An easy, one-bowl recipe for light and crisp homemade sourdough waffles using leftover sourdough discard. The batter can be made overnight or on the same day- it’s up to you.
If you like my sourdough pancakes, make homemade sourdough waffles next. This simple recipe transforms ordinary sourdough discard (or active starter) into crisp, golden waffles with a sprinkle of cinnamon-sugar to finish.
I love to double or triple this recipe and freeze extras- it’s a huge time saver for busy mornings. Just toast and go! Serve with your favorite fresh fruit and spoonfuls of barely-sweetened whipped cream.
Good To Know
- Use recently fed starter. Not all sourdough discard is created equal. It should smell fresh (not sour) for best flavor. Check out Sourdough Discard 101 for more info.
- Do not overcrowd the waffle iron. Use 1/2 cup + a few spoonfuls of batter per waffle. Adding too much causes steaming, making the waffles doughy instead of crispy!
- Make it ahead. Rest the batter overnight or make it on the same day. The overnight option enhances the flavor.
- Don’t omit the baking powder. It neutralizes the acidity in the sourdough starter, while also helping the waffles rise and stay fluffy.
- Prevent sticking: Fully preheat your waffle iron and coat with cooking spray before each waffle to keep their structure intact.
Sourdough Waffle Variations
- Dairy Free: use plant milk (unsweetened vanilla almond milk is delicious) and swap out the butter for olive oil or vegan butter.
- Vegan: use the dairy free options above with an egg replacer.
More Sourdough Discard Recipes To Try
- Best Sourdough Pancakes
- Easy, No-Roll Sourdough Scones
- Ultimate Sourdough Banana Bread
- Puffed Sourdough Crackers
- Homemade Sourdough Blueberry Muffins {Overnight}
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Amazing Sourdough Waffles {Overnight or Same Day}
- Prep Time: 5 minutes
- Cook Time: 3-5 minutes
- Total Time: 10 minutes
- Yield: 4 Delicious Waffles 1x
- Category: Sourdough Discard Recipes
- Method: Waffle Maker
- Cuisine: Breakfast
- Diet: Vegetarian
Description
Adapted from my book Artisan Sourdough Made Simple, you’ll love my easy, one-bowl recipe for light and crisp homemade sourdough waffles using leftover sourdough discard. The batter can be made overnight or on the same day- it’s up to you. The cinnamon-sugar makes these sourdough waffles extra special.
Ingredients
Cinnamon Sugar
- 1/4 cup (50g) sugar
- 1 tsp (3g) cinnamon
Sourdough Waffles
- 1/2 cup (120g) sourdough discard (see note below)
- 1 cup (240 ml) milk, whole, 2%, or plant milk of your choice, plus more as needed to thin out the batter
- 3 tbsp (42g) unsalted butter, melted, divided
- 1 large egg
- 1 cup (120g all purpose flour
- 1 tbsp (12 g) sugar
- 2 tsp (10g) baking powder
- 1/2 tsp fine sea salt
- Cooking spray, for coating
Toppings
- 1 cup (165g) cubed pineapple
- Handful of mixed seasonal berries
- 1/4 cup (30g) coconut flakes, optional
- Pure maple syrup, to serve
Instructions
- Combine the cinnamon and sugar in a shallow bowl.
- Preheat your waffle iron according to the manufacturer’s instructions.
- Add the leftover sourdough starter, milk, 2 tbsp (28g) of melted butter, and egg into a large bowl. Whisk well to combine.
- Add the flour, sugar, baking powder, and salt, and continue to whisk until smooth. If the batter seems too thick, add more milk as needed to thin out the texture. *Note: The amount of milk needed will depend on the consistency of your sourdough starter.
- Lightly coat the waffle iron with cooking spray. Ladle some of the batter into the pan (don’t overfill; if will be a huge mess!). Cook for 3-5 minutes or until golden and crisp.
- Transfer to a cutting board and brush lightly with some of the remaining 14 g (1 tbsp) melted butter.
- Press the waffle into the cinnamon sugar to coat on both sides. Repeat to cook the rest of the waffles.
- To serve, top your waffles with the fresh fruit of your choice and coconut flakes, if using. Enjoy with sweet maple syrup on the side!
To Freeze:
Arrange cooked and cooled waffles on a parchment-lined sheet pan and freeze. Once fully frozen, transfer to zip top bags and freeze for up to 2 months. To serve, pop them in the toaster until golden and crisp.
Comments
Pamela White says
Artisan Sourdough Made Simple is an absolute must have sourdough cookbook! Our family LOVES this cinnamon & sugar sourdough waffle recipe. We will never be able to eat waffles any other way! I always make extra and freeze them. I’ve been asked for this recipe by everyone who tries them!
Emilie Raffa says
Pamela, thank you. I appreciate your support and kind words! 🥰
Kelley Reynolds says
Hello Ms. Carrot!
Thank you for sharing your recipes and helpful tips. Love your book. It has been a reliable gem.
Any guidance for making Liege Waffles with the discard???
Thank you again.
Kelley
Emilie Raffa says
Hi Kelley! Oooo… you’ve caught my attention. I actually don’t know the answer to this! I’ve never made Liege waffles with discard before (although I have eaten the regular ones). Do you have a favorite recipe you already use?
Kelley Reynolds says
No, I don’t have one. I have attempted a couple of recipes I found online, but nothing has hit the mark yet.
If I cobble one together with success, I will let you know! If you create one, please share with us! 💙
Matthew says
Great waffles, work for savory or sweet. Buttering the waffle iron made them nice and crispy!
Emilie Raffa says
Thank you Matthew!
Lee Ann says
Hands down the best waffles I have ever eaten. I have made this recipe dozens of times and they turn out perfectly crisp on the outside and tender on the inside. Thank you for the great sourdough tips! Just grabbed a copy of your Artisan Sourdough Made Simple and can’t wait to dive in!
AngelineA says
These waffles are divine! Took the cinnamon sugar to add to the batter.
Andrew says
Amazing, thank you so much :)
Pam says
I just made these delicious waffles! They’re light and fluffy. Perfect!
Marguerite says
Great recipe. Light and crispy. I squeezed some lime juice in mine. Served with maple syrup.
Emilie Raffa says
Love the idea of lime juice. Sounds delicious!
Sophie W. says
My son is allergic to eggs but not to dairy. So I made this recipe with whole milk and flax egg. My son is 4 and has never had a waffle before, he absolutely loved it. My daughter who is 11 and most definitely had egg waffles before said it was delicious and I should make them more often. Win, win. Thank you!
Ramya says
These were incredible! I’m relatively new to sourdough and discard recipes and many of your recipes are excellent. These were the best waffles I’ve ever had!
megan landreth-smith says
Hey! can i use self raising flour for these? if so how do i adjust baking powder?
Vickye says
Amazing recipe!!! FYI, I didnt have milk so I subbed it with 1/4 cup of yogurt + 3/4 cup of water, be aware that I also added protein powder so I suggest more yogurt less water if you decide to sub :)
Nancy Pletcher says
I made these Sourdough Waffles tonight and they were delicious! My husband said they were the best waffles he has ever had. I added a few drops of vanilla in the batter before cooking.
Joell P says
This recipe and the pancake recipe are my two favorites for using sourdough starter (or discard) when not baking bread. I usually add a quarter cup of dry oats and a tablespoon of flax meal to the mixture to add a little more nutrition for my grandchildren 😉
Wendy says
These are so delicious! 😋. I don’t think I’ll ever make a “regular” waffle again.
Any nutrition facts available for this recipe?