10 Crispy Sourdough Discard Waffles for Perfect Weekends

You wake up on a slow weekend and crave something crunchy, warm, and deeply satisfying. These Crispy Sourdough Discard Waffles answer that call with tangy starter flavor and a crackling outer shell. You’ll love how the sourdough discard adds depth while simple pantry swaps create extra crispness.

This list brings you ten different Crispy Sourdough Discard Waffles recipes. Each recipe includes precise ingredients, step-by-step instructions, and serving ideas. You’ll find sweet and savory options, tips for extra crunch, and make-ahead tricks to keep weekends relaxed and delicious. Grab your waffle iron and sourdough discard. Let’s make your weekend waffles unforgettable.

1. Crispy Sourdough Discard Waffles — Classic Buttermilk

These waffles are the go-to for a classic brunch. The buttermilk brightens the discard and yields a tender interior. Lightly crisped edges come from a touch of oil and proper heat. This version tastes buttery, tangy, and slightly sweet.

Fans of traditional breakfast will love these. The waffles smell of browned butter and caramelized sugar. They’re perfect for lazy mornings and family brunches.

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup buttermilk (cold)
• 1 large egg (room temperature)
• 3 tbsp melted unsalted butter (cooled)
• 1 tbsp granulated sugar
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tbsp vegetable oil (for waffle iron)

Instructions

1. Preheat waffle iron to medium-high. Lightly grease with 1 tbsp oil.
2. In a bowl, whisk 1 cup discard, 1 cup buttermilk, 1 large egg, 3 tbsp melted butter, and 1 tbsp sugar until smooth.
3. In another bowl, whisk 1 cup flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
4. Fold dry ingredients into wet until just combined. Batter should be thick but pourable. If too thick, add 1–2 tbsp buttermilk.
5. Let batter rest 10 minutes to hydrate flour and activate sourdough tang.
6. Spoon batter onto preheated waffle iron. Close lid and cook 4–5 minutes until steam slows and edges are golden brown.
7. Test doneness: edges should be crisp and interior springy. A toothpick inserted should come out clean.
8. Transfer waffles to a wire rack to keep crisp while you cook the rest.
9. Serve immediately or keep warm in a 200°F (95°C) oven for up to 15 minutes.

How to Serve It

• Stack waffles on a wire rack to keep edges crisp. Top with a pat of butter and warm maple syrup.
• Garnish with fresh berries, a dusting of powdered sugar, and a sprig of mint.
• Pair with strong coffee or a citrusy mimosa.
• Store cooled waffles in an airtight container in the fridge for 2 days.
• Reheat in a toaster or oven at 375°F (190°C) for 6–8 minutes for best crispness.
• Great for spring or cozy weekend breakfasts.

2. Whole Wheat Crispy Sourdough Discard Waffles with Honey

These whole wheat waffles use sourdough discard for tang and depth. The wheat adds a nutty flavor and a denser crumb. Honey gives gentle sweetness and glossy caramelization.

They’re ideal for wholesome weekend mornings and kids who love sweet flavors. Expect a hearty bite and warm toasty aroma.

Ingredients

• 1 cup sourdough discard (room temperature)
• 3/4 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 cup milk (room temperature)
• 1 large egg (room temperature)
• 2 tbsp honey
• 3 tbsp melted coconut oil (cooled)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp chopped toasted almonds (optional for batter)

Instructions

1. Preheat waffle iron to medium-high and lightly brush with oil.
2. Whisk 1 cup discard, 1 cup milk, 1 large egg, 2 tbsp honey, and 3 tbsp melted coconut oil.
3. Combine 3/4 cup whole wheat flour, 1/2 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
4. Fold dry into wet until just combined. Stir in 2 tbsp chopped almonds if using.
5. Rest batter 10 minutes so whole wheat hydrates.
6. Cook 3–5 minutes per waffle until edges are browned and crisp.
7. Check with a toothpick: center should be set and slightly moist but not wet.
8. Keep waffles on a wire rack to maintain crispness while cooking batches.

How to Serve It

• Drizzle warm honey and scatter toasted almonds on top.
• Add Greek yogurt and sliced banana for protein-rich pairing.
• Serve with herbal tea or cold-pressed juice.
• Cool completely, then freeze in a single layer for up to 1 month.
• Reheat in oven or toaster for a crunchy finish.
• Works well for autumn brunches with warm spices.

