Crispy waffles with a light and fluffy interior. These sourdough discard waffles are absolutely delicious and don’t involve any wait time.  If you have a lot of sourdough starter discard, you can make these right away!

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Many Saturday mornings at our house you will find my husband whipping up a batch of delicious sourdough waffles.   This recipe is a great way to use our excess sourdough starter.  We love to make sourdough pancakes in our house but sourdough waffles are a great way to switch it up on a Saturday morning.  We prefer the flavor of sourdough starter waffles to regular waffles.  The sourdough gives this recipe the most amazing flavor and chewy texture that can’t be topped!

If you want to know about starting a sourdough starter I have a post all about it HERE.

Sourdough Discard Waffle Ingredients

• 2 cups active sourdough starter or sourdough discard
• 2 eggs
• pureed pumpkin or butternut squash – It’s not required and you barely taste it but it does give the waffles a wonderful texture!
• 1/4 cup coconut oil
• 1 tsp salt
• 2 Tablespoons of  honey 
• 1 tsp of vanilla
• 1/2 tsp baking soda

The Sourdough Starter

When you feed your sourdough starter, you end up with leftover sourdough discard.  We don’t like to waste it, so we love sourdough recipes that use it up.  These easy sourdough waffles use 2 cups of sourdough starter, which is a lot.  During the week we will feed our starter each day and build up the volume.  By the time the weekend comes, we have more than two cups of discard to turn into waffles or pancakes for our Saturday breakfast.  We usually double or triple the batch so that we have extra to serve during busy weekday school mornings.  If we know we won’t get to eat the waffles that week, we will freeze the extras and use them another time.  See freezing instructions under the FAQ section.

Tools you will need:

Waffle maker – We have THIS ONE

Measuring cups and spoons

Large mixing bowl

Whisk

How To Make Our Sourdough Discard Waffle Recipe

• In a large bowl, mix up the sourdough waffle batter.  Add the eggs, oil, pumpkin (if using), salt, baking soda, honey, and vanilla. Mix ingredients until well combined. As you can see there aren’t many dry ingredients…just the salt and baking soda!  I like to add the baking soda before the sourdough starter to whisk out any clumps. Make sure you incorporate it well, biting down on a clump of baking soda is not pleasant!
• Add in the sourdough starter and stir. When you add this, your batter will get some nice bubbles.
• Add about 1/4 -1/2 cup of batter to your waffle maker.  This will all depend on the size of your waffle maker.  If the batter oozes over the sides, you put in too much.  If the batter doesn’t cover the entire waffle plate, add a little more next time.
• Cook the batter for 7-10 minutes.  Again this will depend on. your machine.  It will usually stop steaming when it is ready. It should be golden brown.
• Open the waffle maker. If it is sticking at all or seems uncooked, cook for another minute or so. 
• Plate your waffle and grab your favorite toppings!  We like butter, maple syrup, fresh berries, fresh fruit, peanut butter, chocolate chips, or homemade whipped cream.
• Let any extra waffles cool on a cooling rack until they come to room temperature.  If you have some leftovers, store them in an airtight container in the fridge for up to 5 days.  Just reheat when you are ready to serve in a toaster, toaster oven, or 350-degree oven directly on the rack.

Favorite toppings for Sourdough Waffles:

• Maple syrup – the classic!
• Fresh berries
• Fresh fruit
• Whipped cream
• Peanut butter
• Berry syrup
• Honey
• Nutella

Sourdough Waffle Recipe FAQs

Can you freeze homemade waffles?

Yes, these will freeze really well! We like to make a double batch, eat what we want, and then freeze the rest.

Lay them on a cookie sheet and freeze them flat before placing them in freezer bags or a storage container so they don’t stick together.  When you’re ready to reheat put one in the toaster or the toaster oven until it’s crispy and warmed through.

If you don’t want to freeze the waffles but you have some leftovers, just store them in an airtight container in the fridge for up to 5 days. Sometimes the waffles stick together, putting a piece of wax paper in between can prevent that from happening.  Just reheat the waffles when you are ready to serve. I like to pop mine in the toaster or lay them on the rack in the oven.

Can you use butter instead of oil?

Yes. Either butter or oil works well with this recipe. Butter would also give it a delicious flavor.

How do I keep the waffles warm until they are all made?

You can place the finished waffles onto a baking sheet in a single layer and keep them in a low oven (around 200 degrees F) to keep them warm until all of the waffles are done cooking.

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The Best Sourdough Waffles Using Sourdough Discard

Crispy waffles with a light and fluffy interior. These sourdough discard waffles are absolutely delicious and don't involve any wait time.  If you have a lot of sourdough starter discard, you can make these right away!

Servings 4 people

Ingredients

• 2 cups Sourdough Starter Discard
• 1/4 cup melted coconut oil
• 2 large eggs
• 2 Tbsp Honey
• 1 tsp salt
• 1/2 tsp baking soda
• 1/4 cup pureed pumpkin optional but adds a great texture

Instructions

• Preheat your waffle iron while mixing up the sourgough batter.
• In a large bowl, add the eggs, oil, pumpkin (if using), salt, baking soda, honey, and vanilla. Whisk ingredients until well combined, making sure that there are no clumps of baking soda.
• Add in the sourdough starter and stir.
• Add about 1/4 -1/2 cup of batter to your waffle maker.  This will all depend on the size of your waffle maker.  If the batter oozes over the sides, you put in too much.  If the batter doesn’t cover the entire waffle plate, add a little more next time.
• Cook the batter for about 3-5 minutes.  This time will depend on your machine.  The waffle will usually stop steaming when it is ready. It should be golden brown and not stick to the iron.
• *If you prefer a firmer waffle, once you remove the waffles from your iron, you can spread them directly on the rack of a 350-degree preheated oven. Remove after 2-4 minutes, depending on your preferences.