These sourdough discard waffles use buttermilk and a simple egg white trick to deliver a crispy outside, tender inside, and that tangy sourdough flavor you love — all in under 20 minutes with no waiting!
New to sourdough? Start Here! How To Feed Sourdough Starter Beginners Guide Easy Sourdough Bread Recipe for Beginners (Artisan Loaf)
Why These Sourdough Discard Waffles Are Different
Most sourdough discard waffle recipes taste good but lean cakey and heavy. I tested batch after batch until I figured out why — the egg yolk. The fat in the yolk weighs down the batter and gives you that soft, cakey texture. The fix? Use just the whites.
This one small change is genuinely a game-changer. You get a tender, airy crumb with a crispy exterior that actually holds up after you pour on the syrup. And because we’re leaning on baking powder and baking soda for lift rather than wild yeast, this is a no-wait, no-fuss recipe. Pull the discard out of the fridge and you’ll be eating waffles in under 20 minutes.
If you love these, you might also enjoy my Easy Buttermilk Waffles — a classic, reliable recipe for when you don’t have discard on hand. And if pancakes are calling your name instead, my Sourdough Discard Pancakes use the same no-wait approach with equally delicious results!
The Secret Is All in the Egg Whites
We’re just stirring the egg whites right in with the buttermilk and discard — no whipping, no fuss. They give the batter the structure it needs for lift without the heaviness that yolks bring. Easy as can be, and the results are incredible.
Regular Waffles vs. Belgian Waffles
You might be wondering if it matters which type of waffle iron you use. Regular waffles (like my Easy Buttermilk Waffles) are thinner with a tighter, shallower grid — crispy, classic, and perfect for soaking up syrup.
Belgian waffles are thicker with deeper pockets, giving you more surface area for toppings and a fluffier interior. This sourdough discard waffle recipe works beautifully in either iron, so use whatever you have! The cook time and batter amount will vary slightly depending on your iron size.
What Makes a Good Waffle Iron?
A great waffle iron makes a big difference here! Here’s what to look for to put a quality option on the table:
Steam vents are non-negotiable. As your waffle cooks, moisture needs somewhere to escape. Without vents, that moisture sits in the batter and you get a soggy waffle instead of a crispy one. Makes sense, right?
An audible beep is your best friend. A signal that tells you “ready to pour” and “done cooking” takes all the guesswork out of the process and means you can actually go pour your coffee while it cooks.
They no longer make my beloved All-Clad waffle maker. The company just has one for Belgian waffles now. Here are three options that you can look into instead.
- Breville Smart Waffle Pro — The premium pick. Auto-timing, an overflow moat, and 12 browning settings. If you make waffles often and want it to just work, this is the one. Serious Eats declared this the best American Style Waffle Maker of 2026.
- All-Clad Electric Stainless Steel Waffle Maker 4 slice — The All-Clad Belgian Waffle Maker has steam vents around the sides, an audible beep when your waffle is ready, and removable dishwasher-safe plates for easy cleanup. It’s a splurge that pays off in years of perfect waffles.
- The Cuisinart Round Classic Waffle Maker is a solid budget pick if you’re just getting started. Fair warning — the temperature can run a little fickle and browning isn’t always perfectly even, but for the price it gets the job done and makes a genuinely good waffle. A great starter iron before you’re ready to invest in something fancier.
And if you want adorable little shaped waffles the Dash Mini options are delightful! My kids LOVE their unicorn waffles and I want to surprise them with this little heart shaped waffle maker next Valentine’s breakfast!
Waffle Toppings Worth Trying
Butter and maple syrup will always have pride of place at my table, but these sourdough discard waffles are wonderful with something a little extra! Here are some favorites:
- Easy Blueberry Syrup
- Homemade Blackberry Syrup
- Sticky Bun Breakfast Syrup
- Homemade Whipped Cream
- Fresh seasonal fruit and toasted pecans
Browse all my breakfast and brunch recipes for more topping ideas!
Frequently Asked Questions
Can I use active starter instead of discard? Yes! Fed and bubbly starter works perfectly here. You may get a slightly more aggressive rise in the iron, which is a wonderful problem to have.
What do I do with the leftover yolks? Don’t toss them! Egg yolks are wonderful for homemade chocolate pudding, lemon curd, or hollandaise if you’re feeling fancy. If pancakes are more your speed, my Copycat Cracker Barrel Pancakes use whole eggs and are a reader favorite!
Can I substitute the buttermilk? Real buttermilk gives you the best flavor and rise, but if you’re out there are two easy swaps. Stir one tablespoon of white vinegar or lemon juice into one cup of regular milk and let it sit for five minutes — it will thicken slightly and work beautifully. Plain Greek yogurt thinned with a little milk is another great option. Either way you’ll still get a delicious waffle, just with a slightly milder tang than the real thing!
Sourdough Discard Waffles
Ingredients
- 200 g sourdough starter discard or fed and bubbly
- 3 egg whites
- 180 g buttermilk see Note 1 for substitution options
- 4 tablespoons salted butter melted
- 150 g all-purpose flour
- 60 g granulated white sugar scant ⅓ cup
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine grain sea salt 5g
Instructions
- Please use a scale to measure your ingredients where grams are given. This is the best way to get consistent and delicious results.
- Preheat your waffle iron.
- In a large mixing bowl, mix the sourdough starter, buttermilk, and egg whites until well combined. A Danish dough whisk works great here, but a wooden spoon or regular whisk works too.
- Pour in the melted butter and stir until well mixed.
- Add the flour, sugar, baking powder, baking soda, and salt on top. Mix until it forms a smooth, pourable batter — don’t overmix.
- Spoon the batter into your preheated waffle iron. I use a size 12 scoop twice (about ⅔ cup of batter) for my 7" waffle iron, then quickly spread the batter to about ½" from the edge for uniform waffles. Cook to your liking — these are delicious soft or crispy!
- As your waffles come off the iron, set them on a cooling rack rather than stacking them on a plate — this keeps them from steaming and getting soggy while you finish the batch.
Storing & Freezing
- Store leftover waffles in a bag in the refrigerator for up to a week. To freeze, let the waffles cool completely on the rack, then layer them in a zip-top freezer bag with a sheet of parchment or wax paper between each waffle. They'll keep beautifully in the freezer and you can grab just what you need without them sticking together! Use at toaster or air fryer to reheat waffles.
Helpful Recipe Notes
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Nutrition Estimate
A Note on Nutrition
Nutritional info is an imperfect estimate. Please take it with a grain of salt.
New to sourdough? Start Here! How To Feed Sourdough Starter Beginners Guide Easy Sourdough Bread Recipe for Beginners (Artisan Loaf)
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