Sourdough Discard Waffles
These golden, crispy-on-the-outside, fluffy-on-the-inside waffles transform tangy sourdough discard into a breakfast treat with complex flavor. The fermented batter adds a subtle tang and reacts with baking soda for extra lift, creating perfectly light waffles that come together quickly without an overnight rest.
Equipment
- Waffle iron - Belgian-style or classic, preheated to medium-high
- Large mixing bowls - 2 bowls
- Whisk
- Rubber spatula - or wooden spoon
- Measuring cups
- Measuring spoons
- Kitchen scale - recommended for accuracy
- Ladle - or batter dispenser for pouring
- Pastry brush - or paper towels for greasing
- Wire rack - for cooling finished waffles to keep them crispy
- Baking sheet - for keeping waffles warm in the oven
Ingredients
- 1 cup sourdough discard - 240g, unfed, any hydration, at room temperature
- 1 cup all-purpose flour - 125g
- 1 cup whole milk - 240ml
- 2 large eggs
- 4 tablespoons unsalted butter - 60g, melted and cooled
- 2 tablespoons granulated sugar - 25g
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- cooking spray - or additional melted butter for greasing the waffle iron
- 1/4 cup cornstarch - 30g, optional substitute for 1/4 cup flour for extra crispiness
For Serving (Optional)
- maple syrup - classic pairing
- salted butter - for spreading
- fresh berries - strawberries, blueberries, or raspberries
- whipped cream
- banana - sliced
- lemon curd
- crispy bacon - for savory option
- fried egg - for savory option
- Greek yogurt
- granola
- honey
Instructions
- Preheat waffle iron to medium-high and allow at least 5 minutes to fully heat. Lightly grease both plates with cooking spray or melted butter right before pouring batter.
- In a large bowl, whisk together sourdough discard, milk, eggs, melted and cooled butter, and vanilla extract until fully combined and smooth.
- In a separate bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly distributed.
- Pour dry ingredients into wet and fold with a spatula until just combined with no visible dry flour. A few lumps are fine. Let batter rest for 3 to 5 minutes.
- Pour about 3/4 cup (180ml) batter onto center of preheated, greased waffle iron. Close and cook until steam stops escaping and waffle is golden brown, about 4 to 5 minutes.
- Carefully remove waffle and place directly on a wire rack to keep crispy. Keep finished waffles warm in a 200°F (95°C) oven in a single layer until ready to serve.
Notes
- Discard hydration: Whether your discard is thick or thin, the recipe works. Adjust milk slightly if batter seems too thick or thin after mixing.
- Room temperature ingredients: Pull eggs and milk from the fridge 20 minutes before starting to prevent melted butter from solidifying into clumps.
- Grease between each waffle: Even non-stick irons benefit from a light brush of butter before each pour for better browning and flavor.
- For extra crispiness: Substitute 1/4 cup (30g) of all-purpose flour with cornstarch. This dramatically increases crunch.
- Tanginess level: Older, more sour discard produces more tangy waffles; fresh discard makes milder ones. Both work great.
- Make-ahead batter: Mix the night before and refrigerate. The batter thickens, so stir in a tablespoon or two of milk to loosen before cooking. Overnight rest deepens the tangy flavor.
- Dairy-free option: Substitute whole milk with oat milk or almond milk, and replace butter with melted coconut oil or vegan butter.
- Freezing instructions: Freeze cooled waffles in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months.
- Reheating: The toaster is best for reheating. Avoid the microwave—it steams the waffle and destroys the crispy exterior.
- Savory variation: Skip the sugar and vanilla, fold in shredded sharp cheddar and fresh chives. Serve with a fried egg on top.