5 Easy Sourdough Discard Waffle Recipes

Sourdough discard gets wasted for one reason: most people don’t know what to do with it fast enough. It sits in the fridge like a guilt project until it smells weird and you toss it. That’s not a “you problem,” that’s just bad planning.

Waffles fix all of that because they’re quick, forgiving, and honestly one of the best ways to use discard without overthinking it.

Plus, sourdough discard gives waffles a flavor boost that makes boxed mixes taste kind of… sad.

1. Classic Crispy Sourdough Discard Waffles

Recipe Description

Waffles should be crispy on the outside and fluffy inside, and it’s weird how often they fail at that simple job.

This recipe fixes it with sourdough discard, which adds a light tang and helps create that golden crunch. It’s the kind of waffle that actually holds up under syrup instead of turning into a soggy sponge.

I make these when I want “normal waffles,” but better. They taste like the kind you’d pay for at brunch, except you don’t have to sit in a crowded restaurant listening to someone loudly explain their weekend plans.

Ingredients

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/4 cups milk
• 1/3 cup melted butter
• 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat your waffle iron so it’s fully hot before the batter hits it, because heat is what creates the crispy shell.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt to evenly distribute the leavening.
3. In another bowl, whisk the sourdough discard, eggs, milk, melted butter, and vanilla until smooth and creamy.
4. Pour the wet mixture into the dry mixture and stir gently until just combined, because overmixing makes waffles dense.
5. Let the batter rest for 5 minutes so it thickens slightly and cooks more evenly.
6. Grease the waffle iron lightly, then cook according to your waffle maker’s timing until deeply golden brown.
7. Place cooked waffles on a wire rack instead of stacking them, because steam will soften the crisp edges.

Why You’ll Love It

These waffles come out crispy without being dry, and the sourdough flavor makes them taste richer than a basic batter. They’re also reliable, which is honestly underrated in breakfast recipes.

Tips

For extra crunch, replace 2 tablespoons of flour with cornstarch and watch how much crispier they get. Serve with salted butter and warm maple syrup, or go savory with fried eggs and a little hot sauce.

2. Cinnamon Sugar Sourdough Discard Waffles

Recipe Description

Sometimes you want waffles that taste like a dessert, but you still want to pretend it counts as breakfast. These cinnamon sugar waffles hit that sweet spot perfectly. The sourdough discard gives a subtle tang that keeps them from tasting overly sugary or one-note.

This is the waffle recipe I make when I want something cozy but not heavy. It tastes like cinnamon toast turned into a waffle, and yes, it’s as good as that sounds.

Ingredients

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 large eggs
• 1 1/4 cups milk
• 1/3 cup melted butter
• 1 teaspoon vanilla extract
• 2 tablespoons granulated sugar (for topping)
• 1/2 teaspoon cinnamon (for topping)

Step-by-Step Instructions

1. Preheat your waffle iron and lightly grease it, because cinnamon batters tend to stick more easily.
2. Mix flour, brown sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
3. In another bowl, whisk sourdough discard, eggs, milk, melted butter, and vanilla until smooth.
4. Combine wet and dry ingredients and stir gently until no dry flour remains, keeping the batter slightly lumpy.
5. Let the batter sit for 5–7 minutes so it thickens and the cinnamon flavor settles in.
6. Cook the waffles until golden brown and slightly darker than usual, because cinnamon batters need extra time to crisp.
7. Mix granulated sugar and cinnamon in a small bowl, then sprinkle it over the hot waffles right after cooking.

Why You’ll Love It

They taste like bakery waffles without needing fancy ingredients or complicated steps. The cinnamon sugar topping makes them addictive in the best way.

Tips

Add a pinch of nutmeg if you want the flavor to lean more “French toast vibes.” Pair them with Greek yogurt and sliced bananas if you want something that feels balanced.

3. Chocolate Chip Sourdough Discard Waffles

Recipe Description

Chocolate chip waffles sound like a kids’ breakfast, but honestly, adults deserve them too. The sourdough discard keeps the sweetness under control and adds a depth that makes these taste more like a legit dessert waffle. The best part is the crispy edges with melted chocolate tucked inside.

This recipe is my go-to when I need a guaranteed crowd-pleaser. Nobody complains when chocolate is involved, and if they do, they’re suspicious.

