Fluffy, Golden, and Packed with Flavor: These Sourdough Waffles Will Change Your Mornings
A no-fuss recipe using sourdough discard or active starter that’s perfect for weekend brunch—or any day that needs a little extra joy. Crispy, fluffy waffles made with sourdough discard, fresh eggs, whole milk, melted butter, and a hint of honey and vanilla.
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Healthy Sourdough Discard Waffles – Breakfast You’ll Feel Good About
I’ve been cooking professionally for over 30 years, and let me tell you—there’s nothing quite like flipping waffles on a lazy Sunday morning while the smell of vanilla and butter fills the kitchen.
This recipe was born when I had a jar of sourdough discard sitting on the counter and two little voices (my daughters) asking for waffles.
Instead of tossing the discard, I put it to work. I grabbed some farm eggs, local honey, and melted a little butter, and just like that, the best waffles we’d ever tasted were born.
These waffles are fluffy on the inside, crispy on the outside, with just the right amount of tang from the sourdough. They freeze like a dream and toast up like champs later in the week.
The best part? They’re ridiculously easy to make. And way healthier than you’d think.
That sourdough culture is doing more than adding flavor—it’s giving your gut some love.
Did You Know?
- Sourdough discard is packed with beneficial bacteria and wild yeast that can help support digestion and gut health.
- Cooking with sourdough discard helps reduce kitchen waste, which is always a bonus.
- Homemade waffles made with fresh ingredients and discard are healthier and more flavorful than any store-bought mix.
Table of Contents
What is Sourdough Discard?
If you’re new to sourdough, here’s the scoop: sourdough discard is the portion of your starter you remove before feeding it.
It may not be active and bubbly, but it still packs flavor and nutrients. It’s not waste—it’s opportunity.
Using it in recipes like these waffles means no waste, more taste, and some serious home chef points.
Stop Dumping Your Discard! Try These Recipes Instead
Why These Are the Best Sourdough Discard Waffles
- Made with fresh, real ingredients
- Perfect texture: light and fluffy inside, crispy and golden outside
- Easy enough for a weekday, but brunch-worthy any day
- Freezer-friendly (hello, meal prep!)
Key Ingredients
- Sourdough discard or starter: gives tang and flavor
- Eggs: for fluff and structure
- Whole milk or buttermilk: creamy and rich
- Butter: flavor and crispiness
- Honey & vanilla: sweet balance to the tang
- Baking soda + baking powder: the rise agents
Optional: a little lemon or orange zest for brightness
How Can You Serve These Sourdough Waffles?
One of the best things about these sourdough discard waffles is how incredibly versatile they are.
Sweet or savory, simple or fully loaded—these waffles can wear many hats (and they wear them well).
🍓 Sweet Serving Ideas:
- Classic combo: Real maple syrup and a pat of grass-fed butter
- Berry bliss: Fresh strawberries, blueberries, raspberries + a dollop of whipped cream
- Fall vibes: Sautéed apples with cinnamon and a drizzle of honey or maple
- Chocolate dream: Dark chocolate chips, bananas, and a dusting of powdered sugar
- Nutty & nice: Almond butter or peanut butter with a sprinkle of toasted nuts and cacao nibs
🍳 Savory Serving Ideas:
- Waffle & eggs: Top with a fried or poached egg, a sprinkle of chives, and cracked pepper
- Southern-style: Crispy fried chicken and hot honey (yep, we’re going there)
- Avocado brunch: Smashed avocado, chili flakes, and microgreens on top
- Smoked salmon: Cream cheese, capers, and smoked salmon for a bagel-inspired twist
What to Serve With Waffles
- Fresh-pressed juice or smoothies (great balance for the richness)
- A hot cup of coffee or frothy cappuccino
- Crispy bacon, sausage, or a veggie hash on the side
- A yogurt parfait with granola and fruit for a full brunch spread
Whether you’re feeding a picky kid, a brunch-loving crowd, or just treating yourself to something special, these sourdough waffles are a blank canvas for flavor.
Dress ’em up or keep it classic—they’re going to taste amazing either way.
