Sourdough Discard Waffles
These sourdough waffles come out of the iron golden and crispy on the outside, with an inside that’s soft and open all the way through. The flavour and texture comes down to two things, an overnight ferment of the batter and whipped egg whites folded in just before cooking.
These sourdough waffles are something I make often at home becuase they taste great and they freeze really well for future breakfasts. Like most of my sourdough recipes, I let the batter ferment first and the result is a waffle that’s light and airy on the inside with a deeply golden, crispy exterior, and a subtle tang without being sour.
The technique is very similar to traditional yeasted Belgian Brussels waffles (I have a full Belgian waffle recipe if you want to try the classic version). The overnight fermentation develops flavour, and the yeast creates a more open inside. A small amount of baking soda goes in just before cooking, which reacts with the acidity of the starter and gives the batter more lift. Then, whipped egg whites are folded in on top of that, which helps to make them extra light. This recipe works with both fresh active starter or cold discard straight from the fridge.
The key ingredients
- Plain flour/all-purpose flour forms the base of the batter.
- Sourdough starter brings three things: flavour from the bacteria, lift from the wild yeast, and acidity that reacts with the baking soda to create an even lighter texture. I use 220g ( 1 cup), which is a pretty big amount and means the batter ferments well even with discard that hasn’t been fed recently.
- Milk keeps the batter pourable.
- Eggs are added just before cooking, not the night before. Separating them is worth the extra step because the yolks go into the batter for richness, and the whites are whipped to stiff peaks and folded in for that extra lightness.
- Melted butter and neutral oil. I use both for the best of both worlds. The butter brings flavour, and the oil (which is pure fat, unlike butter, which contains water) helps the exterior crisp up more effectively. Coconut oil can replace both for a dairy-free version and produces an equally crispy result.
- Baking soda is added at the very last minute, right before you fold in the egg whites. It reacts with the acidity in the starter to give the batter one final burst of lift. Breaking up any clumps with your fingers before adding it in is a good habit, since you’re adding it into a wet batter, stirring alone doesn’t always break up the lumps.
How to make sourdough discard waffles
This is a brief overview of the method. Full instructions are in the recipe card below.
- Combine the flour, milk, and sourdough starter in a large bowl and stir until no dry flour remains.
- Cover with a plate or lid and leave at room temperature for at least 4 hours, or overnight.
- Separate the eggs. Stir the yolks, butter, sugar, baking soda and salt into the batter.
- In a separate clean bowl, whip the egg whites to stiff peaks.
- Gently fold the egg whites into the batter until just combined. Don’t overwork it; a few streaks of white are fine. You want to keep as much air in there as possible.
- Preheat and grease your waffle iron. Pour in enough batter to fill the iron (about 120ml / ½ cup for a standard Belgian waffle iron, though this varies by iron.)
- Cook until golden and crispy and serve immediately.
Tips for the best waffles
- Ferment at room temperature for the best texture. If you refrigerate the batter overnight, the waffles will still be delicious, but the interior tends to be slightly denser and you’ll get fewer waffles from the batch. Room temperature fermentation gives a lighter, more airy result.
- Use a good waffle iron. One that heats evenly is the most important tool here. Preheat it properly before adding the batter, and don’t open it too early. The steam needs time to escape and the exterior needs time to set before you lift the lid.
- Steam is the most reliable indicator. When you first close the iron, steam puffs out quite aggressively. When that steam reduces to almost nothing, the waffle is usually done. The steam is moisture escaping, so when it stops, the moisture has cooked off and the exterior can crisp up properly.
- Don’t skip the whipped egg whites. I know it feels like an extra step, but the difference is noticeable. The whites are what give these waffles their lightness.
- Serve straight from the iron. These are best eaten the moment they come out, while they’re still at peak crispiness. If you’re cooking for a crowd and need to keep them warm, place them directly on the oven rack (not a baking tray) at 100°C (210°F) to keep them crispy while you work through the batter.
Topping ideas
These waffles are brilliant with:
- Fresh berries and softly whipped cream
- A simple dusting of icing sugar
- Strawberry coulis and vanilla ice cream
- Maple syrup and a handful of toasted pecans
- Sliced banana and a drizzle of honey
Storing and Freezing
Leftover waffles freeze brilliantly, which makes this recipe perfect for batch cooking. Let the cooked waffles cool completely on a wire rack (this stops steam from making them soggy), then layer them between sheets of baking paper and freeze in an airtight container or zip-lock bag for up to 3 months.
To reheat, pop them straight in the toaster from frozen. Stored in the fridge, leftover waffles will keep for 2-3 days and also reheat well in the toaster.
Sourdough Waffles with Discard Starter
Crispy on the outside and light on the inside, these sourdough waffles are made the Belgian way with an overnight ferment. The sourdough starter brings flavour and lift, and whipped egg whites folded in just before cooking make them extra light,
Ingredients
- 360 g whole milk
- 220 g discard sourdough starter
- 220 g all-purpose flour
- 2 large eggs separated
- 1 Tbsp butter melted
- 1 Tbsp neutral oil coconut oil (melted), canola, grapeseed…
- 25 g sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
The night before (or at least 4 hours ahead):
- In a large bowl, whisk the sourdough starter into the milk until loosened and combined. Add the flour and stir until no dry flour remains and the batter is smooth. Cover the bowl and leave at room temperature for at least 4 hours, or overnight. (The batter can also be refrigerated overnight; see notes.) 360 g whole milk, 220 g discard sourdough starter, 220 g all-purpose flour
When you’re ready to cook:
- Separate the eggs. Place the whites in a clean bowl and set aside. Add the yolks to the fermented batter along with the melted butter, oil, sugar, baking soda and salt, and stir to combine. 2 large eggs, 1 Tbsp butter, 1 Tbsp neutral oil, 25 g sugar, 1/2 tsp baking soda, 1/4 tsp salt
- Using a hand mixer or stand mixer, whip the egg whites until stiff peaks form, about 2-3 minutes.
