I make sourdough discard waffles at least once a week. It takes 5 minutes to mix the dough and into the waffle iron it goes.

It uses up 1,000g of discard and no extra flour is added, which means the entire thing is fermented and gut-healthy. They freeze amazingly well, and my kids LOVE them.

Our 2-year-old asks me daily, “Waffles? Waffles? Waffles?”

Here’s the recipe along with some tips and tricks to get the best sourdough discard waffles you’ve ever tasted!

Use Up Sourdough Discard

You may be asking… why the heck do you have 1,000g of discard to use up?!

After all, it’s possible to have a no-discard routine if you mainly keep your starter in the fridge and only feed it for specific recipes.

Well, it has to do with my sourdough starter routine.

My Sourdough Starter Feeding Routine

Here’s the scoop: I feed my starter 1-2x per day to keep it strong and healthy.

I’m not a great planner (too much is going on in my life), so I don’t always know what I’m going to make or when I’ll have time to make it.

I try to have a peaked starter on hand every morning and night so it’s always an option.

The way I see it, I’m killing two birds with one stone:

1. I always have a peaked starter when I’m most likely to need it, and
2. my starter is extremely strong and healthy!

But obviously, here’s the catch: when I don’t bake, I’m left with a bunch of unused, hungry starter.

The truth is I welcome this sourdough discard! I keep a jar of it in the fridge, which I add to daily, for this exact recipe.

Related: Fluffy Sourdough Discard Pancakes (Almost No Added Flour)

Age of Sourdough Discard For This Recipe

Use sourdough discard that’s around 10 days old or less. Older discard can develop off-flavors that may affect your waffles.

If you’re unsure about using your discard in this recipe, smell it. If it smells bitter or unpleasant, that taste will show up in your waffles.

Discard under 10 days old usually still has a nice sourdough aroma, which adds great flavor to the waffles.

How to Make These Fast Sourdough Discard Waffles

One of the main reasons I make these sourdough discard waffles so often is it takes 5 minutes to mix up the dough!

There’s no waiting, and this is not an overnight recipe.

The steps are simple as can be:

1. Whisk all ingredients together except the baking soda.
2. When everything is mixed well, add the baking soda and whisk vigorously. The waffle batter will change into an aerated, fluffy mixture before your eyes in about 10 seconds! It’s wild!
3. Pour your batter into your waffle iron.
4. Sprinkle any add-ins on top of the batter, if you like. We often do chocolate chips or blueberries. Close the waffle iron and let it cook through.
5. I like to let it go through the cycle twice to ensure it gets crispy on the outside and stays fluffy on the inside.
6. Enjoy!

Here’s a video tutorial:

How to Store Sourdough Discard Waffles

These waffles are perfect for freezing.

Once a week, I whip up a big batch and freeze them for quick breakfasts throughout the week.

Here’s how I store them:

1. After they come out of the waffle iron, I place them on a parchment-lined baking sheet.
2. I freeze them for 1-2 hours, uncovered, until they’re fully frozen.
3. Then, I transfer them to a freezer-safe Ziploc bag for long-term storage.

They can last for months in the freezer—though we eat them so fast, I’ve never tested that limit.

From frozen, put it in a toaster oven on a low setting (I do 2 out of 5 on our dial). It tastes like you just cooked it up.

Equipment You’ll Need

The star of the show here is the waffle iron. Any waffle iron will work, but I love using our All-Clad waffle maker.

Note: the All-Clad waffle iron model we bought in 2022 has been updated and improved. It’s now more dishwasher-friendly.

Yes, it’s a bit pricey, but it makes four large waffles at once, so I can crank out 20 waffles before the kids leave for school.

Another note: After doing lots of research, I found that this Cuisinart waffle iron is a more affordable option and makes four waffles around the same size as the All-Clad. If the All-Clad is out of your budget, the Cuisinart is the best alternative!

I used to use a mini Dash waffle maker, but it took over an hour to finish a batch.

With the All-Clad, I set it to the highest heat setting and let each waffle go through two cooking cycles. One cycle leaves them too moist—two cycles give them the crisp, golden texture I love.

Aside from the waffle iron, you’ll only need basic kitchen supplies:

• A mixing bowl
• A whisk
• A sheet tray (for freezing)
• Parchment paper (for lining the sheet tray)
• Freezer-safe Ziploc bags (for freezing)

Ingredient Substitutions

• Sourdough discard: you can use active starter in this recipe if it’s more convenient!
• Melted butter: I’ve never tried it, but you should be able to swap the melted butter for coconut oil or avocado oil.
• Sugar: use whatever sweetener you prefer! Maple syrup or honey would work great.
• Cinnamon: I like the warmth and flavor the cinnamon adds, but it’s optional and can be substituted for any other flavor or spice you like. Nutmeg, Allspice, Pumpkin Pie Spice, Clove, Ginger, or Cardamom could be fun to try!

FAQs

Can you use this waffle batter to make pancakes?

I would not use this waffle batter to make pancakes, because it’s on the thinner side and I believe you’d end up with flat pancakes.

How many waffles does this recipe make?

With our All Clad waffle iron, this recipe makes about 20 waffles that are 4.5″ wide by 1″ thick. You can scale this recipe up or down depending on how much discard you have.

Does the discard need to come to room temperature first?

No, you can make these sourdough discard waffles with discard straight from the fridge.

I thought you couldn’t use sourdough discard until it was over 10 days old?

This confusion often comes from advice about new sourdough starters. When starting from scratch, it takes at least 10 days (sometimes up to a month) for the starter to become strong and established. During this time, the discard needs to be thrown away.

But here, I’m talking about discard from an established sourdough starter. Once your starter is healthy and active, you can use its discard in recipes without any issues!

Can you mix different days of discard together?

Absolutely! I keep a discard jar in my fridge that I add to every day. I often use the entire jar when it fills up to make these waffles. In that jar, there will be discard that’s 10 days old, 9 days old, 8 days old, and so on.

Do you have to change the recipe if you add add-ins like blueberries or chocolate chips?

No, the recipe stays the same! I pour my batter in the waffle iron, sprinkle the blueberries or chocolate chips on top, and close the waffle iron. You could also stir the add-ins into your batter if you prefer. That’s it!

Related: 27 Best Sourdough Discard Breakfast Recipe Ideas

Another breakfast recipe you might like: Sourdough Cinnamon Crunch Bagels (Panera Copycat)

Conclusion

Sourdough discard waffles have become a staple in our house—and for good reason!

They’re quick to make, use up discard in the most delicious way, and freeze perfectly for busy mornings. Plus, the whole family loves them.

Whether you’re a seasoned sourdough baker or just looking for a convenient way to use discard, this recipe is easy, versatile, and guaranteed to impress.

Related:

• The Best Sourdough Discard Pasta Recipe (Easy & Fast)
• Easy, Overnight Sourdough Bagel Recipe
• Soft, Pliable Sourdough Tortillas Recipe (Discard)
• Stop Overpaying: How to Save 90% on Vanilla Extract