Crispy Sourdough Discard Waffles

When I was a kid, my dad would make breakfast with us every Saturday morning. It was usually Bisquick pancakes but every so often we would deviate from the pancakes to enjoy some Bisquick waffles. I always loved the waffles because we had the perfect waffle irons. Crispy hearts or a Mickey Mouse waffle iron…the kind where the syrup would puddle and soak in the Mickey ears and they tasted oh so delicious. At that time, I didn’t so much care about the flavor of my waffles…just the fact that I could drown them in syrup and enjoy them on Saturday morning. Crispy sourdough discard waffles bring me back to those childhood Saturday mornings. Yum.

Our Favorite “Scratch-Made” Sourdough Discard Waffles

Since I’ve had my own family, I care a little bit more about the recipes and I love the challenge of making recipes as “homemade” and “from scratch” as possible. We’ve had our fair share of waffles over the years and this recipe is one that I keep coming back to. It uses up a whole cup of sourdough discard, can be whipped up the night before and kept in the fridge until ready to make and they taste divine. Crispy, crunchy but so soft and flavorful. These crispy sourdough discard waffles are begging to be made ASAP.

Substitute Whole Wheat Flour in Crispy Sourdough Discard Waffles

Another thing I love about them is how easily you can substitute whole wheat flour for the all purpose flour in the recipe. If I’m being completely honest, I kind of love the flavor of the soft red wheat from our local mill in these waffles better than the plain all purpose flour. The subtle nuttiness of the whole wheat flour combines so well with the sourdough starter and pushes these already perfect waffles over the top. Check out my post all about different types of flours and why soft wheat would be a good option here.

Overnight Option

If you want a stronger sourdough flavor and an easy start to your morning, the waffle batter can be made the night before, combining all the ingredients except for the baking soda, powder, salt and vanilla (stir those in right before you make the waffles). You can also thin the batter with a little extra milk or buttermilk if you think it needs it. If you haven’t planned ahead, don’t worry! You can make them the morning of by mixing all the ingredients together without the overnight fermentation in the fridge. Depending on how long the sourdough discard has been sitting in your fridge they may have a strong flavor or they may not if you mix them up right away.

Make the batter the night before (except for a few ingredients), set out your waffle irons and viola: easy breakfast!

I love whipping up some heavy whipping cream, slicing some berries and warming up some syrup to make these waffles a decadent breakfast treat. We also often double the recipe and make the extras to freeze for quick breakfasts throughout the school year. You can toast the waffles to reheat them if you want them crispy or just warm them up a bit in the microwave, if you prefer them less crispy. However you eat them, I think these waffles are the best I’ve ever made…and I’ve made a lot of waffles. I enjoy them best crisp and hot off the waffle press. I hope you love them as much as we do.

What are your favorite waffle irons?

Maybe one day I’ll invest in a fancy waffle iron, but for now we are loving this Cuisinart one that gets the job done, makes delicious waffles and is a great price. I also love the mini dash waffle irons for smaller portions and my favorite is probably the Mickey Mouse–those Mickey ears are so delicious and fun, especially for kids and Disney lovers.

Looking for More Sourdough Discard Recipes?

Crispy Sourdough Discard Waffles

Crispy and flavorful, topped with fresh berries and hot syrup makes for the perfect sourdough discard waffle.
Prep Time 10 minutes
Cook Time 30 minutes
Overnight option: 12 hours
Course Breakfast
Cuisine American
Servings 12 waffles


  • 145 grams all purpose flour see recipe note, about 1 cup
  • 40 grams cornstarch 1/4 cup
  • 230 grams sourdough discard about 1 cup
  • 200 grams milk 3/4 cup
  • 130 grams buttermilk see recipe note for substitutions, 1/2 cup
  • 150 grams vegetable oil or any neutral flavored oil, 2/3 cup
  • 15 grams sugar 1 tablespoon
  • 2 large eggs about 100 grams
  • 1 teaspoon baking soda for overnight option, see recipe note (6 grams)
  • 1 teaspoon baking powder for overnight option, see recipe note (4 grams)
  • 1 teaspoon salt for overnight option, see recipe note (6 grams)
  • 1 teaspoon vanilla extract for overnight option, see recipe note (4 grams)


  • Using a whisk, mix together the flour and cornstarch in a bowl. Add sourdough discard, milk, buttermilk, vegetable oil, sugar and eggs. Whisk together until fully combined
  • At this point you can refrigerate the batter overnight for about 12-24 hours or you can continue with the recipe and make the waffles right away. Refrigerating the batter will give the waffles more flavor but both options are delicious. 
  • Pull the batter out of the fridge, if refrigerated, and continue adding ingredients: baking soda, baking powder, salt and vanilla. Stir until fully incorporated. 
  • Heat waffle irons and put about ⅓ – ½ cup of waffle batter onto hot iron. Bake according to the directions on your waffle iron. Ours usually take 2-3 minutes per waffle.
  • Serve immediately with hot syrup, berries or even powdered sugar and whipped cream. Eat immediately. Waffles can be re-toasted in the toaster to bring back a little bit of the crispiness if you want to freeze the extras for a later time. Enjoy!


Overnight Option: If you want the sourdough flavor to come through, mix up the batter the night before except for the following ingredients:
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
Mix the batter together (except for those 4 ingredients). Refrigerate the batter overnight and add the baking soda, baking powder, salt and vanilla extract right before baking for best sourdough flavor.
Flour: Any whole wheat flour substitutes well in this recipe. The waffles will taste more hearty. I typically use a soft red wheat flour with low protein content. You can also substitute 50% whole wheat flour and 50% white flour.
Buttermilk: I prefer to keep buttermilk on hand if possible for recipes, but in a pinch you can mix 1/4 cup sour cream or greek yogurt with 1/4 cup milk together in a liquid measuring cup and substitute it for the buttermilk. Alternatively you can “make your own buttermilk.” To half a cup of milk add 1/2 Tablespoon fresh lemon juice OR 1/2 Tablespoon white vinegar. Let sit for 5-10 minutes before using in the recipe.
Keyword homemade sourdough waffles, homemade waffles, pumpkin waffles, sourdough discard, sourdough discard breakfast recipe, sourdough discard recipe, sourdough discard waffle, sourdough discard waffles, sourdough waffles, waffles

Rating: 1 out of 5.

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7 responses to “Crispy Sourdough Discard Waffles”

  1. Kris Larsen Avatar
    Kris Larsen

    Your dad wants to stop by this morning… unfortunately, the commute is too far and impossible at this time 😷😜 These waffles look 😍😋!!

  2. […] via Sourdough Discard: Crispy Waffles — […]

  3. […] to use up my extra sourdough discard (check out a few of my other favorite discard recipes, here, here and here). It’s one of the “hazards” of baking with sourdough I guess…always being on […]

  4. […] give you the biggest bang for your buck texture wise. I highlight the importance of cornstarch in these crispy sourdough discard waffles, too. Cornstarch is the key in making these waffles super crispy. […]

  5. […] 2nd: In second place: Crispy Sourdough Discard Waffles […]

  6. […] waste. Both of these things contribute to me adding sourdough discard to a lot of my baked goods. Waffles, biscuits, chocolate chip cookies, banana bread, you name it…I will try it! This sourdough […]

  7. […] Both of these things contribute to me adding sourdough discard to a lot of my baked goods. Waffles, biscuits, chocolate chip cookies, banana bread, you name it…I will try it! Fluffy […]

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