These tender, fluffy sourdough waffles use sourdough discard and baking powder for the perfect texture and mild sourdough flavor without the wait!
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Servings
8 waffles
Difficulty
Easy
Calories *
172 kcal per serving
Technique
Make waffle batter, cook in waffle iron.
Flavor Profile
Tender waffles with a mild sourdough flavor.
* Based on nutrition panel
A great way to use your sourdough discard. I have made this recipe twice and it is now my go to favorite waffle recipe! I make the waffles on Sunday to enjoy them all week long. They freeze well and toast up quick. ⭐⭐⭐⭐⭐
Laura W.
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)just like with these oatmeal chocolate chip pancakes. 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! For gluten free waffles, try these coconut flour waffles!
- 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!
Hi, I have a question about whether you are using discard or fresh started. I saw both words used interchangeably in your description and recipe. I currently have a starter that sits out on the counter and I have a discard jar that I keep in the fridge. So should I be using my active starter to make the waffles or can I use the discard thats chilling in the fridge? Thank you for your help and I can’t wait to make your recipe.
Becky, Hi! You can use either, but I like to use the active starter that I would otherwise throw away when I go to feed it. Less waste!
Absolutely love this recipe! I add approximately 1 teaspoon of fresh ground cardamon to my recipe, plus for the salt I use Jacobson Sea Salt with Vanilla for an extra flavorful waffle. As Stephanie recommends, I freeze my waffles after cutting them in half and pop them in the toaster with a generous spread of almond butter…makes such a nice breakfast treat when running out the door to work! I’ve made this recipe several times and is my go to for my sourdough discard.
Made these today. My husband first didn’t believe they were from a batter. Then he couldn’t believe I made the batter!
They were perfect! Thank you.
This was my first time making waffles with my sourdough discard. I bought a waffle iron Christmas 2019 as my Christmas present to me and never used it. My discard had been in the fridge for quite awhile but I’m not afraid of a sour taste and they weren’t sour. They were crisp on the outside and fluffy on the inside. I’m wondering about the best way to reheat them.
My kids and I love this recipe. Turns out moist and slightly tangy. I like to add some frozen berries before cooking. Double up and freeze half for quick toaster breakfast.
Love the recipe. Thanks for sharing!
Little bit of advice from a florist, the baby’s breath that you sprinkled on it to make it look so pretty is actually toxic and can be dangerous in small amounts. I wouldn’t recommend decorating with flowers that aren’t edible or sharing pictures with flowers that aren’t edible. Not only for your safety but for anyone else that tries doing the same thing and doesn’t know the danger. Feel free to delete this post once you’ve read it. Best regards 🙂
Marie, Thank you for the advice! I had no idea, obviously, lol. I will put a disclaimer in the post now so readers know not to add them to their own recipes.
Thanks! Used 8 oz of sourdough starter that would have discarded. And found a little frozen eggnog that I thawed and used instead of milk…and added a few blueberries to each waffle. Added extra flour…not quite 1/3 cup. Batter was thickish…but waffles turned out super. My wife devoured! Froze some to see how they might reheat.
So good!! I made a double batch to freeze. Only change is I added a little vanilla.
Hi! We loooove this waffle recipe! Thank you! Wondering if you have ever overnighted the already made dough to give it some extra ferment benefits for the tummy? And do you also happen to know how many mini waffles this makes? Thank you!!!!!
Leslie, I have not! It’s worth a try, though I can’t speak to how it will affect the texture. I also would recommend leaving the batter in the fridge overnight. I also cannot say how many mini waffles this makes because I tested it only for regular-size waffles.
I did. My first try at making waffles. I used my slightly immature starter, so not much SD flavor, but the texture and crunch was unlike any packaged mix I’ve used. I sprinkled cinnamon and sugar on ours after I buttered them and before the maple syrup as the grand daughter was over. We loved them. Never would of thought to use BP in the mix
Steve, I’m so glad you and your family enjoyed this! That crunch is my favorite part. Thank you for the 5-star review!