Sourdough discard waffles – Skinnytaste

If you need a way to consume sourdough discard, you’ll love these lightweight, golden, fluffy sour waffles!

Sourdough discard waffles
Sourdough Baking is the labor of love, but how do you deal with all this discard? I’ve been looking for ways to make the most of it, rather than throwing it away. These light dough discarded waffles are golden and fluffy and a delicious way to cut waste and Calories. I’ve been kicking sourdough for the past few months and repeated these for my daughter Madison. They use Reduce fat They are lighter than traditional waffle recipes, but they are still golden on the outside and fluffy on the inside. She loves them-now they are my first choice. So, of course I have to share!
If you don’t bake sour bread and don’t have sour dough discarded, don’t worry – make these yogurt waffles or casein waffles.
What is Sourdough discard?
Sourdough discard is part of the starter you delete while eating. While often overlooked, it is full of complex flavors that can enhance recipes such as pancakes, cookies, and of course waffles. A slight acidity helps soften the batter, resulting in a perfect texture and flavor depth.
What you need
Apart from sourdough discarding, this simple sourdough waffle recipe uses all pantry. If you don’t want to start your own dough starter from scratch, you can buy the Sourdough Starter online. Scroll to the bottom for exact measurements.

- All-purpose flour It’s the basis of waffles
- Baking powder and baking soda Help them rise and make them fluffy.
- Kosher salt Balance taste
- sugar It is optional, depending on whether you prefer a little sweetness
- Discard the sourdough Adds subtle richness.
- milk: Skimmed milk or any plant-based milk can be used.
- protein: Use liquid egg white or 1 egg white from large eggs.
- Oil: Any neutral oil, such as avocado, will work.
- Vanilla extract smell
How to Make Sourdough Waffles
Here is a step-by-step guide to making waffles with sourdough starters. Please refer to the printable instructions below in the recipe card.



- Start with dry ingredients: In a medium mixing bowl, combine flour, baking powder, baking soda, salt and sugar. You want to do this separately from wet food to make everything good.
- Add wet ingredients: Discard the sourdough starter, pour the milk, egg white, oil and vanilla into the flour mixture. Stir with a spatula until combined.
- Cook waffles: I used mini waffle iron, but if you have one, you can use larger iron. Spray with oil to avoid sticking, add the batter and cook until golden brown. Repeat the remaining batter.
Variations:
- Toppings: Top with fresh fruit, maple syrup, nut butter, honey, butter, powdered sugar or whipped cream.
- mix: Add blueberries or chocolate chips to the batter.
- spices: Sprinkle with small cinnamon or pumpkin pie spices.
- milk: Instead of buttermilk.
Tips for success
For extra flavor and sour soup, you can mix the batter the night before and rest – fermentation is magical when you sleep. However, if your time is short (or just trying to use up some discards before the next feed), then that’s OK. These waffles are still fresh in the morning.
Whether your starter is active and bubbled, or a starter that exudes a sour smell from the refrigerator, this recipe is ready to use.
Provide advice
Serve breakfast with one side of eggs, yogurt or cheese for protein.

Storage
- refrigeration Cook waffles for up to 4 days.
- freeze The waffles last for 3 months.
- heating In a toaster or oven.
FAQ
Yes, they use the sour taste of naturally fermented, which is rich in probiotics and beneficial bacteria for gut health. Read more about sourdough benefits here.
The batter will last for 2 days in an airtight container in the refrigerator. Refrigerate cooked waffles for up to 4 days or up to 3 months.
Now that I’ve shared my sour bread recipe, I’m going to share a lot of discarded recipes. If you don’t make sour bread and don’t discard, make these yogurt waffles or casein waffles.

More waffle recipes you’ll love
If you make this sourdough waffle recipe I would love to see it. Tag me in photos or videos on Instagram, Tiktok or Facebook!

yield: 5 Serve
Service size: 2 Mini waffles (or ½ cup batter)
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Whisk the flour, baking powder, baking soda, salt and sugar in a medium bowl (if used).
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Pour sourdough, milk, egg white, oil and vanilla extract with dry ingredients and mix with spatula until just mixed.
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Heat the mini waffle iron with oil, then add ¼ cup batter, cook until golden brown, and turn off the light. Set aside and repeat until all the batter is used up.
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Serve with your favorite toppings.
The final step:
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Serve: 2 Mini waffles (or ½ cup batter),,,,, Calories: 135 KCAL,,,,, carbohydrate: 25 g,,,,, protein: 6 g,,,,, Fatty: 1 g,,,,, Saturated fat: 0.5 g,,,,, cholesterol: 0.5 mg,,,,, sodium: 359.5 mg,,,,, fiber: 1 g,,,,, sugar: 2 g