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Craving waffles that are crisp on the outside, soft in the middle, and packed with sourdough flavor? These Sourdough Waffles are everything you want in a breakfast— crispy on the outside but soft in the middle, and the perfect way to use up discard. Bonus: You can make the batter ahead for busy mornings.
I grew up making breakfast with my dad every Saturday morning (usually Bisquick pancakes), but sometimes we would make waffles using our Mickey waffle iron– the Mickey ears were my favorite part. The only thing better than a weekend or weekday morning with piping hot waffles, maple syrup, and some fresh fruit is adding sourdough to the mix. Bring on the weekend…and the sourdough waffles!
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Why You’ll Love Sourdough Discard Waffles
- Special Breakfast – Just like my favorite Sourdough Dutch Baby Pancake, these waffles make for a special breakfast that is so easy to make!
- Light & Fluffy – This sourdough waffle recipe has the perfect blend of airy and crisp texture, making them the perfect morning breakfast, just like my fluffy Sourdough Discard English Muffins.
- Discard Recipe – You’ll love using up your extra sourdough discard in these waffles—and you’ll also want to try our favorite sourdough pancakes or make-ahead sourdough pancake mix for busy mornings!
- Seasonal Variations: These sourdough waffles are perfect year-round, but I do like to switch it up a bit in the fall with my sourdough pumpkin waffles, and we eat a lot of these sourdough gingerbread waffles in the winter.
Don’t Just Take it From Me
One reader, Jess, wrote, “The BEST waffles. I make a double batch, under ‘bake’ in my waffle iron and freeze so they’re ready to go in the morning to be toasted when we want them. These are now a breakfast staple in our house!” ★★★★★
One reader, Nenita M, wrote,
“They are sooo good and fluffy! Now I can’t make store bought waffle mix!” ★★★★★
One reader, Loveswaffles, wrote, “This recipe is amazing! I’ve tried so many waffle recipes on the internet and could never get it as light, fluffy and crispy yet soft as the restaurant does it. It’s also very forgiving. I didn’t have any buttermilk so just used the Greek yogurt substitute and it still turned out great. My new go-to waffle recipe! Thank you!” ★★★★★
Important Ingredients
- Sourdough Discard – This recipe for sourdough waffles starts with sourdough discard. I use 100% hydration sourdough discard. If you are making waffles right away, an older discard will add more sourdough flavor to these waffles. You can also substitute bubbly sourdough starter for the sourdough discard.
- Baking Powder & Baking Soda: These leaveners help the waffles rise. If you’re long-fermenting the batter, it’s best to leave them out and stir them in just before cooking for the best texture.
- Cornstarch – Cornstarch is a key, “secret” ingredient to making these waffles crispy on the outside but light and fluffy inside.
See the recipe card for full information on ingredients and quantities
Substitutions
- Whole Wheat Flour: I’ve made this recipe for years using all-purpose flour, but I really love using a freshly milled soft whole wheat flour. If you choose to use a soft whole wheat flour, add an extra 40 grams of flour to the recipe.
- Vegetable Oil: I often substitute melted butter for the vegetable oil in this recipe with good results.
- Buttermilk: Don’t have buttermilk? Mix equal parts milk and sour cream or Greek yogurt—65 grams of each works great as a substitute – see FAQ.
Sourdough Discard Tip: I keep a jar in my fridge that I continually add sourdough discard to. Discard is a by-product of your sourdough starter and there is no reason to throw it away. Instead, use it in incredible sourdough discard recipes where it adds moisture and great flavor. Use older, more tangy discard in savory recipes like these Sourdough Cheddar Biscuits and young/fresh discard in sweeter recipes like my favorite Lemon Poppy Seed Sourdough Scones.
How to Make Sourdough Waffles
Mix the Batter
Step 1: In a medium bowl, whisk together the dry ingredients: flour, cornstarch, baking soda, baking powder, and salt. In a separate large bowl, mix the wet ingredients: discard, milk, buttermilk and large eggs until well combined.
Step 2: Pour the dry flour mixture on top of the wet ingredients and whisk together until just combined.
Long-Fermenting the Batter: If you want a stronger sourdough flavor and the added benefits of fermentation, you can mix the waffle batter the night before. Combine all the ingredients except the baking soda, baking powder, salt, and vanilla—stir those in just before cooking. The batter can be long-fermented overnight at room temperature or stored in the refrigerator for up to a couple of days.
Cook the Waffles
Step 3: Preheat your waffle iron according to the manufacturer’s directions. Grease the waffle iron with cooking spray if needed. Add about 1/3–1/2 cup of batter to the hot waffle iron, then close the lid. Cook for about 2 minutes, or until the waffle iron signals it’s ready.
Step 4: Carefully remove the waffle from the waffle iron and serve right away with syrup and whipped cream. To keep extras warm while you finish cooking, place them in a 200ºF oven.
Waffle Tip: Always make sure your waffle iron is fully preheated before cooking each waffle. You may need to close the lid between batches to let it heat back up before adding more batter—this helps each waffle cook evenly and get those crispy edges and soft middle.
How to Store Leftovers
Let the waffles cool completely, then freeze them in an airtight container or zip-top bag for storage. They reheat beautifully straight from the freezer—just pop them in the toaster for crispy edges or microwave them for a softer texture.
We often double the recipe and freeze extras for busy school mornings. These sourdough waffles are great on their own, but they’re next-level with whipped cream, fresh berries, and warm syrup.
Amy’s Recipe Tip
Sprinkle sharp cheddar directly onto the waffle iron before adding the batter—then add a little more cheese on top. It melts into crispy, golden edges that are so good. I love serving these cheesy sourdough waffles for breakfast-for-dinner with a drizzle of maple syrup.
