The Best Sourdough Discard Waffles

There’s nothing quite like a stack of golden, fluffy waffles on a weekend morning. If you’ve been baking with sourdough, you know the struggle of figuring out what to do with your leftover starter. The good news? This recipe for sourdough discard waffles is the perfect solution! Not only does it use up that extra discard, but it also creates the most tender, flavorful waffles with just the right hint of tang.

Whether you’re new to sourdough baking or looking for creative discard waffle recipes, this one will quickly become a family favorite.

---

Why You’ll Love These Sourdough Waffles

• Uses up discard: No more tossing your sourdough starter! These waffles are the perfect way to reduce waste.
• Light and fluffy: Thanks to baking powder and milk, these waffles rise beautifully.
• Easy to make: Just one bowl for the dry and one for the wet ingredients—mix, pour, and cook.
• Versatile: Enjoy them with syrup, fruit, nut butter, or even as the base for savory toppings.

---

Ingredients You’ll Need

Here’s everything you need to make a batch of sourdough discard waffles:

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 3 tablespoons sugar
• ¼ teaspoon salt
• 2 large eggs
• 1 ¾ cups milk
• ½ cup sourdough discard (unfed starter)
• 1 teaspoon vanilla extract
• ⅓ cup melted butter (cooled)

---

Step-by-Step Instructions

1. Preheat your waffle iron so it’s hot and ready when the batter is done.
2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, sugar, and salt.
3. Mix wet ingredients: In a separate bowl, beat the eggs, then add milk, sourdough discard, vanilla, and melted butter. Stir until smooth.
4. Combine: Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix—some lumps are okay!
5. Cook: Ladle the batter into your hot waffle iron and cook according to manufacturer’s instructions until golden brown.
6. Serve: Stack your waffles high and top with syrup, berries, whipped cream, or even savory toppings like fried chicken or bacon.

---

Tips for the Best Sourdough Discard Waffles

• Don’t skip cooling the butter: If it’s too hot, it can scramble the eggs.
• For crispier waffles: Let them rest in a warm oven (200°F) on a wire rack after cooking.
• Make-ahead friendly: Freeze extra waffles and pop them in the toaster for a quick breakfast.
• Add-ins: Stir in chocolate chips, blueberries, or a pinch of cinnamon for fun variations.

---

Frequently Asked Questions

Can I make these waffles with active starter instead of discard?
Yes! Active starter works too, though it may give the waffles an even stronger sourdough taste.

Do sourdough waffles taste sour?
Not really. The discard adds a mild tang, but the sugar and vanilla balance it out perfectly.

Can I make these waffles dairy-free?
Swap milk for almond, oat, or soy milk, and use coconut oil instead of butter.

---

This sourdough discard waffles recipe is a simple, delicious way to turn your extra starter into something the whole family will love. They’re fluffy on the inside, golden on the outside, and endlessly versatile. Next time you’re feeding your sourdough starter, don’t throw away the discard—make waffles instead!