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 – This is just inactive sourdough starter that hasn’t been fed. It is equal parts flour and water that has already risen and fallen and now can be added to a multitude of recipes.

Flour – All-purpose flour which I have learned is not only a kitchen staple, but a kitchen necessity.

👩‍🍳 How to Make Discard Waffles

First you want to melt the butter and let it cool slightly as not to scramble the eggs in the batter. Then in a large bowl, whisk together all of your ingredients and let rest while your waffle iron is preheating. Scoop 1/4 of your batter into the waffle space or spaces and cook according to the instructions on your waffle iron. Transfer to a plate, top with a pad of butter, a drizzle of maple syrup, and your favorite fruit.

🪄 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.

🗒 Variations

  • Pumpkin waffles
  • Chocolate chip waffles
  • Blueberry waffles

🗒 Substitutions

Substitute melted butter for coconut oil.

  • 2 TBS of butter, or 2 TBS melted coconut oil

🗒 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

Stack of waffles topped with blueberries on a white plate
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


  • waffle maker


  • 1 cup all-purpose flour
  • cup granulated sugar
  • 2 tsp baking soda
  • ¾ cup sourdough discard
  • 2 TBS melted butter
  • ¾ cup milk
  • 2 eggs


  • 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!


Calories: 189kcal | Carbohydrates: 34g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 477mg | Potassium: 106mg | Fiber: 1g | Sugar: 15g | Vitamin A: 154IU | Calcium: 59mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Keyword: Sourdough Discard
Servings: 5
Calories: 189kcal
Cost: $5

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Recipe Rating


  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!