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Easy Sourdough Discard Waffles Recipe

A sourdough discard waffles recipe to make crispy waffles with a light and fluffy interior. These sourdough waffles are absolutely delicious.

You can make the main batter ahead of time and enjoy a scrumptious weekend breakfast the next day. This recipe is a good use for sourdough starter discard.

bird's eye view of sourdough waffles

Sourdough waffles

It’s about time that sourdough starter waffles make their way onto the sourdough discard recipes category on the blog. This recipe is based on my Sourdough Pancakes batter, but with a few little tweaks. These crispy waffles aren’t just regular waffles. They are more reminiscent of Belgian (Brussels) yeast waffles because just like Brussels waffles, they are made with yeast. I think yeast waffles make the best waffles, hands down.

The batter is given an overnight rest (or one of at least 4-6 hours, if you want them quickly). This fermenting time is what makes this sourdough waffle recipe so much tastier. The yeast adds not only a light interior but also brings a lot of delicious flavours for the perfect waffle.

There is also the addition of fluffy egg whites folded into the batter which creates an even lighter waffle.

sourdough waffles on a plate topped with blueberries and cream

The ingredients

For these sourdough starter waffles, you will need –

The starter

There are three reasons to use the starter in this waffles recipe. Firstly, the yeast and bacteria in the starter bring a lot of flavour to the batter.

Secondly, the acid in the starter is what will help to create a light waffle as it reacts with the baking soda leavening agent also present in the batter. Thirdly, the sourdough starter is left to ferment the batter overnight first, which can help with digestibility. You need about a cup of starter.

If you’re using sourdough discard from a newly made starter, one that’s less than a week old, it won’t have a large yeast colony yet and it will impact the lightness of the sourdough discard waffles. You could still use it, I just prefer it made with an established starter.

You can use a runny and cold discard starter from the fridge, or a bubbly leftover sourdough starter that has been more recently fed.

Step by step instructions

In a large bowl, combine the dry ingredients (except for the baking soda) with the milk and sourdough starter.

Once this main batter is mixed, it can be left to stand at room temperature for 4-6 hours to ferment, or overnight.

The next morning

Once the waffle batter has sat and fermented, it’s time to add in the remaining ingredients.

Firstly, separate the yolks from the whites. Add the egg yolks to the main waffle batter, along with the melted butter and sugar, and stir it in. Sprinkle over baking soda (breaking up any clumps with your fingers) and stir it in well.

In a clean large mixing bowl, whip the egg whites until stiff peaks form. These whipped whites give the waffles an extra light interior.

Carefully fold the whipped egg whites into the batter until it’s well-combined but take care not to over mix it.

egg whites being folded into batter

Cooking the waffles

Heat and grease a Belgian waffle maker

How much batter to use will depend on the size of your waffle iron. Mine has deep groves so I can use approximately just under 1/2 cup of batter per waffle. Pour the batter into the hot waffle iron and close it quickly to not lose the heat.

How long they take to cook will depend on your iron. For mine, it only takes about 3 minutes for them to be golden brown and crispy.

Cooking Note: When I was growing up, my dad would always make Brussels waffles. His waffle iron could flip upside down, which made a much fuller waffle because the batter could spread in every pocket of the iron.

My waffle iron doesn’t have this flipping addition but I still flip it upside down manually, right after I’ve poured the batter and closed the iron. Only for about 30 seconds, before flipping the right way round again and finishing the cooking. It’s a bit awkward to do, but I love the end result. 

Waffle batter poured into the waffle iron on one side. baked waffles on the other side

Serving the sourdough waffles

The hot waffles are best served straight from the iron to keep them crispy. They will soften if they sit too long.

Waffle toppings

Top them with your favorite toppings. Try,

icing sugar dusted waffles


For easy sourdough waffles in the future, the cooked waffles can be frozen for future fast breakfasts. They are easily defrosted by putting them in the toaster. Toasting them will also give them their crispiness back.

To freeze the waffles, let them cool completely on a cooling rack before wrapping them tightly and freezing them in an airtight container or freezer bags.

Related recipes

Enjoyed these delicious sourdough waffles and looking for more sourdough discard recipes? Try these!

Sourdough Waffles with Discard Starter

Sourdough Waffles with Discard Starter

Yield: 10
Prep Time: 10 minutes
Cook Time: 15 minutes
Proofing time: 6 hours
Total Time: 6 hours 25 minutes

Crispy on the outside, so light on the inside. These sourdough waffles are absolutely delicious. 

This recipe makes approximately 8-10 waffles


  • 225 grams (1 ½ cups) all-purpose flour
  • 1 cup discard sourdough starter (approx. 200grams)
  • 375 ml (1 ½ cups) milk
  • 2 Tbsp melted butter or coconut oil
  • 2 Tbsp sugar
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 2 large eggs


At least 4 hours before baking (or the night before)

  1. In a large bowl, combine the flour, milk and sourdough starter and mix it well together. Cover the bowl with a dinner plate or a lid to stop the batter drying out. Leave it to stand on the bench for 4-6 hours at room temperature or refrigerate overnight.
  2. Once the batter has fermented, separate the eggs. Add the egg whites to a clean bowl and set aside. Add the egg yolks to the batter and mix them in alongside the sugar, melted butter and salt.
  3. Pre-heat and grease your waffle iron.
  4. Using a mixer, whip the egg whites until stiff peaks form.
  5. Sprinkle the baking soda over the batter, breaking up any clumps with your fingers. Stir it in, then gently fold in the whipped egg whites.
  6. Pour approximately ½ cup of batter for each waffle into the waffle maker and bake them until golden brown and crispy. Serve with all your favourite toppings.


These waffles are best eaten straight from the waffle iron, while they are still crispy. They can also be frozen for future meals, and reheated by placing in the toaster.

Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Calories: 435Total Fat: 12gSaturated Fat: 6gUnsaturated Fat: 0gCholesterol: 106mgSodium: 426mgCarbohydrates: 68gFiber: 2gSugar: 11gProtein: 14g

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  1. Could I use buttermilk in place of the milk and how do you suggest I adjust for its density? Thanks

    1. 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!!

  2. 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! 🙂

    1. 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!

  3. Can I combine the first three ingredients and let it sit for 48 hours in the fridge? Will it still work?

  4. 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!

  5. These were delicious! Used low-fat milk, but made up for the low-fat with the melted butter. ;).
    Thank you!

  6. 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

  7. 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.

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