Julie Clark
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Sourdough Waffles
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Have sourdough starter discard in the fridge? Try our sourdough waffles with no wait! They are lightly sweet and the perfect base for your favorite waffle toppings.
Our sourdough pancakes are a top rated recipe that thousands of people make every weekend. Our sourdough discard waffles are going to be a favorite, too! Make them quickly in a hot waffle iron, then top with cinnamon-sugar, maple syrup and butter, or fresh berries and whipped cream.
These Sourdough Waffles Work Even Without an Overnight Rest
Besides making a beautiful loaf of artisan sourdough bread, my favorite sourdough recipes are discard recipes. I make sourdough cinnamon rolls, sourdough biscuits and sourdough pizza dough regularly.
These are quick sourdough recipes or “lazy” sourdough since they don’t need an active sourdough starter, but rather use other leavening agents such as baking soda, baking powder or yeast for a rise.
Many sourdough waffle recipes call for an overnight rest, and you can definitely do that if you have the time to make the waffle batter the night before. But these work beautifully even if you don’t do the overnight rest. They’ll still be delicious, tender, and ready for all the butter and syrup you’d like.
Try our sourdough starter recipe if you don’t have one yet. And then try our sourdough rolls and sourdough pie crust once you have it going.
Love waffles? Try our chocolate waffles, apple waffles and French toast waffles next.
Enjoy! -Julie
Ingredients
All-purpose flour is best for the sourdough waffles. If you’d like, you can swap out ½ cup for whole wheat flour, but any more will make the waffle heavy and dense.
Butter or vegetable oil will work for the waffle batter. Butter gives the best flavor, but oil can give you a crispier exterior. Try both and let me know which you prefer!
4 Tips for the Best Sourdough Waffles
- Let the batter have a short rest after mixing. It gives the flour time to hydrate, which helps the waffles cook up soft and tender inside, even without a long ferment.
- This waffle batter uses a little more fat than pancake batter, which is key for waffles. That extra butter or oil helps the waffles release cleanly from the iron and creates those crisp edges everyone loves.
- Let the waffles cook until the steam from the waffle iron slows down. That steam signals that the inside is set and the outside is golden, so you get waffles that are sturdy, crisp, and still fluffy in the center.
- Let the waffles rest on a wire rack after they cook, before serving. This will ensure the bottom of the waffle doesn’t get soggy.
Sourdough Waffles (Great for Sourdough Discard)
Sourdough waffles are the perfect way to use up that sourdough discard in your fridge. They have a delicious flavor & fluffy texture.
Servings 6
Prep Time 10 minutes
Cook Time 15 minutes
Rest Time 15 minutes
Total Time 40 minutes
Ingredients
- 1 cup sourdough discard at room temperature
- 1 1/2 cups 2% milk at room temperature
- 2 large eggs, beaten at room temperature
- 1/4 cup melted salted butter or vegetable oil
- 1 tablespoon vanilla extract
- 3 tablespoons granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- In a large bowl, combine the sourdough starter, milk, eggs, melted butter (or oil), vanilla and sugar. Whisk well until evenly combined. 1 cup sourdough discard , 1 ½ cups 2% milk , 2 large eggs, beaten, ¼ cup melted salted butter, 1 tablespoon vanilla extract, 3 tablespoons granulated sugar
- Add the flour, baking powder, baking soda and salt. Stir well just until combined. It's ok if there are a couple of lumps in the batter. It's important not to overmix. Allow the waffle batter to rest for 15 minutes. 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt
- Spray a waffle iron with cooking spray if it is not nonstick. Preheat the waffle iron according to the manufacturer's instructions.
- Ladle ¾ cup to 1 cup of batter on the hot griddle (depending on the size of the waffle maker). Close and allow the waffles to cook through (our waffle maker takes 2 minutes and 15 seconds, but all are slightly different and should have an indicator light).
- Open the waffle iron, remove the waffle to a wire rack, then continue with the rest of the batter.
- Serve warm with butter and maple syrup.
Notes
- I highly recommend sourdough discard for this recipe. It shouldn’t be bubbly and stretchy like active starter, but rather dense and thick, but “runny” in texture.
- Many like vegetable oil instead of butter in waffles. It helps give them those crispy edges.
- For buttermilk waffles, replace the milk with buttermilk.Â
- Add chocolate chips or chopped fresh fruit for a fun twist on traditional waffles.Â
- Many have made the pancake batter the night before and stored it in the fridge to allow the flavors to develop overnight. Some readers say they wait until the morning to add the baking powder and baking soda so it does not de-active overnight.
Nutrition
Calories: 341kcal | Carbohydrates: 50g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 87mg | Sodium: 685mg | Potassium: 291mg | Fiber: 1g | Sugar: 9g | Vitamin A: 387IU | Vitamin C: 0.1mg | Calcium: 147mg | Iron: 2mg
How to Store and Freeze Waffles
These sourdough waffles are perfect for making ahead. After cooking, let the waffles cool completely on the counter on a wire rack.
To store in the fridge, place the cooled waffles in an airtight container and refrigerate for up to 3 days.
For longer storage, freeze the waffles in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They’ll keep well in the freezer for up to 2 months.
To reheat: Skip the microwave. Reheat frozen waffles in a toaster oven at 350°F for 5–8 minutes, straight from the freezer. They’ll warm through and crisp back up on the outside, just like fresh. For refrigerated waffles, 3–4 minutes is usually plenty.
