Sourdough Waffles

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Golden, thick, and fluffy sourdough waffles will start your day on a sweet note! My recipe uses sourdough discard (active starter works though too!) and has an amazing texture.

Sourdough waffle on a plate topped with a strawberry, a pat of butter, and Belgian pearl sugar.

Sourdough Discard Waffles

Nothing too complicated for you today, just a simple recipe for crisp and fluffy sourdough waffles! These are the ultimate brunch or breakfast treat–super thick with soft interiors and perfectly crisp, golden exteriors. A full cup of sourdough discard adds a subtle tang and depth of flavor that just takes these over the top.

I adapted this recipe from my favorite waffle recipe, only we’re using sourdough discard instead of buttermilk. Just like in that recipe, we’ll be separating our eggs today so we can whip the egg whites to stiff peaks. It’s a little extra effort, but it’s worth it and overall still very easy!

Why You’ll Love This Recipe

Great way to use up sourdough discard (can be done with active starter too–see FAQ section below!).
Incredible flavor. The discard adds depth of flavor and a slight tang similar to buttermilk in buttermilk pancakes.
Super light and fluffy texture. This comes from our leavening agents AND more importantly, the whipped egg whites. Trust me, you’ll never make waffles another way after you try this technique!
Customizable; scale up or down if needed and use your favorite toppings; we like salted butter and maple syrup, macerated strawberries, homemade whipped cream, and blueberry sauce. Or toss ⅔-¾ cup of mini chocolate chips into the batter!

Ingredients

Sourdough discard. You’ll have some of this lying around if you are taking care of a sourdough starter. If you don’t have discard, you can follow my instructions on how to make sourdough starter (very beginner friendly!) OR just make my classic non-sourdough waffle recipe.
Eggs. We’ll be separating these so we can whip the egg whites to stiff peaks. Make sure you don’t get even a tiny drop of yolk in with the egg whites; if you do, they may not whip properly. Set your eggs out ahead of time so they can come to room temperature, or use my trick to quickly bring eggs to room temperature if you forget.
Milk. I use whole milk, but I suspect just about any kind would work, even non-dairy. If you can remember, set this out ahead of time so it comes to room temperature, but I wouldn’t let it stop you if you forgot to do so.
Baking powder & baking soda. We’re using both for light, fluffy, and golden brown sourdough waffles. Make sure you don’t skip one or substitute one for the other as they are not the same thing; I talk more about this in my post on baking powder vs. baking soda.
Vanilla. For flavor, of course! We’re using a full teaspoon today. Homemade vanilla extract would work nicely here, if you have it on hand.

Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

SAM’S TIP: This recipe works best if you let all of your ingredients are at room temperature before starting, so give your milk and eggs time to warm up and let your butter cool down a bit after melting.

How to Make Sourdough Waffles

Overhead view of a waffle batter being stirred together with a spatula.

Step 1: Make the batter. Whisk the dry ingredients together in a large bowl, then grab a second bowl or large measuring cup. Add your discard, milk, egg yolks, and vanilla and whisk together until everything is cohesive. Add the butter and whisk again, then pour into your flour mixture. Fold everything together with a spatula until just combined (no flour streaks, but lumps are okay!).

Overhead view of folding whipped egg whites into waffle batter.

Step 2: Whip the egg whites to stiff peaks. Grab a third bowl (I know, but it’s worth it!) and make sure it’s completely clean, dry, and grease free. Add your egg whites and whip them with clean, dry, and grease-free beaters until stiff peaks form. Gently fold these into your batter, being careful not to deflate them too much.

Smooth sourdough waffle batter after folding in whipped egg whites.

Step 3: Combine & cook. Once you have a completely cohesive batter, set it aside to rest while you preheat your waffle iron (as most waffle irons are nonstick, there’s typically no need to grease it). Add the batter to your warm iron and cook until golden brown (this takes about four minutes in my waffle iron).

SAM’S TIP: If you need to keep your waffles warm before serving, place them in your oven on the lowest temperature or “keep warm” setting. I do this when I make French toast, too, and it works like a charm!

Maple syrup being poured over a stack of two belgian waffles made with sourdough discard.

Frequently Asked Questions

Can I make sourdough waffles with active sourdough starter?

Yes! Just make sure to stir it down or weigh it before using.

Can I let the batter sit overnight?

You can, but the waffles aren’t as crispy and fluffy when the batter is made in advance. If you do plan to let the batter sit overnight, make sure to keep it covered in the fridge.

Do sourdough waffles freeze well?

Yes! Tightly wrap them before freezing so they stay fresh. I recommend enjoying within a month of freezing; you can either toast them or reheat in the oven (the microwave will likely just make them soggy!).

How many waffles does this recipe make?

My waffle iron uses about 1 ½ cups of batter per waffle, so I get about four waffles out of this recipe. Your yield will vary depending on how big your waffle iron is.