How to Make Crispy Sourdough Discard Waffles for Breakfast

You love sourdough baking but hate wasting discard. You also want a breakfast that’s crisp, flavorful, and quick on a sleepy morning. These Crispy Sourdough Discard Waffles give you crunchy edges, tender pockets, and a tangy depth that regular waffles don’t have.

In this guide you’ll learn how to turn 1 cup of sourdough discard into a batch of waffles in under an hour. You’ll get exact measurements, a fail-safe step-by-step method, and smart tips for extra-crispy results. Let’s get cooking.

What You'll Need (Ingredients & Tools)

Ingredients

• 1 cup sourdough discard (unfed)
• 1 cup milk (dairy or plant-based)
• 1 large egg
• 2 tablespoons granulated sugar
• 2 tablespoons melted butter or neutral oil
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt

Tools

• Waffle iron (standard)
• Mixing bowls and whisk
• Measuring cups and spoons
• Cooling rack and baking sheet

Tip: If your discard is very sour, cut milk to 3/4 cup and add 1/4 cup water to balance flavor.

Preparing Your Ingredients

1. Warm the milk slightly to room temperature. Cold milk can slow batter blending.
2. In a bowl, whisk together the 1 cup discard, milk, egg, sugar, and melted butter until smooth.
3. In a separate bowl, combine the dry ingredients: baking powder, baking soda, and salt.
4. Add dry to wet and fold gently; small lumps are okay. Overmixing makes waffles tough.

Pro tip: Let the batter rest 5–10 minutes to allow the baking agents to react with the discard. This helps create air and crisp edges.

Step-by-Step Instructions for Crispy Sourdough Discard Waffles

1. Preheat your waffle iron fully. For crosshatch crispiness, heat to medium-high.
2. Lightly oil the plates with butter or spray.
3. Pour ~1/3 to 1/2 cup batter per waffle, depending on iron size.
4. Close and cook until steam mostly stops, about 3–5 minutes. Avoid opening early.
5. Remove waffles and place on a cooling rack set over a baking sheet.

Why the rack? Cooling on a rack prevents steam from softening the bottoms. If you need to keep waffles warm, set oven to 200°F (95°C) and hold them on the rack inside the oven.

Common mistake: stacking waffles directly on a plate. That traps steam and ruins crispness.

Serving, Storage & Make-Ahead Tips

Serving ideas

• Classic: butter and pure maple syrup.
• Savory: smoked salmon, crème fraîche, and chives.
• Sweet: roasted pears and a dusting of powdered sugar.

Storage

• Refrigerate cooled waffles up to 3 days in an airtight container.
• Freeze single waffles in a zip-top bag for up to 2 months.

Reheating (fast and crisp)

• Toaster or toaster oven: reheat frozen waffles 2–3 minutes for crisp edges.
• Oven: preheat to 400°F (205°C) and bake for 6–8 minutes on a rack.

Make-ahead shortcut

• Double the recipe and freeze extras. You’ll have quick, crispy breakfasts all week.

Troubleshooting

• Batter too thin: add 2–4 tablespoons flour.
• Waffles soggy: increase heat and finish in oven on rack.
• Bitter discard taste: reduce discard to 3/4 cup and add 1/4 cup milk.

You can also try adding 1/2 teaspoon cinnamon or 1/4 cup cornmeal for texture variation.

You’ve now got a reliable method for Crispy Sourdough Discard Waffles that saves starter and makes breakfast special. Pin this guide for your next brunch, and save it if you plan to meal-prep waffles for the week. Which topping will you try first? Ready to make this happen? Let's do it!