🧇 Crispy Sourdough Discard Waffles
Servings: 6–8 waffles
Prep time: 10 minutes
Resting time: 15–30 minutes
Cook time: 15–20 minutes
Total: About 40–60 minutes
Ingredients
- 1 cup (240 g) sourdough discard
- 1½ cups (180 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1¼ cups (300 ml) buttermilk or regular milk
- ½ cup (115 g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
For serving:
- Maple syrup
- Fresh berries
- Banana slices
- Powdered sugar
- Whipped cream
- Butter
Step 1: Prepare the sourdough discard
Measure 1 cup of sourdough discard into a large mixing bowl.
You can use discard straight from the refrigerator. It doesn’t need to be active or bubbly because the baking powder and baking soda provide the leavening.
Step 2: Combine the dry ingredients
In a separate bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
Mix thoroughly so the baking powder and baking soda are evenly distributed.
Step 3: Mix the wet ingredients
In the bowl with the sourdough discard, add:
- Eggs
- Milk or buttermilk
- Melted butter
- Vanilla extract
Whisk until everything is well combined.
Tip: Make sure the melted butter has cooled slightly. Very hot butter can partially cook the eggs.
Step 4: Combine wet and dry ingredients
Gradually add the dry ingredients to the wet mixture.
Gently whisk or fold everything together until just combined.
Don’t overmix. A few small lumps are perfectly fine.
The batter should be thick but pourable, similar to a traditional waffle batter.
Step 5: Let the batter rest
Allow the batter to rest for 15–30 minutes.
This gives the flour time to hydrate and allows the sourdough discard to contribute more flavor.
While the batter rests, preheat your waffle iron.
Step 6: Preheat the waffle iron
Heat your waffle maker according to its instructions.
For especially crispy waffles, make sure the waffle iron is fully hot before adding the batter.
A properly heated waffle iron helps the outside begin crisping immediately instead of slowly steaming the waffle.
Step 7: Grease the waffle iron
Lightly grease both plates with butter or cooking spray if your waffle maker requires it.
You don’t need a lot of oil.
Step 8: Add the batter
Pour an appropriate amount of batter into the center of the waffle iron.
Don’t overfill it—the batter will spread as you close the lid.
Close the waffle maker and cook according to its instructions, usually around 3–5 minutes.
Step 9: Cook until deeply golden and crispy
This is the most important part for crispy waffles.
Don’t remove the waffle too early.
Wait until the waffle is deep golden brown and the steam coming from the waffle maker has noticeably decreased.
If your waffle maker has a browning setting, use medium-high to high heat.
For extra-crispy waffles, give them another 30–60 seconds if they’re still pale or soft.
Step 10: Don’t stack the waffles
Place each finished waffle on a wire rack rather than directly on a plate.
This allows steam to escape.
Avoid stacking hot waffles, because the trapped steam will make them soft.
If you’re making a large batch, place the cooked waffles on a wire rack in a 200°F / 95°C oven to keep them warm and crisp.
Step 11: Serve immediately
Serve your waffles while they’re hot and crispy.
Try them with:
- 🧈 Butter + maple syrup
- 🫐 Blueberries + powdered sugar
- 🍓 Strawberries + whipped cream
- 🍌 Banana + peanut butter
- 🍯 Honey + butter
- 🍎 Warm cinnamon apples
⭐ Secrets to Extra-Crispy Sourdough Waffles
1. Don’t make the batter too wet.
A slightly thicker batter generally produces a crispier waffle.
2. Use melted butter.
Butter helps with browning and gives the waffles a rich flavor.
3. Don’t skip the baking soda.
The acidity in sourdough discard reacts with baking soda, helping the waffles brown nicely and become lighter.
4. Preheat completely.
A cold or only partially heated waffle iron can produce pale, soft waffles.
5. Cook them long enough.
The waffle needs time for moisture to escape. If you remove it too early, it may look cooked but become soft quickly.
6. Use a wire rack.
This is one of the easiest ways to keep waffles crispy after cooking.
🥞 If your batter is too thick
Add 1–2 tablespoons of milk at a time, mixing gently until it reaches a thick but pourable consistency.
🥞 If your batter is too thin
Add 1 tablespoon of flour at a time until it thickens slightly.
🧊 Can you freeze them?
Yes! Let the waffles cool completely, then place them in a freezer-safe bag or container with parchment between them.
When you’re ready to eat them, reheat them directly from frozen in a toaster or oven until hot and crisp.
Avoid microwaving if you want them crispy—the microwave tends to make waffles soft.
Best result: Make the waffles slightly darker and crispier than you would if eating them immediately, since they soften a little as they cool.