Fast & Easy Sourdough Discard Waffles
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:
- I always have a peaked starter when I’m most likely to need it, and
- 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.
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:
- Whisk all ingredients together except the baking soda.
- 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!
- Pour your batter into your waffle iron.
- 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.
- I like to let it go through the cycle twice to ensure it gets crispy on the outside and stays fluffy on the inside.
- 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:
- After they come out of the waffle iron, I place them on a parchment-lined baking sheet.
- I freeze them for 1-2 hours, uncovered, until they’re fully frozen.
- 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 much 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)
Easy Sourdough Discard Waffles
Ingredients
- 1,000 g sourdough discard best if you use discard 1-10 days old
- 4 eggs (see Recipe Notes for egg allergies)
- 113 g melted butter (8 tbsp)
- 2 tsp vanilla extract
- 50 g sugar or other sweetener of your choice
- 2 tsp cinnamon
- Pinch of salt
- 2 tsp baking soda
Instructions
- Preheat your waffle iron.
- In a large bowl, whisk together 1,000 g sourdough discard, 4 eggs, 113 g melted butter, 2 tsp vanilla extract, 50 g sugar, 2 tsp cinnamon, and a Pinch of salt.
- Add 2 tsp baking soda and whisk vigorously. Within about 10 seconds, the batter will become aerated and fluffy—watch the magic happen!
- Pour the waffle batter into your waffle iron. Sprinkle any add-ins on top, if desired. Cook the waffles in your waffle iron according to the device's instructions. Enjoy!
Video
Notes
- Optional Add-ins: Mix in chocolate chips, blueberries, or other favorites before pouring the batter into your waffle iron.
- Adjust the Recipe: Scale the recipe up or down in 250g increments depending on how much discard you have.
- Freezing Tip: Freeze the waffles in freezer-safe
- Egg Substitute: Another baker has an egg allergy and substituted flax eggs for the eggs and said they turned out amazing! A flax egg is 1 tbsp ground golden flaxseeds mixed with 3 tbsp warm water.
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:
I love the simple ingredients, the large amount of sourdough discard used and the high egg content for more protein! They’re best crispy! My family loves them! Thanks for sharing!
So glad you like them! That’s what I love about them too!
These were great! Very light, and just the right amount of crispiness. The ease of being able to make them right away with discard is a big plus.
So easy and so delicious! This recipe will definitely be added to our regular breakfast rotation.
So glad you like them!!
These are perfect every time! I always have made waffles from scratch-these are super easy and use up my discard! Fantastic!!!!!!!-Sourdough Mom
Woohoo!! So glad you love them!!
Have you tried making these in a Belgian waffle maker?? I would love to know! I plan to heat up both my Belgian and standard waffle makers tomorrow and see how they turn out!
The All-Clad waffle maker we use is a belgain waffle maker!
Love this recipe! Waffles are like their own food group for my picky eater kiddo and he ate these up! It’s so awesome that they come together using just discard. I will never feel guilty for hoarding discard again lol, this is our family’s go to waffle recipe! Thank you!!!
So happy to hear that!! I agree, this recipe makes me feel totally fine about the deli sized container in my fridge of discard, haha!
Could honey be used instead of sugar? And would I still keep it at 50g? Also, could I half the recipe easily enough? Just literally by cutting every ingredient amount in half!? So excited to try these but I have a small waffle iron for now lol
Yes to all! The recipe was designed to be scalable in 250g of discard quantities. So you can also quarter the recipe if you don’t want make as much!
I was a little hesitant to add 2 tsp of cinnamon, but it was really great! I added 3 scoops of vanilla protein powder and sprinkled raisins in them just before I cooked them and they turned out AMAZING!! I packaged them 2 waffles in a ziplock and put them in the freezer for a quick protein packed breakfast.
Nice!! Sounds good!
This is my favorite sourdough recipe.
I just finished cooking up a batch of these. I am a single person so I don’t bake enough to have that much discard on hand. So last evening I mixed up 100g starter, 500g water and 200g FMF (hard white wheatberries) and 300g white flour. I let it sit on the counter overnight and made the waffles this morning. All the eggs and the FMF add lots of protein and nutrients and its fully fermented so lots of good gut bacteria. I make these at least every week for my grown son and myself. We love them!
Awww I am honored to hear this! I love that!
My favorite Aunt gifted me a waffle maker for my bday and since I have been testing out and adjusting different recipies and had not been satisfied UNTIL NOW!!! I LOVE LOVE LOVE this recipie.. you rock girl thank you so much for sharing your recipies
Awww that is awesome!! Thanks for sharing!
LOVE this recipe! Easy to make and they taste so good. My big kid (18)loved them. He said they were better than the store fancy brand. Love how crispy they are. Going to freeze the rest so he can have them anytime. Thanks so much for all your guidance in this sourdough journey. You’ve taught me so much.
Ahh so glad to hear it!!
Just made these to fulfill a waffle craving and WOW- this will be my go to from now on. New to the sourdough game and always looking for discard recipes. Only had 250g of discard and the waffles turned out so crisp and fluffy. Thank you for sharing all your expertise and great recipes like this one!
These are the best waffles I ever made.
My daughter puts them in the airfryer and bakes them staight away for her school lunch.
I love, how easy the recipe is and that you can include so many things.
These are the best of the best! I finally had enough discard to make these and they are sooooo delicious! I am freezing half for later! Easy, tasty and healthier than box or even flour waffles from scratch! WINNER!!
Aww so glad you love them!!
I have owned an extra deep Belgian waffle maker for years and have never been able to produce a crispy waffle until today! These are the best waffles I have ever made. Light, airy, and extra crispy. I also took a chance and used my sourdough discard that is 6-8 weeks old. No issues, the waffles taste delicious!
Awesome!!! Love to hear it! Glad you were able to make something awesome of that old discard!
Did y’all use salted butter or unsalted butter in your recipe?
I use unsalted
Crispy, fluffy, and delicious! Perfect recipe with sourdough discard.
These are 10/10. I won’t make another sourdough waffle recipe!
Damn Rebekah! You did it again! I’ve used King Arthur’s recipe for a while & while it’s amazing, its a bit “pissy”. Meaning, you’ve got to get it started the night before. This morning, our daughter got up & was hungry. Normally I’ll make toast (your sourdough of course) & eggs. I had just got some beautiful strawberries & raspberries the other day so I asked if she wanted waffles. I cut this recipe down to 250g of starter. It was perfect for 3 good size waffles from our Belgian waffle iron. These were so light & fluffy & crispy. I kinda want to have these for dinner. Thank you so much for always putting out fantastic recipes!!!
These waffles have become my weekly routine but I went out of town this weekend and had less discard. I have 850g instead of the 1000g called for in the recipe. How could I make up the last 150? Just water and flour ? The waffles are now a staple in our freezer but don’t actually make it more than 2-3 days cause you know teenagers! Hahaha
You could always scale down the recipe or you can make up the difference with half flour, half water! In your case, 75g flour and 75g water to get up to the 1,000g total. I’m glad you like them!
That’s exactly what I did before I saw your reply and it turned out perfectly the same! Thanks for your reply!
I mean I added 75g of water and flour each. 👍🏼 no scaling down anything in my house. It must always be done in a big way! 😂
These were so good and easy to make. Beware they do cook up fast. My first batch were over cooked. But once I figured the timing out perfection. Oh and the fact they cooked fast just meant faster waffles.