Quick Sourdough Discard Waffles Recipe

Waffles usually fall into two categories: dry and boring, or sugary enough to feel like dessert. This sourdough discard waffle recipe fixes that problem without turning breakfast into a whole project.

It uses discard you were probably going to throw away anyway, which already makes it feel like a win.

These waffles come out crisp on the outside, fluffy in the middle, and they actually taste like something. Not just “sweet,” but rich, slightly tangy, and kind of addictive.

What Makes This Recipe Shine

The biggest reason this recipe works is the sourdough discard itself. It adds a mild tang that makes the waffles taste deeper and more interesting, kind of like the difference between regular bread and bakery bread.

Even if you don’t love sour flavors, don’t worry, because the discard doesn’t make them taste sharp or weird.

Texture is another huge win here. These waffles get that perfect golden crispiness on the outside while staying soft inside, which is honestly what most waffle recipes fail at.

A lot of homemade waffles come out either too cakey or too limp, and nobody gets excited about that.

I also love that this recipe feels flexible. You can keep it classic with butter and syrup, or you can go full fancy with berries, whipped cream, peanut butter, or even fried chicken if you’re in that mood.

The base waffle flavor holds up to sweet or savory toppings, which makes it way more useful than your average “dessert waffle.”

And yes, it’s easy. Not fake-easy like “just ferment overnight and babysit the batter for 12 hours” easy. This is mix, rest a little if you want, cook, and eat. It’s the kind of recipe that makes you feel like you’re being productive without actually suffering for it.

One more thing: this is one of the best ways to use discard without it tasting like a science experiment. It tastes like real breakfast, the kind that makes you pause mid-bite and go, “Okay wow, that’s actually good.”

Ingredients You’ll Need

• 1 cup sourdough discard (unfed discard works great, straight from the fridge is fine)
• 1 cup all-purpose flour (gives structure and keeps the waffle fluffy)
• 2 tablespoons sugar (enough for balance, not enough to make it dessert)
• 1 teaspoon baking powder (helps lift the batter and keeps waffles light)
• 1/2 teaspoon baking soda (reacts with the discard acidity for extra fluff)
• 1/2 teaspoon salt (don’t skip this, it makes everything taste better)
• 2 large eggs (adds richness and helps bind everything together)
• 1 cup milk (any milk works, but whole milk gives the best texture)
• 1/4 cup melted butter (adds flavor and helps the waffles crisp up)
• 1 teaspoon vanilla extract (optional, but makes them taste warmer and sweeter)

Step-by-Step Instructions

Step 1: Preheat the Waffle Iron Properly

Turn on your waffle iron and let it fully preheat. Don’t rush this part, because a half-warm waffle iron makes pale waffles that stick. You want it hot enough that the batter starts cooking the second it touches the surface.

If your waffle iron has settings, go slightly higher than medium. Crisp waffles need heat, and sourdough batter especially benefits from a strong initial cook.

While it heats, lightly grease it with butter or oil spray. Even if your waffle maker claims it’s nonstick, don’t trust it with your happiness.

Step 2: Mix the Dry Ingredients First

Grab a large mixing bowl and add your flour, sugar, baking powder, baking soda, and salt. Whisk everything together until it looks evenly blended. This keeps you from getting random bitter baking soda pockets later, which is a surprisingly rude experience.

This step also helps the waffles cook evenly. When the leaveners are spread out properly, you get a better rise and a more consistent texture.

Keep the whisking quick and casual. You’re not trying to impress anyone here, just making sure the ingredients don’t clump up.

Once it’s mixed, set the bowl aside and move on to the wet ingredients.

Step 3: Combine the Wet Ingredients Smoothly

In a second bowl, crack in the eggs and whisk them until the yolks and whites blend together. Add the milk, melted butter, vanilla extract, and sourdough discard. Stir it until it becomes a smooth, creamy mixture.

The discard might look chunky at first, especially if it’s cold. Keep stirring and it’ll loosen up as it mixes into the milk and eggs. If your discard is super thick, don’t panic, it’ll still work.

Make sure your butter isn’t boiling hot when you add it. If it’s too hot, it can cook the eggs a little, and then you end up with tiny scrambled egg bits in your waffle batter.

Once everything looks blended and pourable, you’re ready to bring the batter together.

Step 4: Mix the Batter Without Overdoing It

Pour the wet mixture into the bowl of dry ingredients. Use a spatula or wooden spoon and stir gently until the flour disappears. The batter should look thick but still easy to scoop.

Stop mixing as soon as it comes together. If you stir like you’re trying to punish the batter, you’ll develop too much gluten and the waffles will turn chewy instead of fluffy.

A few small lumps are totally fine. Honestly, they’re better than overmixing, and they disappear once the waffles cook.

Let the batter sit for about 5 minutes if you can. That short rest helps the flour hydrate and gives the baking soda time to start reacting with the sourdough discard.

Step 5: Cook the Waffles Until Golden and Crisp

Scoop batter into your waffle iron, using enough to cover the surface but not so much that it floods the edges. Close the lid and let it cook until the steam slows down. That steam is your best clue that the waffle is still releasing moisture.

Avoid opening the waffle iron early. It’s tempting, but opening it too soon can tear the waffle in half and ruin your mood instantly.

Once it looks deep golden brown, carefully remove it with a fork or silicone spatula. Don’t use metal tools unless you want to slowly destroy your waffle iron.

Set the waffle on a wire rack if you want it crispy. If you stack them on a plate, the steam softens them and they lose that crunch.

Step 6: Serve Them the Right Way

Serve the waffles immediately for the best texture. Add butter while they’re hot so it melts into the little waffle pockets like it was meant to be there. Syrup, honey, jam, or powdered sugar all work beautifully.