Frequently Asked Questions
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.
I’ve found the best substitute for buttermilk is a mixture of milk and sour cream. Mix together an equal volume of sour cream or Greek yogurt and milk, 65 grams each. Mix this together and substitute for the buttermilk. It brings a similar flavor and texture to the waffles.
Yes—if you have a gluten-free sourdough starter, you can use it! Try a 1:1 gluten-free flour blend in place of the all-purpose flour. Just keep in mind the texture may vary depending on the blend you use.
Make sure your waffle iron is fully preheated and greased if needed. Some nonstick irons don’t require oil, but older ones usually do. Also, let the waffles cook completely before opening the lid.
Sourdough Breakfast Recipes
If you tried these Sourdough Waffles or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Sourdough Waffles
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Equipment
Ingredients
- 230 grams sourdough discard, about 1 cup
- 200 grams milk, 3/4 cup
- 130 grams buttermilk, see recipe note for substitutions, 1/2 cup
- 2 large eggs, about 100 grams
- 150 grams vegetable oil, or any neutral flavored oil, 2/3 cup
- 15 grams sugar, 1 tablespoon
- 145 grams all purpose flour, see recipe note, about 1 cup
- 40 grams cornstarch, 1/4 cup
- 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)
Instructions
- Same Day Option: To a medium-sized bowl, whisk together the sourdough discard, milk, buttermilk, eggs, oil, sugar and vanilla extract until smooth. In a small separate bowl, whisk the flour, cornstarch, baking powder, baking soda and salt in a bowl. Add dry flour mixture on top of the liquid ingredients and mix until just combined.
- Overnight Option: To a medium-sized bowl, whisk together the sourdough discard, milk, buttermilk, eggs, oil, and sugar until smooth. Fluff together the flour and cornstarch in a small bowl and add on top of the liquid ingredients. Whisk together until fully combined and refrigerate for 12-48 hours.Pre-heat a waffle iron. While it's preheating, pull the batter out of the refrigerator. Add baking soda, baking powder, salt and vanilla. Whisk until fully incorporated.
- Heat waffle irons and pour 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 the waffles hot with syrup, fresh berries, or a dusting of powdered sugar and whipped cream. To keep them warm while you finish cooking, place cooked waffles in a 200ºF oven.Leftovers freeze well—just pop frozen waffles in the toaster to reheat and bring back that crisp texture for a quick, make-ahead breakfast.
Notes
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amy – without a doubt … these were the best waffles I have ever made or ever eaten in my life! The recipe was flawless — I made the same day version. Seriously – gently crispy outside, light as a cloud inside. I was blown away. I am freezing the leftovers and will be enjoying these again soon. THANK YOU! I love your instagram posts, your YouTube posts and your recipes. Your teaching style is so warm and inviting. I could not be happier I found you!
Thanks for the review and positive feedback!
These waffles are the best! Crispy on the outside, but soft and fluffy on the inside! Our family LOVES them! I add a couple scoops of protein powder (Just Ingredients Vanilla Bean is our favorite) for extra protein, and my family keeps requesting more!
Thanks for the review – adding protein powder is a great idea!
Love this idea, I measured all the ingredients with my kitchen scale. My daughter, who seems to have a crazy taste palette said it’s too oily. I will try again but I will cut the oil in half maybe even more. I cooked off the rest of the batter a few days latter and all I can taste is oil. I used avocado oil.
Avocado oil has a stronger flavor than vegetable oil, so that makes sense. You can swap for melted butter if you prefer.
These are a new staple in our house, so light and fluffy with amazing flavor
I’m glad you love them – thanks for the review!
Wow! The lightest and delicious waffles I have ever made. Thank you for an Amazing recipe. I didn’t have buttermilk and so used 1/2 greek yogurt and 1/2 milk. It really worked out well. This recipe is so wonderfully easy to make and is a keeper 😋😍
I’m glad you love the recipe – thanks for the review!
Best sourdough waffle recipe! I’ve tried at least half a dozen different sourdough waffle recipes and this is my new go-to! Waffles are moist but also crispy. I did the overnight ferment and the flavors are incredible!
I’m glad it turned out great! Thanks for the review.
Can I add protein to the mix/when should I add and how much?
I haven’t tried that! Do you want to add protein powder? Or something like yogurt or cottage cheese? You could experiment with any of those. This recipe does have egg in it, which gives it some protein. These Sourdough Blender Crepes have more protein (more egg). Hope that helps!
I love how delicious, fluffy and crispy these waffles are!
In response to the post regarding added protein, I do my best to increase protein (and iron) in recipes for my son when I can.
For this recipe, I used my golden whole wheat sourdough starter (made with King Arthur Golden Wheat Flour), substituted the milk with a mix of silken tofu (80 grams silken tofu) plus enough water to make 3/4 cup (as called for in the recipe), and 50% golden wheat flour. I bake these waffles about a minute longer (and depends on your waffle iron) to get crispy waffles.
A couple tips on using the tofu and golden wheat flour… I whisked the silken tofu in a bowl until smooth then added in the extra liquid. This helped the tofu to blend seamlessly into the recipe (could be chunky otherwise). I would also be sure to use the silken tofu vs. a firmer tofu to keep the waffles light and keep the amount on the 80 gram side to keep the tofu flavor neutral. Additionally, the King Arthur Golden Wheat Flour is lighter than red whole wheat flour in recipes, so it adds a little extra protein (and the benefits of whole grain) without the heaviness of the red whole wheat. At 50% substitution, my family doesn’t seem to notice the difference. I hope this helps!
Thanks for sharing!