combine the wet and dry ingredients. Mix until just combined – a few lumps are okay. Overmixing can lead to dense waffles.
  • Fold in the lightly beaten eggs. This adds richness and helps achieve that coveted fluffiness.2 large eggs
  • Let the batter rest for at least 15 minutes. This gives the sourdough discard time to work its magic, resulting in a lighter texture.
  • Pour the batter onto the preheated waffle iron. Cook until golden brown and crisp on the outside.
  • Serve immediately. Top with your favorite additions for a personalized touch.

Tips and Tricks for Waffle Perfection

  • Don’t skip the resting time. Allowing the batter to rest results in lighter, fluffier waffles.
  • Adjust the consistency. If the batter seems too thick, add a splash of milk; if too thin, add a tablespoon of flour at a time.
  • Experiment with toppings. The possibilities are endless – get creative with your favorite fruits, nuts, or syrups.
sourdough discard waffle recipe

Storing and Reheating Leftovers: A Tasty Encore

To store leftover waffles, let them cool completely, then stack with parchment paper between each. Place in an airtight container and refrigerate for up to three days or freeze for a longer shelf life. I always double or triple the batch in order to make plenty of extra for the freezer. Then I don’t have to drag out the waffle iron every time the kids want waffles.

For reheating, use a toaster or toaster oven for that perfect blend of crispiness and fluffiness.

Transforming sourdough discard into waffle perfection is a breakfast experience worth savoring. Whether you’re a seasoned sourdough enthusiast or just starting your journey, these waffles are a delicious way to embrace the magic of fermentation and turn what might have been waste into a morning delight.

Craving more sourdough discard recipes? Check out our fluffy pancakes, moist coffee cake, and crumbly blueberry cake.

Hey Beautiful! I’m Tara, garden enthusiasts, keeper of chickens, herbal homesteader and stay at home mom of 3 tiny humans and a sourdough starter named Ma. I love teaching others how to live a self-sufficient and sustainable life through homesteading, scratch cooking, and remembering to live barefoot, wild and free!

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