
There is nothing we love more for breakfast, brunch or even snack around here than sourdough discard waffles! I am definitely team waffle, but would love to know if you are team pancake?
Here’s a simple and flavorful sourdough discard waffle recipe to make crispy, golden waffles with your discard:
Ingredients (Makes 4–6 waffles):
• 1 cup sourdough discard (about 240g, unfed)
• 1 cup all-purpose flour (or mix of flour types)
• ¾ cup milk (or milk alternative)
• 2 large eggs
• 2 tablespoons melted butter (or neutral oil, plus more for greasing)
• 1 tablespoon sugar (optional for sweetness)
• 1 teaspoon vanilla extract (optional)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
Instructions:
1. Preheat Waffle Iron
• Turn on your waffle iron to preheat. Grease it lightly with butter or oil to prevent sticking.
2. Mix Wet Ingredients
1. In a large bowl, whisk together the sourdough discard, milk, eggs, melted butter, sugar, and vanilla extract (if using).
2. Mix until smooth.
3. Add Dry Ingredients
1. Add the flour, baking powder, baking soda, and salt to the wet mixture.
2. Stir gently until just combined. Avoid overmixing—it’s okay if the batter is slightly lumpy.
4. Cook the Waffles
1. Pour the batter into the preheated waffle iron (amount depends on the size of your waffle maker).
2. Close the lid and cook until the waffles are golden brown and crispy (usually 4–6 minutes, depending on your waffle maker).
5. Serve
• Serve hot with butter, syrup, fresh fruit, whipped cream, or any of your favorite toppings.
Tips:
• For Extra Crispiness: Let the cooked waffles cool on a wire rack instead of stacking them, which helps maintain their crunch.
• Make-Ahead Option: Freeze leftover waffles in a single layer, then store in a bag. Reheat in a toaster or oven for a quick breakfast.
• Flavor Variations: Add spices (like cinnamon or nutmeg), chocolate chips, or blueberries to the batter for fun variations.
Enjoy your tangy, crispy sourdough discard waffles!
Check out more sourdough discard recipes here:

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