Skip to main content New<> this month
Get the Allrecipes magazine

Sourdough Discard Waffles

Rated as 5 out of 5 Stars

"I often feel like the discard from my sourdough starter is wasteful, so I try my best to use it in other ways. One of the best and tastiest ways is to repurpose the discard into waffles. You can make the base of this batter the night before you plan to cook waffles, or just a few hours prior. This is a fantastic weekend breakfast when everyone gets to sleep in!"
Added to shopping list. Go to shopping list.


8 h 30 m servings 378
Original recipe yields 4 servings (4 waffles)


{{model.addEditText}} Print
  1. Combine sourdough starter and yogurt in a bowl the night before you plan to cook the waffles. Stir while pouring in flour and brown sugar. Mix until well combined. Cover batter and let rest in the fridge, 8 hours to overnight.
  2. Preheat a waffle iron according to manufacturer's instructions.
  3. Beat egg in a large bowl when you're ready to make the waffles. Add melted butter and vanilla extract. Mix in baking soda and salt. Add the sourdough starter mixture and stir until batter is well combined.
  4. Pour batter into waffle iron and cook until golden brown, about 3 minutes per waffle.

Nutrition Facts

Per Serving: 378 calories; 14.4 49.2 12.3 81 763 Full nutrition

Explore more


Read all reviews 3
Most helpful
Most positive
Least positive

No it was easy and very tasty!

These were some of the best waffles we’ve ever had: crispy but light and delicious. I used all-purpose flour, and plan to try other flours like white whole wheat or buckwheat next time.

This recipe made tender, delicious waffles! Will definitely make these again. My starter is very fluid so I did have to add about 1/2 c. flour to adjust the consistency of the batter.