These Crispy Sourdough Discard Waffles are super light and fluffy with a crispy exterior made with sourdough discard. The majority of the batter is made the night before, making it super easy to roll out of bed and serve this for breakfast the next morning.
This is the perfect recipe to use excess sourdough starter discard for a weekend breakfast with the family. Using sourdough discard creates super light and airy waffles that stay crispy on the outside. Make a double batch, freeze any extras in freezer bags, and pop them in the toaster oven for a quick breakfast on busy mornings.
If you're looking for even more sourdough discard recipes, sourdough discard is great to use in Sourdough Discard Banana Bread Muffins or these Pumpkin Sourdough Waffles.
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💡 Recipe Inspiration
I have been on the search for crispy waffles for years, or more accurately, decades. When I was quite young, my family had a tradition of going to a restaurant called “Grandma’s” on Easter morning. My family hosted Easter, and this was one way to eliminate the burden of cooking an entire extra meal when already planning a large dinner for guests.
At “Grandma’s” most of us ordered Belgian waffles. They were so crispy with deep pockets to hold butter and maple syrup. I don’t know what technique or ingredients they used to make their waffles crispy, but they were outstandingly crispy.
I’ve tried all the tricks in the book for getting crispy waffles (other than buying lots of different waffle makers), including whipping egg whites, adding extra sugar or butter, adjusting flour, and using club soda. Ultimately, using sourdough discard and setting up the batter the night before has yielded the crispiest homemade waffles.
🛒 Ingredients
Below are the ingredients needed to make Crispy Sourdough Discard Waffles.
- Whole Milk: I recommend whole milk, but in a pinch, you can use 1% or 2%
- Vinegar: Curdles the milk, creating a homemade buttermilk. (I’ve tested this recipe using store-bought buttermilk, and it's not as good). If you don't have vinegar you can use lemon juice as a substitute.
- Sourdough Discard: Stir down the discard and incorporate it into the batter. Measure by weight for accuracy.
- Granulated Sugar: Contributes to the crispiness, but not enough to make the waffles taste sweet (that’s where the toppings come in!).
- Flour: Use all purpose, unbleached flour.
- Baking soda: Additional leavening agent.
- Salt: To bring out flavor.
- Butter: I use salted butter.
- Eggs: Use large eggs, room temperature, pasture-raised if possible.
See the recipe card below for full information on ingredients and quantities.
📝 How to Make Crispy Sourdough Waffles
Below are the step-by-step instructions and photos for how to make Crispy Sourdough Discard Waffles.
Keep in mind that this recipe requires you to use a kitchen scale to measure the sourdough discard, milk, and flour.
Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Step 1. Milk and Vinegar: In a large mixing bowl, combine the milk and vinegar. Let it sit for 5-10 minutes. The vinegar will start to curdle the milk, which creates a homemade buttermilk. You do not taste the vinegar in the waffles.
Step 2. Sourdough Discard and Dry Ingredients: Add the sourdough discard, sugar, and all-purpose flour and combine. Cover and place in the fridge overnight.
Tip: I have also made this entire batter in the morning, rather than making most of it the night before. While it can be made entirely in the morning, it always tastes better when made overnight.
Step 3. The Next Morning: Preheat the waffle iron.
Take the batter out of the fridge. It should be slightly bubbly. Add the baking soda, salt, and melted butter. Stir to combine and ensure that the batter is not hot, or it will scramble the eggs.
In a small bowl, scramble the eggs. Add it to the batter and combine.
Step 4. Make the Waffles: Ensure that the waffle iron is thoroughly preheated. This may take longer than the indicator light suggests. Pour the sourdough waffle batter into the hot waffle iron, close the lid, and heat until the waffles are thoroughly crispy golden brown. The amount of batter will depend on the size of your waffle iron.
Remove the hot waffles with tongs and a fork and place them on a cookie drying rack while making the remaining waffles.
