If you're looking for a way to use up your excess sourdough starter, these sourdough discard waffles are perfect for you! Top these crispy waffles with maple syrup and fresh berries for a tasty & simple breakfast.
Why You’ll Love These Easy Sourdough Waffles
- This recipe is a great way to use up leftover sourdough discard.
- Top the waffles with all your favorite toppings like fresh fruit, cream, and pure maple syrup.
- The waffles freeze well for future breakfasts.
- They make a delicious weekend breakfast or weekday breakfast.
Ingredient Notes
- Sourdough discard - if you are a fan of sourdough bread, these waffles are for you! Sourdough discard is essentially an "unfed" starter. Next time you bake sourdough bread, save the extra unfed sourdough starter that you would normally discard and use it in these waffles. These waffles have a light sourdough flavor. It's a great way to prevent food waste! If you don't have a sourdough starter, you can read more about it here. You can get a sourdough starter from a friend or established sourdough bakery, or order one online.
- Milk - feel free to use almond milk, cashew milk, or regular milk (whole milk or 1% milk will work)
- Melted butter - melted butter is our favorite for this recipe, however for a dairy-free version feel free to use oil instead.
- Honey - you can use honey or plain sugar.
- Eggs
- Vanilla extract
- All-purpose flour - we use all-purpose flour for this recipe instead of bread flour.
- Baking powder
- Baking soda
- Salt
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- Waffle iron* - a normal waffle iron or Belgian waffle maker will both work great.
- Mixing bowl
- Measuring cups and spoons
- Whisk or spatula
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
In a large mixing bowl, add sourdough discard, milk, melted butter, honey, eggs, and vanilla. Mix until combined.
Add the flour, baking powder, baking soda, and salt. Mix until combined. Let the batter sit for 10 minutes.
Pre-heat your waffle iron. Once preheated, spray with non-stick spray. Add 1/2 - 3/4 cup of batter depending on the size of your waffle iron. Let the waffle cook according to your waffle iron and when the waffles are lightly golden.
Serve with pure maple syrup and fresh berries.
Tips & Variations
- Feel free to add chocolate chips to the waffles for a fun variation.
- Feel free to top the hot waffles with whatever you'd like- berries, bananas, peaches, nut butter, maple syrup, and whipped cream. It's the perfect recipe to pair with fresh fruit!
- If you're not feeling waffles, you can use this same batter to make up some pancakes instead.
FAQ
Sourdough discard is essentially "unfed" starter, or leftover sourdough starter. It is the portion of starter that you remove before feeding the starter. The sourdough discard typically doesn't have many bubbles in it since it is not active.
These waffles can be made gluten-free using 1-to-1 gluten-free flour. These waffles are dairy-free by using oil and almond milk. They are vegetarian.
Yes, we love to make a double batch of homemade waffles and freeze the leftover waffles in an airtight container or bag. To defrost them, pop them in the microwave for 10-15 seconds and if you want them to be crispy again, you can set them in the waffle iron for 1 minute or until crispy. You can also store them in the fridge for up to 3 days.
If you like these sourdough starter waffles, check out a few of our other breakfast recipes:
If you make these delicious sourdough waffles, please let us know how they turn out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Homemade Sourdough Discard Waffles
Ingredients
- 2/3 cup sourdough discard
- 1 1/4 cup milk (use almond milk, soy milk, etc. for dairy-free waffles)
- 3 tbsp butter, melted and cooled
- 2 tbsp honey
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
Instructions
- In a large mixing bowl add sourdough discard, milk, melted butter, honey, eggs, and vanilla. Mix until combined.
- Add the flour, baking powder, baking soda, and salt. Mix until combined. Let the batter sit for 10 minutes.
- Preheat your waffle iron. Once preheated, spray with non-stick spray. Add 1/2-3/4 cup waffle batter depending on the size of your waffle iron. Let the waffle cook according to your waffle iron and when the outside of the waffles are golden brown. Serve with pure maple syrup and fresh berries.
Notes
- We love to make a double batch of homemade waffles and freeze the leftover waffles in an airtight container or bag. To defrost them, pop them in the microwave for 10-15 seconds and if you want them to be crispy again, you can set them in the waffle iron for 1 minute or until crispy again. You can also store them in the fridge for up to 3 days.
- These waffles can be made gluten-free using 1-to-1 gluten-free flour. These waffles are dairy-free by using oil and almond milk. They are vegetarian.
The recipe can be found on My Fitness Pal by searching "BWB Sourdough Waffles."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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