These Sourdough Cornmeal Waffles are light and fluffy, with a wonderful texture and flavor from the cornmeal. They're perfect to top with butter and maple syrup, or your favorite waffle toppings. And you'll be ready for a delicious breakfast or brunch in under 30 minutes!
Why you'll love this recipe
- Cornmeal gives these waffles a great texture! They're light and fluffy, but also a bit gritty and sweet from the cornmeal.
- There is no buttermilk in this recipe and you can easily make this with pantry staples you have on hand!
- These are a sweet waffle, but could also easily be topped with savory toppings (like an egg and avocado slices!).
- Looking for a few other easy waffle recipes? Try these Sourdough Zucchini Waffles, Sourdough Sweet Potato Waffles, and these classic Sourdough Discard Waffles.
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Ingredients
There are only a few simple ingredients you'll need to bring these waffles together.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Learn more about how to make a sourdough starter.
- Cornmeal: You'll use ½ cup of yellow cornmeal to give these waffles a great texture and flavor.
- If you love baking with cornmeal, you might also like this Sourdough Discard Cornbread and this Sourdough Fig Cake.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - If you'd like to make this recipe with active sourdough starter, you can! To do so, omit the yeast and replace the sourdough discard with active starter (200g). You will also need to increase the rise times.
- Add berries - These waffles are incredible with some blueberries or blackberries folded into the batter! Try adding ½ cup of berries before you add the batter to the waffle iron.
How to Make Sourdough Cornmeal Waffles
There are only a few key steps to bring this recipe together. The full recipe with detailed directions is at the bottom of this post.
- Step 1: Mix together the dry ingredients.
- Step 2: Mix together the wet ingredients.
- Step 3: Pour the wet ingredients into the dry ingredients and whisk until smooth.
- Step 4: Pour the batter into your warmed waffle iron (about ⅓ cup batter per waffle).
- Step 9: Bake until golden and crispy.
- Step 10: Serve immediately with your favorite toppings.
Expert Baking Tips
- Use metric measurements for at least the flour and sourdough discard. These are two ingredients where there can be a huge variation in using cups vs. metric measurements. Using a kitchen scale for metric measurements for at least these two ingredients will set you on the right path!
- The amount of batter that you need to put on your waffle iron will depend on the machine you're using. For mine (a Cuisinart Belgian Waffle Maker), it takes about ⅓ cup of batter in each of the four waffle sections.
- These waffles freeze well! It's easy to make a batch, then freeze the extras to enjoy later.
- If you're looking for other freeze-ahead breakfasts, try these Sourdough Discard Bagels and these Sourdough Apple Muffins.
- The orange zest and nutmeg add some really nice flavor to these waffles - don't skip it!
Storage
Refrigerator Storage: If you're planning to eat the waffles within 1-2 days, store in an airtight container in the refrigerator. Reheat the waffles in the microwave for 30 seconds, or in a toaster to get a crispy exterior.
Freezer Storage: Let the waffles cool completely, then transfer to an airtight container or freezer-safe plastic bags and freeze for up to 3 months. The waffles will stick together, so I recommend freezing individual servings (1-2 waffles) in smaller ziplock bags. To reheat, let the waffles thaw to room temperature, then heat in the microwave for 30-60 seconds or in the toaster oven for a crispier waffle.
Recipe FAQs
They're accurate! I use the metric measurements for my own baking, especially with the flour and sourdough discard, so I recommend you do the same! There can be such a huge variation in cups measurements, particularly for those two ingredients.
The number of waffles will vary depending on the waffle iron that you use. I use a Cuisinart Belgian Waffle Maker, and this recipe makes about 12 waffles (6 servings).
Yes! If you want to mix in blueberries, blackberries, chocolate chips, or other mix-ins, fold those in after you mix the wet and dry ingredients together. Try about ½ cup of add-ins.
More Sourdough Discard Breakfast Recipes
If you tried these Sourdough Discard Cornmeal Waffles or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Sourdough Cornmeal Waffles
Equipment
Ingredients
- 2 eggs lightly beaten
- 1 ½ cups milk non-dairy or regular dairy
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- ½ cup butter melted
- 1 cup all-purpose flour
- ½ cup yellow cornmeal
- 1 Tablespoon granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 teaspoons orange zest optional
Instructions
- In a large bowl, whisk eggs until beaten. Add milk and sourdough discard and whisk to combine. Add melted butter and whisk until fully incorporated and smooth.
- In a separate large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, cinnamon, and nutmeg. Pour the wet ingredients into the dry ingredients. Add the orange zest and whisk to combine. Stir until the batter is smooth and no lumps remain (keep in mind it will be gritty from the cornmeal).
- Heat your waffle iron and brush with butter or spray with cooking spray. Pour batter (about ⅓ cup per waffle) on the iron and cook the waffles until golden and crispy. Serve immediately with your favorite toppings.
Jessica Vogl says
Love the texture of these waffles from the cornmeal!