Easy Homemade Sourdough Discard Waffles

There is just something about waffles that are extra special compared to pancakes. At least to me! This sourdough discard waffle recipe is pretty adaptive but also so delicious and easy to make!

It’s crunchy on the outside but fluffy and soft on the inside. It’s a quick recipe you can whip up in the morning. The only thing is you need to have enough discard in your jar. I like to always make sure my starter has several cups in it so it’s ready to use on the fly.

If you prefer videos I have a video for you slightly farther down!

Sourdough is something I have been doing for several years now and we all really enjoy eating. Not only is it healthier for you but I find it more flavourful as well. Once you get started making sourdough you will see it’s not very hard and very addictive! So, let’s get started, shall we?!

Sourdough Waffle Video

Why Make Sourdough Waffles?

Sourdough is fermented grains which have more health benefits than just plain flour. Actually, the normal flour we buy from the store is not very healthy at all and can strip your body of essential nutrients.

Grains contain something called phytic acid which is a protective mechanism for the plant. Phytic acid reduces the nutrients your body is able to absorb from these grains. When you ferment your grains the phytic acid is drastically reduced in these grains which means you can absorb more nutrients from the grains.

Sourdough can also break down some of the gluten which is why people with gluten sensitivity can generally tolerate eating fermented grains.

Should You Use Discard Or Active Starter?

You can use either for this recipe. Discard it just starter that hasn’t been fed for several days so it’s not very bubbly and active. Active starter has been fed within the last 12 to 24 hours and is generally pretty bubbly and has doubled in size.

If you haven’t fed your starter in a while and see liquid forming on the top that is called hooch. Just dump that liquid out and the rest is good to go! For this recipe to work really well make sure your starter is extra thick, it should be scoopable.

Make sure you add more flour and less liquid as you will be adding liquid to this starter in the morning which will make it runnier.

What Ingredients You Will Need

For this recipe you will need several ingredients.

Sourdough Starter: You can use either Active or discard for this recipe. Just make sure you have enough in your jar the night before and you will be good to go in the morning.

Eggs: I find all I need is one egg for this recipe and it works great! It makes a lot of waffles to!

Milk Kefir, Butter or coconut oil: I love using milk kefir as it acts similar to buttermilk. If you want to know how to make Milk kefir and its benefits, I did a post on it you can click here! It makes your waffles light and fluffy! But you can definitely substitute for butter or coconut oil. The fat content helps to make it fluffy on the inside and crispy on the outside.

Salt: I always add some salt into my recipes. Sea salt or Himalayan salt add minerals and also enhance the flavour of the food.

Honey or Maple Syrup: I love having some sweetness in my waffles and so do the kids. A bit of sweetener in the mix gives it a really nice flavour.

Vanilla: I personally just the love subtle taste of a little vanilla!

Baking Soda: This will make your waffles rise. Baking soda is the last ingredient I add to my recipes as I read somewhere you don’t want to over mix baking soda. So, I always add it at the end now. Seems to work that way.

What Equipment Do You Need?

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1. Waffle Maker: Australia link (This one is similar to the one I have which is interchangeable and makes 2 waffles at a time). American link (I’d buy this one if I was in America! It is a great price, has great reviews and makes 5 gorgeous heart shaped waffles at a time!)
2. Measuring Cups: I prefer stainless steel measuring cups and spoons like this set. They last longer unlike plastic ones which the numbers wipe off! I also like that they don’t break when you accidentally drop them like ceramic ones do.
3. Measuring Spoons: This is a set of nice measuring cups and spoons for a good price.
4. Mixing Bowl: I use a fairly large one that can hold at least 3 cups worth of ingredients.
5. Silicone Scraper: Helps to clean out all the batter from the bowl. You don’t want to waste any of this delicious mix!

How To Make Sourdough Discard Waffles

1. Make sure to have enough starter the night before you want to make these. I make sure to have just over 2 cups worth as you will take 2 cups out for the recipe and you want some left to keep it going.
2. In the morning you will want to get your waffle maker preheated. While it’s heating you will start pouring 2 cups of sourdough discard into a bowl.
3. Then add the egg, butter milk (butter or oil), salt, vanilla, sweetener and give it a good mix. Then add your baking soda and mix quickly.
4. Once your waffle maker is hot you can slowly pour your batter into it. Don’t overfill the sections as your batter will rise and some can run out the sides if its overfull. Close it up and let it cook for about 3 to 4 minutes.
5. You can have a quick look. If they look soft still and not crispy or they are sticking close it back and let it cook another minute or so. They should look golden and crispy. It normally stops steaming and that’s how you know its about ready.
6. Once they look nice take them out of the waffle maker. I generally use a fork to lift them out and place them onto a plate where I lather them with butter and maple syrup! So delicious and easy to make!

Tips On Making Amazing Waffles

1. Make sure your waffle maker is nice and hot before putting your batter in. You will get a nicer crispier waffle this way!
2. Make sure you discard is fairly thick. Because you will be adding liquid ingredients to your starter it will make it runny, so I like to start with a thick starter to begin with. The starter on its own should be scoopable before adding the other ingredients.

How To Store Sourdough Waffles

You can store waffles in the fridge for a few days in an airtight container. I do this when I make extra and know we will eat it for breakfast or as a snack the next day.

These sourdough waffles also store well in the freezer. Make sure they are completely cool and then place them in a freezer bag. I make sure to separate the layers with baking paper or paper towel so they don’t get stuck together.