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Sourdough Discard Waffles

Stack of golden sourdough discard waffles on a white plate with butter, syrup, and berries in a cozy home kitchen.
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Crispy, golden sourdough discard waffles with a light fluffy interior and a subtle tang from sourdough starter. This easy breakfast recipe is a perfect way to use leftover sourdough discard and makes classic homemade waffles the whole family will love.

Ingredients

  • 1 cup sourdough discard (unfed)
  • 2 cups milk (plus extra to thin out batter if desired)
  • 4 TBSP butter, melted
  • 4 large eggs
  • 3 1/2 cups all-purpose flour
  • 2 TBSP sugar
  • 2 TBSP baking powder
  • 1 tsp salt
  • Optional: 1 tsp vanilla extract

Instructions

  1. In a large mixing bowl, whisk together the sourdough discard, milk, eggs, melted butter, and vanilla extract until smooth.
  2. In a separate bowl, combine the flour, sugar, baking powder, and salt.
  3. Add the dry ingredients to the wet ingredients and whisk just until combined. The batter should be thick but pourable. Avoid overmixing.
  4. Allow the batter to rest for about 10–30 minutes while the waffle iron heats.
  5. Preheat a waffle iron according to the manufacturer’s instructions.
  6. Lightly grease the waffle iron if needed, then pour the batter into the hot waffle iron and cook until the waffles are golden brown and crisp.
  7. Serve warm with butter, maple syrup, fresh fruit, or your favorite toppings.

Notes

  • If the batter thickens too much while resting, add a small splash of milk to loosen it.
  • For extra crisp waffles, cook slightly longer in the waffle iron until deeply golden.
  • Leftover waffles freeze well and can be reheated in a toaster for a quick breakfast.

Equipment

  • Waffle iron
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons

Find it online: https://ourgratefulkitchen.com/sourdough-discard-waffles/