This recipe for sourdough discard waffles is the perfect way to enjoy a flavorful, warm breakfast while making great use of leftover sourdough starter. These waffles are crispy on the outside, fluffy on the inside, and have a subtle tang that’s totally irresistible.
I’m always looking for creative ways to use my sourdough discard instead of letting it go to waste. These waffles are a weekend staple in my home! With just a bit of prep the night before, you’ll have a quick and satisfying breakfast ready in no time. My family loves these waffles topped with fresh fruit and syrup—it’s a crowd-pleaser every time!
What You’ll Need to Make Sourdough Discard Waffles
Here’s a quick rundown of everything you’ll need. The ingredients are simple and likely already in your kitchen!
- 1 cup sourdough starter – A great way to avoid wasting your discard.
- 1 cup plain yogurt – Adds creaminess and helps with the tangy flavor.
- 1 cup all-purpose flour – Ensures a nice structure for the waffles.
- 1 tablespoon brown sugar – Adds just a hint of sweetness.
- 1 egg – Gives the batter richness and holds everything together.
- ¼ cup butter, melted and cooled – Adds richness and a lovely flavor.
- 1 teaspoon vanilla extract – For a cozy, aromatic touch.
- 1 teaspoon baking soda – Helps create fluffy, airy waffles.
- ½ teaspoon salt – Brings out all the other flavors.
Tools you’ll need: A medium mixing bowl, a large mixing bowl, a waffle iron, and a whisk or spatula.
How to Make Your Sourdough Discard Waffles
Let’s break the recipe into easy-to-follow steps so you can whip up a batch with confidence!
Combine the base ingredients.In a medium bowl, mix the sourdough starter and yogurt together. Slowly stir in the all-purpose flour and brown sugar until well combined. The mixture will be thick. Cover the bowl and let it rest in the refrigerator for 8 hours or overnight.
Prepare the wet ingredients.When ready to make your waffles, preheat your waffle iron according to the manufacturer’s instructions. In a large bowl, beat the egg, then whisk in the melted butter and vanilla extract.
Mix the dry ingredients.Stir in the baking soda and salt to the wet mixture. This creates a light, bubbly reaction that ensures your waffles are fluffy.
Combine everything.Add the sourdough mixture to the large bowl and stir until the batter is well combined. Avoid overmixing—lumps are okay!
Cook the waffles.Pour the batter into your waffle iron, being careful not to overfill it. Cook for about 3 minutes, or until the waffles are golden brown and crispy. Repeat with the remaining batter.
How to Serve Your Sourdough Discard Waffles
These waffles are incredibly versatile and delicious all on their own or paired with your favorite toppings. Here are some serving ideas:
- Top with fresh berries, like blueberries or strawberries, for a fruity touch.
- Drizzle with warm maple syrup or honey for sweetness.
- Add a dollop of whipped cream or Greek yogurt for richness.
- Sprinkle with powdered sugar and a pinch of ground cinnamon for a cozy vibe.
Storing and Enjoying Leftovers
If you have any leftovers (though they tend to disappear fast!), here’s how to store and reheat them:
- Refrigerate: Let the waffles cool completely, then store them in an airtight container in the fridge for up to 3 days.
- Freeze: Place cooled waffles in a freezer-safe bag, separated by parchment paper, and freeze for up to 3 months.
- Reheat: Toast the waffles in a toaster or a 350°F oven until warmed through and crispy again.
Top Tips for Customizing Your Sourdough Discard Waffles
Want to make this recipe your own? Here are a few ways to customize it:
- Make it dairy-free: Use coconut yogurt and replace butter with melted coconut oil.
- Add spices: Mix in ½ teaspoon of cinnamon or pumpkin spice for a warm, cozy flavor.
- Boost nutrition: Add 2 tablespoons of ground flaxseeds or chia seeds to the batter.
- Switch up the flour: Use whole wheat or gluten-free all-purpose flour if needed.
Your Questions About Sourdough Discard Waffles Answered
Can I make these waffles without resting the batter overnight?
You can skip the overnight rest if needed, but allowing the batter to rest helps develop the tangy flavor and makes the waffles lighter and fluffier. For the best results, I recommend planning ahead so you can let the batter sit.
What’s the best way to warm up leftover waffles?
The best way to reheat waffles is in the toaster or a hot oven. Both methods will revive the waffles’ crisp exterior without overcooking them. Avoid microwaving, as this can make them soggy.
Can I double the recipe for a crowd?
Absolutely! This recipe doubles beautifully. Just make sure you have enough sourdough discard on hand. You can store extra cooked waffles for easy breakfasts later in the week.
What toppings go well with sourdough discard waffles?
These waffles are super versatile! Try toppings like peanut butter, Nutella, cream cheese, or sautéed apples. Don’t be afraid to get creative!
Is there a substitute for the sourdough starter?
Unfortunately, the sourdough starter is essential for this recipe since it provides both flavor and structure. If you don’t have starter, try a different waffle recipe tailored for traditional batters.
Conclusion
These sourdough discard waffles are the perfect way to turn waste into something delicious! They’re crisp, fluffy, and so easy to make once you’ve got your sourdough discard ready. I can’t wait to hear how much your family loves this recipe!
If you try these waffles, let me know in the comments below. You can also tag me on social media—I’d love to see your creations. Don’t forget to check out some of my other breakfast recipes for more inspiration!
Sourdough Discard Waffles Recipe
Equipment
- Medium mixing bowl
- Large mixing bowl
- Waffle iron
- Whisk or spatula
Ingredients
- 1 cup sourdough starter A great way to avoid wasting your discard
- 1 cup plain yogurt Adds creaminess and helps with the tangy flavor
- 1 cup all-purpose flour Ensures a nice structure for the waffles
- 1 tablespoon brown sugar Adds just a hint of sweetness
- 1 egg Gives the batter richness and holds everything together
- ¼ cup butter Melted and cooled; adds richness and a lovely flavor
- 1 teaspoon vanilla extract For a cozy, aromatic touch
- 1 teaspoon baking soda Helps create fluffy, airy waffles
- ½ teaspoon salt Brings out all the other flavors
Instructions
- In a medium bowl, mix the sourdough starter and yogurt together. Slowly stir in the all-purpose flour and brown sugar until well combined. The mixture will be thick. Cover the bowl and let it rest in the refrigerator for 8 hours or overnight.
- When ready to make your waffles, preheat your waffle iron according to the manufacturer’s instructions. In a large bowl, beat the egg, then whisk in the melted butter and vanilla extract.
- Stir in the baking soda and salt to the wet mixture. This creates a light, bubbly reaction that ensures your waffles are fluffy.
- Add the sourdough mixture to the large bowl and stir until the batter is well combined. Avoid overmixing—lumps are okay!
- Pour the batter into your waffle iron, being careful not to overfill it. Cook for about 3 minutes, or until the waffles are golden brown and crispy. Repeat with the remaining batter.
