Sourdough Discard Waffle Recipe (Quick + Easy)

Last Updated on July 5, 2026 by Jamie Saechao

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Crisp and light, easy and delicious, this sourdough discard waffle recipe is the perfect breakfast to wake up to!

I love this sourdough recipe because it requires no added flour, ensuring that my kiddos wake up to a fully fermented breakfast. And these waffles are the perfect quick breakfast for busy mornings. Just whip up the ingredients, add honey or maple syrup, and enjoy!

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More sourdough breakfast recipes like crepes and French toast can be found here.

Why You’ll Love Them

These light and crispy waffles feature two cups of sourdough starter discard, two eggs, butter, and vanilla, making them a perfect breakfast option.

The resultant waffles are light, bubbly, and delicious.

I adapted this recipe from an old-fashioned sourdough waffle recipe in the Alaska Sourdough book. I love that it takes advantage of the easy to digest, fully fermented flour in sourdough discard.

Since the fermentation process breaks down the gluten in the flour, these waffles are easier to digest. Discard is an excellent source of fiber and probiotics, as well.

Let’s dive into how to make these delicious sourdough waffles. Read the tips section to get the most out of this recipe!

More sourdough discard magic can be found in these sourdough pikelets, sourdough crackers, and sourdough granola.

Ingredients For Sourdough Discard Waffles

This recipe requires just a few simple ingredients:

• 2 cups sourdough discard (about 480 grams): While some recipes add flour to waffle discard recipes, this specific recipe skips the flour and features discard only. You can use fresh sourdough discard (one day old), or discard that has been stored in the fridge. The older the discard, the more sourdough “tang” it will have!
• 2 Large eggs: Eggs add protein and structure to the batter
• 1 Tsp vanilla extract: A hint of vanilla adds flavor to the waffles
• 4 Tablespoons Melted Butter: The butter in this recipe will make the waffles extra crisp and delicious. You can sub with 1/4 cup melted coconut or olive oil if needed.
• 1/2 Tsp Salt
• 1 Tsp Baking Soda: Baking soda allows the sourdough batter to rise.

Tips on sourdough starter: I feed my starter 50 grams of all purpose or bread flour and 40-50 grams of water daily, and collect the discard throughout the week. It can be stored in an airtight container in the fridge. Discard is simply unfed sourdough starter, or the portion you throw away before feeding.

Baking Tips + Notes

• This waffle batter may seem runny, but when you mix the baking soda in and then let it rest for a few minutes it will thicken up.
• Optional: Dissolve the baking soda in one tablespoon of warm water to help it dissolve evenly.
• Fold in the baking soda rather than beating or mixing. Use your spatula to apply many gentle folds, and watch the rising action!
• This recipe yields four full-size waffles. You can double or triple the recipe if desired.
• Give the batter a quick mix before cooking each new waffle to give them more structure.

Try our quick sourdough bread recipe here and our quick pancake recipe.

How To Make Sourdough Waffles

Easy, step by step instructions for sourdough discard waffles:

Plug in your waffle maker, grease it, and crank it up to the highest setting. Melt butter in the microwave for 20 seconds at a time, then let cool slightly.

Add melted butter, sourdough, vanilla, and eggs to a large bowl and mix very well.

Optional: Dissolve one teaspoon of baking powder into one tablespoon of warm water and mix well (I use my pink finger to swirl it around and dissolve).

Add baking soda to the waffle batter and gently fold over and over. Soon, you should see the batter bubble up and rise! (It’s fun and satisfying to watch the batter come to life, kids enjoy it!).

Let the batter rest for about five minutes before going to the next step.

Spoon batter onto the hot waffle iron, filling it to the edges. Bake until desired crispness (4-5 minutes for our waffle maker). We like our waffles to be crisp and golden brown.

I like to give the batter a quick stir in between each waffle- we get lighter, fluffier waffles doing so.

How To Store Leftover Sourdough Waffles

Store leftovers in the fridge for up to 3 days.  Warm them in up in the toaster.

To freeze, layer the waffles in parchment paper, then wrap in aluminum foil and place in a ziploc bag.  The waffles will last in the freezer for up to 3 months. 

This recipe is a great way to use up excess starter, enjoy the benefits of fermentation, and avoid food waste.  

Variations

Here are a few upgrades to this easy sourdough waffle recipe:

• Top with fruit like blueberries or strawberries
• Double the amount of vanilla for extra flavor
• Add chocolate chips and fresh berries to the batter for special occasions
• Add cooked bacon and cheddar cheese to the batter for a delicious savory breafkast

More sourdough breakfast recipes:

• English muffins are delicious topped with scrambled eggs and bacon
• Sourdough banana muffins are the perfect moist and tender side
• Sourdough granola is a hearty breakfast that can be customized to your taste!