Crispy Sourdough Waffles

Sourdough discard waffles with the perfect amount of crispy golden brown-ness are what you need this weekend! These are easy to make but take a little bit of planning as you will be mixing up the batter the night before. I promise it is worth it!

I am 100% a waffles over pancake person. It’s a texture thing. These sourdough waffles are everything I want in a waffle. Crispy and perfectly golden brown, with good flavor on their own without any butter or syrup. Although I am going to be putting butter and syrup on these! Waffles are my second favorite way to use up my sourdough discard, my first is pizza dough. With a little planning ahead on Friday night, you are all set to crank out delicious homemade waffles on Saturday morning.

Ingredients for Crispy Sourdough Waffles

• Sourdough discard: If you don’t yet have a sourdough starter made, I have an easy-to-follow homemade sourdough starter recipe in this post!
• Flour: my sourdough discard is made and fed with just all-purpose flour, for the remaining flour in the recipe I used a red fife wheat flour I got from a fancy schmancy bakery near my house. Feel free to experiment with other flours! I think buckwheat would be great.
• Honey: you can also use regular sugar or agave
• Milk: I used regular 2% milk, but I’m sure almost any alternative milk should work ok
• Eggs
• Coconut oil or melted butter: I used coconut oil
• Salt
• Baking soda
• Cornstarch: this really helps the waffles get crispy!
• Vanilla extract
• Optional spices like: cinnamon, nutmeg or cardamom

Equipment you’ll need

• Waffle iron: I LOVE my little $10 mini waffle iron. The waffles don’t stick, it heats up fast and stays hot. Plus I just prefer things mini whenever possible. It’s more fun.
• Whisk
• Bowl
• A mini ladle is helpful, if you don’t have one, a 1/4 cup measuring cup will do

How to make crispy waffles with sourdough discard

To make sourdough waffles, you will need to mix the first four ingredients first. (Sourdough discard, additional flour, milk and honey). You will need to do this the night before you plan to make waffles. After mixing these ingredients, cover and place in the fridge until morning.

Letting the batter sit overnight helps the sourdough flavor really develop. You probably could just mix it up and make them the morning up and still get good results. The sourdough flavor just might not be as noticeable.

The morning of you will mix in the remaining ingredients and waffle away!

Waffle topping ideas

For me, butter and syrup is a must, but I also like to add fresh fruit. For this batch, I obviously used strawberries. I dressed them up a little by adding just a sprinkle of sugar and a dab of vanilla bean paste. It was so so good. And of course there are SO many other fresh fruits that go just perfectly with crispy waffles!

Storing homemade waffles

To store your delicious homemade waffles, simply place them in a gallon-sized Ziploc bag and freeze for up to 3 months. You can reheat them in the toaster just like store-bough waffles! These are great meal prep project for the week.

I think sometime soon I want to make tropical waffles with a crushed pineapple brown sugary sort of topping, toasted coconut and macadamias. Just thinking out-loud and trying to give you unique waffle topping ideas at the same time.

I also want to do a savory waffle topping, maybe like onion, green chiles, cheddar cheese and a fried egg? Could be prettyyyyy good, right?

Made these sourdough discard waffles?

If you’ve tried this recipe, please consider leaving a comment/rating below and let me know how it went. I’d love to hear from you! You can also connect with me on instagram and Pinterest.

This recipe is adapted from a little sourdough booklet I bought from Heritage Goods & Supply. They have a little shop up in Carpenteria, CA that I just love!

MORE SOURDOUGH RECIPES TO TRY

Crispy Sourdough Waffles

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The perfect weekend waffle! Crispy and golden brown with a little sourdough tang.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 16 waffles 1x
• Category: Breakfast
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 1 cup sourdough discard
• 1 cup wheat flour
• 1 cup milk
• 1 tbsp honey
• 2 tbsp lemon juice or vinegar
• 1/4 cup coconut oil (melted)
• 2 eggs (whisked)
• 3/4 tsp salt
• 1 tsp baking soda
• 2 tsp vanilla
• 3 tsp cornstarch
• 1 tsp cinnamon (optional)

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Instructions

1. The night before you plan to make the waffles, combine: sourdough discard, flour, milk, lemon juice and honey. Cover and leave on the kitchen counter overnight.
2. The next morning, add remaining ingredients and whisk until fully combined. Plug in your waffle iron. Place a cooling rack over a baking sheet for keeping waffles as they finish.
3. Spoon batter onto waffle iron (about 1/4 cup if using a mini waffle iron like mine), close and cook until golden brown. Mine took about 4-6 minutes per waffle. As the waffles are done, place on a cooling rack.
4. I pop mine into the toaster for a minute to reheat before I eat! Enjoy with butter, syrup, and fresh fruit.
5. Store extra waffles in a gallon ziploc and freeze for up to 3 months, but they probably won’t last that long!