Do you have extra discard and want to put it to good use? Sourdough discard waffles are one of my favorite ways to use sourdough discard because they’re a perfect balance between tangy, buttery waffles, sweet maple syrup, and fruit.
Learn how to get extra tangy flavor by fermenting the dough the night before. But if you don’t want to wait overnight I’ll show you how to make it the same day with only a 15 minute wait too.
This recipe is specifically for waffles and is not interchangeable with pancakes like you might be used to with other recipes. See my other post for ultra-fluffy discard pancakes.
How much discard do you need?
This sourdough discard waffle recipe needs about ½ cups of discard to get a tangy, fermented flavor. I also like to ferment the dough overnight (8-12 hours) on the counter to boost the tangy flavor.
Why ferment this batter overnight?
Fermenting the batter overnight (or 8-12 hours) on the counter helps to give the dough a tangy sourdough flavor. It’s not vital to ferment this dough, and you can make it the same day instead of waiting, but we recommend fermenting for a tangier flavor. To add extra tangy flavor, I also use buttermilk, but if you only want a slightly tangy flavor, you can use regular milk.
Can you make discard waffles ahead of time?
I wouldn’t recommend storing the mixed batter in the fridge for more than one day because this might alter the taste; however, you can pre-make waffles ahead of time and freeze leftovers.
They’re just as good as new when you reheat them and are perfect for days when you’re craving them on a busy morning. It’s also a great way to use discard when you have too much and don’t want to waste it.
When you are storing them in the freezer, make sure to follow these tips:
- Completely cool the waffles over a wire rack. Putting the waffles into a container when they are still warm will cause condensation and create more freezer burn.
- Use an airtight, freezer-safe container; the less air inside, the less potential for freezer burn.
- If the waffles are cool to the touch, you can store them stacked, and it won’t be challenging to separate them later on.
How to reheat frozen discard waffles
Reheating frozen discard waffles is simple. I like to use my toaster oven, but you can also use a regular toaster. There is no defrost period, so it’s a quick process.
Take the waffles straight from the fridge and place them in the toaster for about 5-7 minutes on medium heat. This is the setting I use for my Breville toaster oven (on the toast setting): level 5 for four slices.
What else to make with sourdough discard
Sourdough discard doesn’t have to be thrown away, and I was happy to learn there are many ways to reuse this tangy batter. Here are some of my favorite ways to reuse sourdough discard:
Sourdough Discard Waffles
Ingredients
Overnight sponge
- ½ c (150 g) sourdough discard
- 1 c (125 g) all-purpose flour
- 2 tbsp (25 g) cane sugar
- ¾ c (180 g) buttermilk
- ¼ c (55 g) filtered water
Day-after ingredients
- 1 large egg
- 2 tbsp (22 g) neutral oil
- ¼ tsp (1.4 g) baking soda
- ¼ tsp (1 g) baking powder
- ½ tsp (1.5 g) kosher salt Diamond Crystal brand
Equipment Used
- measuring cups and spoons
- mixing bowls
- towel
- Spatulas
- tongs
- cooling rack
Instructions
Batter prep option 1: Same day waffles (less tangy)
- Combine all the ingredients in a large mixing bowl: ½ c sourdough discard, 1 c all-purpose flour, 2 tbsp cane sugar, ¾ c buttermilk, ¼ c filtered water, 1 large egg, 2 tbsp neutral oil, ¼ tsp baking soda, ¼ tsp baking powder, and ½ tsp kosher salt.
- Let the batter rest on the counter for at least 15 minutes.
Batter prep option 2: Overnight ferment (tangier, recommended)
- On day 1, make the overnight sponge: In a bowl, combine all the overnight sponge ingredients: ½ c sourdough discard, 1 c all-purpose flour, 2 tbsp cane sugar, ¾ c buttermilk, and ¼ c filtered water. Mix until incorporated.
- Cover with a lid towel and let this ferment on the counter for 8-12 hours.
- On day 2 your fermented batter should be bubbly! (see photo) In a mixing bowl, combine the overnight sponge and the day-after ingredients: 1 large egg, 2 tbsp neutral oil, ¼ tsp baking soda, ¼ tsp baking powder, and ½ tsp kosher salt.
Cooking waffles
- Preheat the waffle iron until the ‘ready’ indicator light is on.
- Spray the iron with neutral oil spray.
- Scoop about ⅔ cup of the batter onto the waffle iron and close.
- For my waffle iron, I place it on medium-high heat (3.5 out of 5 heat) and cook each waffle for 3-4 minutes. Remove the waffle once it’s golden brown and crispy.
- Transfer to a cooling rack.
- Close the waffle iron and let it reheat before making the next waffle. Repeat with the rest of the batter.
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