Quick & Easy Sourdough Waffles (Using Discard or Active Starter)

Maple syrup pouring over the Crispy Sourdough Waffles (Easy Discard or Active Starter Recipe)

5 from 1 vote

Quick & Easy Sourdough Waffles (Using Discard or Active Starter)

Light and crispy sourdough waffles made with discard or active starter. Easy overnight or same-day recipe—golden edges, fluffy inside, freezer-friendly.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings: medium waffles

Calories: 151kcal

Author: Love Keil

Equipment

waffle maker

Ingredients

Dry Ingredients

1 ½ cups all-purpose flour
3 tablespoons sugar I use cane sugar
1 teaspoon sea salt
2 ½ teaspoons baking powder
½ teaspoon baking soda

Wet Ingredients

1 cup sourdough discard or active sourdough starter
2 large eggs
1 cup whole milk or full fat coconut milk for dairy-free option
2 teaspoons vanilla extract
3 tablespoons avocado oil plus more for greasing the waffle maker

Instructions

Same-Day Preparation

In a large bowl, whisk together all dry ingredients. In a different bowl combine all of the wet ingredients.
Combine dry ingredients with wet ingredients and whisk gently until just combined, don't over-mix.
Let the batter rest for 5–10 minutes until bubbly.

Overnight Preparation (Best Flavor & Texture)

In a large bowl, combine all wet ingredients with all dry ingredients EXCEPT baking powder and baking soda.
Whisk until fully combined, cover, and refrigerate overnight.
The next day, sift the baking powder and baking soda directly into the bowl with the batter.
Whisk gently until incorporated. The batter should look thick, bubbly, and airy (If needed, add extra milk 1 tablespoon at a time to loosen the batter slightly).
Let the batter rest for 10 minutes before cooking. Preheat the waffle maker.

Cooking the Waffles

Preheat your waffle maker according to manufacturer instructions. Lightly grease the waffle maker with avocado oil spray or melted coconut oil.
Pour batter into the center of the waffle iron (amount will depend on your waffle maker—fill just until it spreads close to the edges).
Close the lid and cook until the waffle is deep golden and crisp, about 3–5 minutes, depending on your waffle maker.
Carefully remove and repeat with remaining batter, greasing the iron as needed.

Serving Ideas

Serve warm with:
Fresh berries
Maple syrup
Strawberry sugar purée

Video

Notes

Keep Waffles Warm & Crispy: Preheat oven to 200°F (95°C). Place cooked waffles in a single layer on a wire rack set over a baking sheet. Do not stack or cover—this prevents steam and keeps waffles crisp. Serve all at once when finished.
Freezing: Let waffles cool completely, then freeze in a single layer before transferring to a freezer bag.
Reheating: Pop frozen waffles straight into the toaster or toaster oven. They reheat crispy on the outside and fluffy inside—just like fresh.
Dairy-Free Tip: To make these sourdough waffles dairy-free, swap the whole milk for full-fat coconut milk (canned or carton). Coconut milk adds richness and helps the waffles crisp beautifully on the outside while staying fluffy inside. No other changes needed.

Nutrition