3. Crispy Sourdough Discard Waffles with Cornstarch Crisp

Adding cornstarch makes these waffles extra crunchy. The cornstarch reduces gluten formation and creates crisp, lacy edges. These waffles stay crisp longer on the plate.

If you want maximum crunch with tang, this is your recipe. The flavor is slightly tangy, with golden, crunchy pockets.

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 cup milk (room temperature)
• 1 large egg white (room temperature)
• 1 large egg yolk (room temperature)
• 3 tbsp melted butter (cooled)
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions

1. Preheat waffle iron to medium-high and spray with oil.
2. Whisk 1 cup discard, 1 cup milk, 1 egg yolk, 3 tbsp melted butter, and 2 tbsp sugar.
3. In another bowl, whisk 1 cup flour, 1/4 cup cornstarch, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
4. Beat 1 egg white to soft peaks. Set aside.
5. Fold dry ingredients into wet until just combined.
6. Gently fold whipped egg white into batter for lift and extra crisp edges.
7. Let batter rest 10 minutes.
8. Cook 4–6 minutes until steam reduces and exterior is deep golden.
9. Check doneness: edges should snap lightly when tapped.
10. Cool on a wire rack for 2–3 minutes before serving.

How to Serve It

• Serve with tart fruit compote to balance the crisp texture.
• Dust with powdered sugar and add a lemon wedge for brightness.
• Pair with espresso or a bright white tea.
• Leftovers re-crisp well in a toaster oven at 375°F (190°C) for 6 minutes.
• Freeze cooled waffles flat for up to 3 months.
• Great for summer brunch buffets where waffles sit longer.

4. Savory Cheddar & Chive Sourdough Discard Waffles

These savory waffles turn breakfast into a full meal. Sharp cheddar and fresh chives add savory depth. The sourdough discard gives a tangy counterpoint to the cheese.

They’re perfect for lunch, brunch, or a savory stack with eggs. Expect a crisp exterior and cheesy pockets inside.

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup all-purpose flour
• 1 cup milk (room temperature)
• 1 large egg (room temperature)
• 3 tbsp melted butter (cooled)
• 1 cup grated sharp cheddar (packed)
• 2 tbsp chopped fresh chives
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat waffle iron to medium-high and oil lightly.
2. Whisk 1 cup discard, 1 cup milk, 1 egg, and 3 tbsp melted butter.
3. Mix 1 cup flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1/4 tsp pepper.
4. Fold dry into wet until just combined. Stir in 1 cup cheddar and 2 tbsp chives.
5. Rest batter 8–10 minutes so flavors meld.
6. Cook 3–5 minutes until cheese is bubbling and edges are golden.
7. Test doneness by ensuring center is set and not doughy.
8. Transfer to a wire rack to keep the exterior crisp.

How to Serve It

• Top with a fried or poached egg and an extra sprinkle of chives.
• Serve alongside roasted tomatoes or mixed greens.
• Pair with a peppery Bloody Mary or cold brew coffee.
• Store cooled waffles in the refrigerator for 2 days; reheat in a skillet.
• Make batter ahead and keep covered in the fridge for 8 hours.
• Great for weekend savory brunch gatherings.

5. Crispy Sourdough Discard Waffles — Cinnamon Sugar Swirl

This sweet version layers cinnamon sugar into the batter for pockets of caramelized spice. The sourdough adds subtle tang that balances sweetness. The edges crisp beautifully where sugar caramelizes.

If you love warm spice and crunchy edges, this waffle shines. The aroma of cinnamon fills the kitchen as they cook.

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup all-purpose flour
• 1 cup milk (room temperature)
• 1 large egg (room temperature)
• 3 tbsp melted butter (cooled)
• 2 tbsp brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp cinnamon sugar (see below)

Cinnamon sugar mix:

• 2 tbsp granulated sugar + 1 tsp ground cinnamon mixed together

Instructions

1. Preheat waffle iron to medium-high and oil surface.
2. Whisk 1 cup discard, 1 cup milk, 1 egg, 3 tbsp melted butter, and 2 tbsp brown sugar.
3. Combine 1 cup flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
4. Fold dry into wet until just mixed.
5. Spoon half the batter into the iron. Sprinkle 1 tbsp cinnamon sugar over batter. Add remaining batter and a final sprinkle.
6. Cook 4–6 minutes until deeply golden and caramelized.
7. Check with a toothpick—center should be set and not gooey.
8. Cool on a wire rack for 2–3 minutes so sugar hardens slightly.

