Best Fast & Easy Classic Sourdough Discard Waffles Recipe

Learn how to make this Fast & Easy Sourdough Discard Waffles Recipe, as it will quickly become a Family Favorite! These delicious waffles are crispy on the outside, and nice and fluffy on the inside.

If you love all things sourdough, like our family does, then this recipe is perfect for you!

This may be one of the easiest sourdough discard recipes as there is no wait, allowing you to make your waffles within minutes.

Not only are these sourdough discard waffles delicious, but being that they are so fast and easy to make, we make them weekly.

This recipe can be made in 10 minutes flat, that’s definitely a win in this Mama’s book!

What can I use my Sourdough discard for?

There are so many delicious recipes online to make, and even family favorite recipes can be made into discard recipes.

• Sourdough Discard Cookies
• Sourdough Pie Crust
• Sourdough Tortillas
• Sourdough Waffles
• Sourdough Pancakes
• Sourdough Muffins
• Sourdough Cake

Why is sourdough discard good for you?

Being that sourdough is long fermented it can aid in digestion by helping the nutrients to be more bioavailable to our bodies.

The acidity of sourdough and long fermented sourdough discard, helps prevent tough gluten strands from forming.

Sourdough acts as a prebiotic, which means it helps feed the “good” bacteria in our gut.

The fermentation process, “pre-digests” the grain for you by breaking down the phytic acid. Non-fermented grains contain phytic acid, which makes it more difficult for your body to digest and absorb the nutrients.

What is the difference between sourdough starter & discard?

Sourdough starter is made of a mixture of both flour and water. It is a blend of beneficial bacteria and wild yeasts. It needs to be continually maintained by removing some (discard) with a fresh feeding of flour and water. As it sits it will bubble and double in size.

Discard is the portion you remove from your starter. You do this after your starter has peaked by rising, and has started to come back down.

Tips for making Sourdough Waffles:

• Use a waffle iron of your choice; just make sure that it has fully preheated before adding in mixture
• When measuring out your ingredients, measure the oil first and then the oil of your choice. This prevents honey from sticking.
• Don’t overfill your iron. It can be tempting to do but it’ll make quite a mess.
• Don’t open your iron until it is done, or it’ll stick and rip your waffles.
• Lay your waffles flat when removing a don’t stack them. Moisture will make them soggy.

Can you freeze & store homemade waffles?

Yes, you most certainly can! When you remove your waffles lay them on a flat surface to cool, and not stacking. Stacking your waffles will cause them to become soggy due to the moisture.

After they fully cool lay them flat on a baking sheet and place in freezer to freeze. Or you can stack them by dividing each layer with parchment paper so they don’t stick.

Once they are frozen within 2-4 hours, put them in gallon freezer storage backs, or freezer safe air tight containers

What kind of oil can be used for making waffles?

I prefer butter, but another perfect option is coconut oil. Coconut oil works just as well, and can give it a crispness. Butter also gives it a crispness along with a delicious flavor.

I have the Best homemade butter recipe for you to check out!

What You’ll Need to Make This

Ingredients:

• 3 cups of starter or sourdough discard.
• 2 Eggs
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 cup melted butter or coconut oil
• 2tbs honey or maple syrup

Addition Ingredients that are optional:

• 2-3 tbs of vanilla protein powder (I use heaping tbs; any flavor protein powder works)
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 cup mini chocolate chips or 3/4 regular size chocolate chips
• chia seeds in batter or on top (I top my waffles with Almond or Peanut Butter with Chia Seeds)

Tools:

• Large Mixing Bowl
• Mixing spoon or dough mixer
• Waffle Maker or Cast Iron Waffle Iron
• Baking sheet with or without iron rack (I use one with an iron rack; best for cooling)

How to make Sourdough Discard Waffles Step-By-Step Instructions

Use the fed sourdough discard straight from the fridge, or feed the sourdough starter the night before.

The next morning, you’ll need to preheat the waffle maker or your choice. Heat waffle maker according to manufacture’s instructions.

If you are using a cast iron, preheat over medium heat.

In a large bowl add fed starter or sourdough discard, along with the eggs, butter, honey, salt, & vanilla extract (vanilla extract is optional). Mix until well combined.

Add in baking soda, baking powder, & protein powder (protein powder is optional). Stir well until batter is well combined. Batter will get nice and fizzy.

If you choose to add in chocolate chips, now is the time to do that, and then stir till well combined.

Depending on the type of waffle maker you use, you may need to grease the waffle maker first. You can grease it with avocado oil or coconut oil.

