Sourdough Discard Waffles

Ingredients

Wet Ingredients

• 200g (¾ cup + 2 Tbsp) sourdough discard, unfed — 100% hydration, straight from the fridge
• 180g (¾ cup) whole milk, room temperature
• 2 large (2 large) eggs, room temperature
• 56g (¼ cup (½ stick)) unsalted butter, melted — Slightly cooled
• 10ml (2 tsp) vanilla extract

Dry Ingredients

• 230g (1¾ cups + 2 Tbsp) all-purpose flour
• 20g (1½ Tbsp) granulated sugar
• 12g (1 Tbsp) baking powder
• 3g (½ tsp) baking soda
• 4g (¾ tsp) fine sea salt
• 15g (2 Tbsp) cornstarch — The secret to crispy exteriors

Total flour: ~330g (including flour in discard)

Pro tip: Cornstarch is the secret weapon here. It absorbs excess moisture during cooking, creating that shatteringly crispy exterior while keeping the inside fluffy. Don't skip it.

Equipment

• Waffle Iron
• Mixing Bowls
• Whisk
• Wire Cooling Rack
• Digital Scale (optional)

Method

Make the Batter

Quick wet-into-dry mixing. Don't overthink it.

1. Whisk Wet Ingredients. In a large bowl, whisk together the sourdough discard, milk, eggs, melted butter, and vanilla extract until smooth and combined.
2. Combine Dry Ingredients. In a separate medium bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt.
3. Combine. Add the dry ingredients to the wet ingredients. Stir until just combined. A few small lumps are fine. Do not overmix, or the waffles will be tough.
4. Rest the Batter. Let the batter sit for 10-15 minutes while you preheat your waffle iron. This lets the leavening activate and the flour hydrate for a better texture.

Wait: Batter Rest

Tip: The batter should be thick but pourable, similar to pancake batter. If it seems too thick, add a splash of milk (1 Tbsp at a time). If too thin, add a tablespoon of flour.

Cook the Waffles

Hot iron, right amount of batter, and patience.

1. Preheat the Iron. Preheat your waffle iron to medium-high heat. Grease lightly with cooking spray or brush with melted butter.
2. Pour the Batter. Ladle about ½ cup of batter onto the center of the iron. Don't overfill. The batter should spread to about ¾ inch from the edges when you close the lid.
3. Cook. Close the lid and cook for 3-5 minutes until the waffle is golden brown and crispy. Don't open the iron too early. Wait until steam stops coming out or your iron's indicator light signals done.
4. Transfer. Remove the waffle to a wire cooling rack. Do NOT stack waffles on a plate, or the steam will make the bottoms soggy.
5. Re-grease and Repeat. Lightly grease the iron between each waffle. Let it reheat for 30 seconds before adding the next batch of batter.

Tip: If your waffles are coming out soft instead of crispy, your iron isn't hot enough. Let it fully preheat between each waffle. And remember, the wire rack is everything. Stacking = soggy.

Cook the Waffles

Hot iron, right amount of batter, and patience. Cook on medium-high heat until golden and crispy.

Oven: .

Bake time: PT5M

Equipment: Waffle iron (standard or Belgian)

1. Preheat waffle iron to medium-high. Cook each waffle 3-5 minutes.

Standard Waffle Iron (recommended)

Makes thinner, crispier waffles

Equipment: Standard waffle iron

1. Preheat. Preheat waffle iron to medium-high. Grease lightly.
2. Pour. Use ½ cup batter per waffle.
3. Cook. Cook 3-5 minutes until golden and crispy.
4. Cool. Transfer to wire rack. Never stack on a plate.

Belgian Waffle Iron

Makes thicker, fluffier waffles with deeper pockets for toppings

Equipment: Belgian waffle maker (deeper pockets)

1. Preheat. Preheat Belgian waffle iron to medium-high.
2. Pour. Use about ⅔ cup batter per waffle.
3. Cook. Cook 4-6 minutes until golden.
4. Cool. Transfer to wire rack immediately.

Storage

• Room temperature: Not recommended—they lose crispness.
• Frozen: Up to 3 months. Cool completely, stack with parchment between each waffle. Store in a freezer bag. Reheat directly from frozen in a toaster.

Frequently Asked Questions

Can I use active (freshly fed) starter instead of discard?

Yes. Active starter will make the waffles a touch lighter and less tangy. Both work well. Measure the same weight.

My waffles are coming out soggy. What's wrong?

Three common causes: Your waffle iron isn't hot enough (let it fully preheat between waffles). You're overfilling the iron (use less batter). Or you're stacking them on a plate instead of a wire rack.

Can I make the batter the night before?

You can mix the wet ingredients (discard, milk, eggs, butter, vanilla) and store in the fridge overnight. In the morning, whisk the dry ingredients separately, combine, let rest 10 minutes, and cook. Don't add the baking powder/soda until you're ready to cook or they'll lose their lift.

Can I make these dairy-free?

Substitute oat milk for the whole milk and use melted coconut oil instead of butter. Results will be slightly less rich but still crispy.

How do I keep waffles warm for a crowd?

Set your oven to 200°F (93°C) and place cooked waffles directly on the oven rack in a single layer. They'll stay warm and crispy for up to 30 minutes.

Nutrition

Per serving (1 waffle): 225 calories, 32g carbohydrates, 6g protein, 8g fat, 1g fiber, 380mg sodium. Makes 7 servings.