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Sourdough discard waffles stacked on a white plate with butter on tip with maple syrup and melted butter in the back with a plaid napkin and silver spoon

Sourdough Discard Waffles

These sourdough discard waffles are golden on the outside, fluffy on the inside, and made with simple pantry ingredients. A perfect freezer-friendly breakfast and an easy way to use sourdough starter discard.
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Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: sourdough discard waffles
Servings: 12 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

  1. Preheat your waffle iron and lightly grease if needed.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the sourdough discard, milk, Greek yogurt, eggs, melted butter, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
  5. Let the batter rest for 5–10 minutes.
  6. Pour batter into the preheated waffle iron and cook according to manufacturer instructions, about 3–5 minutes, until golden brown.
  7. 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.