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Sourdough Discard Waffle Recipe

This sourdough discard waffle recipe creates crispy edges and fluffy centers with a light tangy flavor. The batter mixes quickly and cooks evenly, making it perfect for easy breakfasts or brunch. With simple ingredients and flexible toppings, it delivers consistent, delicious results using leftover sourdough starter.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Waffle Batter
  • 1 cup sourdough discard
  • 1 cup flour
  • 3/4 cup milk
  • 1 egg
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp melted butter

Equipment

  • Mixing Bowl
  • Waffle Maker
  • Whisk
  • Measuring Cups
  • Spatula
  • Tray
  • Freezer
  • Plate

Method
 

  1. Combine sourdough discard, milk, and egg in a mixing bowl until smooth.
  2. Add flour, sugar, baking powder, and salt, then mix gently to form batter.
  3. Stir in melted butter and avoid overmixing to keep waffles light.
  4. Preheat waffle maker and lightly grease if needed.
  5. Pour batter into waffle maker and cook until golden brown and crisp.
  6. Remove carefully and serve warm with desired toppings.

Notes

For softer waffles, cook slightly less and keep batter light. For crispier texture, cook longer. Freeze cooked waffles on a tray before storing. Handle gently when removing. Add flavors like vanilla or cinnamon for variation. Store leftovers in refrigerator up to three days.