Sourdough Discard Waffles

If you’re a waffle lover who’s looking for a way to use up that sourdough discard, this is a marriage made in heaven! In this post I’m going to show you how to use that discard to create some delicious waffles! 

What is Sourdough Discard? 

As the name implies, discard is the portion of the sourdough starter that gets set aside (discarded) when the starter is fed. If you’re like me, your batch of discard is taller than your batch of starter! 

I’ve been on a roll making all sorts of sourdough products lately: My Easy Homemade Sourdough Bread, my Sourdough Focaccia, my (over-the-top-delicious) Quick Sourdough Dinner Rolls, and so much more. 

As you might imagine, this means I’m constantly feeding my starter. Which means I’m discarding a lot of starter. 

Which led me to search online for recipes for discard. I was in the mood for waffles, so I did a search for sourdough discard waffles, which is how I happened upon this recipe from Pantry Mama.

I’m all about simple, so I had to give this a try. 

Sourdough Discard Waffle Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need to make these waffles. These are simple ingredients you will find in your pantry or refrigerator. 

• 200 grams Sourdough Starter discard, room temperature
• 2 large room temperature eggs
• 180 g (¾ cup) whole milk
• 50 grams melted butter (salted or unsalted, your choice)
• 150 grams all-purpose flour
• 50 grams sugar
• 2 teaspoons baking powder
• ½ teaspoon salt

How to Make Sourdough Discard Waffles

These come together quickly and easily. 

Make sure you start with room temperature discard. If you want to use an active starter, that’s fine too. Using an active starter will make these waffles even lighter and crisper. 

Combine discard, milk, and eggs. Whisk well. 

In a separate bowl, combine dry ingredients (flour, sugar, baking powder, and salt). Whisk together. 

Pour the wet ingredients into the dry and mix together with a bread whisk.

Heat up your waffle iron and spray with non-stick spray. 

Make sure it’s nice and hot before starting. 

Add half a cup (or so) of the batter to the iron. 

Cook until golden. 

Remove from heat. 

Serve with butter, pancake syrup, or powdered sugar. Fruit is also a great option! 

Store leftover waffles in the freezer to serve later, if you like. Place them in freezer bags first. 

What to Expect from these Sourdough Discard Waffles

This waffle is a little different from a traditional waffle. I found it to be a bit heavier and not quite as crisp. (I’m not sure if that was due to my personal waffle iron or not.) They definitely have that lovely “twang” you get from sourdough, so the taste is lovely. I thought about trying some of the batter in a skillet to see if it would work for pancakes, but ended up not having the time to do that. All in all, I would say this is a terrific way to use up that sourdough discard! 

Other Breakfast Treats from Out of the Box Baking

• Easy Homemade Cinnamon Rolls
• Fluffy Pancakes from Scratch
• Easy Hashbrown Casserole
• Puff Pastry Sausage Rolls
• Simple Breakfast Sausage Casserole

That’s it for this post, friends! I hope you enjoyed this delicious recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.