How to Serve It

• Dust extra cinnamon sugar and drizzle warm maple syrup.
• Top with whipped cream and caramelized apple slices.
• Pair with chai tea or hot chocolate.
• Store cooled waffles in an airtight container up to 2 days.
• Freeze single waffles for quick weekday treats.
• Lovely for fall brunches or holiday mornings.

6. Blueberry Lemon Crispy Sourdough Discard Waffles

Bursting blueberries and citrus zest lift these waffles. The sourdough discard adds a subtle tang that pairs beautifully with lemon. Crisp edges contrast with juicy fruit pockets.

These waffles are perfect for spring and summer. Expect sweet-tart bites and a floral aroma.

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup all-purpose flour
• 1 cup milk (room temperature)
• 1 large egg (room temperature)
• 3 tbsp melted butter (cooled)
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup fresh blueberries
• 1 tsp lemon zest

Instructions

1. Preheat waffle iron to medium-high and oil lightly.
2. Whisk 1 cup discard, 1 cup milk, 1 egg, 3 tbsp melted butter, and 2 tbsp sugar.
3. Mix 1 cup flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
4. Fold dry into wet until nearly combined. Gently fold in 1 cup blueberries and 1 tsp lemon zest.
5. Rest batter 10 minutes to let flavors meld.
6. Cook 3–5 minutes until edges are golden and blueberries have softened.
7. Test doneness—center should spring back and not be wet.
8. Cool on rack for 2 minutes so juices set.

How to Serve It

• Top with a lemon glaze and extra berries for bright flavor.
• Add a dollop of mascarpone or Greek yogurt.
• Pair with floral tea or a light rosé for brunch.
• Refrigerate leftovers 2 days or freeze for longer storage.
• Reheat in toaster or oven to restore crispness.
• Perfect for late spring breakfasts and garden brunches.

7. Chocolate Chip Crispy Sourdough Discard Waffles

Chocolate chips add gooey pockets in every bite. The sourdough discard balances the sweetness with tang. Crisp edges make the chocolate melt in the center.

This is a crowd-pleaser for weekend treats and kids’ breakfasts. Expect sweet, slightly tangy waffles with warm chocolate ribbons.

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup all-purpose flour
• 1 cup milk (room temperature)
• 1 large egg (room temperature)
• 3 tbsp melted butter (cooled)
• 2 tbsp brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup chocolate chips (semisweet)
• 1 tsp vanilla extract

Instructions

1. Preheat waffle iron to medium-high and grease well.
2. Whisk 1 cup discard, 1 cup milk, 1 egg, 3 tbsp melted butter, 1 tsp vanilla, and 2 tbsp brown sugar.
3. Combine 1 cup flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
4. Fold dry into wet until just mixed. Stir in 3/4 cup chocolate chips.
5. Rest batter 8–10 minutes.
6. Cook 4–6 minutes until sides are crisp and chips are melted.
7. Test with a toothpick; center should be set.
8. Let cool on a wire rack for 2 minutes before serving.

How to Serve It

• Serve with whipped cream and extra chocolate shavings.
• Add fresh strawberries or banana slices for contrast.
• Pair with cold milk or a mocha.
• Store cooled in an airtight container for 1–2 days.
• Reheat briefly in an oven or toaster.
• Fun for weekend breakfast parties or dessert waffles.

8. Herb & Garlic Crispy Sourdough Discard Waffles (Savory)

This savory waffle uses garlic and herbs for deep flavor. Parmesan adds a salty bite and helps crisp the exterior. The sourdough discard brings depth to the batter.

These waffles work well with soups or as a sandwich base. Expect aromatic, savory notes with a crunchy texture.

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup all-purpose flour
• 1 cup milk (room temperature)
• 1 large egg (room temperature)
• 3 tbsp melted butter (cooled)
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 1 tsp garlic powder (or 1 clove minced garlic)
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat waffle iron to medium-high and oil lightly.
2. Whisk 1 cup discard, 1 cup milk, 1 egg, and 3 tbsp melted butter.
3. Mix 1 cup flour, 1 tsp baking powder, 1/2 tsp salt, 1/4 tsp pepper, and 1 tsp garlic powder.
4. Stir dry into wet until combined. Fold in 1/2 cup Parmesan and herbs.
5. Let batter rest 8 minutes so the batter hydrates.
6. Cook 3–5 minutes until edges are golden and cheese is slightly crisp.
7. Check center for doneness; it should be set and spring back.
8. Cool briefly on a rack to keep exterior crunchy.

