Sourdough Discard Waffles
Crisp on the outside, tender on the inside, and just the right amount of tangy without being sour, these Sourdough Discard Waffles are a great way to put that extra starter to work instead of pouring it down the drain.
Thanks to buttermilk and a few pantry staples, these waffles stay light and fluffy, making them a reliable base for both sweet and savory toppings. They aren’t overly sweet on their own, which gives you room to get creative—from berries and whipped cream to a drizzle of hot honey or a fried egg on top.
If you like to prep ahead, you’ll be glad to know these waffles freeze beautifully. Make a batch (or two) on the weekend, and you’ve got easy breakfasts for the week ahead. Whether you’re serving a weekend brunch or freezing a few for later, this recipe checks the boxes for flavor, convenience, and smart kitchen waste reduction.
Table of Contents
Ingredients in these Buttermilk Sourdough Discard Waffles
Flour: All-purpose flour works well. You can substitute up to 1 cup of all-purpose flour with whole wheat flour for a heartier texture, but know that the waffles will be slightly heavier.
Sugar: Just enough to balance flavor. Add more or less depending on your toppings.
Baking powder & baking soda: These give the batter its rise—don’t skip them, especially since sourdough discard alone won’t leaven the waffles.
Buttermilk: Adds tenderness and tang, and helps activate the baking soda.
Sourdough discard: Adds flavor and reduces waste—use discard that’s been kept chilled and smells mild.
Butter: Adds richness and helps with that golden, crispy edge.
Eggs: Separated for a lighter texture. No whipping required – mix the yolks into the butter and the whites into the buttermilk.
Oil: Use a neutral oil with a high smoke point to brush the waffle iron—canola, vegetable, or avocado oil all work.
Sourdough Discard Waffles Recipe Variations & Substitutions
For extra fluffy waffles: Instead of mixing the egg whites and buttermilk, add the buttermilk and then whip the egg whites to soft peaks. Fold the egg whites into the batter just before cooking.
Sweeter waffles: Increase sugar to ¼ cup and add one teaspoon of vanilla extract.
Whole grain option: Substitute up to 1 cup of the all-purpose flour with whole wheat flour. Expect a slightly heartier texture.
Dairy-free: Use unsweetened non-dairy milk with a splash of vinegar or lemon juice to mimic buttermilk. Substitute dairy-free butter or coconut oil.
Gluten-free: Use a 1:1 gluten-free flour blend designed for baking. Results will vary slightly, but it should still work well.
Savory-style batter: Omit the sugar and fold in shredded cheddar, chopped herbs, or crumbled bacon for a savory twist.
Tips for Success
Let the batter rest: Don’t skip the 10-minute rest after mixing. It allows the gluten to relax and the ingredients to fully hydrate, which helps the waffles turn out tender on the inside and crisp on the outside.
Use well-shaken buttermilk: Buttermilk tends to separate, so shake it well before measuring to ensure the consistency and acidity are right.
Don’t overmix the batter: Stir until just combined. Overmixing can make the waffles tough.
Oil the waffle iron well: This ensures a crisp finish and prevents sticking. A pastry brush helps get into the nooks and crannies.
Add wet ingredients to dry ingredients:
Watch the steam: Steam escaping from the waffle iron is a good indicator of doneness. When it slows significantly, your waffle is likely done.
Keep waffles warm and crisp: If you’re making a batch, place cooked waffles directly on a rack-lined baking sheet in a 200°F oven while you finish the rest.
How to Make Buttermilk Sourdough Discard Waffles
1. Start by preheating a waffle iron. You may also decide to preheat the oven to 200℉ to keep the waffles warm if they won’t be served right away.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl or large measuring cup, combine the buttermilk and egg whites and mix until incorporated.
4. Melt and let cool unsalted butter, then beat in the egg yolks.
5. Next, combine all the wet ingredients: sourdough discard, the buttermilk and egg white mixture, and the butter egg yolk mixture.
6. Add the wet mixture to the dry ingredients and stir until combined; do not overmix. Let the batter sit, covered, for 10 minutes.
7. Brush the heated waffle iron with oil. Add the batter to the center of the waffle iron and spread the batter so it’s somewhat even. One-quarter cup of batter for each 4-inch square on the waffle maker is a good starting point for figuring out how much batter to use.
8. Cook the waffles until they are a mild to medium brown on the outside and cooked through on the inside. Cook according to the manufacturer’s instructions, typically for 4 to 6 minutes. However, cook times and batter amounts may vary depending on the size and type of waffle iron.
How to Tell When Waffles Are Done?
The batter will usually create a steady stream of steam that can be seen escaping from the sides of the waffle maker. When the waffles are done, that steam will have slowed down quite a bit. That can be a good indicator that waffles are done and ready to be taken out. Waiting until there is no steam usually means they are overly done and can end up being dry or burnt.
Frequently Asked Questions
Yes, but it’s important to understand that buttermilk adds tenderness and activates the baking soda, so you’ll want to mimic its acidity. Add one tablespoon of lemon juice or vinegar to each cup of milk and let it sit for 5–10 minutes before using.
Use unfed discard that’s no more than a week old and has been stored in the fridge. Discard anything that smells too sour or has any discoloration.
It’s best to make and cook the waffles fresh, but you can mix the dry and wet ingredients separately the night before and combine them in the morning for faster prep.
Separating the eggs allows the whites to be mixed more gently with the wet ingredients, helping the batter stay light and fluffy. You can also whip the egg whites for extra lift if you’d like, though it’s not necessary. (see Recipe Variations & Substitutions above)
Storage and Reheating Suggestions
Storage Tips
Refrigerator:
If you plan to eat the waffles within a couple of days, let them cool completely on a wire rack before storing. Place the waffles in an airtight container or resealable bag, separating layers with parchment paper to prevent sticking. Store in the fridge for up to 3 days.
