Sourdough Discard Waffles

As you feed your sourdough starter you end up with sourdough discard. But you don't have to throw it out, use it in this sourdough discard waffle recipe for waffles with just a hint of tang in each bite.

Sourdough Discard Waffles
Photo: Jason Donnelly
Hands On Time:
15 mins
Total Time:
15 mins
8 6-inch waffles


  • 2 cup milk, warmed (85° F)

  • ½ cup butter, melted

  • ½ cup sourdough discard (140 g)

  • 2 eggs, lightly beaten

  • 1 tablespoon honey

  • 1 teaspoon vanilla

  • 2 cup all-purpose flour (240 g) or 1 cup all-purpose flour (120 g) and 1 cup whole wheat flour (120 g)

  • ½ teaspoon fine sea salt


  1. In a large bowl whisk together milk, butter, and sourdough discard until blended. Whisk in eggs, honey, and vanilla. Stir in flour until just moistened. Let sit at room temperature 1 hour. Refrigerate overnight.

  2. The following morning sift salt over batter; gently stir to combine. Add batter to a preheated waffle baker according to manufacturer's directions. Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off of grid. Repeat with remaining batter. Serve warm.

Nutrition Facts (per serving)

304 Calories
14g Fat
35g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 304
% Daily Value *
Total Fat 14g 18%
Saturated Fat 9g 45%
Cholesterol 82mg 27%
Sodium 279mg 12%
Total Carbohydrate 35g 13%
Total Sugars 5g
Protein 8g
Vitamin C 0.1mg 1%
Calcium 91mg 7%
Iron 2mg 11%
Potassium 166mg 4%
Fatty acids, total trans 1g
Folate, total 74.5mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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