Sourdough Discard Waffles: No Fuss Recipe

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I’ve always had a soft spot for using up my sourdough discard. There’s something satisfying about turning what might go to waste into something wonderful. And these waffles? They’ve become my go-to breakfast solution. The best part is that I mix up the batter before bed, which means morning-me gets to enjoy fresh, homemade waffles without any fuss.

The overnight fermentation does all the heavy lifting while I sleep, and the result is waffles with just the right amount of tang. It’s the kind of breakfast that makes you feel like you’ve got your life together, even if you’re still in your pajamas and haven’t had your first cup of coffee. Plus, it’s a clever way to keep your discard from piling up in the fridge.

Not only are these waffles easy to make, but they’ve also become a weekend tradition in our house. Sometimes we keep it simple with maple syrup, and other times we go all out with fruit and whipped cream. Either way, they’re always a hit.

What Kind of Sourdough Starter Should I Use?

The great thing about this recipe is that it works with any sourdough discard – whether your starter is made from white flour, whole wheat, or even rye. The starter doesn’t need to be at its peak activity since we’re using it primarily for flavor rather than leavening (that’s what the baking soda and powder are for). Your discard can be straight from the fridge and doesn’t need to be fed recently, making this a perfect way to use up that jar of discard you’ve been collecting. Just make sure your starter isn’t too old or showing any signs of mold – a week or two in the fridge is perfectly fine, but anything beyond that should probably be tossed.

Options for Substitutions

Let’s talk about what you can swap in this waffle recipe, though keep in mind that the sourdough starter is key to getting that special tangy flavor:

• Sourdough starter: This is the star ingredient that can’t be substituted – you’ll need that discard to get the right texture and flavor.
• Buttermilk: No buttermilk? Make your own by adding 2 teaspoons of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes. You can also use plain yogurt thinned with a bit of milk.
• Plain flour: While all-purpose flour works best, you can use whole wheat flour for up to half the amount. Just note that your waffles might be a bit denser.
• Neutral oil: Any mild-flavored oil works here – canola, vegetable, or even melted butter if you want a richer taste.
• Granulated cane sugar: Regular white sugar works fine, or try brown sugar for a subtle molasses flavor. Honey or maple syrup can work too – just reduce the water by 1 tablespoon.

Watch Out for These Mistakes While Cooking

The biggest mistake when making sourdough waffles is not giving the batter enough time to ferment overnight – rushing this process will result in waffles that lack that signature tangy flavor and light, airy texture. Another common error is overmixing the batter after adding the final ingredients (egg, oil, and leavening agents) in the morning – a few gentle stirs until just combined is all you need, as overmixing can make your waffles tough and chewy. For the crispiest exterior, avoid opening your waffle iron too early – wait until the steam has significantly reduced, and resist the urge to stack the finished waffles as this traps moisture and makes them soggy (instead, place them in a single layer on a cooling rack). To ensure your waffle iron is properly preheated, sprinkle a few drops of water on it – they should sizzle and evaporate within 2-3 seconds.

What to Serve With Sourdough Waffles?

These tangy sourdough waffles are perfect for breakfast or brunch and pair wonderfully with both sweet and savory toppings. For a classic sweet breakfast, try pure maple syrup, fresh berries, and a pat of butter – the tartness of the sourdough creates an amazing balance with the sweetness. If you’re in the mood for something more filling, crispy bacon or breakfast sausage links make great side dishes, and the salty meat complements the subtle tang of the waffles. For a protein boost, scrambled eggs or a fried egg with runny yolk can turn these waffles into a complete breakfast, and don’t forget the hot coffee or fresh orange juice to wash it all down!

Storage Instructions

Keep Fresh: These sourdough waffles are at their best right off the waffle iron, but if you have extras, let them cool completely on a wire rack. Place them in an airtight container with parchment paper between each waffle and keep them in the fridge for up to 3 days. The tangy sourdough flavor actually develops nicely over time!

Freeze: These waffles are perfect for batch cooking! Once cooled, arrange them in a single layer on a baking sheet and freeze until solid (about 2 hours). Then transfer them to a freezer bag or container and they’ll keep for up to 3 months. It’s like having your own homemade toaster waffles!

Crisp Up: To get that fresh-made taste back, pop your refrigerated or frozen waffles in the toaster or toaster oven until they’re warm and crispy. If using a regular oven, warm them at 350°F for about 5-7 minutes. They’ll taste almost as good as fresh-made, with those crispy edges everyone loves!

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	8-12 hours (for resting and fermenting) + 35-50 minutes (for cooking)
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 15-20 g
• Fat: 25-30 g
• Carbohydrates: 90-100 g

Ingredients

• 1/2 cup leftover sourdough starter
• 1 cup plain flour
• 2 tablespoons granulated cane sugar
• 3/4 cup buttermilk
• 1/4 cup water
• 1 large egg
• 2 tablespoons neutral-flavored oil
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon kosher salt

Step 1: Prepare the Overnight Sponge

On Day 1, create your overnight sponge by combining ½ cup of sourdough discard, 1 cup of all-purpose flour, 2 tablespoons of cane sugar, ¾ cup of buttermilk, and ¼ cup of filtered water in a bowl.

Mix until all ingredients are fully incorporated.

Cover the bowl with a clean towel and allow it to ferment on the counter for 8-12 hours.

This resting period is crucial for developing flavor and a bubbly texture in the sponge.

Step 2: Prepare the Batter

On Day 2, check your fermented overnight sponge; it should be bubbly.

In a large mixing bowl, combine the overnight sponge with the following ingredients: 1 large egg, 2 tablespoons of neutral oil, ¼ teaspoon of baking soda, ¼ teaspoon of baking powder, and ½ teaspoon of kosher salt.

Mix well until all ingredients are thoroughly blended, creating a smooth batter.

Let the batter rest on the counter for at least 15 minutes to ensure the ingredients are fully activated and to further develop flavors.

Step 3: Preheat and Prepare the Waffle Iron

Before cooking, preheat your waffle iron until the ‘ready’ indicator light is on.

This ensures that your waffles will cook evenly.

Spray the waffle iron with a neutral oil spray to prevent sticking and make waffle removal easier.

Step 4: Cook the Waffles

Scoop about ⅔ cup of the rested batter onto the preheated waffle iron and close the lid.

For my waffle iron, which is set on medium-high heat (3.5 out of 5 heat), I cook each waffle for 3-4 minutes.

Your cooking time may vary depending on your specific waffle iron.

The waffle is done when it’s golden brown and crispy.

Step 5: Cool and Serve

Carefully remove the waffle from the iron and transfer it to a cooling rack to maintain its crispness.

Close the waffle iron and allow it to reheat before cooking the next waffle.

Repeat the process with the remaining batter.

Serve your waffles warm and enjoy the delightful sourdough flavor!