Summary

These sourdough discard waffles are a staple in our home, and of course they are because of how easy they are to make and how delicious they are to eat. These waffles use a big heap of discard, and after cooked, turn out to be fluffy like a cloud.

❤️ Why You’ll Love Sourdough Discard Waffles

You’ll love these waffles because they use a big heap of your sourdough discard. The batter is so easy to throw together and after cooked, these are so fluffy our whole family gobbles them up. I almost always double the recipe when I make these so I can throw some in the freezer so we never run out.

🍲 Ingredients

Sourdough Discard – Inactive, unfed sourdough starter that has been on the counter or stored in the fridge. You can also use active sourdough, just be sure to stir it down to get the air bubbles out.

Flour – Kirkland’s organic, unbleached all-purpose flour. I don’t necessarily think that organic is always necessary, but I would always recommend using flour that is unbleached.

Milk – I use whole milk, but you can use whatever milk substitute you like.

Sugar – I’ve used both granulated sugar, brown sugar, and honey for this recipe. All work great.

Baking soda – The leavening agent for the waffles, without it your waffles wouldn’t be fluffy.

👩‍🍳 How to Make Discard Waffles

  • Preheat your waffle maker to a medium high heat.
  • Melt your butter and let cool slightly, then whisk together your wet ingredients until fully combined. Add in your dry ingredients until you have a smooth batter.
  • When preheated, scoop 1/4 cup of batter into the square spaces of your waffle maker. Close and cook until the waffle is golden brown.
  • Carefully transfer onto a plate, drizzle with maple syrup and top with fruit. Enjoy!

🪄 Tips and Tricks

  • You can mix the batter the night before and place it in your fridge so all you have to do in the morning is add the baking soda and preheat your waffle iron.
  • Make a double batch so you can freeze some for a later date.
  • My kids loved colored waffles, so add a touch of food coloring to the batter if you want an extra special start to your morning.
  • I’ve learned, at least with my waffle iron, it’s very easy to overcook them. So, keep a close eye, waffles don’t take as much time to cook through as you think.

🗒 Variations

  • Pumpkin waffles
  • Chocolate chip waffles
  • Blueberry waffles


🗒 Substitutions

There are a few swaps that you can make with these waffles in order to fit certain dietary restrictions….

  • 2 TBS of butter, or 2 TBS melted coconut oil
  • Milk – for any milk substitute.
  • Sugar – brown sugar or honey.
waffles arranged in a whicker basket


🗒 Best Served With

  • Butter and maple syrup
  • Seasonal fruit
  • Chicken and waffle dinner

👝 How to Store Leftovers

I almost always double this recipe to freeze half for a later date. I would always suggest, no matter how many you have leftover, to freeze the waffles you have left in an airtight container or sealed Ziplock bag. In the morning just preheat your oven to 350 degrees, place them on a baking sheet and place them in the oven until they are thawed out and warmed through. Or you can pop the frozen waffles into a toaster.

🤔 Common Questions

Can I double this recipe?

Yes, easily!

What if I don’t have enough sourdough discard?

Substitute the sourdough discard for equal parts flour and milk

Sourdough Discard Waffles

waffles arranged in a whicker basket
5 from 3 votes

Sourdough Discard Waffles

Print Recipe
fluffy, chewy waffle recipe using your sourdough discard
Prep Time:10 minutes
Cook Time:15 minutes
25 minutes

Equipment

Ingredients

  • 1 cup all-purpose flour
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • cup granulated sugar
  • ¾ cup sourdough discard
  • 3 TBS melted butter or coconut oil
  • ¾ cup milk
  • 2 eggs

Instructions

  • Preheat your waffle maker to a medium high heat.
  • Melt your butter and let cool slightly, then whisk together your wet ingredients until fully combined. Add in your dry ingredients until you have a smooth batter.
  • When preheated, scoop 1/4 cup of batter into the square spaces of your waffle maker. Close and cook until the waffle is golden brown.
  • Carefully transfer onto a plate, drizzle with maple syrup and top with fruit. Enjoy!

Notes

I’ve learned that while making waffles, it takes less time in the waffle maker than I think. But every waffle maker is different, so just keep an eye on them! 

Nutrition

Calories: 118kcal | Carbohydrates: 21g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 44mg | Sodium: 375mg | Potassium: 66mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 96IU | Calcium: 37mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Keyword: Breakfast, discard, Sourdough Discard, waffles
Servings: 8
Calories: 118kcal

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Recipe Rating




2 Comments

  1. 5 stars
    My fav discard recipe! So easy to make, easy to freeze, and they reheat perfectly in the toaster oven. I started adding some protein powder now and then for extra protein and they are still amazing!