These Sourdough Discard Waffles are an all-time favorite breakfast recipe at our house. 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. I've also included orange zest (which is optional!) for a citrus kick.
If you're looking for more sourdough discard breakfast and brunch recipes, try these Sourdough Discard Bagels, Sourdough Discard Cinnamon Rolls, and these Sourdough Discard Pancakes.
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.
Why you'll love this recipe
- Sourdough Discard Waffles are an easy recipe that comes together in just 30 minutes!
- 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.
- This recipe is very adaptable and you can easily add your favorite add-ins, such as blueberries, chocolate chips, and more!
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.
- Non-dairy milk: I used unflavored almond milk for this recipe but you could use any kind of unflavored non-dairy milk. Dairy milk will also work if you're not dairy-free!
- Vegetable oil: This helps to make the waffles light and fluffy.
- Baking powder: Even though we're working with sourdough discard, the recipe still needs a leavening agent to help to ensure it rises, so we'll use baking powder.
- Orange zest: The orange zest gives these waffles a little bit of a citrus kick that works well with the sourdough flavor.
See full recipe below for detailed directions.
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
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Strawberry Sourdough Discard Waffles: Add 1 ½ cups sliced fresh strawberries to the batter after you've mixed together all ingredients.
- Blueberry Lemon Sourdough Discard Waffles: Omit the orange zest and add 1 Tablespoon lemon zest, plus 1 ½ cups fresh blueberries to the batter.
- Almond Sourdough Discard Waffles - Add ½ cup chopped almonds to the batter. (you can also add 1 teaspoon almond extract for an extra nutty kick).
- Use dairy milk - If dairy is not an issue for you, you can use regular dairy milk for this recipe.
- Use an egg substitute - If you're not baking with eggs, use a liquid egg substitute (such as Just Egg) for this recipe.
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to make Sourdough Discard Waffles
These Sourdough Discard Waffles come together in a few easy steps. You'll be brunching in no time!
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.
In another large bowl, whisk together dry ingredients.
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.
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.
- 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.
What is sourdough discard?
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!
Every sourdough starter (and therefore every sourdough discard) is different. This recipe is designed to be made with a sourdough starter that uses a 1:1 ratio (when you feed your starter, it's with 1 part water and 1 part flour). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
As you're making the batter, you may need to add more milk or flour, 1 Tablespoon at a time, to reach your desired consistency. These Sourdough Discard Waffles are very forgiving; feel free to modify if you'd like the dough to be more or less thick.
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.
Equipment
You'll need a few mixing bowls and spatulas (I love these GIR spatulas) to make the batter. Use a whisk to stir the batter to remove any lumps. Use a kitchen scale to measure the sourdough discard.
I use a Cuisinart Belgian Waffle Maker, but you can use any kind of waffle iron. Note that the size of your waffle iron will determine how many waffles you ultimately can make with this recipe. If you're going to let your waffles cool, you'll also need a cooling rack.
kitchen essentials
My Favorite Waffle Iron
And it has removable plates for easy clean up!
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 FAQ
Yes. To do so, replace the sourdough discard with active sourdough starter in a 1:1 substitute.
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).
Sourdough discard is not active, so you still need to use a leavening agent to make sure the dough rises predictably and produces a light and fluffy waffle.
Yes! If you want to mix in blueberries, chocolate chips, or other add-ins, fold those in after you mix the wet and dry ingredients together.
Sourdough Discard Waffles
Equipment
Ingredients
- 2 eggs lightly beaten
- 1 ½ cups non-dairy or regular dairy milk
- 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.
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!