🧈 Topping Ideas:
- Butter: For easy to spread butter, soften the butter in the microwave for 30 seconds at a time at 20% power until soft and spreadable. Then place it on a plate or dish on the table for everyone to spread evenly over their waffles, even if they've cooled off a little before serving.
- Maple Syrup
- Berries and Fresh Fruit
- Whipped Cream: Whip heavy cream with a beater and add a dash of maple syrup (or add a little mascarpone if you have it - so good!).
- Chocolate Chips
🧇 More Tips for Crispy Waffles
- Thoroughly preheat the waffle iron. Let it sit longer than when it says it's preheated.
- Don’t rely on the indicator to let you know when the waffles are done. They may need longer.
- Remove and place the waffles on a cookie drying rack to allow air circulation underneath and prevent soft waffle bottoms. Don’t stack waffles on top of each other (this creates steam and therefore soft waffles). Keep the waffles in a single layer until serving.
- For extra crispy waffles, add them to the oven at 300°F for 3 minutes just before serving. This is optional.
- Make the batter the night before (with a few additions the morning of) = crispier waffles and an easier morning.
This recipe is inspired by the Sourdough Waffles Recipe at the Perfect Loaf.
💖If You're Interested in More Breakfast Recipes, You May Love These:
If you make these Crispy Sourdough Discard Waffles or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!
Crispy Sourdough Discard Waffles
Ingredients
Overnight Ingredients
- 460 grams whole milk
- 2 tablespoon vinegar
- 100 grams sourdough discard
- 2 tablespoon granulated sugar
- 250 grams all-purpose flour
Morning of Ingredients
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup butter melted
- 2 large eggs room temperature
Instructions
Overnight
- The night before making the waffles: In a large mixing bowl combine the whole milk and vinegar. Let sit for 5-10 minutes. The vinegar will start to curdle the milk, creating a homemade buttermilk. You do not taste the vinegar in the waffles.
- Add the sourdough discard, granulated sugar, and all-purpose flour. Place it in the fridge and let sit overnight.
Morning of
- The following morning, the batter should be slightly bubbly. Preheat the waffle iron (on my waffle iron, I preheat it to the hottest setting).
- Add the baking soda, salt, and melted butter. Stir to combine. Ensure that the batter is not hot.
- Scramble the eggs in a small bowl, then add them to the batter and combine.
- For easy pouring, you can add the batter to a large 4-cup measuring pitcher. Then, pour the batter from the measuring pitcher into the waffle iron. Do not rely on the waffle iron to indicate that the waffles are done. Leave the waffle in the iron until it is thoroughly medium brown in color and crispy.
- Use tongs and, if needed a fork, to lift the waffle out of the iron. Place it on a cookie drying rack. This allows air circulation under the waffle and prevents the bottom of the waffles from softening. Repeat as needed until you have used all the waffle batter. Keep the waffles in a single layer until serving.
- Optional: These Sourdough Discard Waffles are nice and crispy, however, if you want extra crispy waffles, preheat the oven to 300°F and place the waffles in the oven for 3 minutes (and not longer) before serving.
- Top with maple syrup, fresh berries, whipped cream, or any other toppings that you love. The waffles are also great on their own without any toppings!
Notes
- Thoroughly preheat the waffle iron. Let it sit longer than when it says it's preheated.
- Use a measuring pitcher to pour the batter into the waffle iron.
- Don’t rely on the indicator to let you know when the waffles are done. They may need longer.
- Remove and place the waffles on a cookie drying rack to allow air circulation underneath and prevent soft waffle bottoms. Don’t stack waffles on top of each other (this creates steam and therefore soft waffles).
- Make the batter the night before (with a few additions the morning of) = crispier waffles and an easier morning.
- Soften Butter: If serving with butter, soften the butter in the microwave for 30 seconds at a time at 20% power to make it easier to spread on the waffles, even if they've cooled slightly.
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