Ingredients

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/4 cups milk
• 1/3 cup melted butter
• 1 teaspoon vanilla extract
• 3/4 cup chocolate chips (semi-sweet works best)

Step-by-Step Instructions

1. Preheat your waffle iron and grease it well, because melted chocolate loves to glue itself to waffle plates.
2. Whisk flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
3. In a second bowl, whisk sourdough discard, eggs, milk, melted butter, and vanilla until combined.
4. Stir the wet mixture into the dry mixture just until blended, because too much mixing makes the waffles tough.
5. Fold in chocolate chips gently so they spread through the batter without sinking into one clump.
6. Cook waffles until golden and crisp, and don’t open the waffle iron too early or the waffle will tear.
7. Let the waffles cool for a minute on a rack so the chocolate sets slightly and doesn’t burn your mouth immediately.

Why You’ll Love It

They’re sweet without being overly sugary, and the sourdough discard makes the flavor taste more “grown-up.” The crispy waffle texture plus melted chocolate is basically unbeatable.

Tips

Use mini chocolate chips if you want chocolate in every bite instead of big pockets. Serve with whipped cream and strawberries for a brunch-style upgrade that feels fancy with zero effort.

4. Blueberry Lemon Sourdough Discard Waffles

Recipe Description

Blueberry waffles can be amazing or they can be a mushy mess, and there’s no in-between. This version keeps them crisp and adds lemon zest for brightness, which makes the whole thing taste fresh instead of heavy. The sourdough discard gives the waffles a slight tang that pairs ridiculously well with fruit.

I love making these when I’m bored of plain waffles but don’t want to go full dessert mode. They taste light, but still feel like a treat.

Ingredients

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/4 cups milk
• 1/3 cup melted butter
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 3/4 cup blueberries (fresh or frozen)

Step-by-Step Instructions

1. Preheat your waffle iron and grease it lightly, because fruit can cause sticking when it caramelizes.
2. Mix flour, sugar, baking powder, baking soda, and salt in a large bowl.
3. In another bowl, whisk sourdough discard, eggs, milk, melted butter, vanilla, lemon zest, and lemon juice.
4. Combine wet and dry ingredients and stir gently until just mixed, keeping the batter thick and slightly lumpy.
5. Fold in blueberries carefully so they don’t burst too much and turn the batter purple.
6. Spoon batter into the waffle iron and cook until the waffle is golden and crisp, which might take slightly longer than plain batter.
7. Remove waffles and cool them on a rack so the steam doesn’t soften the crust.

Why You’ll Love It

The lemon makes the blueberries taste brighter and less syrupy, and the sourdough discard adds a nice balance. They’re sweet, tangy, and crisp all at once.

Tips

Toss blueberries in a teaspoon of flour before mixing them in so they don’t sink. Serve with honey or lemon glaze instead of syrup if you want the flavor to stay clean and fresh.

5. Savory Cheddar Herb Sourdough Discard Waffles

Recipe Description

Savory waffles don’t get enough love, and that’s honestly a tragedy. These cheddar herb waffles are crispy, salty, and full of flavor, and sourdough discard makes them taste even more interesting. They work as breakfast, lunch, or a snack you eat standing in the kitchen pretending you’re not hungry.

This is the waffle recipe I make when I want something that feels like comfort food but still a little “chef-y.” Also, cheddar makes everything better, obviously.

Ingredients

• 1 cup sourdough discard
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 1 1/4 cups milk
• 1/3 cup melted butter
• 1 1/2 cups shredded cheddar cheese
• 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder

Step-by-Step Instructions

1. Preheat your waffle iron and grease it well, because cheese will melt and try to weld itself onto the plates.
2. Whisk flour, baking powder, baking soda, salt, pepper, garlic powder, and onion powder in a large bowl.
3. In another bowl, whisk sourdough discard, eggs, milk, and melted butter until smooth.
4. Combine wet and dry mixtures and stir gently until just combined, because overmixing makes savory waffles chewy.
5. Fold in shredded cheddar and parsley so the cheese spreads evenly through the batter.
6. Cook waffles until deep golden brown, letting them crisp longer than sweet waffles for the best texture.
7. Remove waffles and let them cool slightly on a rack so the cheese firms up and stays crispy.

Why You’ll Love It

These waffles taste like a cheesy biscuit and a waffle had a very delicious baby. They’re filling, flavorful, and perfect when you’re tired of sweet breakfasts.

Tips

Add chopped jalapeños if you want a little kick and don’t mind living dangerously. Serve with fried eggs and avocado, or use them as a base for crispy chicken if you want the ultimate savory waffle situation.

Final Thoughts

Sourdough discard waffles are basically the easiest way to feel productive without doing anything complicated. You get something crispy, flavorful, and honestly way better than regular waffle batter, and you also stop wasting discard. That’s a win-win situation.

If you try just one, start with the classic crispy version, then branch out into cinnamon sugar or cheddar herb depending on your mood. Once you get used to how good discard waffles taste, you’ll start saving discard on purpose, which feels slightly ridiculous but also kind of satisfying.