Use your sourdough discard and make these fluffy, frugal, and freezer-friendly sourdough waffles! They’re a great staple for breakfast! Try some other tasty morning recipes like homemade sausage, and the best scrambled eggs.
Everyone who has ventured down the road of sourdough before has had the same question in mind:
- What do I do with all the extra sourdough starter?
You might be tempted to throw away the sourdough discard… after all, it is called DISCARD, right?
That’s where this recipe comes into play. I’m all about saving money on healthy food, which means keeping my food waste down and coming up with creative ways to use what I have.
Sourdough Discard Pancakes are favorites in my home, but we’re also big waffle fans too (we’ve been crushing hard on these chocolate blender waffles!).
Since pancake batter and waffle batter are so similar, couldn’t I just make waffles with the sourdough discard?
Why yes – yes, you can!
Sourdough Waffle
Sourdough waffles are kind of magical… you take something you were going to throw away (excess sourdough starter), and a few other ingredients, and BOOM, you get a delicious meal that has a unique, one-of-a-kind flavor.
Sourdough waffles are:
- Light, fluffy, and crispy!
- Tangy, but not too sour (thanks to discard being PART of the recipe)
- A great way to rescue food destined for the trash
- Freezer-friendly, allergy-friendly, and naturally delicious!
I almost always make a double or triple batch of sourdough waffles, simply because they’re so good! But they’re handy to have in the freezer too when you’re in a pinch for a quick breakfast when you run out of bread (waffle sandwich, anyone?) or need a super-fast dinner during the week!
Sourdough Waffle Recipe Ingredients
The ingredients for my sourdough waffle recipe should look familiar…
- all-purpose flour (I use all-purpose einkorn)
- baking powder
- salt
- eggs
- milk (any variety)
- sourdough starter
- butter
Psst! If you’re going to add salt, I highly recommend Ava Jane’s Kitchen. You may think all salt is created equal, but unfortunately, 90% of the salt produced around the world contains microplastics (gross, right?). Ava Jane’s Kitchen is an exception. Their salt is 100% microplastic-free, and it’s SO GOOD! Plus, you can get a bag for just 1¢!! (Get your penny bag of salt on this page.)
How to Make Sourdough Discard Waffles (not overnight)
Step 1. Combine the ingredients for the batter in either a blender or a very large bowl. Using a whisk, stir together well, or blend on low for about 30 seconds.
Step 2. Preheat your waffle iron. I have this double-sided waffle iron that I LOVE because I can make TWO waffles at the same time it would ordinarily take to make one. Plus the pockets of this waffle maker are deep – perfect for catching melting butter and maple syrup!
Step 3. Pour about ¼ cup to ½ cup of batter into your waffle iron (the amount depends on the waffle iron you’re using). Cook the waffle per the directions on your waffle iron, adding another 30-60 seconds of cook time if you like them crispy.
Step 4. Remove from the waffle iron, serve hot with desired toppings (i.e. melted butter, maple syrup, fresh fruit, etc.) and enjoy!
Tips for Easy, Crispy Sourdough Waffles Using Discard
How to Freeze Sourdough Waffles: These waffles are PERFECT to freeze and reheat wonderfully. To freeze, place cooked waffles on a baking sheet in a single layer. Place in the freezer for at least 4 hours (up to overnight) and then remove the waffles to a gallon-size freezer-safe bag (I can usually get 4-5 waffles per bag). To reheat, toast the waffle in a toaster, toaster oven, or oven until warmed through and crispy.
Save ALL of your Discard: If you don’t have enough discard to make waffles today, you can “save” your discard by pouring it into a glass jar (instead of pouring it in the trash) and making waffles when you have enough. You can also INTENTIONALLY feed your starter extra flour and water so that you have extra discard sooner.
Don’t have sourdough discard? I recommend making oatmeal cinnamon blender waffles or blender chocolate waffles until you have enough discard. Making cheater sourdough waffles with buttermilk or yeast doesn’t good (in my opinion) and isn’t worth wasting the ingredients.
Don’t have sourdough discard? Here’s how to make a sourdough starter. You’ll have plenty of discard in about a week, and you don’t ever have to make bread if you don’t want to!
FAQs for Sourdough Starter Waffles
There are two secrets to making crispy waffles: fat, and cook time. First, you want to make sure your recipe has enough fat. I also like to cook my waffles another 30-60 longer than usual. Both of these together create a super crispy waffle!
It can be, but I like to add a bit extra fat to the waffles so that they’re light AND crispy.
Other Easy Sourdough Discard Recipes
- Sourdough Crackers
- Buttery Sourdough Biscuits
- Sourdough Pancakes (Using Sourdough Starter Discard)
- Toasted Coconut and Banana Sourdough Pancakes
More Non-Sourdough Waffle Ideas
Sourdough Waffles (Using Discard)
Use your sourdough discard and make these fluffy, frugal, and freezer-friendly sourdough waffles! They’re sure to be a hit! Try some other tasty breakfast recipes, homemade sausage, and the best scrambled eggs.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 12–14 waffles 1x
- Category: Breakfast
- Method: Waffle maker
- Cuisine: American
Ingredients
- 1 – 1 ½ cups all-purpose flour (I use all-purpose einkorn)
- 2 tsp baking powder
- 1 teaspoon salt
- 2 eggs
- 1/2 cup milk, plus more as needed
- 6 to 8 ounces (weight) sourdough starter
- 3 tablespoons butter, melted and cooled slightly
Instructions
1. Combine the ingredients for the batter in either a blender or a very large bowl. Using a whisk, stir together well, or blend on low for about 30 seconds.
2. Preheat your waffle iron. I have this double-sided waffle iron that I LOVE because I can make TWO waffles at the same time it would ordinarily take to make one. Plus the pockets of this waffle maker are deep – perfect for catching melting butter and maple syrup!
3. Pour about ¼ cup to ½ cup of batter into your waffle iron (the amount depends on the waffle iron you’re using). Cook the waffle per the directions on your waffle iron, adding another 30-60 seconds of cook time if you like them crispy.
4. Remove from the waffle iron, serve hot with desired toppings (i.e. melted butter, maple syrup, fresh fruit, etc.) and enjoy!
Notes
- How to Freeze Sourdough Waffles: These waffles are PERFECT to freeze and reheat wonderfully. To freeze, place cooked waffles on a baking sheet in a single layer. Place in the freezer for at least 4 hours (up to overnight) and then remove the waffles to a gallon-size freezer-safe bag (I can usually get 4-5 waffles per bag). To reheat, toast the waffle in a toaster, toaster oven, or oven until warmed through and crispy.
- Save ALL of your Discard: If you don’t have enough discard to make waffles today, you can “save” your discard by pouring it into a glass jar (instead of pouring it in the trash) and making waffles when you have enough. You can also INTENTIONALLY feed your starter extra flour and water so that you have extra discard sooner.
- Don’t have sourdough discard? I recommend making oatmeal cinnamon blender waffles or blender chocolate waffles until you have enough discard. Making cheater sourdough waffles with buttermilk or yeast doesn’t good (in my opinion) and isn’t worth wasting the ingredients.
- Don’t have sourdough discard? Here’s how to make a sourdough starter. You’ll have plenty of discard in about a week, and you don’t ever have to make bread if you don’t want to!
Nutrition
- Calories: 125
Keywords: sourdough waffles, sourdough waffle, sourdough waffle recipe, quick sourdough waffles, sourdough waffles discard
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