What Makes This Recipe Better Than the Others
1. It Uses Real, Fresh Ingredients
No shortcuts. No weird boxed mixes. Just sourdough discard or starter, fresh eggs, whole milk, real butter, a touch of honey, and pure vanilla.
The result? Rich, clean flavor and that perfect texture only fresh ingredients can give.
2. Crispy on the Outside, Fluffy on the Inside
A lot of waffle recipes are either too dense or go limp 5 minutes after cooking.
These waffles hold up—crispy ridges, soft middles, and that golden crunch that toasts up beautifully even days later.
3. Flexible for Any Schedule
Want waffles right now? You can make these in 30 minutes. Want to prep the batter the night before? Even better.
This recipe works with your life (and your discard schedule).
4. No Waste, All Flavor
Let’s be honest: most people don’t know what to do with sourdough discard. This recipe makes it feel like the MVP.
It turns a “leftover” into the best part of your breakfast.
5. Easy to Customize
Sweet, savory, chocolatey, citrusy—you name it. This waffle is a blank canvas.
Add cinnamon, citrus zest, berries, or go savory with cheese and herbs. It’s endlessly adaptable.
6. Kid-Tested, Freezer-Friendly, and Totally Brunch-Worthy
My own kids ask for these on repeat. And when I make extras, I freeze them.
Pop one in the toaster and it tastes fresh off the iron. Try doing that with a drive-thru waffle.
Tools And Equipment
- Mixing bowls (1 large, 1 medium)
- Whisk
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Waffle iron (any style works—classic or Belgian)
- Small saucepan (for melting butter)
- Ladle or measuring cup (to pour batter)
- Cooking spray or brush for greasing the waffle iron
Optional but helpful:
- Microplane or zester (if adding citrus zest)
- Cooling rack (to keep waffles crispy if making a batch)
The Recipe: Sourdough Discard Waffles
Ready to turn your sourdough discard into pure breakfast magic? These waffles are everything you love—crispy edges, soft and fluffy centers, and that little sourdough tang that makes each bite sing.
Whether you’re piling them high with berries and syrup or going savory with a fried egg on top, this recipe is your new weekend breakfast hero. Once you make them, the store-bought box is toast.
The Best Sourdough Discard Waffles
6
Waffles30
minutes20
minutes290
kcalThese golden sourdough waffles are crisp on the outside, fluffy on the inside, and lightly tangy from real sourdough discard or starter. Made with fresh eggs, whole milk, melted butter, and a touch of vanilla and honey, they deliver classic waffle flavor with a subtle sourdough twist that makes them unforgettable.
Ingredients
1 cup sourdough discard (or active bubbly starter — both work great)
1 ¼ cups whole milk (or buttermilk if you want even more tang)
2 large eggs, pasture-raised if possible
1 ½ cups unbleached all-purpose flour
2 tablespoons raw honey (or maple syrup for a twist)
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 ½ teaspoons baking powder
¼ teaspoon sea salt
6 tablespoons melted butter (plus more for the waffle iron)
Optional: zest of 1 lemon or orange (for a citrusy boost)
Directions
- Preheat your waffle iron.
Get it hot so those waffles sizzle the second they hit. - Mix the wet stuff:
In a large bowl, whisk together the sourdough discard (or starter), milk, eggs, melted butter, honey, and vanilla. Whisk until smooth and slightly frothy. - Add the dry stuff:
Sprinkle in flour, baking soda, baking powder, and sea salt. Stir gently until just combined — don’t overmix. A few lumps are okay. If you’re adding citrus zest, now’s the time to shine. - Let the batter rest (optional but awesome):
Let it sit for 5–10 minutes if you can. The batter gets even better. This step allows the flour to hydrate and gives the starter time to mingle. - Cook the waffles:
Lightly butter or oil your waffle iron. Pour in the batter and cook according to your iron’s instructions, usually 3–5 minutes, until golden brown and crisp on the outside. - Serve hot and happy.
Stack ’em high and top with Real maple syrup, Fresh berries, and a dollop of whipped cream
Or go savory with fried chicken or an egg on top. - If you tried this recipe and loved it, do me a quick favor—give it a 5-star rating and leave a comment below! It really helps more people find the recipe, and I’d love to hear how it turned out for you!
