Why You’ll Love This Recipe

I love this recipe because it’s not only easy but also incredibly versatile. The sourdough discard adds a unique depth of flavor that regular waffles can’t match, giving them a slightly tangy taste that pairs beautifully with both sweet and savory toppings. They’re sustainable, too—helping me use up leftover starter instead of throwing it away. And the texture? Perfectly crisp on the outside, soft and airy inside.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Waffle Batter

1 cup sourdough discard (unfed or fed)
1 cup all-purpose flour
1 tablespoon sugar (optional, for sweetness)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/4 cup milk (or plant-based milk)
1/4 cup melted butter or oil

For Serving (Optional)

Fresh fruits (berries, bananas, etc.)
Maple syrup or honey
Whipped cream
Chocolate chips or nuts

Directions

1. I start by preheating my waffle iron according to the manufacturer’s instructions so it’s ready when the batter is mixed.

2. In a large bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

3. In a separate bowl, I whisk the sourdough discard, egg, milk, and melted butter (or oil) until smooth.

4. I pour the wet ingredients into the dry mixture and gently stir until just combined—leaving a few small lumps ensures the waffles stay fluffy.

5. Once the waffle iron is hot, I lightly spray it with cooking spray or brush with a bit of oil.

6. I pour the batter onto the iron (the amount depends on the size of the waffle maker), close the lid, and cook for about 4–5 minutes, until the waffles are golden brown and crispy.

7. I remove the waffles carefully and serve them immediately with my favorite toppings.

Servings and Timing

Servings: 4 waffles
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• Sweet and spiced: I sometimes add ½ teaspoon cinnamon or a splash of vanilla extract for a cozy flavor.

• Savory twist: I reduce the sugar and mix in shredded cheese or herbs for a savory version.

• Chocolate lover’s version: I fold in mini chocolate chips or drizzle melted chocolate on top before serving.

• Nutty crunch: I add chopped pecans or walnuts for a bit of texture.

• Dairy-free: I swap in almond milk and coconut oil for a dairy-free version.

Storage/Reheating

I store leftover waffles in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months. To reheat, I pop them into the toaster or oven at 350°F for a few minutes until crisp again—they taste just as good as freshly made. I avoid microwaving them since that can make them soggy.

FAQs

Can I use active sourdough starter instead of discard?

Yes, I can use active starter, but it may give the waffles a slightly lighter texture and more tang.

Do I need to let the batter rest?

No resting is required, but letting it sit for 5–10 minutes can make the texture even fluffier.

Can I make the batter ahead of time?

Yes, I prepare the batter and refrigerate it overnight, stirring gently before cooking.

How do I prevent the waffles from sticking?

I always preheat and lightly grease the waffle iron before each batch.

Can I make this recipe gluten-free?

Yes, I use a 1:1 gluten-free flour blend, and the results are still deliciously crisp.

How tangy are the waffles?

The flavor depends on the sourness of my discard; unfed discard gives a mild tang, while older discard adds more depth.

Can I freeze the cooked waffles?

Absolutely—I freeze them in layers with parchment paper between each, then reheat in the toaster.

What kind of sourdough discard works best?

I use unfed discard that’s been refrigerated for up to a week; it gives the best flavor.

Can I make them extra crispy?

I cook them a little longer in the waffle iron or reheat briefly in the oven to get that perfect crunch.

What are the best toppings for these waffles?

I love topping them with maple syrup, whipped cream, berries, or a drizzle of nut butter.

Conclusion

I find these Irresistibly Fluffy Sourdough Discard Waffles to be the perfect blend of resourcefulness and indulgence. They’re golden, airy, and lightly tangy with a crisp edge that makes every bite satisfying. Using up sourdough discard in such a delicious way feels rewarding, and the waffles always turn out amazing—whether I enjoy them plain, sweet, or savory. It’s a recipe I come back to time and again for the ultimate weekend breakfast.