Master Crumb

Sourdough Discard Waffles

Crispy on the outside, fluffy inside—these sourdough discard waffles are the perfect weekend breakfast.

Makes: 4-6 waffles

These waffles are crispy, tangy, and absolutely delicious. The sourdough discard adds a subtle complexity that takes ordinary waffles to the next level. Perfect for using up discard on a lazy weekend morning.

Instructions

  1. 1

    Preheat Waffle Iron

    Heat your waffle iron according to manufacturer's instructions.

  2. 2

    Mix Wet Ingredients

    In a large bowl, whisk together discard, milk, eggs, melted butter, sugar, and vanilla until smooth.

  3. 3

    Add Dry Ingredients

    Add flour, baking powder, baking soda, and salt. Mix until just combined. A few lumps are fine—don't overmix.

  4. 4

    Cook Waffles

    Lightly grease the waffle iron. Pour batter onto the center (amount depends on your iron size). Close and cook until golden and crisp, typically 3-5 minutes.

  5. 5

    Keep Warm

    Keep cooked waffles warm on a wire rack in a 90°C (200°F) oven while you finish the batch.

Tips & Notes

  • For extra crispy waffles, let the batter rest for 10 minutes before cooking.
  • The batter can be made the night before and refrigerated—the tang intensifies.
  • For lighter waffles, separate eggs and fold whipped whites into the batter.
  • Top with butter, maple syrup, fresh berries, or whipped cream.
  • Leftover waffles freeze well—toast directly from frozen.