Freezer:
For longer storage, waffles freeze beautifully.
- Let them cool fully to room temperature—don’t skip this or they’ll steam and soften.
- Place the waffles in a single layer on a baking sheet and freeze for 1 to 2 hours, until they are firm.
- Transfer to a freezer-safe bag or container, placing parchment or wax paper between each waffle.
- Squeeze out as much air as possible before sealing to prevent freezer burn.
Stored this way, waffles keep well for up to 3 months.
Reheating Tips
Toaster:
Great for single servings—pops waffles back to a crispy finish in 3–5 minutes, depending on your toaster’s settings.
Oven:
Preheat to 375°F. Arrange waffles directly on the oven rack or a baking sheet and bake for 10–12 minutes, flipping halfway through for even crisping.
Air Fryer:
Set to 350°F and cook for 5–8 minutes. No need to thaw first—just pop them straight from the freezer.
Microwave:
Quick but best used when crispness isn’t a priority. Microwave for 30–60 seconds, but the texture will be softer.
Sourdough Discard Waffles
Ingredients
- 3 cups flour
- 2 tablespoons of sugar
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon of salt
- 2 ¼ cups buttermilk well shaken
- 3 eggs separated,
- 1 cup sourdough discard
- 1 ½ sticks butter, melted and cooled 12 tablespoons unsalted butter
- Oil for brushing the waffle iron
Instructions
- Start by preheating a waffle iron. You may also decide to preheat the oven to 200℉ to keep the waffles warm if they won't be served right away.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl or large measuring cup, combine the buttermilk and egg whites and mix until incorporated.
- Melt and let cool unsalted butter, then beat in the egg yolks.
- Next, combine all the wet ingredients: sourdough discard, the buttermilk and egg white mixture, and the butter egg yolk mixture.
- Add the wet mixture to the dry ingredients and stir until combined; do not overmix. Let the batter sit, covered for 10 minutes.
- Brush the heated waffle iron with oil. Add the batter to the center of the waffle iron and spread the batter it so it's somewhat even. One-quarter cup of batter for each 4-inch square on the waffle maker is a good place to start when trying to figure out how much batter to use.
- Cook the waffles until they are a mild to medium brown on the outside and cooked through on the inside. Cook according to the manufacturer’s instructions, typically around 4-6 minutes, but cook times and batter amounts will vary depending on the size and type of waffle iron. *The batter will usually create a steady stream of steam that can be seen escaping from the sides of the waffle maker. When the waffles are done, that steam will have slowed down quite a bit. That can be a good indicator that waffles are done and ready to be taken out. Waiting until there is no steam usually means they are overly done and can end up being dry or burnt.
- To keep the waffles warm while others are cooking, heat an oven to 200 degrees and transfer the waffles to a baking sheet, uncovered to keep them warm and crisp until they are ready to serve.
Nutrition
Sweet and Savory Topping Ideas for these Sourdough Discard Waffles
If you’re serving these waffles to a crowd, consider setting up a waffle bar with a few sweet and savory options for a fun brunch.
Sweet Toppings
- Maple syrup and butter – always a favorite
- Fresh fruit – berries, sliced bananas, or sautéed apples with cinnamon
- Whipped cream – plain or flavored with vanilla, maple, or a hint of lemon zest
- Yogurt and honey – for a lighter option with a touch of tang
- Nut butters – peanut, almond, or cashew butter spread on warm waffles
- Jam or fruit compote – strawberry, blueberry, or peach preserves work beautifully
- Chocolate chips or shavings – sprinkle them on while the waffles are hot so they melt slightly
- Coconut flakes or chopped nuts – adds texture and a little extra richness
- Powdered sugar and cinnamon – quick, simple, and elegant
Savory Toppings
- Fried or scrambled eggs – especially good with a sprinkle of sharp cheddar
- Crispy bacon or breakfast sausage – salty and satisfying with the light waffle texture
- Avocado slices – with a pinch of salt and red pepper flakes
- Smoked salmon and cream cheese – add a sprinkle of capers and fresh dill for a brunch twist
- Grated cheese and herbs – try aged cheddar, goat cheese, or crumbled feta with chives or thyme
- Fried chicken – for a Southern-inspired chicken and waffles plate
Dessert-Inspired Toppings
- Ice cream and chocolate sauce – turn waffles into a sweet treat
- Caramelized bananas or peaches – sauté in a bit of butter and brown sugar
- Lemon curd and whipped cream – tangy and light, great for spring
Other Sourdough Recipes
Our sourdough recipes are divided between sourdough discard recipes and active starter sourdough recipes. We also have a recipe and tutorial for making your sourdough starter.
Sourdough Discard Recipes
Sourdough discard is the portion of sourdough starter removed during feeding to maintain a healthy and active culture. When you feed a sourdough starter, you typically add fresh flour and water, but before doing so, a portion of the existing starter is discarded to prevent it from growing too large and to maintain the right balance of yeast and bacteria.
- Sourdough Discard Pizza Dough
- Sourdough Discard Banana Muffins
- Fluffy Sourdough Discard Pancakes
- Sourdough Discard Cheese Crackers
- Sourdough Discard Tortillas
Sourdough Recipes
- Sourdough Bread Recipe
- Sourdough English Muffin Bread
- Sourdough Cinnamon Rolls
- Easy Sourdough Flatbread
- Sourdough Focaccia
- Sourdough English Muffins
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