These sourdough discard waffles are crispy on the outside and fluffy on the inside. They’re perfect for a lazy weekend breakfast with minimal ingredients! Whether your sourdough starter has been fed or needs a discard, this recipe will be a new favorite go-to!
I love that this recipe works well with a fed sourdough starter or a discard because when I’m in the mood for waffles, I don’t want to wait, you know?! It’s a super simple recipe that comes together in about 10 minutes!
Join me in the video below on a slow Sunday at the farmhouse making these delicious sourdough waffles AND a fun way to make your bacon especially tasty too:
What you’ll need for Sourdough Discard Waffles:
- 200g Sourdough Starter or 3/4 c. (fed or discard works)
- 2 farm fresh eggs
- 150-200g milk or 2/3c. (I start small and add more later)
- 1 stick butter (1/2 c.)
- 150g or 1 c. all purpose flour
- 40g or about 3 Tbsp sugar
- 4 tsp. baking powder
- 1 tsp. salt
- 2 tsp. vanilla extract
*Optional dash of cinnamon
I like to weigh out my ingredients when using sourdough but I listed both measurements above so use what works best for you!
The full printable recipe is below but essentially we just need to get our wet ingredients mixed together… then the dry… then blend it all up into our batter! Easy peasy!
This batter could also double as a pancake batter. If transitioning to pancakes I would make the batter slightly thinner by adding a bit more milk.
Want to make a large batch and freeze for later? That’s a great idea and we love to do that too! I recommend cooling completely, then placing in freezer bags for easy storage. Take our what you need and reheat in a toaster for a nice crispy exterior… almost as good as the fresh sourdough waffles!
Simple Sourdough Discard Waffles Printable Recipe:
Sourdough Discard Waffles
Crispy on the outside, fluffy on the inside, these flavorful sourdough waffles will become a staple in your kitchen!
Ingredients
- 200g Sourdough Starter or 3/4 c. (fed or discard works)
- 2 farm fresh eggs
- 150-200g milk or 2/3c. (I start small and add more later)
- 1 stick butter (1/2 c.)
- 150g or 1 c. all purpose flour
- 40g or about 3 Tbsp sugar
- 4 tsp. baking powder
- 1 tsp. salt
- 2 tsp. vanilla extract
- *Optional dash of cinnamon
Instructions
- In a medium bowl, mix your starter, eggs, milk, and vanilla together.
- Add in the melted butter and whisk together.
- In a separate bowl, combine dry ingredients (flour, baking powder, salt, sugar, *cinnamon)
- Mix your wet ingredients into your dry ingredients (adding additional milk as necessary to get a nice batter consistency). Let rest for a couple minutes while you preheat your waffle iron.
- Scoop batter into your waffle maker, cook, and enjoy!
Notes
Have leftovers? These keep nicely in the fridge for 1-2 days or in the freezer for up to 2 weeks. To reheat, try the toaster to give them that fresh, crispy exterior!
Pin for later:
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Thank you so much for stopping by today! Enjoy!
Xoxo, Lauren