Best Sourdough Waffles – Easy Sourdough Discard Recipe

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Learn how to make the best sourdough waffles you will ever eat in your life!  If you love regular waffles, you’ll definitely love this sourdough waffle recipe.  Light and crispy on the outside, and fluffy on the inside with a mild sourdough flavor, these waffles are irresistible.  They are fast and easy to make, and can even be mixed up the night before which makes for a quick breakfast in the morning.  Add in the health benefits of the added sourdough, and they make the perfect breakfast to get your day started off right.

sourdough waffles

I’ve been making things with sourdough for over 15 years, and one of the first sourdough recipes I ever tried was waffles.  Since that day I have tweaked the recipe and found what works for me and what my family likes best.  Today I’m sharing this time tested recipe with you, and I hope you love it as much as we do.

If you’re new to cooking with sourdough, and need to make a sourdough starter, you can follow my simple instructions here.  

Why Make Sourdough Waffles?

Healthy – because these waffles are made with sourdough, the phytic acid in the flour has been broken down making the nutrients in the flour more available for your body to absorb and easier to digest.

Delicious – I’ve never made any other kind of waffles that compare to sourdough waffles.  They are crispy on the outside, fluffy on the inside and have a beautiful golden color.  Slather them with some homemade butter and raspberry syrup, and you’ll have the breakfast of champions!

raspberry waffles and scrambled eggs

Easy – this recipe is so simple, you literally just put all the ingredients into one bowl, stir it up and pour it into the waffle iron.  You can also mix up the batter the night before, so there is no prep time in the morning.  We like to make large batches of these sourdough waffles, keep them in the freezer and then pull them out and reheat them in the toaster for fast meals during the busy gardening and preserving season of summer and fall.

Uses Up Sourdough Discard – this recipe is an great way to use up a lot of sourdough discard.

What is sourdough discard?  

Sourdough starter discard is fermented flour and water that has to be removed or discarded from your sourdough starter before you can feed your starter more flour and water.  It should never actually be thrown out (or discarded) though, because it can be used in hundreds of different recipes.  I always try to keep a fair amount of sourdough discard in a jar in my refrigerator. That way anytime I want to make these sourdough discard pancakes or any other discard recipe, I can do so quickly.  Most recipes that call for sourdough discard rely on something else to actually “raise” the end product if applicable. In this case, we’re using baking powder and baking soda as the leavening agent to make light and fluffy pancakes.

sourdough starter waffles

What are the health benefits of sourdough?

Anytime you add a fermented element like sourdough to a recipe, it becomes more nutritious because it contains live probiotics and good bacteria that help with gut health and digestion.  Gluten and phytic acid are naturally present in wheat, and are usually what is to blame for people not being able to digest gluten well.  When the grain is fermented through the sourdough process, the gluten and phytic acid are broken down, making it easier to digest.  A lot of people that struggle with gluten intolerance (not people with celiac), can digest food made with sourdough without any issue, especially if the recipe is allowed to sit out for a few hours and “long ferment”.   

In addition, phytic acid is an anti-nutrient that blocks absorption of the nutrients found in wheat. During the sourdough fermentation process, the phytic acid gets broken down and the nutrients are more bio-available to the body. This is why baking with sourdough is so important for our health.

Benefits Of Long Fermented Sourdough

If you want the greatest health benefits out of your sourdough recipes, you’ll want to long ferment them.  What this means is that you’ll want to mix them up several hours before you cook them so they have a long time to ferment.  This allows the sourdough starter in the recipe to fully ferment the other added ingredients including the flour which will break down that phytic acid and pre-digest the food making it easier for your body to digest.  For this recipe I like to mix this up the night before, and that allows it to long ferment overnight.  You could also mix up a big batch of these sourdough waffles, keep it in the refrigerator and just cook up a few each morning.  Either way you do it, you’ll be reaping the benefits of a fully fermented sourdough recipe.

