These Sourdough Discard Waffles are an all-time favorite breakfast recipe at our house (and these Sourdough Discard Pancakes, too!). They come together in just a few minutes, are easily adaptable, and who doesn't love a good stack of waffles topped with butter and warm maple syrup? They're also a great way to use up some of your sourdough discard to lend this recipe a bit of a sourdough tang.
These came out perfectly light and fluffy with the most delicious flavor! That little hint of citrus with the slightest nod of nutmeg - SO good. I never put spices in my waffle batter and now I'm wondering WHY! That little pinch just made them pop!
- Jennifer
Why you'll love this recipe
- Sourdough Discard Waffles are an easy recipe that comes together in just 30 minutes!
- You might also like this Sourdough French Toast and this Sourdough French Toast Casserole!
- Waffles are easy to freeze so you can make a batch to enjoy now, and still save some for later.
- This recipe is a great way to use up some of your sourdough discard, but you can also modify to use active sourdough starter if you prefer.
- This recipe is very adaptable and you can easily add your favorite add-ins, such as blueberries, chocolate chips, and more!
- You might also love these Sourdough Discard Blueberry Muffins and these Sourdough Lemon Poppy Seed Muffins!
- Looking for other waffle recipes? Try these Sourdough Sweet Potato Waffles, Sourdough Cornmeal Waffles, and Sourdough Protein Waffles made with cottage cheese.
Ingredients
There are only a few key ingredients you'll need to make these Sourdough Discard Waffles. As long as you have sourdough discard, you're well on your way!
- Sourdough discard: You want the sourdough discard to 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.
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: Although it's not needed for leavening purposes, if you'd like to use active starter instead of sourdough discard, you can. To do so, replace the sourdough discard with active starter (200g). You don't need to change any other ingredients in the recipe.
- Add berries: Add 1 cup of fresh or frozen berries (such as blueberries or strawberries) to the batter after you've mixed together all ingredients.
- Add nuts: Add ½ cup chopped nuts (almonds would be delicious) to the batter as you're mixing together the ingredients.
How to Make Sourdough Discard Waffles
These Sourdough Discard Waffles come together in a few easy steps. You'll be brunching in no time! The full recipe with detailed directions is at the bottom of this post.
- Step 1: Beat the eggs with a whisk in a large bowl. Add the other wet ingredients, including sourdough discard, and whisk to combine. It will take a moment of whisking to get the sourdough discard to incorporate.
- Step 2: Beat the eggs with a whisk in a large bowl. Add the other wet ingredients, including sourdough discard, and whisk to combine. It will take a moment of whisking to get the sourdough discard to incorporate.
- Step 3: Pour the wet ingredients into the dry ingredients, then add the orange zest and whisk to combine. Stir until the batter is smooth and no lumps remain. If you're adding any add-ins (like blueberries or chocolate chips), this is when you would fold them in.
- Step 4: Pour the batter onto a greased waffle iron and cook until golden and crispy.
Expert Baking Tips
- 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!
- Sourdough Discard Waffles are very adaptable and you can easily add your favorite add-ins, such as blueberries, strawberries, or chocolate chips.
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
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, chocolate chips, or other mix-ins, fold those in after you mix the wet and dry ingredients together.
Sourdough discard is what you have left over after you feed your sourdough starter. You can either literally discard it (in the compost or trash), or you can use it in sourdough discard recipes like this one!
If you're new to working with sourdough starter, check out these in-depth posts on how to feed sourdough starter, tips for struggling sourdough starter, and how to use sourdough discard.
More Sourdough Discard Breakfast Recipes
If you tried these Sourdough Discard 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 Discard Waffles
Equipment
Ingredients
- 2 eggs lightly beaten
- 1 ½ cups milk non-dairy or regular dairy
- ½ cup vegetable oil
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 1 ½ cups all-purpose flour
- 1 Tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon nutmeg
- 1 Tablespoon orange zest
Instructions
- In a large bowl, whisk eggs until beaten. Add milk and vegetable oil and whisk to combine. Add sourdough discard and whisk until fully incorporated and smooth.
- In a separate large bowl, whisk together flour, sugar, baking powder, salt 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.
- 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.
Beth says
I make waffles often (4 sons!) and I'm so disappointed I didn't discover your recipe until now. I have been using a variety of buttermilk waffle recipes and always felt they fell short - a little soggy or flat. We tried this recipe (twice now, for good scientific method) and WOW! They are a super taste, super texture, easy to make. I am so impressed and so thankful!
Jessica Vogl says
Yay! I'm so glad you liked them!
Andreea says
Hi Jess.
I have been using some of your recipes to use my discard and I was super happy how all of them turned out.
But these waffles are something else, I swear, they are absolutely amazing!!!
I only have one question: can I make ahead more batter and keep half of it in the refrigerator to make fresh waffles every morning? Or it’s not a good idea because of the baking power?
Thank you!
Jessica Vogl says
Thank you so much! I really appreciate that! This isn't something that I've tried, but I'd be wary of it (the eggs, the baking powder, etc.). If you do try it, let me know how it turns out!
K says
I do this often and keep in the fridge for two days and bake as I go and it cooks up beautifully. Just give it a stir and let sit at room temp for 20 minutes or so. OR you can bake them all and reheat for quick breakfasts on school mornings. Thanks Jess for the recipe.
Erin says
Hey there Jess!! I have been making these waffles for months now and my whole family LOVES them.
I myself have been trying to increase my protein intake though. How would you go about tweaking the recipe if I am adding in a scoop of unflavored powder? Thank you so much!!
Jessica Vogl says
So glad to hear it! Unfortunately this is not something I have any experience with. From a quick Google search, this might be a helpful resource for you: https://cheatdaydesign.com/baking-with-protein-powder/#ib-toc-anchor-2
Analiese Stahl says
For sour dough discard waffles(I don't like discard waffles) these are really good!
Jennifer says
These came out perfectly light and fluffy with the most delicious flavor! I *thought* I had an orange...I did not (whoops), so I subbed lemon zest. That little hint of citrus with the slightest nod of nutmeg - SO good. I never put spices in my waffle batter and now I'm wondering WHY! That little pinch just made them pop! I made half the batch a lighter golden for myself, because I like a softer waffle that gets almost chewy in the syrup and I cooked some a little longer for the more browned crispy edges my husband loves. This is definitely a keeper!