If you want to go savory, try topping them with fried eggs, crispy bacon, or even shredded chicken. The sourdough tang makes savory toppings taste surprisingly good, almost like a biscuit vibe.

If you’re feeding multiple people, keep cooked waffles warm in the oven at 200°F. Put them directly on the rack so they stay crisp instead of steaming themselves into softness.

And yes, you should eat at least one waffle straight off the iron with no toppings. It’s basically a quality test, and you deserve that moment.

Common Mistakes to Avoid

One of the easiest ways to mess up waffles is not preheating the waffle iron long enough. If the iron isn’t hot, the batter won’t crisp up and the waffle ends up pale and floppy. That’s not a waffle, that’s breakfast disappointment.

Another common issue is overmixing the batter. People get nervous when they see lumps and keep stirring like they’re trying to smooth out their life problems. The batter doesn’t need perfection, it needs gentleness, because too much mixing makes the waffles tough.

Using butter that’s too hot can also cause problems. It can partially cook the eggs in the batter, which gives you weird little egg bits. They won’t kill the recipe, but it makes the batter feel wrong and the texture slightly off.

People also tend to undercook waffles because they’re scared of burning them. But sourdough discard waffles need a deeper cook for the best crunch. If you pull them out too early, they might look done but they’ll be soft inside and kind of soggy.

Another sneaky mistake is stacking waffles on a plate. The steam gets trapped and turns your crispy waffles into soft waffles. A wire rack fixes that instantly and makes the waffles stay crisp longer.

Finally, don’t skip the salt. It might seem small, but it’s what makes the sourdough flavor pop instead of tasting flat. Without salt, the waffle tastes like it’s missing something, and you’ll keep adding syrup trying to fix it.

Alternatives & Substitutions

If you want to make these waffles a little healthier, you can swap half the all-purpose flour with whole wheat flour. It makes the waffles slightly denser but adds a nice nutty flavor. I actually like this version when I’m using peanut butter or banana toppings.

For a dairy-free version, use almond milk or oat milk instead of regular milk. Both work well, but oat milk gives the batter a slightly richer taste. Replace the butter with melted coconut oil or a neutral oil like avocado oil.

If you don’t want sugar, you can reduce it or skip it completely. The waffles will taste less “breakfast sweet” and more like plain bread, but that can be perfect if you want savory waffles. I’ve done this and topped them with eggs and hot sauce, and it honestly slapped.

You can also add cinnamon for a cozy flavor. A half teaspoon is enough to make the waffles taste warmer without overpowering the sourdough tang. If you add cinnamon, vanilla becomes even more worth it.

For extra crispy waffles, use a little more butter or add a tablespoon of cornstarch to the dry mix. Cornstarch gives waffles that extra crunch and keeps the inside tender, which feels like cheating in a good way.

If your discard is very sour, add an extra tablespoon of sugar or a drizzle of honey. That small sweetness balances the tang and makes the flavor smoother.

And if you want a fun twist, toss in chocolate chips or blueberries right before cooking. Don’t mix them into the whole batter if you plan to save leftovers, because the berries can bleed and make the batter watery later.

FAQ

Can I use sourdough discard straight from the fridge?

Yes, and I do it all the time. Cold discard mixes in fine, especially once it hits the milk and eggs. If it’s super thick, stir a little longer and it smooths out.

If you want easier mixing, let it sit on the counter for 10 minutes. But honestly, you don’t need to baby it.

Why do I need both baking powder and baking soda?

Baking soda reacts with the acidity in the sourdough discard and gives you extra lift. Baking powder gives consistent rise even if your discard isn’t very sour. Together, they make the waffles fluffy without tasting weird.

If you skip baking soda, the waffles will still cook, but they won’t be as light. If you skip baking powder, they can turn out flat.

How do I make these waffles extra crispy?

First, make sure the waffle iron is hot enough. Second, don’t remove the waffle too early, because crispiness comes from moisture cooking off. Third, place cooked waffles on a wire rack instead of stacking them.

If you really want that crunch, cook them slightly darker than you normally would. Golden brown is good, but deep golden is where the magic happens.

Can I make the batter ahead of time?

You can, but it’s not perfect. If you refrigerate the batter overnight, the baking powder and soda lose some power and the waffles may cook flatter. The flavor still tastes great, but the texture won’t be quite as fluffy.

If you want to prep ahead, mix the dry ingredients and wet ingredients separately, then combine them in the morning. That gives you the best results without extra work.

What if my waffles stick to the waffle iron?

Usually that means the iron wasn’t greased enough or wasn’t fully preheated. Even nonstick waffle irons can get dramatic if you skip oil or spray. A quick brushing of melted butter fixes most sticking problems.

Also, don’t try to peel the waffle out early. Let it cook longer and it naturally releases when it’s ready.

Can I freeze these sourdough discard waffles?

Yes, and they freeze really well. Let them cool completely, then freeze them in a single layer before storing in a bag. That keeps them from sticking together like one giant waffle brick.

To reheat, use a toaster or oven, not the microwave. The microwave turns them soft and sad.

Can I make these waffles without eggs?

You can, but the texture will change. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and let it sit for 5 minutes. The waffles will be slightly denser but still tasty.

If you go egg-free, cook them a little longer to help them firm up. They won’t be as airy, but they’ll still feel like real waffles.

Final Thoughts

Sourdough discard waffles are one of those recipes that feel almost too smart for how easy they are. You get a crispy, fluffy waffle with a deeper flavor, and you don’t waste your discard in the process. That’s basically a breakfast double win.

Once you make these a couple times, you’ll start craving that tangy bite. It’s the kind of recipe that quietly becomes a weekend habit without you even noticing.