How to Serve It

• Smear with garlic-parsley butter or top with a fried egg.
• Serve alongside tomato soup or roasted vegetables.
• Pair with an herbal tea or dry cider.
• Refrigerate leftover waffles for 2 days; reheat in a skillet.
• Make batter the night before and cook fresh in the morning.
• Ideal for savory brunch menus and dinner sides.

9. Buckwheat Crispy Sourdough Discard Waffles (Gluten-Friendly)

These buckwheat waffles have a nutty, earthy flavor and a sturdy crisp edge. Combining buckwheat with a bit of all-purpose flour keeps texture light. Sourdough discard adds a gentle tang that balances buckwheat’s depth.

Perfect for gluten-reduced breakfasts or anyone who loves rustic flavor. Expect hearty texture and toasty aroma.

Ingredients

• 1 cup sourdough discard (room temperature)
• 3/4 cup buckwheat flour
• 1/4 cup all-purpose flour
• 1 cup milk (room temperature)
• 1 large egg (room temperature)
• 3 tbsp melted butter (cooled)
• 2 tbsp maple syrup
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla extract

Instructions

1. Preheat waffle iron to medium-high and grease lightly.
2. Whisk 1 cup discard, 1 cup milk, 1 egg, 3 tbsp melted butter, 2 tbsp maple syrup, and 1 tsp vanilla.
3. Combine 3/4 cup buckwheat flour, 1/4 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
4. Fold dry into wet until just mixed.
5. Rest batter 10 minutes so buckwheat hydrates and flavors bloom.
6. Cook 4–6 minutes until edges are crisp and center is set.
7. Test with a toothpick; it should come out mostly clean.
8. Cool on a wire rack for 2–3 minutes before plating.

How to Serve It

• Drizzle with maple syrup and scatter toasted walnuts.
• Add a smear of ricotta and seasonal fruit.
• Pair with black coffee or a nutty tea.
• Store in fridge for 2 days; freeze for longer storage.
• Reheat in oven for best texture restoration.
• Great for autumn or rustic weekend brunches.

10. Savory Corn & Jalapeño Crispy Sourdough Discard Waffles

Corn and jalapeño add sweet heat and crunchy texture. The sourdough discard brings a tangy background that complements corn’s sweetness. These waffles crisp on the outside while staying tender inside.

They’re delicious as a handheld meal or side dish. Expect smoky-sweet corn flavors with a gentle jalapeño kick.

Ingredients

• 1 cup sourdough discard (room temperature)
• 1 cup all-purpose flour
• 1 cup milk (room temperature)
• 1 large egg (room temperature)
• 3 tbsp melted butter (cooled)
• 1 cup fresh or thawed frozen corn kernels
• 1 jalapeño, seeded and finely chopped
• 1/2 cup shredded pepper jack cheese
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp chopped cilantro (optional)

Instructions

1. Preheat waffle iron to medium-high and grease well.
2. Whisk 1 cup discard, 1 cup milk, 1 egg, and 3 tbsp melted butter.
3. Combine 1 cup flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
4. Fold dry into wet until combined. Stir in 1 cup corn, 1 chopped jalapeño, 1/2 cup pepper jack, and 1 tbsp cilantro if using.
5. Rest batter 8–10 minutes.
6. Cook 4–6 minutes until edges are golden and cheese is melted.
7. Test doneness by ensuring center is set and not raw.
8. Cool briefly on a rack before serving.

How to Serve It

• Top with lime crema, extra cilantro, and sliced avocado.
• Pair with scrambled eggs or grilled chicken.
• Store cooled waffles in the fridge for 2 days; reheat in oven.
• Batter holds overnight in the fridge for quick morning cooking.
• Great for Cinco de Mayo brunches or spicy weekend breakfasts.

These ten Crispy Sourdough Discard Waffles give you a range from classic buttermilk to bold savory versions. Each recipe turns leftover starter into crunchy, flavorful weekend meals you’ll want to repeat. Pin your favorites so you can find them on busy mornings. Which waffle will you try first this weekend, and who will you share it with? Invite friends or family, fire up the waffle iron, and enjoy the crispy, tangy results together.