This homemade Sourdough Waffles recipe is the perfect use for your leftover sourdough starter. Easy to make, the waffles are light and airy on the inside while also being crisp and golden on the outside.
I love to make a large batch of crisp waffles on the weekend. Then, I store them to quickly reheat and serve throughout the week! Of course, there are endless waffle variations to make like Bisquick waffles, eggnog waffles, and Nutella waffles.
However, this recipe for sourdough waffles is my go-to from week to week, because I pretty much always have leftover sourdough starter on hand. It's the perfect way to prevent waste and creates deliciously crispy waffles with ease.
I serve them warm with butter and maple syrup or blackberry syrup for a breakfast everyone in my family loves!
What is Sourdough Discard?
Sourdough discard is the portion of your sourdough starter that you are not feeding. When you are "feeding" your starter to make sourdough bread, you feed it with equal parts water, flour, and starter.
However, you can't feed your entire starter, because it doubles and triples in size. That's a lot of starter to have on hand! So, most bakers discard the excess and use it to make sourdough discard recipes like chocolate chip sourdough biscotti, sourdough blueberry muffins, and this sourdough discard waffle recipe.
If you are new to sourdough, be sure to check out my post on how to make a sourdough starter. Then, read more on how to keep a sourdough starter to keep your sourdough starter happy and thriving.
Ingredients to Gather
You only need a few simple ingredients to make these delicious waffles!
All purpose flour. All-purpose flour is best. However, if you would like to add a little more nutty flavor, use a combination of whole wheat flour and all purpose flour.
Sourdough starter. To make this recipe you'll need some unfed sourdough starter. That means when you are going to feed your starter, keep the extra sourdough starter discard to use in recipes like these sourdough starter waffles.
Baking soda. Because the sourdough starter has some acid in it from the yeast and bacteria, the baking soda reacts to create the leavening agent in these waffles. Baking soda rises when it reacts with acid, baking powder rises when it is introduced to a liquid.
Butter. The butter is the necessary fat in this recipe. It helps to crisp up the outside while also keeping the inside light and fluffy.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How to Make Sourdough Waffles
Step 1: Preheat your waffle iron according to the manufacturer's instructions.
Step 2: Mix the dry ingredients in a medium bowl, and set aside.
Step 3: In a separate large bowl, mix the milk, melted butter, and sourdough starter. Stir in the vanilla extract and eggs. Add the dry ingredients to the bowl of wet ingredients, and mix to combine.
Step 4: Lightly grease your waffle iron with cooking spray or butter. Add waffle batter to the center, and cook according to the manufacturer's instructions. Remove the waffle, and repeat, cooking all the batter. Store cooked waffles in the oven at 300 degrees to keep them warm while you cook all the batter!
Step 5: Serve warm with your favorite waffle pairing ideas, and add your favorite toppings. Some of my favorite options include butter, maple syrup, fresh fruit, blueberry sauce, nut butter, chocolate chips, and whipped cream.
Lynn's Tip!
The size of your waffle maker will determine how much batter you cook at one time. I use ½ cup to make a single waffle, and it works perfectly. However, you might need more or less. I recommend testing a waffle to ensure your iron is hot enough and to see whether you need more or less batter.
Make Ahead Storage Tips
- To make the batter ahead of time. Prepare the batter as normal. Then, place it in an airtight container, and store it in the refrigerator for up to 24 hours. This will allow the batter to ferment, infusing the waffles with a stronger sour, tangy flavor.
- Store. Once cool, transfer cooked waffles to an airtight container, and store in the refrigerator for up to one day. Reheat in the oven at 300 degrees or in a toaster oven when ready to eat.
- Freeze. Wrap cooled waffles with plastic wrap followed by aluminum foil. Place them in a sealable freezer bag, and freeze for 3-4 months. When you're ready to eat, warm them straight from the freezer in a toaster oven or on a baking sheet in the oven.
Frequently Asked Questions
Yes! The active starter will give the waffles a slightly lighter texture and a little more rise, but the difference is hardly noticeable.
Absolutely, the possibilities are endless! Add blueberries in the summer, or chocolate chips any time of the year! Add pumpkin spice to the batter in the Fall and cinnamon in the winter.
Sure! Use your favorite non-dairy milk as a replacement, and use coconut oil instead of butter. You'll never notice a difference.
Other Recipes to Try
Did you give this Sourdough Waffle Recipe a try? I’d love to hear from you! Give me a shout on Instagram or Facebook and let me know! Join our Facebook group all about sourdough!
📖 Recipe
Light and Crisp Sourdough Waffles
Ingredients
- 1 cup All Purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 2 tablespoon Sugar
- 1 cup Sourdough Starter Active or unfed
- ¾ cup Milk 2% or whole milk
- 3 tablespoon Melted Butter
- 2 Large Eggs
- 2 teaspoon Vanilla Extract
Instructions
- Set up waffle iron according to manufacturers instructions.
- In a medium bowl mix the dry ingredients together. Set that aside.
- In another medium bowl, mix all the wet ingredients together. Mix well to make sure everything is thoroughly combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix. If there are some lumps still that is ok.
- Spray the waffle iron to make sure the waffles do not stick. Add enough batter to the waffle iron and cook according to your waffle irons instructions. Serve with maple syrup and butter if you wish. Enjoy!
Notes
- Depending on the size of your waffle iron will depend on how many waffles you will be able to make out of this batter.
- Whole milk, 2%, or your favorite non dairy milk will work in this recipe.
Leslie says
This is our favourite sour dough waffle recipe! We've been making them for over a year now and come back to it frequently! So easy and yummy!
Amy says
This is a great recipe! I did not add the sugar but I did add some protein powder and I subbed whey for the milk. So yummy!
Ashley says
These are great waffles! My kids love them. This is a great way for me to use up sourdough starter. Thank you!
Emily C says
This is my go-to sourdough waffle recipe. My kids absolutely love it and they always turn out perfectly. The only thing I do differently is omit the sugar. We don't find it's needed!