Sourdough discard waffles are a delightful way to transform your sourdough leftovers into a crispy and fluffy breakfast treat. With the perfect blend of flavors, these waffles offer a slight tanginess from the sourdough combined with the sweetness of vanilla and a sprinkle of cinnamon. They’re not just a great way to reduce food waste; they provide an incredible texture and taste that beats out any frozen waffle in your grocery store.

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Having discovered this recipe during a brunch with friends, I was instantly hooked. Everyone gathered around, excitement in the air, as the delightful aroma filled the kitchen. The crispy edges contrasted beautifully with the fluffy interior and each bite left us craving another. These waffles are easy to make, require minimal time, and are an excellent addition to your breakfast repertoire. Trust me, once you try them, you’ll want to make them again and again.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sourdough Discard Waffles
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sourdough Discard Waffles

Why You’ll Love This Recipe

Simple & Quick: In just 10 minutes of prep and 30 minutes of cooking, you can enjoy warm, homemade waffles.
Irresistible Flavor: The combination of sourdough, eggs, and a hint of cinnamon creates a flavor profile that’s both comforting and surprising.
Eye-Catching Appeal: Crisp on the outside, fluffy on the inside—these waffles are as pleasing to the eyes as they are to the palate.
Flexible Serving: Perfect for breakfast, brunch, or even a late-night snack—these waffles fit any occasion.
Diet-Friendly Options: Adjust them by using gluten-free flour for a delicious gluten-free morning treat.

Ingredients You’ll Need

150 g (about 1¼ cups) cake flour: This keeps the waffles light and fluffy. If you don’t have cake flour on hand, you can substitute with all-purpose flour, but the texture might be slightly denser.
2 tsp baking powder: This provides necessary lift, ensuring your waffles are airy.
2 tsp sugar: A touch of sweetness balances the sourdough. Feel free to use brown sugar for a richer depth of flavor.
Pinch of salt: Enhances all flavors; don’t skip this step.
¼ tsp cinnamon (optional): Adds warmth and spice—perfect for that cozy breakfast vibe.
150 g (about 1 cup) sourdough discard: The star ingredient! Sourdough discard is what gives these waffles their unique flavor. Ensure yours is 100% hydration for best results.
2 whole eggs: These enrich the batter and help bind the ingredients together.
120 g (½ cup) sour cream: It provides creaminess and moisture; Greek yogurt works as a great substitute if needed.
100 g (scant ½ cup) whole milk: For the right consistency; use almond milk or oat milk if you prefer a dairy-free option.
2 tsp vanilla extract: Adds a lovely warmth to the flavor profile.
71 g (5 tbsp) butter, melted: This contributes to the richness. Make sure to let it cool slightly before adding it to the batter.

How to Make Sourdough Discard Waffles

Preheat the Waffle Iron: Start by preheating your waffle iron according to the manufacturer’s instructions. A well-preheated iron ensures a crispy exterior.
Mix Dry Ingredients: In a medium bowl, whisk together 150 g cake flour, 2 tsp baking powder, 2 tsp sugar, pinch of salt, and ¼ tsp cinnamon if using. Set aside for the moment.
Combine Wet Ingredients: In a large bowl, whisk together 150 g sourdough discard, 2 whole eggs, 120 g sour cream, 100 g whole milk, and 2 tsp vanilla extract until the mixture is smooth.
Incorporate Dry Ingredients: Gently add the dry mixture to the wet ingredients and fold using a spatula until just combined. Remember, lumps are perfectly fine—don’t overmix!
Add Melted Butter: Carefully fold in 71 g melted butter until it’s mostly incorporated. If the batter seems too thick, adjust with a tablespoon of milk; if it’s too thin, add a tablespoon of flour to thicken.
Cook the Waffles: Pour an appropriate amount of batter onto the preheated waffle iron according to the manufacturer’s directions. Keep an eye out for steam to stop flowing from the sides, which indicates the waffles are done.
Cool and Serve: As soon as they’re cooked, transfer the waffles to a wire cooling rack to keep them from getting soggy. Serve with butter, maple syrup, fresh berries, or your favorite toppings.

Storing & Reheating

To store leftover waffles, place them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months. To reheat, simply pop them in a toaster or an air fryer until they’re warmed through and regain their crispy texture. Just a quick note: freezing and reheating may slightly alter the texture, but they’ll still taste fantastic!

Chef’s Helpful Tips

Avoid overmixing the batter, as this can lead to tough waffles. Gently folding in the ingredients is key.
Ensure your eggs and sour cream are at room temperature; this helps create an even batter and better emulsion, leading to fluffier waffles.
If your waffles are coming out too soft, increase the cooking time slightly or your waffle iron temperature.
Experiment with flavor add-ins like chocolate chips or nuts for an extra special treat.
For make-ahead options, waffle batter can be refrigerated for up to 24 hours before cooking.

Sourdough discard waffles may just become your new go-to breakfast. They’re simple, delicious, and a wonderful way to use something that might otherwise go to waste. Plus, feel free to have fun with toppings—fresh fruit, whipped cream, or even a drizzle of chocolate sauce can transform them into a decadent treat. Enjoy the scrumptiousness of these waffles and gather around the table with your friends and family.

Recipe FAQs

Can I use any kind of sourdough discard for this recipe?

Absolutely! Just make sure your sourdough discard is at 100% hydration for the best results. If you have an older batch, it will still work, but the flavor profile may vary slightly.

What can I substitute for sour cream?

Greek yogurt can be a great alternative if you’re looking for a lower-fat option. Just choose plain yogurt for the best flavor balance.

How can I make these waffles gluten-free?

To make gluten-free sourdough discard waffles, simply replace the cake flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum for optimal texture.

What toppings go well with sourdough discard waffles?

The sky’s the limit! You can top them with syrup, fresh fruit, whipped cream, or even nut butter. Experimenting with different toppings can be half the fun.

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