These tender, fluffy sourdough waffles use sourdough discard and baking powder for the perfect texture and mild sourdough flavor without the wait!
I’m sure you are like the rest of us sourdough baking fiends – constantly on the lookout for a new and delicious way to use sourdough discard! These sourdough discard waffles use milk, not buttermilk, for a fluffy, light, crispy, sweet and slightly sourdough-flavored waffle that tastes even better topped with fresh whipped cream, berries and a generous glug of maple syrup.
They are so fast, you can whip up a batch of these before the first fold in this no-knead sourdough bread or sourdough focaccia recipe!
Table of contents
Why These are the Best Sourdough Waffles
- Fluffy waffles with a light, tender texture. The baking powder lightens the texture and the sourdough discard add a light sourdough flavor!
- No overnight rise time; no waiting. I add baking powder to the mix like my sourdough pancakes, so you can mix, preheat your waffle iron and get cooking! No overnight sponge or need to use active, fed starter.
- Adapt the amount of starter to what you have and your family’s preferences. Stephanie’s recipe calls for anywhere between 6 to 8 ounces of sourdough starter. I, Lindsey, use 3.5 ounces of starter ( ½ cup day old, unfed starter) in these waffles because that was what I typically have on hand and the level of sourdough-ness that my (then)1 year old would eat. My best professional advice is that you can always add more but you cannot take it away. Add starter to your preference and then add milk as needed to loosen the batter.
- This is a very forgiving and flexible recipe! You can use sourdough discard that was recently fed (maybe you mixed same day sourdough bread this morning) or you can use discard straight from the fridge. The older the discard, the less fluffy your waffles will be.
Professional Tips for Making Fluffy Sourdough Waffles
- Do not overmix the batter. A few lumps are OK, even preferred, because that means you’ve mixed the batter just enough to keep it light and tender (instead of tough). The sourdough starter means that you’re starting off with a lot of gluten, which will make it tough quicker than normal.
- Depending on how much sourdough starter you have leftover to use in this recipe, you’ll need to add more milk or flour to the batter to get it thin enough to pour into the waffle iron. The recipe below will guide you with basic amounts, but use your judgment, too.
- The sourdough starter has the biggest impact on the texture of these waffles. Using older discard from the fridge makes for more dense, tougher waffles than using recently fed, room temperature discard. The more starter you use, the more dense and tougher the waffles and the stronger the sourdough flavor. Lastly, letting the batter sit will also strengthen the gluten and make for less fluffy, tender waffles.
- Make a double-batch of these waffles and freeze them for on-the-go breakfasts throughout the week. See the FAQ section below for my exact process.
- The waffle iron does matter. I use a Breville 4 waffle iron but this 2 waffle version is more affordable and smaller!
Ingredients & Substitutions
- All-Purpose Flour: I use all-purpose flour for waffles, but the added gluten from the sourdough starter means they can turn tough quickly. You could use a lower gluten all-purpose such as White Lily Flour. I have never tried cake flour but I am intrigued enough to give it a go!
- Granulated Sugar: Just a hint of sugar for sweetness, caramelization and to temper the tang of the starter. You can use maple syrup, honey or omit it completely.
- Baking Powder: Above, we talked about how adding baking powder keeps these pancakes light and tender. You could also use half the quantity of baking soda if that is all you have on hand without any other substitution. The sourdough starter should have enough acidity to react with the baking soda.
- Salt
- Large Eggs
- Milk: The milk that you choose will impact the flavor and texture of any pancakes. I love the results when I use dairy milk, especially whole milk, but I often choose unsweetened almond milk to reduce the calories.
- Sourdough Starter Discard: This recipe assumes that you have an active sourdough starter, which is doubling in 12-14 hours. If you are lost, start with my sourdough starter recipe then read the ins and outs of how to feed sourdough starter. Practice makes perfect, so you will also have enough discard to make sourdough cinnamon rolls and sourdough blueberry muffins! Hooray!
- Unsalted Butter: Melted butter makes these waffles extra-special but you could use vegan butter, vegetable oil or melted coconut oil instead.
- NOTE: The flowers on these waffles are for decorative use ONLY. Please do not decorate your waffles with inedible flowers if you plan to eat them as such. I just couldn’t help myself!
See the recipe card for full information on ingredients and quantities.
Possible Variations
- Fold in mix-ins after adding the butter. Feel free to add a handful of chocolate chips or chopped fresh berries or bananas to the batter for extra flavor.
