Easy Sourdough Discard Waffles

These Sourdough Discard Waffles are super easy to make and use up an impressive amount of discard, making this my top discard recipe.

They’re crispy, satisfying, and very light. Everyone loves them, children and adults alike.

These waffles don’t call for any flour, just sourdough discard. You can finally get some of your discard moving out of your fridge, using up 1,000g (4 cups) of discard for 1 large batch. If you don’t have that much discard, this recipe is easy to cut in half.

Since this recipe is primarily made up of sourdough discard, you’ll want to consider how old your discard is. If it’s really old and funky smelling, your waffles will have a stronger flavor. I’ve used some pretty ripe stuff before and found I prefer using discard that is less than 2 weeks old for best flavor in these waffles. However, I’ve used some pretty funky smelling discard in the past and thought the plain waffles were a bit much, but once you add a little butter and maple syrup even my little kids were wolfing them down. They don’t even notice.

When it comes to discard, there are two camps of people. Those that gag at the thought of using discard that is more than 1 week old, and those that will use their discard no matter how old, as long as it has not gone bad. I’m definitely in the latter group, but I’m not extreme. I also use up discard usually within a month or much less. This recipe helps to keep my discard at bay, and is a staple in our household!

If you don’t have a waffle iron, we enjoy this one!

Shoutout to That Sourdough Gal for the original recipe! Genius. I tweaked it below to make it a tad healthier, using olive oil instead of melted butter, along with a few other minor adjustments.

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Easy Sourdough Discard Waffles

Makes about 20 waffles

Ingredients:

• 4 cups / 1,000g sourdough discard

• 4 eggs

• 6 Tbsp / 85g olive oil

• 1/4 cup / 50g sugar

• 2 tsp / 10g vanilla extract

• 1 tsp / 5g salt

• 2 tsp baking soda

• add-ins of choice, such as blueberries, chocolate chips, etc.

Directions:

Preheat waffle iron.

1. Whisk together all ingredients except for baking soda and add-ins.

2. Add baking soda and whisk until well incorporated. Batter will become bubbly and aerated. Gently mix in any desired add-ins, OR sprinkle over batter in waffle iron each time before closing.

3. Cook in preheated waffle iron according to manufacturer’s directions. Serve with your favorite toppings, such as butter, maple syrup, fresh fruit, whipped cream, powdered sugar, jam, peanut butter, etc.

Jenny’s Notes:

• The older your discard, the stronger the flavor your waffles will have. If you don’t prefer the “funky” taste of older discard, it’s best to use discard that’s only a few days old or up to a week.

• This makes a big batch of waffles, and they freeze beautifully. Pop in the toaster for a quick and crispy preheat.

• If an egg allergy is present or you’d like to make these vegan, substitute the eggs with flax eggs. Make 1 flax egg by mixing 1 Tbsp flaxmeal with 3 Tbsp warm water. For 4 eggs as in this recipe, mix 4 Tbsp flaxmeal with 3/4 cup warm water.

Yield 20 waffles

Author Jennyblogs

Prep time

10 Min

Cook time

25 Min

Total time

35 Min

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Easy Sourdough Discard Waffles

Super simple waffles that use up an impressive amount of sourdough discard!

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Ingredients

• 4 cups / 1,000g sourdough discard
• 4 eggs
• 6 Tbsp / 85g olive oil
• 1/4 cup / 50g sugar
• 2 tsp / 10g vanilla extract
• 1 tsp / 5g salt
• 2 tsp baking soda
• add-ins of choice, such as blueberries, chocolate chips, etc.

Instructions

1. Preheat waffle iron.
2. Whisk together all ingredients except for baking soda and add-ins.
3. Add baking soda and whisk until well incorporated. Batter will become bubbly and aerated. Gently mix in any desired add-ins, OR sprinkle over batter in waffle iron each time before closing.
4. Cook in preheated waffle iron according to manufacturer’s directions. Serve with your favorite toppings, such as butter, maple syrup, fresh fruit, whipped cream, powdered sugar, jam, peanut butter, etc.

Notes

• The older your discard, the stronger the flavor your waffles will have. If you don’t prefer the “funky” taste of older discard, it’s best to use discard that’s only a few days old or up to a week.
• This makes a big batch of waffles, and they freeze beautifully. Pop in the toaster for a quick and crispy preheat.
• If an egg allergy is present or you’d like to make these vegan, substitute the eggs with flax eggs. Make 1 flax egg by mixing 1 Tbsp flaxmeal with 3 Tbsp warm water. For 4 eggs as in this recipe, mix 4 Tbsp flaxmeal with 3/4 cup warm water.

Nutrition Facts

Calories

161

Fat

6 g

Sat. Fat

1 g

Carbs

25 g

Fiber

1 g

Net carbs

24 g

Sugar

0 g

Protein

6 g

Sodium

477 mg

Cholesterol

33 mg

Nutritional information is approximate and based on 1 plain waffle if recipe produces 20 waffles

https://jennyblogs.com/blog/2025/7/30/easy-sourdough-discard-waffles

sourdough discard recipe, easy waffles, breakfast

breakfast

American

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