If you keep a sourdough starter, you know the discard can accumulate quickly. These sourdough discard waffles are one of the easiest and most delicious ways to make good use of it. There is no overnight rest, no complicated steps, just a really good batch of waffles that comes together in minutes. Once you try these sourdough waffles, they'll be on repeat in your kitchen.
Whisking the discard with warm milk before adding anything else gets it light and frothy, which gives the waffles a little extra fluffiness. A spoonful of vanilla bean paste (or vanilla extract if that's what you have on hand) adds flavor to the batter and makes this an extra special waffle. With their crisp edges, fluffy middles and a subtle tang from the discard, this is the kind of breakfast that will make everyone happy, and a good reason to never throw your discard away. If you are looking for other ways to make good use of your discard, check out our sourdough discard pancakes.
Quick Look: Sourdough Discard Waffles
- Ready In: about 20 minutes
- Serves: 4 people
- Calories: about 600kcal per serving
- Important Ingredients: fresh baking powder and sourdough discard
- Dietary Info: contains gluten, dairy and eggs
- Baker's Note: This recipe works with either sourdough discard or an active, recently fed starter. Whatever you have on hand will work but make sure it's not more than a week old.
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Key Ingredients
Be sure to see the recipe card for the complete list of ingredients and instructions.
Sourdough discard - This is the portion of your starter that you remove before feeding it. On its own, it won't make your baked good rise, but it adds a subtle sourdough flavor that makes these waffles taste a bit more interesting than a standard recipe. Active starter also works and you'll need 110 grams. If you don't have sourdough discard, our buttermilk waffles are a great alternative recipe.
Vanilla bean paste - A spoonful of vanilla bean paste adds flavor and those gorgeous vanilla bean specks to your baked goods. If you don't have any in the fridge, vanilla extract works as a perfect substitute.
Canola oil - I tested this recipe with both canola oil and melted butter. I prefer the oil because it stays liquid at room temperature, which means the batter stays pourable and the waffles stay tender even after they cool. It's totally fine to use butter if you prefer.
How to Make Discard Waffles
- Whisk the discard with ½ cup of the milk until light and frothy.
- In a separate bowl or glass measuring cup, combine the remaining ½ cup of milk, eggs, canola oil, and vanilla bean paste.
- In a large mixing bowl, combine the dry ingredients.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Preheat your waffle iron and spray with cooking spray. Cook according to the instructions for your waffle maker.
- Serve with fresh berries and warm maple syrup or with our easy strawberry compote.
Substitutions and Variations
Milk - any plant based milk will work well in this recipe. Oat milk and almond milk are both great options
Canola Oil - melted butter or coconut oil will work in place of the canola oil. You can also use grapeseed oil.
Vanilla bean paste - vanilla extract is a perfect 1:1 substitute.
Chocolate chips - You can add mini chocolate chips to the batter or sprinkle them over the waffles just as you remove them from the waffle iron. Add ½ cup of chocolate chips into the batter or sprinkle 1-2 tablespoons over the warm waffles.
Blueberries - Mix 1 cup of fresh blueberries into the waffle batter. Fresh or frozen both work.
Notes From My Test Kitchen
I tested this recipe starting with 75 grams of sourdough discard and worked my way up to 110 grams. The extra discard gives the waffles additional flavor and a light and fluffy texture. This is a great recipe to make ahead of time. I love to mix up the batter and store it in the refrigerator overnight. The sourdough flavor will develop significantly overnight and the waffles will taste even better in the morning. Just give the batter a quick mix before cooking.
I used both a Belgian waffle maker and a traditional waffle maker - both work well. The Belgian waffle maker produces thicker, fluffier waffles and this recipe makes about 4. In a traditional waffle maker the waffles are thinner and crispier, and you'll get 6 to 8 waffles from the same batch.
Storage
Leftover waffles can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the toaster or toaster oven to bring back the crispy edges.
To freeze, let the waffles cool completely and transfer to an airtight container or freezer bag. Store for up to 3 months. You can reheat straight from frozen in the toaster - no need to thaw them.
Discard Waffles FAQs
Sourdough discard is the extra sourdough starter that you remove when you are feeding your sourdough starter. The discard is full of flavor and great in baked goods.
Absolutely! This is a great batter to mix up ahead of time and leave in the fridge overnight. In the morning, give it a quick mix and pour it onto your waffle iron.
Leftover waffles can be stored in the refrigerator or freezer. In the refrigerator, store in an airtight container for up to 3 days. To freeze, let the waffles cool completely and store in a freezer bag for up to 3 months. Reheat straight from the refrigerator or freezer in the toaster or toaster oven.
Recipes To Serve With Discard Waffles
If you tried these Sourdough Discard Waffles or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
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Easy Sourdough Discard Waffle Recipe
Equipment
- large measuring cup
- medium mixing bowl
- large mixing bowl
- measuring cups
- measuring spoons
- waffle iron can be traditional or Belgian
- whisk
- spatula
Ingredients
- 110 grams (about ½ cup) sourdough starter
- 1 cup milk warm and divided in half
- 2 large eggs
- ¼ cup canola oil
- 1 tablespoon vanilla bean paste
- 1.5 cups (196g) flour
- ¼ cup (50g) sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
Instructions
- Whisk the discard and milk. In a medium bowl, whisk the sourdough discard with ½ cup of warm milk for about 30 seconds, until the mixture is light and bubbly.110 grams (about ½ cup) sourdough starter, 1 cup milk
- Combine the wet ingredients. In a large measuring cup, combine the other ½ cup of milk, eggs, canola oil and vanilla bean paste.2 large eggs, ¼ cup canola oil, 1 tablespoon vanilla bean paste
- Combine the dry ingredients. In a large mixing bowl, gently whisk together the flour, sugar, baking powder and salt.1.5 cups (196g) flour, ¼ cup (50g) sugar, 1 tablespoon baking powder, 1 teaspoon salt
- Make the batter. Pour the wet ingredients and the frothy discard into the dry ingredients. Stir with a spatula until just combined - a few lumps are fine and mixing too much will make your waffle turn out dry and flat.
- Heat your waffle iron. Preheat your waffle iron and coat it with cooking spray.
- Cook and serve. Cook waffles according to the directions on your waffle maker. I like to serve waffles right away but you can also keep them warm on a sheet pan in the oven at 200°F. Serve warm with butter and maple syrup.
Notes
- This recipe works well with either sourdough discard or an active, recently fed starter. Make sure it's not more than a week old.
- This recipe works with either sourdough discard or an active, recently fed starter. Make sure it is not more than a week old.
- Vanilla bean paste can be substituted with vanilla extract.
- You can use melted butter in place of the canola oil.
- Make this batter ahead of time and store it in the refrigerator overnight. Give it a quick stir before making the waffles.
- A Belgian waffle maker makes about 4 waffles and a traditional waffle iron makes 6-8 waffles.
- Store leftover waffles in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat waffles in the toaster.
Amanda Smallwood says
These are so easy and so good! The batter comes together in minutes and the waffles are perfectly crispy. A great way to use up your discard!