Quick and Easy Sourdough Discard Waffles
These Sourdough Discard Waffles are a great way to use your excess starter. Quicker than most recipes, your family will love the taste!
Frequently Asked Questions
Does this recipe require you to use fed starter?
No. This is a good use of unfed sourdough starter as it isn’t relying on active yeast in the starter for leavening. It has both baking soda and baking powder as the leavening agent.
Can I use bread flour in place of the all-purpose flour?
Yes.
Does this batter ferment overnight?
No. While there are different methods of making delicious sourdough waffles, this one was developed to make exceptionally quick and easy sourdough waffles. It doesn’t require an overnight rest or any beating of egg whites like some versions. The tangy flavor characteristic of sourdough won’t be quite as strong since you’re not cooking these the next day after a long fermentation.
What waffle iron do you have?
I have this Cuisinart Belgian Waffle Iron and love it!
Hi, I’m Regan — a registered dietitian, professional recipe developer, and the creator of This Baking Life.
I bake with less sugar and smarter carbs in mind (though you’ll find plenty of full-sugar favorites here too!), so you can enjoy a real dessert without overthinking every bite.
If you make this recipe, tag me @ReganJonesRDN so I can see what you’re baking!
Quick and Easy Sourdough Discard Waffles
- Total Time: 25 minutes
- Yield: 4 to 5 waffles
Description
These Sourdough Discard Waffles are a great way to use your excess starter. Quicker than most recipes, your family will love the taste!
Ingredients
- 3/4 cup sourdough starter discard
- 1 cup whole milk
- 2 large eggs, at room temperature and lightly beaten
- 4 Tbsp. olive oil
- 3 Tbsp. granulated sugar
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. table salt
- Oil or melted butter
- Butter and maple syrup
Instructions
- Preheat a waffle iron.
- Meanwhile, in a medium-size mixing bowl, whisk together sourdough discard, milk, eggs, oil, sugar, and vanilla until smooth. In a separate large bowl, whisk together flour, baking soda, baking powder and salt. Add wet ingredients to dry ingredients and whisk just until combined.
- Coat waffle iron lightly with oil or melted butter. Spoon a scant 1 cup of batter onto hot waffle iron, spreading lightly toward but not all the way to edges of waffle iron. Close waffle iron and cook until golden brown, according to waffle iron instructions. (How much batter needed may vary depending on the size of your waffle iron. I use a Belgian waffle maker.)
- Remove hot waffle from waffle iron, and place on a cooling rack. (Having a single layer of waffles helps helps keep waffles crisp. Stacking waffles will lead to less crispy waffles.) Repeat process with remaining batter. Top hot waffles with melted butter, maple syrup and favorite toppings. Store leftovers in an airtight container in refrigerator or freezer. Rewarm waffles in toaster oven, preferably.
- Prep Time: 5 min
- Cook Time: 20 min
Want more easy baking recipes?
Easy Sourdough Sandwich Bread
No Knead Raisin Bread
…or try these other popular Sourdough Discard recipes
5-Star Sourdough Discard Banana Bread with Chocolate Chips
Sourdough Discard Orange Quick Bread
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