For an extra layer of flavor, try using browned butter instead of melted butter. The nutty notes will complement the tang of the sourdough beautifully. If you don't have brown sugar, you can substitute it with granulated sugar, or even honey or maple syrup for a hint of extra sweetness. Feel free to experiment with different flours! Whole wheat flour or a gluten-free blend can be used, but may affect the texture of the waffles. You may need to adjust the amount of liquid accordingly. Waffles are best enjoyed fresh! However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or oven for the best results.
Sourdough Discard Waffles
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME8 hrs 30 mins
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SERVING4 People
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VIEWS30
Transform your sourdough discard from a kitchen castoff into the star of a delightfully tangy and crisp waffle. Infused with subtle fermentation notes, these waffles boast a unique flavor profile that elevates them beyond the ordinary breakfast fare. Prepare the base ahead for an easy, breezy weekend morning treat!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate49 g
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Cholesterol81 mg
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Fiber2 g
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Protein12 g
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Saturated Fat8 g
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Sodium764 mg
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Sugar9 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium bowl, whisk together the sourdough starter discard and yogurt until smooth. Add the all-purpose flour and brown sugar. Stir until just combined, ensuring there are no large lumps. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, or up to overnight. (5 minutes)
02
StepWhen ready to bake, preheat your waffle iron according to the manufacturer's instructions. (5 minutes)
03
StepIn a separate large bowl, whisk the egg until light and frothy. Gradually drizzle in the melted butter, whisking constantly to emulsify. Stir in the vanilla extract, baking soda, and salt. (3 minutes)
04
StepAdd the refrigerated sourdough mixture to the egg mixture and gently stir until just combined. Be careful not to overmix; a few small lumps are perfectly fine. (2 minutes)
05
StepPour the batter onto the hot waffle iron, using the amount recommended by the manufacturer. Close the lid and cook until the waffle is golden brown and crisp, approximately 3-4 minutes per waffle, depending on your iron. (3-4 minutes per waffle)
06
StepCarefully remove the waffle from the iron and serve immediately with your favorite toppings, such as fresh fruit, maple syrup, whipped cream, or a dusting of powdered sugar.
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RECIPE REVIEWS
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Aubree Hettinger
Jun 30, 2025The overnight rest really makes a difference in the flavor and texture. Highly recommend!
Cleta Schultz
Jun 2, 2025These waffles are amazing! The sourdough tang is subtle but adds so much depth.
Opal Veum
May 12, 2025I found that my batter was a little too thick, but adding a splash of milk fixed it right up.
Suzanne Dicki
May 10, 2025My kids devoured these waffles! They're so much better than store-bought.
Palma Huel
May 2, 2025I love that I can use my sourdough discard instead of throwing it away. Such a great recipe!
Marilou Beier
Apr 4, 2025I added some blueberries to the batter, and they were fantastic!
Stephen Frami
Feb 13, 2025Easy to follow recipe, and the waffles turned out perfectly. Will definitely make again!
Aurelio Swaniawski
Feb 6, 2025These are now a weekend staple in our house. Thanks for the delicious recipe!