These discard sourdough waffles are easy to make and are perfect for weekend brunch. Serve with butter and maple syrup or fruit and whipped cream. Add crispy smoked bacon and scrambled eggs for a hearty breakfast to satisfy big appetites. The best sourdough waffle recipe you’ll find!
I thought today I would share one of my favorite sourdough discard recipes with you.
Now, I know what you’re thinking.
You’re thinking that you don’t want sour waffles, and I can’t say that I blame you.
I don’t want sour waffles, either.
The great thing about this recipe is that you get all the benefits of the sourdough, without it being sour.
They are really good.
And if you do happen to want sour-y waffles and even more of the benefits of the fermenting process, you can mix the batter up the night before and let it sit on the cabinet overnight.
Or, if you want waffles for supper, which we sometimes do, mix it up in the morning and let it sit until suppertime.
Or, you can just mix your sourdough waffle batter and use it right away.
Which is the way I make them.
Both directions are included.
Remember, when you are using a sourdough starter, you may have to adjust the milk or flour in a recipe depending on how liquid-y your starter is.
Easy Sourdough Discard Waffles
- 1 cup sourdough starter discard, fed or unfed (learn how to make a sourdough starter here)
- 1 1/2 cups flour of your choice
- 1 cup homemade buttermilk
- 1/2 cup butter, melted
- 1 Tablespoon (packed) organic brown sugar
- 1 teaspoon sea salt
- ¼ teaspoon baking soda
- 2 large eggs
Put the flour, brown sugar, sea salt, and baking soda in a medium bowl. And mix it up briefly.
Now add in the sourdough starter, eggs, buttermilk and the melted butter.
Whisk that all up pretty thoroughly.
Let’s talk about whisks for a sec.
All whisks are not created equal!
My favorite whisk is a flat whisk, not a balloon whisk.
Why flat you ask? Because, since it’s flat, stuff doesn’t get stuck inside like it does with a balloon whisk.
All that’s left is to adjust the batter thickness by adding either milk or flour.
You want it to be thicker than a pancake batter.
To cook your waffles, start by preheating your waffle iron for 10-15 minutes.
Now pour 1/2 to 3/4 cups of batter on the hot waffle iron and close the lid.
Check your instructions for the waffle maker you have for the exact amount of batter you need.
Then just let them cook for 3-5 minutes until they are golden brown and crisp.
For Overnight Sourdough Waffles
If you want a more tangy flavor, you’ll need to let the sourdough ferment overnight.
Mix all of the ingredients except the eggs and baking soda in a medium bowl.
Again, you might need to adjust the batter thickness by adding milk or flour.
Cover the waffle batter with plastic wrap or bee’s wrap and let sit for 8-14 hours or overnight at room temperature.
When you are ready to make your waffles, go ahead and add the eggs and baking soda to the sourdough mixture and stir it up really well.
Then just continue with the instructions for regular waffles.
Serve these crispy sourdough waffles with butter and maple syrup or fruit and whipped cream.
Of course, if you want to make your sourdough waffles fancy, you can always add fresh or frozen berries or chocolate chips to the batter before you bake them.
You can either mix it into the batter right before cooking, you what I like to do is to just drop some on top of the batter in the waffle iron before I close it.
That way I know all the waffles are getting some of the goodies. 🙂
So now you know how to make waffles using sourdough starter. And I believe this is the best sourdough waffle recipe I’ve had yet. I hope this becomes one of your favorite sourdough breakfast ideas, too!
Frequently Asked Questions About Sourdough Waffles Recipe
They will be good for 1 or 2 days out at room temperature, or 3 to 5 days in the refrigerator.
Yes you can. Wrap tightly with plastic wrap and place in aa airtight container or zip top freezer bag. They will keep for 2 to 3 months in the freezer.
To reheat, let thaw on the counter top and pop into the toaster, or put in a covered baking dish at heat for 30 minutes at 350°F.
You can make your own buttermilk by adding 1 Tablespoon of white vinegar to a measuring cup and adding enough whole milk to make 1 cup. Stir and set aside for 5 to 10 minutes until it thickens.
Or you could use regular milk and add 1 teaspoon of baking powder to the dry ingredients.
Yes you can. But only use 1 cup and adjust from there. Whole wheat flour absorbs more liquid than white flour does. So use less flour, or add more liquid until it’s the right consistency.
You can also use the same amount (1 1/2 cups) of einkorn flour or spelt flour instead of white flour.
Absolutely! Use the same amount of white sugar (1 Tbsp). Brown sugar gives it a richer flavor, but it will work just the same.
Absolutely! I love to add a teaspoon of vanilla and a teaspoon of cinnamon to this recipe and then use a buttered pecan syrup on them. Divine!
You can also add fresh or frozen blueberries or even chocolate chips and pecans. Start with 1/2 cup and see if that’s enough for your liking.
More sourdough discard recipes to make:
- 1 cup sourdough starter does not need to be bubbly and active
- 1 1/2 cups unbleached flour
- 1 cup buttermilk
- 1/2 cup butter melted
- 1 Tbsp organic brown sugar packed
- 1 tsp sea salt
- 1/4 tsp baking soda
- 2 large eggs
- Put flour, brown sugar, sea salt, and baking soda in large bowl. Mix briefly.
- Add sourdough starter, eggs, buttermilk and melted butter. Mix thoroughly.
- Adjust batter thickness by adding either buttermilk or flour.
- Preheat your waffle iron for 10-15 minutes.
- Pour 1/2 to 3/4 cups of batter on the hot waffle iron and close the lid.
- Let cook for 3-5 minutes until golden brown and crisp.
- Serve with lots of butter and your favorite syrup or fruit.