- Gently fold the whipped egg whites into the batter in two additions, using a spatula. Fold until just combined.
- Preheat and grease your waffle iron according to the manufacturer’s instructions.
- Pour in enough batter to fill the iron (approximately 120ml / ½ cup for a standard Belgian waffle iron, but this will vary). Close the iron and cook until the waffles are deep golden brown and crispy. The exact time will depend on your iron, mine takes about 3-4 minutes.
- Serve immediately with your favourite toppings.
Notes
Overnight at room temperature: This produces the lightest, most airy waffles. If your kitchen is very warm (above 25°C / 77°F), shorten the room temperature ferment to a couple of hours, and place it in the fridge after. It should be bubbly and slightly risen but not over-fermented.
Overnight in the fridge: Also works well. The cold slows fermentation, so the flavour will be slightly more subtle. Take the batter out of the fridge and let it come to room temperature for 30 minutes before adding the remaining ingredients.
Keeping waffles warm: If cooking for a crowd, place cooked waffles directly on the oven rack (not a tray) at 100°C (210°F) fan to keep them warm and crispy while you work through the remaining batter.
Freezing: Cool waffles completely on a wire rack, then freeze in a single layer before transferring to a freezer bag. Reheat directly from frozen in the toaster. Keeps for up to 3 months.
Butter and oil: This recipe uses a combination of melted butter and neutral oil. The butter brings flavour and the oil (which is pure fat, unlike butter which contains some water) helps the exterior crisp up more effectively. For the crispiest waffles, you could swap the butter entirely for oil, though you’ll lose a little of that buttery flavour. Coconut oil can replace both for a dairy-free version and produces an equally crispy result.
No waffle iron: This same batter makes excellent sourdough pancakes. Cook in a lightly buttered pan over medium heat.
Nutrition
Serving: 1waffleCalories: 159kcalCarbohydrates: 25gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 42mgSodium: 143mgPotassium: 93mgFiber: 1gSugar: 4gVitamin A: 115IUCalcium: 55mgIron: 1mg
Tried this recipe?Let us know how it was!
Could I add lavender syrup or lemon juice to make these “flavored” waffles? How much do you suggest?
Thank you for this wonderful recipe! I had been looking for a healthy sourdough recipe everywhere and bought a waffle maker as soon as I found yours some 2,5 years ago. Best waffles ever. 🙂 We have these as a healthy snack with some whipped cream or make these for breakfast, with just a splash of maple syrup or honey instead of sugar.
If we leave the mixture in the fridge overnight for convenience, the waffles will be a bit firmer (and we get less out of it), but left for a few hours at room temperature they are super crispy. Also, for speed (so little time, so much to do!), I usually add the eggs whole and just mix them in and the recipe always turns out great.
I usually make a bunch and freeze them so we always have a supply for breakfast.
Really good recipe I’ve made it four times at least I made a dairy free variation with melted Olive oil spread instead of butter and Armond milk and water instead of milk really delicious ! Rising another lot now ,another tip is to freeze them if you have too many or just leave them out and put them in the toaster the next day or later on.
If you don’t have a waffle maker the same batter makes great American hotcakes I have another lot rising right now they are really good
Yay so happy you love them! 😄
These were delicious! Used low-fat milk, but made up for the low-fat with the melted butter. ;).
Thank you!
This was a great recipe! My family loved the fresh waffles, and my daughter was a bit impressed that they weren’t too tangy (even though my fridge discard was a month old). I myself don’t particularly love waffles or pancakes, but these were delicious. And the texture was beautifully crusty on the outside with airy pockets throughout the inside of the waffle. We’ll be making these again!
So stoked you loved them Patty!!
Can I combine the first three ingredients and let it sit for 48 hours in the fridge? Will it still work?
Hey yes you can, the sourdough flavour will really come through with such a long ferment.
Dear Elien, I love your recipes, tried already a lot of them, the focaccia is still warm and amazing and this one is next. 🙂 Looking forward to it! 🙂
So happy to hear this Szilvi! Thank you!
Just made these for breakfast after days of reviving my starter and they’re amazing. The balance of flavours (not at all sour) and crispiness makes them great for both sweet and savory uses.
Thank you!
Could I use buttermilk in place of the milk and how do you suggest I adjust for its density? Thanks
There wasn’t an answer, but I’m hoping so, because I’m trying it tonight. I didn’t have any regular milk, so I’m trying buttermilk. Wish me luck!!
Is that 1 ½ cups of flour?? It almost looks like it’s saying 11 ½! 🤣
Oh my gosh yes 1 1/2 not eleven! Thanks for pointing that out!
Light and delicious! I added more butter to make them richer. Yum 🙂