Easy Sourdough Waffles (Made With Starter Discard)

These light, crispy sourdough waffles made with sourdough starter discard are a delicious weekend breakfast or brunch that are perfect for using extra starter! (dairy-free)

This post was originally published March 2017 and has been updated.

Feeding a sourdough starter? Don’t throw away that discard! It can be used in lots of different recipes to avoid wasting flour. Since it’s just flour and water, it makes sense to add it to recipes that are built form flour and liquid, like these delicious sourdough waffles! Simply keep your discard in a jar in the refrigerator until you’re ready to make some weekend waffles for your family to enjoy.

Why You’ll Love These Easy Sourdough Waffles

Who doesn’t love waffles? These waffles are light and fluffy, with crispy outsides and tender, airy insides. With the slightest tang from sourdough starter discard and a hint of buttery goodness, they’re the delicious weekend breakfast you’ll want to eat every day! These waffles are easy to make, freezer-friendly, and the perfect recipe for using up that sourdough starter.

Don’t have a sourdough starter? Try these one-bowl buttermilk waffles  or these gluten-free oatmeal waffles instead!

How To Make Sourdough Waffles With Starter Discard

This easy waffle recipe is just like any other:

1. Whisk the dry ingredients (flour, cornstarch, baking soda, baking powder, and salt) in a large bowl.
2. Whisk the egg, vanilla, melted butter, and starter discard in another bowl.
3. Add the starter mix to the dry ingredients. Add the club soda and whisk until combined, adding more club soda as needed. It’s okay if the batter is a little bit lumpy.
4. If your waffle iron tends to stick, spray or lightly oil it. (I love my Cuisinart double waffle maker! It doesn’t ever stick so I skip this part.)
5. Cook the batter in a waffle iron until golden and serve!

Does My Starter Need To Be Fed For This Recipe?

Nope. The starter doesn’t serve as the leavening agent in this recipe, so you can use starter discard from the refrigerator that hasn’t been fed recently. But if you have freshly fed discard, that works beautifully, too!

How To Store Leftover Waffles

These waffles are freezer-friendly! If you have leftovers, you can store them in the fridge for 2-3 days in an airtight container, or you can freeze them. To freeze, let them cool completely, then layer between sheets of parchment or wax paper. Place in a freezer bag or other airtight container and freeze. When you’re ready to reheat them, pop the in the toaster or in a 400°F oven for a few minutes.

Ingredient Substitutions and Variations

• Tapioca or arrowroot starch may be used in place of cornstarch.
• To make these waffles dairy-free, use melted coconut oil or a neutral-flavored oil in place of the butter.
• If you don’t have club soda (or seltzer water), you can substitute the milk or your choice, though they won’t be quite as fluffy and airy.
• If you like sweeter waffles, add 1 tbsp brown sugar with the dry ingredients.
• I like to add ground flaxseed to my waffles for a little nutrition boost. You can add 1-2 tbsp in with the dry ingredients.
• You can add mix-ins to the batter at the end, like chocolate chips or blueberries!

Did you make this recipe? Please leave a star rating in the comments!

Easy Sourdough Waffles (Made With Starter Discard)

These light, crispy sourdough waffles made with sourdough starter discard are a delicious weekend breakfast or brunch that are perfect for using extra starter! (dairy-free)

• Author: Kaleigh
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 4-6 waffles 1x
• Category: breakfast
• Method: waffle
• Cuisine: American

Scale 1x2x3x

Ingredients

• 1 cup white whole wheat flour
• 1 tbsp corn starch
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp butter, melted and cooled (or neutral oil for dairy-free)
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup sourdough starter discard
• 1 – 1 1/2 cups club soda (or milk of choice)
• Optional: 1 tbsp brown sugar and/or 1 tbsp ground flaxseed

Instructions

1. In a large bowl, mix together dry ingredients (flour, cornstarch, baking soda, baking powder and salt).
2. Whisk the melted and cooled butter, egg, vanilla and starter. Add to the dry ingredients, along with the soda. Add more soda as needed to reach a thinner consistency if your starter is thicker/lower hydration.
3. Spray or brush a hot waffle iron with oil. Pour batter into waffle iron and cook according to the instructions.
4. Serve waffles with maple syrup, butter, whipped cream, or berries.

Notes

• Your starter discard does not need to be active or recently fed for this recipe.
• Tapioca or arrowroot starch may be used in place of cornstarch.
• If you don’t have club soda (or seltzer water), you can substitute the milk or your choice, though they won’t be quite as fluffy and airy.
• If you like sweeter waffles, add 1 tbsp brown sugar with the dry ingredients.
• I like to add ground flaxseed to my waffles for a little nutrition boost. You can add 1-2 tbsp in with the dry ingredients.
• You can add mix-ins to the batter at the end, like chocolate chips or blueberries!
• To freeze waffles, let them cool completely, then layer between sheets of parchment or wax paper. Place in a freezer bag or other airtight container and freeze. When you’re ready to reheat them, pop the in the toaster or in a 400°F oven for a few minutes.

Keywords: sourdough waffles, waffles with sourdough starter, waffles made with sourdough discard