This post may contain affiliate links, please read my disclosure policy for details.
If you’re swimming in sourdough starter discard, these sourdough discard waffles are the easiest (and most delicious) way to use it up. Golden and crisp on the outside, fluffy on the inside, and freezer-friendly for busy mornings, this sourdough waffle recipe will quickly become your go-to homemade breakfast.
This is one of those recipes I love making at the beginning of the week to have ready for chaotic mornings. I keep the sourdough discard waffles in the fridge (they’re freezer-friendly too) and just pop them in the toaster when I need the boys to eat quickly without a whole production. On the weekends, I’ll add eggs and sausage and turn them into a cozy, nourishing breakfast we can all sit down and enjoy.
Sourdough discard recipes are honestly my favorite — you still get all that depth of flavor and nourishment without the waiting game. This is the kind of recipe you’ll make on repeat… and once you do, you won’t be reaching for store-bought frozen waffles anymore.
Why You’ll Love These Sourdough Discard Waffles
What is Sourdough Discard?
Sourdough discard is the portion of sourdough starter you remove before feeding it. When you maintain an active sourdough starter, you typically discard some of it so the remaining starter can stay healthy and strong.
Even though it’s called “discard,” it’s still full of flavor and beneficial fermented elements. While it won’t give you the same rise as active starter, sourdough discard is perfect for recipes like sourdough discard waffles, muffins, pancakes, cookies and quick breads.
You can use sourdough discard straight from the fridge or at room temperature — just give it a quick stir before adding it to your batter.
Ingredients You’ll Need
These sourdough discard waffles are made with simple pantry staples — nothing complicated.
Tools Needed
How to Make Sourdough Discard Waffles
Please see the recipe card at the bottom of this post for the full recipe details.
1. Preheat your waffle iron.
Let it fully heat so you get crispy edges from the start. Lightly grease if needed.
2. Mix the dry ingredients.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Whisk the wet ingredients.
In a separate bowl, whisk the sourdough discard, milk, Greek yogurt, eggs, melted butter, and vanilla until smooth.
4. Combine gently.
Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix — a few small lumps are perfectly fine.
5. Let the batter rest.
Allow the batter to sit for 5–10 minutes. This helps the flour hydrate and creates fluffier waffles.
6. Cook until golden and crisp.
Pour the batter into your preheated waffle iron and cook according to your machine’s instructions, usually 3–5 minutes, until golden brown.
7. Cool briefly on a wire rack.
Place cooked waffles on a wire rack instead of stacking them. This keeps them crispy instead of soggy.
Recipe Tips
Preheat your waffle iron fully. A hot iron is key for crispy, golden edges.
Use melted butter for better browning. It creates more flavor and crisp texture than oil.
Don’t overmix the batter. Stir just until combined to keep the waffles light and fluffy.
Let the batter rest 5–10 minutes. This helps hydrate the flour and improves texture.
Cool waffles on a wire rack. This is important — stacking traps steam and makes them soggy.
Replace ¼–½ cup flour with blended cottage cheese for a natural protein boost.
How to Store and Reheat Sourdough Discard Waffles
These sourdough discard waffles store beautifully, which makes them perfect for meal prep and busy mornings.
How to Store Waffles in the Refrigerator
- Let the waffles cool completely.
- Store them in an airtight container.
- Keep in the refrigerator for up to 4 days.
Cooling them fully before storing prevents excess moisture and sogginess.
How to Freeze Sourdough Discard Waffles
- Allow waffles to cool completely.
- Place them in a single layer on a baking sheet and freeze until solid.
- Transfer to a freezer-safe bag or container.
They will keep well in the freezer for up to 2–3 months.
Freezing them flat first prevents sticking and makes it easy to grab one at a time.
How to Reheat Waffles (So They Stay Crispy)
For best results, reheat waffles in the toaster straight from the fridge or freezer. This brings back their crispy edges and fluffy center.
Avoid the microwave if possible — it makes waffles soft instead of crisp.
Serving Suggestions
These sourdough discard waffles are incredibly versatile and can be served in so many simple ways:
- Butter and real maple syrup for a classic, cozy breakfast.
- Fresh berries and whipped cream for something light and naturally sweet.
- Scrambled eggs and sausage for a balanced, high-protein meal.
- Bananas with peanut butter or warm berry compote for a comforting weekend option.
- Fried eggs, bacon, and shredded cheddar (reduce sugar slightly in the batter) for a savory twist.
Frequently Asked Questions
More Sourdough Recipes You’ll Love
Sourdough Discard Waffles
Equipment
- waffle maker
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sourdough discard unfed or active
- ¾ cup milk
- ¼ cup Greek yogurt
- 2 large eggs
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat your waffle iron and lightly grease if needed.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the sourdough discard, milk, Greek yogurt, eggs, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Let the batter rest for 5–10 minutes.
- Pour batter into the preheated waffle iron and cook according to manufacturer instructions, about 3–5 minutes, until golden brown.
- Transfer waffles to a wire rack to cool slightly before serving to keep them crispy.
Notes
- For extra crispy waffles, cook slightly longer until deeply golden brown.
- Cool waffles on a wire rack instead of stacking to prevent sogginess.
- Reheat in a toaster for best texture.
- For added protein, replace ¼–½ cup flour with blended cottage cheese or add a few tablespoons of Greek yogurt.
- Store leftover waffles in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
Did you make this recipe?
I’d love to see! Tag @simplychelseahome on Instagram and leave a comment below!!
