Sourdough Discard Waffles are a fun and tasty way to use up leftover sourdough starter that might otherwise go to waste. These waffles turn out golden and crispy on the outside, soft and light on the inside, with a subtle tang that hints at the magic of sourdough fermentation. They’re a delightful twist on classic waffles, with a little extra flavor and character.
I love making these waffles because they’re so simple and feel like a little surprise treat. Using sourdough discard gives the batter a unique touch without any extra effort, and it’s a fantastic way to reduce food waste. Plus, I find the tangy flavor just brightens up the usual waffle routine, making breakfast feel extra special. I like to add a little cinnamon or vanilla to the batter for an extra cozy touch.
My favorite way to enjoy these waffles is piled high with fresh fruit and a drizzle of maple syrup or a dollop of yogurt. Sometimes I even sprinkle them with a bit of powdered sugar and serve them alongside bacon or eggs for a hearty brunch. They’re perfect for a weekend morning when you want something a bit different but still easy and satisfying. If you haven’t tried using sourdough discard in waffles before, this recipe is a great place to start!
Key Ingredients & Substitutions
Sourdough discard: This is the star that adds a mild tang and helps lighten the waffles. If you don’t have discard, you can skip it but you’ll miss that unique flavor.
Buttermilk: It tenderizes the waffles and reacts with baking soda for lift. If you don’t have buttermilk, mix regular milk with lemon juice or vinegar and let it rest 5 minutes.
Eggs: Separating whites and yolks makes the waffles extra fluffy. Whites whipped to stiff peaks add lightness and air.
Baking powder and baking soda: These leaveners work together to help the waffles rise and get crispy. Don’t skip or reduce these.
Butter: Adds richness and flavor. Melted and slightly cooled butter blends easily into the batter.
How Do You Fold Egg Whites Without Deflating the Waffle Batter?
Folding whipped egg whites gently is key to keeping your waffles light and airy. Follow these tips:
- Use a large spatula or spoon, not a whisk.
- Place a third of the egg whites into the batter and gently stir to lighten it.
- Fold in the rest carefully by cutting through the middle and lifting the batter from underneath.
- Turn the bowl as you fold to evenly mix without stirring vigorously.
- Stop folding as soon as no big streaks of egg whites remain.
This gentle technique keeps the air bubbles intact so the waffles stay fluffy and tender. It’s worth the few extra minutes!
Equipment You’ll Need
- Waffle iron – I recommend a non-stick one for easy removal and crisp waffles.
- Mixing bowls – A few medium bowls help keep ingredients separate and organized.
- Whisk or hand beaters – Perfect for mixing wet and dry ingredients and whipping egg whites.
- Spatula – For gently folding the egg whites into the batter without deflating them.
- Measuring cups and spoons – Essential for exact ingredient measurements.
- Cooking spray or a brush with butter – To lightly grease the waffle iron for easy release.
Flavor Variations & Add-Ins
- Add cinnamon or vanilla to the batter for a warm, fragrant flavor.
- Mix in chocolate chips or chopped nuts for extra texture and richness.
- Top with sliced bananas, apples, or blueberries for natural sweetness and freshness.
- Use flavored extracts like almond or maple for different taste twists.
How to Make Sourdough Discard Waffles
Ingredients You’ll Need:
Main Ingredients:
- 1 cup sourdough discard (unfed starter)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk (or milk with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes)
- 2 large eggs, separated
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
For Cooking and Serving:
- Cooking spray or additional butter for the waffle iron
- Fresh blueberries and strawberries (for serving)
- Whipped cream or yogurt (for topping)
- Maple syrup (for drizzling)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, depending on your waffle iron. You’ll spend a few minutes mixing and folding the batter before cooking golden, crisp waffles that are deliciously tangy and fluffy.
Step-by-Step Instructions:
1. Preheat and Prepare the Waffle Iron:
Turn on your waffle iron according to the manufacturer’s instructions so it’s hot and ready to go when your batter is mixed. Lightly grease it with cooking spray or butter to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt until evenly combined.
3. Combine Wet Ingredients:
In another bowl, whisk the buttermilk, egg yolks, melted butter, and vanilla extract until smooth.
4. Make the Batter:
Pour the wet ingredients into the dry ingredients and mix gently until just combined. It’s okay to leave a few lumps — overmixing can make the waffles tough.
5. Whip Egg Whites:
In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form. These will make your waffles light and fluffy.
6. Fold in Egg Whites:
Carefully fold the whipped egg whites into your batter using a spatula. Fold gently to keep the batter airy — avoid stirring or pressing down too hard.
7. Cook the Waffles:
Pour the recommended amount of batter onto your preheated waffle iron. Close it and cook for 3 to 5 minutes, or until the waffles are golden brown and crisp.
8. Keep Warm and Serve:
Remove the waffles carefully and keep warm while cooking the rest. Serve warm topped with fresh blueberries, strawberries, a dollop of whipped cream or yogurt, and drizzle with maple syrup.
Can I Use Frozen Sourdough Discard for These Waffles?
Yes, you can! Just thaw the discard in the refrigerator overnight or at room temperature for a few hours before using. Give it a good stir to reincorporate any liquid before mixing into your batter.
Can I Make the Waffle Batter Ahead of Time?
Absolutely! You can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before cooking, as the batter may thicken slightly.
How Should I Store Leftover Waffles?
Cool leftover waffles completely, then store them in an airtight container or zip-top bag in the fridge for up to 3 days. Reheat in a toaster or oven to keep them crispy.
Can I Substitute Buttermilk in This Recipe?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using. This homemade substitute works perfectly in the waffles.