If you have sourdough discard piling up, try these light, golden, and fluffy sourdough discard waffles. They’re an easy, delicious way to use up discard, waste less, and enjoy a lighter waffle with great texture and flavor.
Sourdough Discard Waffles
Sourdough baking takes time and care, and every starter produces discard during feedings. Rather than throwing it away, use it to make these simple waffles. They use less fat than many traditional recipes, turning out crisp and golden outside while remaining tender and airy inside. They’re freezer-friendly, quick to reheat, and versatile for toppings and mix-ins.
If you don’t keep a starter or don’t have discard on hand, you can substitute with other batter-based waffles such as yogurt-based waffles or protein-packed cottage cheese waffles.
Why These Sourdough Discard Waffles Work
I developed this recipe to use my sourdough discard on busy weekend mornings. My daughter loves them, and they’ve become a regular in our breakfast rotation.
- Lower in fat: Uses minimal oil without sacrificing flavor or texture.
- Reduces waste: Makes good use of starter discard that would otherwise be discarded.
- Freezer-friendly: Cook a batch, freeze extras, and reheat in a toaster or toaster oven for quick breakfasts.
- Diet-friendly: Suitable for vegetarian diets and adaptable for Weight Watchers-style meal planning.
What Is Sourdough Discard?
Sourdough discard is the portion of your starter removed when you refresh it. Although it’s not always used for baking bread, discarded starter is full of developed flavor and mild acidity that brightens batters. It helps tenderize waffle batter, adding subtle tang and depth while improving texture.
What You’ll Need
This recipe relies on pantry staples plus your sourdough discard. If you prefer, you can purchase a starter or use another batter base, but the discard gives a distinct flavor and lightness. Exact measurements are provided in the recipe card below.
- All-purpose flour — the base of the batter
- Baking powder and baking soda — leavening to keep waffles light and airy
- Kosher salt — balances sweetness and enhances flavor
- Sugar — optional, for a touch of sweetness
- Sourdough discard — adds tang and structure
- Milk — skim or any milk of choice
- Egg whites — for lift and protein (liquid egg whites or separated whites)
- Neutral oil — a small amount for moisture and crisping (avocado, canola, or sunflower)
- Vanilla extract — for flavor
How to Make Sourdough Waffles
Follow these straightforward steps for reliable results. You can mix the batter the night before for more fermented flavor, or make it just before cooking for a quick morning breakfast.
- Mix dry ingredients: Combine the flour, baking powder, baking soda, salt, and sugar in a medium bowl.
- Add wet ingredients: Stir in the sourdough discard, milk, egg whites, oil, and vanilla until just combined — do not overmix.
- Cook: Preheat and lightly oil your waffle iron. Add batter (about 1/4 cup for a mini iron or the amount recommended by your waffle maker) and cook until golden and crisp. Repeat with remaining batter.
Variations
- Toppings: Fresh berries, maple syrup, nut butter, honey, butter, powdered sugar, or whipped cream.
- Mix-ins: Fold in blueberries or chocolate chips to the batter before cooking.
- Spices: Add cinnamon, nutmeg, or pumpkin pie spice for warming flavors.
- Milk options: Substitute buttermilk for a richer tang.
Tips for Success
For more pronounced sourdough flavor, let the mixed batter rest in the refrigerator overnight. Fermentation will deepen the tang and can improve texture. If you’re short on time, cook the batter immediately — the waffles will still be tender and flavorful.
This recipe works with both active, bubbly discard and unfed refrigerated discard. Adjust resting time if you want more fermentation notes in the final waffle.
Serving Suggestions
Serve these waffles for breakfast or brunch with a side of eggs, yogurt, or cottage cheese for extra protein. They also make a great base for fruit and a drizzle of maple syrup.
Storage
- Refrigerate: Cooked waffles keep up to 4 days in the fridge.
- Freeze: Freeze cooled waffles for up to 3 months. Store between sheets of parchment in a sealed container or freezer bag.
- Reheat: Reheat frozen waffles in a toaster, toaster oven, or oven until crisp and warmed through.
FAQ
These waffles are lighter than many traditional recipes because they use less oil and rely on egg whites for lift. Sourdough discard contributes flavor and fermentation byproducts, and the overall nutrition depends on your portion size and toppings.
Batter stored in an airtight container will keep up to 48 hours in the refrigerator. Cooked waffles refrigerate for up to 4 days or freeze for 3 months.
Yes. If you don’t have discard, use another waffle base such as a yogurt waffle recipe or a high-protein cottage cheese waffle. The texture will be slightly different without the sourdough tang.
Recipe: Sourdough Waffles
Sourdough Waffles
Yield: 5 servings
Serving size: 2 mini waffles (or ½ cup batter)
Prep: 5 mins | Cook: 20 mins | Total: 25 mins
Calories: 135 per serving
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon granulated sugar (optional)
- ½ cup sourdough discard
- ⅔ cup fat-free milk or milk of choice
- 2 tablespoons egg whites
- 1 teaspoon neutral oil (avocado or similar)
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and sugar (if using).
- Add the sourdough discard, milk, egg whites, oil and vanilla. Stir with a spatula until just combined; avoid overmixing.
- Preheat and lightly oil a waffle iron. Add batter (about ¼ cup for a mini waffle iron) and cook until golden and crisp. Repeat with remaining batter.
- Serve warm with your favorite toppings.
Notes
You can prepare the batter the night before and refrigerate to develop more sourdough flavor. If you prefer a tangier result, allow the batter to rest overnight.
Nutrition (per serving)
Calories: 135 | Carbs: 25 g | Protein: 6 g | Fat: 1 g | Fiber: 1 g | Sugar: 2 g
More Waffle Ideas
- Yogurt-based waffles for a tender crumb
- High-protein oat or cottage cheese waffles
- Waffled zucchini fritters for a savory twist
- Waffled salmon cakes or vegetable latkes for brunch options
If you try this sourdough waffle recipe, share a photo on social media and tag your account so others can find it. Enjoy these waffles fresh or keep extras frozen for quick mornings.