Sourdough Discard Waffles

A plate with 3 sourdough waffles topped with berries and cream

5 from 20 reviews

These Sourdough Discard Waffles are golden, crispy and fluffy in all the right ways. If you are looking for a way to use up some of your starter, these waffles are a satisfying way to do it.


  • 1 cup sourdough starter or discard
  • 1/2 cup milk
  • 4 tablespoons melted butter (warm, not hot)
  • 2 tablespoons sugar
  • 2 large eggs (or 3 medium sized eggs)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 tsp kosher salt
  • Toppings: maple syrup, whipped cream, butter, jam, berries, etc.


Turn on your waffle maker so it can heat up. Preheat oven to 200F and place an oven-safe plate inside. Put cooked waffles on the plate to keep warm while you’re working.

In a large bowl, combine the sourdough discard, milk, sugar, eggs and melted butter. Mix well. Make sure that your melted butter is warm, not hot before adding it to the bowl.

In a medium bowl, combine the flour, baking powder and kosher salt. Mix briefly.

Add dry ingredients to the wet ingredients. Stir until there are no large lumps or bits of dry batter visible.

Spoon batter into your waffle maker. How much batter you use will depend upon the size of your waffle maker. In my regular American waffle maker, I use about 1/2 cup of batter per waffle. In my deep Belgian waffle maker, which makes thicker/larger waffles, I use about 3/4 cup of batter per waffle.

Cook time will also depend on your waffle maker and how much batter you are cooking at once. In my American waffle maker, these are ready in about 2 minutes. In my Belgian waffle maker, they are ready in 3 minutes.

Serve with your favorite toppings.


This recipe makes 3 large Belgian waffles and 6 regular sized waffles.

Keywords: sourdough discard recipes, sourdough waffles