Sourdough Discard Waffles (When You Don’t Want to Waste a Thing)

If you’ve got sourdough starter on the bench and you’re thinking, “I really don’t want to throw this out…” — you’re not alone.
That little jar of bubbly goodness takes time and love, so wasting it just feels wrong, doesn’t it?

That’s exactly how these waffles became a regular in our house.
Quick to mix, no long fermenting, and they turn out golden and crispy on the outside, soft in the middle, and absolutely perfect with a drizzle of maple syrup (or whatever you’ve got in the cupboard).

They’re great for lazy weekends, but honestly… I’ve made them for dinner more than once too. No judgement here

Nothing fancy — just pantry basics and that lovely discard.

Dry Ingredients

  • 1 cup plain flour

  • 1 tablespoon sugar

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

 

Wet Ingredients

  • 1 cup sourdough discard (straight from the jar, unfed is fine)

  • 1 cup milk

  • 1 large egg

  • 3 tablespoons melted butter (or oil if that’s what you have)

  • 1 teaspoon vanilla (optional, but lovely)

 

  • First things first — get your waffle maker heating up.
    You want it nice and hot so you get that crispy outside.

  • In a bowl, mix together all your dry ingredients — just a quick whisk to combine.

  • In another bowl, stir together the discard, milk, egg, melted butter and vanilla.

  • Pour the wet into the dry and gently stir until it just comes together.
    It doesn’t need to be perfectly smooth — a few little lumps are totally fine.

  • Spoon the batter into your waffle maker and close the lid.
    Try not to peek too early… let it do its thing until they’re golden and crisp.

  • Keep them warm in a low oven while you cook the rest — or just start eating them straight away (also acceptable).

 

  • This is where you can really make them your own:

    • Butter and maple syrup (classic for a reason)

    • Fresh berries and a dollop of yoghurt

    • Banana and honey

    • Or go savoury with bacon and a fried egg on top

    They’re also great cold the next day, but if you want them crispy again, just pop them in the toaster.

 

  • A Little Bonus Tip

    If you’ve made too many (is that even possible?), these freeze beautifully.
    Let them cool, pop them in a freezer bag, and you’ve got an easy breakfast ready to go — straight into the toaster from frozen.

    Your future you will be very grateful.