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How to Store & Freeze
Let waffles cool completely, then store in an airtight container for up to 3 days.
To freeze, layer with parchment and store in a freezer bag. Reheat in the toaster or oven for best crisp.
What Can Be Substituted in This Sourdough Waffle Recipe?
Don’t worry—if you’re out of an ingredient or need a swap, I’ve got your back.
These sourdough discard waffles are flexible and forgiving. Here’s how to make them work for you:
🥛 Milk:
- Substitute with: Buttermilk (for extra tang), almond milk, oat milk, or coconut milk
- Note: Buttermilk gives an even richer flavor. Non-dairy milks work great but may slightly change the texture.
🍯 Honey:
- Substitute with: Maple syrup, agave, brown sugar, or coconut sugar
- Tip: Use real maple syrup for that deep, caramel-like sweetness.
🧈 Butter:
- Substitute with: Coconut oil (melted), avocado oil, or a plant-based butter
- Note: Coconut oil adds a mild coconut flavor—great if that’s your vibe.
🥚 Eggs:
- Substitute with:
- 1 tablespoon flaxseed meal + 3 tbsp water (per egg)
- ¼ cup mashed banana or applesauce (per egg)
- Tip: These swaps work well if you’re going for a vegan version or have an allergy.
🌾 All-Purpose Flour:
- Substitute with: Whole wheat flour (for more fiber), spelt flour, or a gluten-free blend
- Note: Whole wheat may make the waffles a bit denser—just add an extra splash of milk to lighten the batter.
🍋 Optional Zest:
- Substitute with: Skip it entirely, or try a dash of cinnamon, nutmeg, or cardamom for cozy spice vibes.
🔄 Sourdough Discard or Starter:
- This one’s kind of the star, but in a pinch:
- Try equal parts plain Greek yogurt or kefir to mimic the tang and moisture.
- Just note: You’ll lose the sourdough magic, but still get great texture and flavor.
Final Thoughts: Flipping Waffles and Spreading Joy
If you made it this far, congratulations—you’re officially part of the sourdough club. And not just any club… the crispy-on-the-outside, fluffy-on-the-inside, tangy-breakfast-goodness kind of club.
These sourdough discard waffles aren’t just about using up leftovers. They’re about slowing down, getting cozy in the kitchen, and turning humble ingredients into something pretty magical.
Whether you’re a seasoned baker, a sourdough newbie, or just someone who really loves waffles (I feel you), this recipe is for you.
It’s simple, fun, and endlessly customizable. You can go full brunch-mode with berries and whipped cream, keep it classy with butter and syrup, or totally rogue with a savory fried egg and hot sauce. No judgment here.
And hey—if you end up with syrup in your hair, powdered sugar on your shirt, or a kid asking for “just one more waffle” five times in a row… you’re doing it right.
If you try this recipe, I’d love to see your creations! Snap a pic, make it Instagram-worthy (or don’t—we love messy plates too), and tag me on social:
📸 Instagram: @Dealiciousness
📘 Facebook: Dealiciousness
📌 Pinterest: Dealiciousness Recipes
▶️ YouTube: Dealiciousness Channel
And if you want even more real-food recipes, sourdough ideas, and fresh ways to feed your family without the fuss, make sure to follow along and subscribe. We’ve got plenty more where this came from.
❓FAQs: Sourdough Discard Waffles
1. Can I make the batter ahead of time and refrigerate it overnight?
Yes! You can mix the batter the night before and store it covered in the fridge. Just give it a quick stir in the morning.
The overnight rest can even enhance the flavor and fluffiness thanks to the extra fermentation from the sourdough discard.
2. What if I don’t have a waffle iron? Can I make pancakes instead?
Absolutely! This batter works beautifully for pancakes. Just pour it onto a hot, lightly greased skillet or griddle and cook like you would traditional pancakes.
You’ll get that same sourdough tang, just minus the crispy waffle ridges.
3. Can I freeze the leftover waffles? How do I reheat them?
Yes, and yes! Let them cool completely, then freeze in a single layer or stacked with parchment paper between each one.
To reheat, just pop them in the toaster or oven until hot and crispy again—no soggy microwave waffles here!