After waffle maker has fully preheated, spoon in the batter into the waffle iron. Depending on the size of waffle maker it’ll vary as to how much you put. Start with less, to help gauge how much is needed. Mine uses about 3/4 cup of batter.

Cook your waffles until your waffle maker indicated waffle is ready. Mine has a green light to tell me when the waffle is ready.

If you are using a cast iron cook it 3-4 minutes on one size than flip to cook an additional 3-4 minutes.

Open your waffle maker. Waffle should be golden brown and steamy. If the waffle is sticking at all or seems uncooked leave a little longer for 30 second to 1 minute. I always leave mine in an additional 30 seconds after the green light goes on, but as I mentioned all waffle makers are different so just play around with yours.

Tip: When you take sourdough waffle out of waffle maker make sure to lay it flat while cooling. You don’t want to stack hot or even warm waffles, they will get soggy. Once they are fully cool to the touch then you can stack them.

If your first waffle doesn’t turn out perfect, no worries, that is very common. The next will be a winner!

Serve your delicious sourdough discard waffles! You can add additional butter on top along with maple syrup. If you choose, if you choose to use butter in your main ingredients then you don’t need to.

You can top with fresh fruit, whipped cream, a nut butter of your choice, chia seeds, chocolate chips, nuts, or whatever your favorite toppings are.

Shop this post:

• Waffle maker I have or here’s another option.
• Cast iron
• Mixing spoon or bread dough hook
• A ladle to pour or a measuring cup
• Large bowl
• Baking sheet or baking sheet with rack

This post contains affiliate links, which means I make a small commission at no extra cost to you.

Check out some of my other from scratch recipes:

• Best Homemade Mixed Berry Jam
• The Best Homemade Butter You’ll Ever Try
• Step-by-Step Guide How to Make Albondigas Soup from Scratch

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Yield: 10 doubles

Fast & Easy Sourdough Discard Waffle Recipe

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This fast and easy sourdough discard recipe make the most perfect golden brown waffles! This will quickly become a family favorite, and is great for it's adaptability.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

• Ingredients:
• 3 cups of starter or sourdough discard.
• 2 Eggs
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 cup melted butter or coconut oil
• 2tbs honey or maple syrup
• Additional Ingredients we use that are optional:
• 2-3 tbs of vanilla protein powder (I use heaping tbs; any flavor protein powder works)
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 cup mini chocolate chips or 3/4 regular size chocolate chips
• chia seeds in batter or on top (I top my waffles with Almond or Peanut Butter with Chia Seeds)
• Tools Needed:
• Large Mixing Bowl
• Mixing spoon or dough mixer
• Waffle Maker or Cast Iron Waffle Iron
• Baking sheet with or without iron rack (I use one with an iron rack; best for cooling)

Instructions

1. Use the fed sourdough discard straight from the fridge, or feed the sourdough starter the night before.
2. The next morning, you'll need to preheat the waffle maker or your choice. Heat waffle maker according to manufacture's instructions.
3. In a large bowl add fed starter or sourdough discard, along with the eggs, butter, honey, salt, & vanilla extract (vanilla extract is optional). Mix until well combined.
4. Add in baking soda, baking powder, & protein powder (protein powder is optional). Stir well until batter is well combined. Batter will get nice and fizzy.
5. If you choose to add in chocolate chips, now is the time to do that, and then stir till well combined.
6. Depending on the type of waffle maker you use, you may need to grease the waffle maker first. You can grease it with avocado oil or coconut oil.
7. After waffle maker has fully preheated, spoon in the batter into the waffle iron. Depending on the size of waffle maker it'll vary as to how much you put. Start with less, to help gauge how much is needed. Mine uses about 3/4 cup of batter.
8. Cook your waffles until your waffle maker indicated waffle is ready. Mine has a green light to tell me when the waffle is ready.
9. If you are using a cast iron cook it 3-4 minutes on one size than flip to cook an additional 3-4 minutes.
10. Open your waffle maker. Waffle should be golden brown and steamy. If the waffle is sticking at all or seems uncooked leave a little longer for 30 second to 1 minute. I always leave mine in an additional 30 seconds after the green light goes on, but as I mentioned all waffle makers are different so just play around with yours.

Notes

Tip: When you take sourdough waffle out of waffle maker make sure to lay it flat while cooling. You don't want to stack hot or even warm waffles, they will get soggy. Once they are fully cool to the touch then you can stack them.

If your first waffle doesn't turn out perfect, no worries, that is very common. The next will be a winner!