Easy Sourdough Discard Waffle Recipe

a stack of sourdough discard waffles on a white plate with fresh berries and maple syrup.

5 from 1 vote

Easy Sourdough Discard Waffle Recipe

This sourdough waffle recipe is an easy and delicious way to use up your sourdough starter. With their crispy edges, fluffy middles and hint of sourdough flavor, they come together in minutes with simple ingredients from your pantry.

Prep Time10

Cook Time10

Course: Breakfast

Cuisine: American

Servings: people

Calories: 615kcal

Author: Amanda Smallwood

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.

Nutrition