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An overhead shot of a plate of homemade sourdough waffles, showcasing their deep pockets and golden-brown, crispy texture.

Sourdough Discard Waffles (Crispy, Fluffy, and So Easy!)

The best Sourdough Discard Waffles recipe! These no-wait waffles are incredibly crispy, light, and fluffy, with a delicious tangy flavor. The perfect easy recipe to use up your sourdough discard for a memorable breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 waffles
Course: Breakfast, Brunch
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups All-Purpose Flour
  • 2 tablespoons Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Sourdough Discard unfed, at room temperature
  • 1 cup Milk at room temperature
  • 2 Large Eggs at room temperature
  • 6 tablespoons Unsalted Butter melted and slightly cooled

Equipment

  • 1 Waffle Iron Belgian or standard style
  • 2 Mixing bowls
  • 1 Whisk

Method
 

  1. Preheat your waffle iron according to the manufacturer's instructions. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  2. In a separate medium bowl, combine the sourdough discard, milk, and eggs. Whisk until smooth.
  3. Slowly pour in the melted butter to the wet ingredients while whisking constantly to prevent the eggs from scrambling.
  4. Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined. Do not overmix; a few lumps are okay.
  5. Lightly grease your preheated waffle iron with oil or butter. Ladle the recommended amount of batter onto the iron, close the lid, and cook for 4-6 minutes, or until the waffle is golden brown and crispy.
  6. Carefully remove the waffle and serve immediately with your favorite toppings, or place it on a wire rack in a single layer in a warm (200°F / 95°C) oven while you cook the remaining batter.

Notes

For the crispiest waffles, ensure your waffle iron is fully preheated before adding the batter.
Allow waffles to cool completely on a wire rack before storing to prevent them from becoming soggy.
You can substitute buttermilk for regular milk for an even tangier flavor.