The best way to use up sourdough discard on a Sunday morning. No overnight rest, no advance planning — just discard, egg, milk, butter, and 30 minutes. Crisp outside, tender inside, with that unmistakable subtle tang.
Why sourdough discard makes better waffles
The lactic acid in the discard tenderises the batter and creates a slight tang that offsets the sweetness of maple syrup beautifully. It also gives the waffles a golden crispness that plain batters struggle to match. Use discard that is 1-7 days old from the fridge — either fresh discard or hooched discard both work.
Ingredients (makes 4-6 waffles)
- 100g sourdough discard (any hydration)
- 1 large egg
- 150ml whole milk
- 50g unsalted butter, melted
- 120g plain flour
- 15g caster sugar
- 5g baking powder
- 3g fine sea salt
- 1 tsp vanilla extract (optional but recommended)
- Butter or neutral oil for the waffle iron
Method
1. Wet mix — 3 minutes
In a large bowl whisk together the sourdough discard, egg, milk, melted butter and vanilla. Whisk until smooth. The batter will look slightly thin at this stage.
2. Dry mix — 1 minute
In a separate bowl combine the flour, sugar, baking powder and salt. Whisk to distribute the baking powder evenly.
3. Combine — 30 seconds
Add the dry to the wet in one go. Fold gently with a spatula just until no dry flour remains. Do NOT beat smooth — a few small lumps are fine. Over-mixing makes tough waffles.
4. Rest — 10 minutes
Let the batter rest for 10 minutes while you preheat the waffle iron. This lets the flour hydrate fully and the baking powder start producing bubbles.
5. Cook — 4-6 minutes per waffle
Brush the waffle iron with butter or oil. Ladle in the batter (amount depends on your iron — usually 100-150ml per waffle). Close and cook until deep golden and crisp — this varies by machine but usually 4-6 minutes.
6. Serve immediately
Serve straight from the iron with maple syrup, butter, fresh berries, whipped cream, or all of the above. Cold waffles from a plate stack are never as good as hot from the iron.
Variations
- Chocolate discard waffles: Add 30g cocoa powder to the dry mix and reduce flour to 90g.
- Cinnamon waffles: Add 5g ground cinnamon to the dry mix.
- Savoury waffles: Omit sugar and vanilla. Add 50g grated Cheddar and 15g chopped chives to the batter. Top with a poached egg.
- Sourdough discard pancakes: Same recipe. Cook 3 minutes per side in a hot buttered pan instead.
Notes
- Waffles freeze brilliantly. Cool completely, freeze flat on a tray, then bag. Toaster from frozen — 3-5 minutes, ready.
- You can use spelt or wholemeal flour for a nuttier waffle. Increase milk by 15ml if using wholemeal.
- Leftover batter keeps in the fridge for 24 hours. It will thicken — stir in a splash of milk before cooking.
Frequently asked questions
Can I make sourdough discard waffles without overnight rest?
Yes — this recipe uses baking powder for lift rather than fermentation, so you can go from mixing bowl to waffle iron in 30 minutes. Overnight fermented waffle batters are more complex in flavour but require planning.
How old can my sourdough discard be for waffles?
Discard that is 1-7 days old from the fridge works perfectly. Even hooched discard (with the dark liquid on top) is fine — just stir it back in. Older discard adds more tang.
Why are my waffles soggy instead of crispy?
Three usual causes: waffle iron not hot enough, iron not brushed with fat, or you served them from a stack instead of straight from the iron. Waffles crisp up in the iron and steam themselves soggy on a plate.
Can I use these as pancakes?
Yes — the same batter cooks perfectly as pancakes in a hot buttered pan, 3 minutes per side until golden. Great weekend breakfast option.