- Add a flavoring to the waffle batter. Add a dash of cinnamon or pumpkin spice along with ½ -1 teaspoon vanilla extract. You can also take a page from my gingerbread pancakes and use those flavoring!
- Make them a little bit healthier. You can use maple syrup in place of the sugar, whole wheat flour in place of the all-purpose, and melted coconut oil in place of the butter. If using whole wheat flour, I do recommend letting the batter sit 30 minutes to hydrate before assessing if you need to add more milk like in these whole wheat pancakes.
How to Make this Sourdough Waffle Recipe
Use these instructions to make light, fluffy waffles using your sourdough discard! Further details and measurements can be found in the recipe card below.
Step 1: In a medium mixing bowl, whisk all-purpose flour, sugar, baking powder and salt until well combined.
Step 2: In a separate large bowl, whisk eggs and ½ cup milk until well combined.
Step 3: Whisk the sourdough starter into the milk mixture until completely blended. Add flour mixture followed by melted butter; stir until combined.
I continue to use a whisk to add the flour and butter but I am careful how aggressively I whisk and I stop when there are still a few lumps.
Step 4: The batter should be the thickness of pancake batter; it should run out of a ladle or measuring cup fluidly, not in clumps, but should not pour like milk. Depending on how much starter you added, you may need to add in more flour or milk to reach the desired consistency.
Step 5: Cook in heated waffle iron according to manufacturer’s directions.
Every waffle maker is different. They each cook differently, have different capacities and different tricks for getting the crispiest waffles. I do recommend not opening the waffle iron for at least 2 minutes. You also want to make sure it is fully preheated or your waffles will steam rather than crisp.
Frequently Asked Questions
Let the waffles cool completely on a wire cooling rack, then store leftover waffles in an airtight container in the refrigerator for up to 5 days or frozen for 3 months. I do not recommend making the batter in advance.
I like to let my waffles cool completely, then place them in a single layer on a baking sheet and put them in the freezer until fully frozen. Then, I’ll put them in a resealable freezer bag or airtight container and store them in the freezer.
In the morning, I’ll pop one in the toaster or toaster oven, slather it with peanut or almond butter and be on my merry way. You can also use an air fryer or reheat a lot in the oven on a wire rack set in a rimmed baking sheet. If in a pinch for time, you can also reheat them in the microwave but they will be super soft.
If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Sourdough Waffles
Ingredients
- 1 cup all-purpose flour, plus more as needed
- 2 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- ½ cup milk, plus more as needed
- 6 to 8 ounces sourdough starter, by weight
- 3 tablespoons butter, melted and cooled slightly
Instructions
- In a medium bowl, whisk 1 cup flour, sugar, baking powder and salt until well combined.
- In a separate medium bowl, whisk eggs and 1/2 cup milk until well combined. Whisk in sourdough starter until completely blended. Add flour mixture and melted butter; stir until combined. The batter should be the thickness of pancake batter; depending on how much starter you added, you may need to add in more flour or milk to reach the desired consistency.
- Cook in heated waffle iron according to manufacturer’s directions.
Notes
- Yield – 4-8 waffles depending on the size of your waffle iron. Recipe Origin – Adapted from Serious Eats Flavor Tips – I, Chef Lindsey, use 3.5 ounces of sourdough starter in this recipe because I want extra light, crispy waffles with a mild sourdough flavor that is pleasing to everyone, even toddlers! Technique – You will need to add more milk depending on how much starter you use. Just go slow and whisk between each addition. It will thicken as it sits, but as I mentioned in the post, letting the batter sit doesn’t do any favors to the texture. Variations – If you don’t have a waffle iron or don’t want to make waffles, you can make sourdough pancakes with this batter. Just cook them on a greased hot griddle instead of in a waffle iron. Storage – Let the waffles cool completely on a wire cooling rack, then store leftover waffles in an airtight container in the refrigerator for up to 5 days or frozen for 3 months. I do not recommend making the batter in advance.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Before You Go
I hope you enjoyed this sourdough discard recipe. Check out our other delicious sourdough recipes or dive deeper into breakfast and brunch recipes!
I made a double batch of these this morning because I had tons of sourdough discard. I even used a 1:1 gluten-free flour blend and they were amazing! My family of five gobbled them up! Thank you for a great recipe!
Hi Marie! That sounds wonderful! Thanks for coming back to rate and comment, always makes our day! ~gvd team
These were fantastic! So fluffy and they taste delicious. So easy to make! Thank you for sharing ??
Hi Rebecca! Thank you so much for coming back and commenting! Made our day. ~gvd team