I love finding new ways to use up my leftover sourdough discard, but I think sourdough breakfast foods are definitely my favorite! I'm adding these light and crispy sourdough discard waffles to the party along with my sourdough pancakes and sourdough crepes!
You can eat them plain with syrup or add fruit, chocolate chips, nuts, the possibilities are endless! I prefer mine with homemade whipped cream, blueberries, and honey!
Don’t have a sourdough starter? Never fear! Just check out my Sourdough Guide for all my tips and tricks!
For all of my sourdough recipes, I measure my ingredients in grams. If you don’t have a kitchen scale, I highly recommend getting one! You can find lots of affordable ones on Amazon* that work great!
You can whip up the batter whenever you feel like having homemade waffles, but you can also make the batter the night before for even more flavorful pancakes. I personally prefer the overnight method, but I’ve also made them the morning of and they still taste great!
Overnight Option
The night before you want to to make sourdough waffles, mix together the sourdough discard, flour, sugar, and buttermilk in a large bowl. Cover and let rest at room temperature overnight.
In the morning, whisk together the eggs, melted butter, and vanilla. Add to the flour mixture. Add in the salt and baking soda and mix until combined.
Tip: if you want your waffles to have even more sourdough flavor, let the batter ferment in the fridge overnight!
Same Day Option
Mix together the sourdough discard, flour, sugar, and buttermilk in a large bowl. Cover and let rest for 30-60 minutes to give the flour time to hydrate.
Whisk together the eggs, melted butter, and vanilla. Add to the flour mixture. Add in the salt and baking soda and mix until combined.
Heat your waffle iron* and spray with a non-stick pan spray (Baker’s Joy* is my favorite), then pour the waffle batter onto the hot iron and cook according to manufacturers instructions and repeat!
Note: most waffle makers will cook your waffles in about 4-6 minutes.
What if I don’t have buttermilk?
You can easily make your own using regular milk and lemon juice (or vinegar)! You want to use 1 tablespoon of lemon juice per cup of milk.
Simply stir the milk and lemon juice together and let it sit for 5 to 10 minutes before adding to the batter.
More Sourdough Recipes
If you make this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. And if you want more delicious, scratch-made recipes you can subscribe to my newsletter and follow along on Instagram, Pinterest, and Facebook!
Sourdough Discard Waffles
Equipment
Ingredients
- 227 grams sourdough starter discard
- 241 grams all purpose flour
- 454 grams buttermilk , substitute whole milk plus 2 tablespoons lemon juice
- 45 grams granulated sugar
- 2 large eggs
- 60 grams unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
Overnight Batter
- The night before you want to to make pancakes, mix together the sourdough discard, flour, sugar, and buttermilk in a large bowl. Cover and let rest at room temperature overnight (for even tangier waffles let it rest in the fridge overnight).
- In the morning, whisk together the eggs, melted butter, and vanilla. Add to the flour mixture. Add in the salt and baking soda and mix until combined.
Same Day Batter
- Mix together the sourdough discard, flour, sugar, and buttermilk in a large bowl. Cover and let rest for 30-60 minutes to give the flour time to hydrate.
- Whisk together the eggs, melted butter, and vanilla then add to the flour mixture. Add in the salt and baking soda and mix until combined.
To Cook
- Heat your waffle iron and spray with a non-stick pan spray, then pour the waffle batter onto the hot iron and cook according to manufacturers instructions. Repeat with the remaining waffle batter. Note: most waffle makers will cook your waffles in about 4 minutes.
- Keep your waffles warm and crispy by sticking them on a baking sheet in the oven set to about 200°F.
Notes
Nutrition
Browse more sourdough recipes →
Michelle says
So easy and delicious, I will never make another type of waffle again!
Mikyla Meckelson says
I am swimming in sourdough discard since staring my "Herbert" This is a fantastic way to use up the extra discard! They were easy to make and I easily made them vegan! Delicious!