Sourdough Discard Waffles

No wait sourdough discard waffles are maybe one of the the easiest sourdough breakfast recipes you'll ever make! These waffles are so simple to mix together. They use up 200g of sourdough discard (but you can use active, bubbly sourdough starter too if you'd prefer).

We make these sourdough starter waffles often ... in fact probably more than we make pancakes because my kids can use the waffle maker more easily than the gas cooktop.

Why You'll Love This Recipe!

No Wait Recipe - The thing I love about this no wait sourdough discard waffles recipe is that it's so fast! As long as I have a jar of starter (and I always have a jar of starter on my counter) it's ready in like 10 minutes! Pure magic! You'll find 35+ no wait sourdough recipes here.

Quick, Easy Breakfast - Perfect breakfast, any day of the week - just like these sourdough breakfast cookies!

Use Up Discard - Use up 200g of sourdough discard all at once. It's perfect if you want a break from making sourdough bread or you just need to empty your sourdough discard jar. Less food waste is always a good thing in my opinion!

Ingredients

• Active Sourdough Starter or sourdough starter discard - You can use either sourdough discard or fed, bubbly starter - whatever you have on hand. I will often feed my sourdough starter before I go to bed so that I can make these quick, easy no wait sourdough waffles for breakfast. But you might have a backlog of discard on hand if you are still trying to establish your sourdough starter.
• Eggs - I've used large eggs (60 to 70g each) to create these waffles, if yours are on the small side, I recommend using an extra egg.
• Whole Milk - whole milk is best, but I've also tested this recipe with 2% and it works just fine. I also love using the buttermilk leftover from making homemade butter and cultured butter. If you need a dairy free alternative, almond milk is good here.
• Butter - I've used salted, melted butter. You can also use vegetable oil if you prefer.
• All Purpose Flour - If you want to use whole wheat flour, try making these whole wheat sourdough pancakes instead.
• Sugar - I've used white granulated sugar here.
• Baking Powder - make sure you use baking powder, NOT baking soda.
• Salt - just a little salt to balance out the flavors here.

How To Make No Wait Sourdough Waffles

Making sourdough waffles is really very easy! In fact, anyone can do it!

You just need a large mixing bowl and a hot waffle iron (you can use a cast iron waffle maker like this one or an electric one). I use an electric one because it heats up fast and the kids can help make breakfast!

Whisk together sourdough starter, eggs, and milk in a bowl, then stir in melted butter. In a separate bowl, combine flour, salt, sugar, and baking powder. Pour the wet ingredients into the dry, mix into a smooth waffle batter, then cook in a hot waffle iron until golden.

You'll need to use your judgement to make sure you don't overload your waffle maker (trust me when I say I've learned this the hard way).

These waffles work well as crispy waffles or a softer more pancake like version. It just depends on what texture you're looking for.

If you don't have a waffle iron, you could even use this mixture to make sourdough pancakes.

Got more time? You might like these overnight sourdough waffles for a longer ferment.

How To Serve Sourdough Discard Pancakes

There's really no limit to how you can serve these sourdough discard waffles! Here are some of the ways that my family enjoy eating them:

• Serve with maple syrup, raspberries and good quality vanilla ice cream (this is my kiddo's favorite way to eat them).
• As soon as you remove the waffles from the iron, brush with melted butter and dust with cinnamon sugar. Like donuts, but better!
• Serve with good quality, homemade butter or cultured butter and raspberry jam or honey.
• Top the waffles with whipped honey cinnamon butter or whipped maple butter.
• These waffles are delicious alongside crispy bacon and poached eggs! All served with lashings of maple syrup! 
• Use the waffles as an alternative to a hamburger bun.
• Top waffles with southern fried chicken, a poached egg and a little maple syrup and hot sauce (this is my favorite way to eat sourdough waffles).

Flavor Variations

Here are a few fun additions you can make to these sourdough discard waffles to ensure you get a little variety:

• Funfetti Sourdough Waffles - add 100g of your favorite rainbow sprinkles to the sourdough waffle batter, ensuring they are well distributed. Alternatively you can just add the sprinkles to the batter as you spoon it into the waffle iron. I love to add some vanilla extract to the batter too, it gives it birthday cake vibes (just like this sourdough funfetti bread)!
• Chocolate Chips - add 100g of you favorite chocolate chips to the batter (semi sweet or white work really well).
• Blueberries - If we have lots of extra blueberries on hand, I love adding 50g ot 100g of fresh blueberries when I mix up the batter. Frozen work too, but they will bleed through the batter a little. If you're not keen on blueberries, any fresh berries will work. If using strawberries, you might want to mix them up a little.

If you love all things pumpkin, try these pumpkin sourdough waffles or even these sourdough banana waffles. And for the ultimate comfort food, what about these sourdough chocolate waffles, sourdough biscuits or sourdough cheese waffles.d, what about these sourdough chocolate waffles or sourdough cheese waffles.

How To Store + Freeze

These sourdough discard waffles are best made and eaten fresh (especially if you love your sourdough waffles crispy). If you're cooking them for a gathering, I recommend making them ahead of time and then keeping them warm on large baking trays in the oven. Set the waffles out in a single layer, don't lay them on top of each other as this can cause them to go soggy.

Leftover sourdough waffles are perfect for the freezer. Cook them, allow them to cool on a wire rack. You can either snap freeze them and then place them into a ziplock bag for easy waffles to pop in the toaster oven or you can layer them with parchment paper and freeze straight into a ziplock bag. They make such an easy breakfast, straight from the freezer!

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