A Bit About Waffle Irons

It’s a good idea to invest in a good quality waffle iron especially if you plan to make waffles quite often.  I like to use a large belgian waffle maker, as it makes large waffles and cooks them quickly.  

putting waffle batter on iron

You can also make these waffles in a cast iron waffle maker on your stove top.  This is really fun and adds a bit of nostalgia to your day.  My kids love to watch as I open the cast iron waffle maker to see if the waffle is done and ready to eat!  If you use a cast iron waffle maker, you’ll want to make sure it is preheated and well greased with butter, tallow or coconut oil before adding your waffle batter.  Sourdough always cooks best in cast iron and making these easy sourdough waffles in a cast iron waffle maker will give you extra crispy waffles.

rome cast iron waffle maker

Tips For Making Sourdough Waffles

  • Make sure to grease your waffle iron with a little butter, tallow or coconut oil before adding your batter.  If you waffle iron is well seasoned, you probably won’t have to add more between each waffle
  • Be sure your waffle iron is preheated before adding your batter
  • Resist the urge to put too much waffle batter in your waffle iron.  I like to ladle some into the middle of the waffle iron, but don’t spread it all the way to the outside of the iron.  When you close the waffle iron it will spread the batter out to the edges by itself.  (See the video tutorial below).
  • Don’t open the waffle maker until it is done cooking.  My belgian waffle maker has a light that comes on when the waffle is done cooking.  It usually only takes 3-4 minutes.
  • If using the cast iron waffle iron, you will have to cook it on one side on your stovetop, and then flip it over and let it cook on the other side.  Try not to flip it more than once or it will lose it’s crispy texture.  You’ll figure out what heat setting and about how long to cook it based on the kind of stove you have.
  • You can also serve these waffles with savory toppings like chicken gravy alongside hashbrowns for an easy supper.  

FAQ:

Can you use different sweeteners in these sourdough waffles?

Yes, you can use sugar, honey, maple syrup or any kind of sweetener that you’d like.  The recipe is very flexible.  I typically don’t put any sweetener in these waffles as I find it doesn’t really need any.

Can you freeze sourdough waffles?

Yes!  Waffles freeze incredibly well.  I like to make a double batch of these and have a bunch in the freezer for later.  If you want to be able to put them in a toaster for quick meals later on, just lay them out in a single layer on a baking sheet and flash freeze them for a couple of hours, and then put them into a freezer bag.  Or you can just put the whole stack of waffles into a bag and freeze them that way.  They might stick together a little more, but you can usually just pop them apart and reheat them. They will keep in the freezer for 2-3 months, although they never last that long in our family.  

stack of sourdough waffles

How Can You Reheat Frozen Sourdough Waffles?

In a toaster oven, the microwave or an oven.  Just heat until they are warmed through. 

Can I use something other than butter in this recipe?

Yes, you can use any kind of fat that you’d like.  Melted butter, coconut oil, or beef tallow all work the same.  My personal favorite is the butter because it does give the waffles a more “buttery” taste.

Why are my sourdough waffles not crispy?

If your waffle iron was not pre-heated before adding the batter, then the waffles probably aren’t going to be crispy.  Also, if you stack them up on a plate as you are cooking them, the steam from the other waffles will ruin the crispy exterior.  I have some family members that prefer them nice and soft, while I prefer mine crispy.  You can stack them if you want them soft, or lay them out on a platter and put them in a warm oven if you want them to stay crispy.

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cooked sourdough waffle

Ingredients:

Flour – I like to use the all purpose flour from Azure Standard.

Baking powder

Baking soda

Pinch of Salt

Eggs

Melted butter

Buttermilk – You can use regular milk and add a Tablespoon of vinegar or lemon juice to it if you don’t have buttermilk

Sourdough starter – I always use sourdough discard, but active starter will work too.

Optional Ingredients: sugar, maple syrup or honey, vanilla extract and cinnamon

If you like this recipe, check out some of our other favorite sourdough discard recipes like sourdough pancakes, sourdough chocolate chip banana muffins, and sourdough pasta.

cast iron waffle maker

Tools You May Need:

Waffle Iron – cast iron or electric

Large bowl

Measuring cups and spoons

Whisk

Ladle

bite of waffle

How To Make Delicious Sourdough Waffles

If cooking right away, preheat your waffle iron.

In a mixing bowl, add flour, baking powder, baking soda and salt.

Then add the wet ingredients: eggs, melted butter, buttermilk and sourdough starter.

You can add in some or all of the optional ingredients like sugar, vanilla extract and cinnamon.

