Sourdough Discard Waffles

The waffles are served on a white plate resting on a blue and white striped napkin.

5 from 1 vote

Crispy, fluffy sourdough discard waffles are an excellent way to use your sourdough starter for a delicious breakfast you can make ahead for busy mornings. Pop them in the toaster to reheat, their texture will be perfect!

PREP TIME 5

COOK TIME 5

TOTAL TIME 10

YIELD waffles

Ingredients

1 cup (240 g) sourdough starter see notes
2 cups milk
4 tablespoons butter melted
2 eggs
2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon kosher salt
Cooking spray for coating the waffle iron

Instructions

Preheat your waffle iron while you prepare the waffle batter.
In a large batter bowl, whisk together the sourdough starter discard, milk, and melted butter. This cools the butter down before adding your egg. Crack the egg into the bowl and whisk it in.
Add the flour, sugar, baking powder, and salt to the bowl. Whisk them in until just combined. It's ok if the batter is still just slightly lumpy.
Spray your waffle iron with the cooking spray. Then pour the batter into the wells according to your manufacturer's directions. For my 4-well waffle iron, I use a rounded 1/4 cup scoop of batter for each waffle well. This recipe will make 16 waffles of that size.
Close the waffle maker lid and cook the waffles according to your appliance directions. For my waffle maker size, I cook the waffles for 4 - 5 minutes or until golden brown.
The waffles are best served immediately, straight from the griddle, but could be kept warm in a 200°F oven on a large sheet pan if you prefer to serve them family-style all at once.

Recipe Notes

Notes on Sourdough Starter Discard:

Every time I feed my sourdough starter, I collect the leftover starter (also known as "discard") in a large storage container and keep it in my fridge. The sourdough discard can be kept for up to 2 weeks.

When I've collected enough discard in my container, I use it for this big batch of waffles. I can usually get this much discard after just two feedings but I like to let it sit in the fridge for a few days before using since that will increase the sour flavor of the discard in my final recipe.

You can use the sourdough discard cold, directly from the fridge. There's no need to feed it or let it come to room temperature before using in this recipe.

COURSEBreakfast

CUISINEAmerican

AUTHORTiffany Dahle