Sourdough Discard Waffles are a wonderful way to use up that leftover sourdough starter you’ve been nurturing. These waffles come out crisp on the outside with a light, airy inside that has just a hint of tang from the sourdough, making them a little different from your usual breakfast waffle. It’s such a neat way to turn what might feel like waste into a tasty treat.
I love making these waffles because they’re simple but special. Using the sourdough discard adds a depth of flavor that you don’t get in regular waffles, and they taste great with all sorts of toppings. I usually drizzle them with a little maple syrup and add some fresh berries or a sprinkle of powdered sugar. Plus, knowing that I’m using every bit of my starter feels really good.
One of my favorite things about these waffles is how versatile they are. If you want a classic breakfast, stick with syrup and butter. Or, for something a bit different, try topping them with yogurt and fruit or a dollop of nut butter. These waffles also freeze well, so I often make a batch ahead and reheat them for a quick, tasty breakfast on busy mornings.
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the recipe. It adds a gentle tang and depth of flavor you won’t get otherwise. If you don’t have discard, you can use plain yogurt or a bit of buttermilk instead to add moisture and acidity.
Flour: All-purpose flour works perfectly, creating a crisp outside with a soft inside. For a whole-grain twist, try half whole wheat flour, but expect a denser waffle.
Eggs: Separating eggs and whipping the whites is key for lightness. If you prefer a quicker method, you can skip this but the waffles will be a bit heavier.
Milk: Whole milk is best for richness, but any milk or milk alternative like almond or oat milk can be used here.
Baking Powder & Soda: Both are needed here — baking powder for lift, baking soda to react with the acidity of the sourdough. Don’t skip either!
How Can I Get My Waffles Really Light and Fluffy?
The key trick is folding in whipped egg whites gently so you keep all that air inside. Here’s how:
- Separate your eggs carefully, making sure no yolk gets in the whites.
- Beat the whites with an electric mixer until you see stiff, glossy peaks.
- Pour the whites into your batter in batches and fold gently with a spatula, using slow sweeping motions.
- Be careful not to overmix or press down—the goal is to keep as many bubbles as possible for fluffiness.
This step makes your waffles lighter without needing extra eggs or baking powder. When cooked, they’ll be crisp on the outside and airy inside—just perfect!
Equipment You’ll Need
- Waffle iron – I recommend one with adjustable browning control to get the perfect crispy or soft texture.
- Mixing bowls – A large bowl for the batter and a smaller one for whipping egg whites makes mixing easier.
- Electric mixer or whisk – Helps you beat egg whites to stiff peaks quickly and easily.
- Measuring cups and spoons – Ensures your ingredients are accurate for the best results.
- Silicone spatula – Ideal for gently folding whipped egg whites into the batter without losing air.
Flavor Variations & Add-Ins
- Blueberries or chocolate chips – Mix into the batter for pockets of flavor; they add sweetness and texture.
- Spices like cinnamon or nutmeg – Sprinkle into the dry ingredients to give your waffles a warm, aromatic kick.
- Banana slices – Fold into the batter to add moisture and natural sweetness, great for a fruity twist.
- Vanilla or almond extract – Use instead of or alongside vanilla for an extra layer of flavor.
How to Make Sourdough Discard Waffles?
Ingredients You’ll Need:
For The Batter:
- 1 cup sourdough starter discard (unfed or fed, room temperature)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk (whole or your preferred type)
- 2 large eggs, separated
- ¼ cup unsalted butter, melted (plus extra for greasing waffle iron)
- 1 teaspoon vanilla extract
For Serving:
- Butter or whipped cream
- Fresh or cooked berries
- Maple syrup
- Powdered sugar (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and cooking. You’ll spend a few minutes mixing the batter, whipping egg whites for lightness, and cooking waffles in your waffle iron. It’s quick and easy, perfect for a delicious weekend breakfast or brunch!
Step-by-Step Instructions:
1. Preheat and Prep Your Waffle Iron:
Start by heating your waffle iron according to the manufacturer’s directions. Lightly grease it with melted butter or nonstick spray so your waffles don’t stick.
2. Mix the Dry and Wet Ingredients:
In a large bowl, whisk together the sourdough discard, flour, sugar, baking powder, baking soda, and salt. In another bowl, blend the egg yolks with milk, melted butter, and vanilla extract until smooth. Pour the wet mix into the dry ingredients and gently stir until just combined. The batter might look a little lumpy—that’s okay! Don’t overmix.
3. Whip the Egg Whites:
Using a clean bowl and an electric mixer, beat the egg whites until they form stiff, glossy peaks. This means when you lift the beaters, the whites hold their shape firmly without drooping.
4. Fold in the Egg Whites:
Carefully fold the beaten egg whites into the batter. Use a gentle sweeping motion to keep the air bubbles intact. This step makes the waffles fluffy and light.
5. Cook the Waffles:
Pour about ½ to ¾ cup of batter (depending on your waffle iron size) onto the hot waffle iron. Close the lid and cook for 4 to 6 minutes, or until waffles are golden brown and crisp. Cooking times vary, so check yours often.
6. Serve Warm with Toppings:
Stack your waffles on plates, add a dollop of butter or whipped cream, pile on fresh or cooked berries, sprinkle powdered sugar if you like, and don’t forget the maple syrup drizzle. Enjoy!
Can I Use Frozen Sourdough Discard for This Recipe?
Yes! Just thaw it completely in the fridge overnight or at room temperature before using. Make sure it’s at room temperature to help the batter mix evenly.
Can I Make These Waffles Vegan or Dairy-Free?
Absolutely! Substitute the milk with your favorite plant-based milk and replace butter with coconut oil or a vegan butter alternative. For eggs, you can try flax eggs, but the texture may be less fluffy.
How Should I Store Leftover Waffles?
Let the waffles cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheat in a toaster or oven to keep them crispy.
Can I Prepare the Batter Ahead of Time?
You can mix the batter up to 2 hours ahead and keep it covered in the fridge. Before cooking, give it a gentle stir and fold in fresh whipped egg whites for best fluffiness.