Mix well.

If making the overnight sourdough waffles, leave out at room temperature to ferment overnight.  

The next morning, preheat waffle iron and grease with butter, coconut oil, or beef tallow.

Ladle sourdough waffle batter into center of hot waffle iron.  Don’t fill it all the way to the edge or it will squish out the sides when you close the iron.

Close the waffle iron lid.

If using an electric waffle maker, let it cook until the light comes on saying it is done.  Usually 3-4 minutes.  

If using a cast iron waffle maker, place the waffle iron over a burner on your stove turned on medium to low heat.  After a 3-4 minutes, flip the iron over and let it cook for another couple minutes.

Open gently to make sure the waffle is done and didn’t stick.  

Remove waffle from the iron with a fork and place on a platter or a plate.  

You can keep them warm in the oven while the rest of the waffles cook.

Serve with butter, maple syrup, fresh fruit, and a side of eggs for a healthy and delicious breakfast.

If they aren’t all devoured in the first meal, feel free to freeze the rest or keep them in the refrigerator for up to a week.  

Favorite Toppings

  • Fresh butter 
  • Maple syrup
  • Strawberry syrup
  • Raspberry syrup
  • ​Fresh Berries
  • Whipped cream
  • Peanut butter 
  • Yogurt
  • Raspberry jam
  • Honey
  • Grape Jelly
  • Applesauce

If you try this recipe, let me know by leaving a comment.

And if you like it? Give it a 5 star rating!

Tag me with your sourdough pictures on instagram@wagonwheelhomestead21

Yield: 28 Toaster Sized Waffles

Best Sourdough Waffles

sourdough waffles

Learn how to make the best sourdough waffles you will ever eat in your life!  If you love regular waffles, you’ll definitely love this sourdough waffle recipe.  Light and crispy on the outside, and fluffy on the inside with a mild sourdough flavor, these waffles are irresistible.  They are fast and easy to make, and can even be mixed up the night before which makes for a quick breakfast in the morning.  Add in the health benefits of the added sourdough, and they make the perfect breakfast to get your day started off right.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 c. flour
  • 2 tsp. Baking powder
  • 1 tsp. Baking soda
  • Pinch of Salt
  • 4 eggs
  • 4 Tbl. of melted butter
  • 2 ½ c. buttermilk
  • 1-2 c. sourdough starter
  • 3 Tbl. Sugar (optional)
  • Dash of vanilla extract or cinnamon (optional)

Instructions

1. If cooking right away, preheat your waffle iron.

2. In a mixing bowl, add flour, baking powder, baking soda and salt.

3. Then add the wet ingredients: eggs, melted butter, buttermilk and sourdough starter.

4. You can add in some or all of the optional ingredients like sugar, vanilla extract and cinnamon.

5. Mix well.

6. If making the overnight sourdough waffles, leave out at room temperature to ferment overnight.  

7. The next morning, preheat waffle iron and grease with butter, coconut oil, or beef tallow.

8. Ladle sourdough waffle batter into center of hot waffle iron.  Don't fill it all the way to the edge or it will squish out the sides when you close the iron.

9. Close the waffle iron lid.

10. If using an electric waffle maker, let it cook until the light comes on saying it is done.  Usually 3-4 minutes.  

11. If using a cast iron waffle maker, place the waffle iron over a burner on your stove turned on medium to low heat.  After a 3-4 minutes, flip the iron over and let it cook for another couple minutes.

12. Open gently to make sure the waffle is done and didn’t stick.  

13. Remove waffle from the iron with a fork and place on a platter or a plate.  

14. You can keep them warm in the oven while the rest of the waffles cook.

15. Serve with butter, maple syrup, fresh fruit, and a side of eggs for a healthy and delicious breakfast.

16. If they aren’t all devoured in the first meal, feel free to freeze the rest or keep them in the refrigerator for up to a week.  

Pin For Later

easy sourdough waffles pin

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2 Comments

  1. I made these this morning and they were great! Thank you! I don’t have a homestead, but I love your instruction and videos! I used your method of spreading the sourdough bread into a rectangle and then folding over and rolling up. Just got the bread out of the oven and am waiting anxiously to see what the inside looks like…