Crispy & Fluffy Sourdough Discard Waffles (No Overnight Wait)
There’s something about homemade waffles that makes an ordinary morning feel a little more special. Golden, crispy edges. Soft, fluffy centers. Little pockets filled with maple syrup. Something warm to share before everyone heads into their day.
These easy sourdough discard waffles are a delicious way to use the discard sitting in your fridge, with no overnight fermentation or feeding your starter first. Simply mix the batter, let it rest for a few minutes, and cook until beautifully golden.
When I made these, I realized I didn’t have any butter, so I reached for coconut oil instead. They turned out awesome! Melted coconut oil or butter both work beautifully, so use whatever you have on hand.
A little kitchen improvisation, a jar of sourdough discard, and suddenly, breakfast.
Why you’ll love these sourdough discard waffles
Crispy edges and fluffy centers: That lovely combination of golden crunch and soft, tender waffle.
No overnight wait: Mix and cook the same morning.
Uses cold sourdough discard: Take it straight from the fridge—no feeding or warming required.
Made with everyday ingredients: Flour, eggs, milk, and a few pantry staples.
Works with coconut oil or butter: An easy option for those mornings when the butter dish is empty.
Freezer-friendly: Save extras for a homemade breakfast on a busy morning.
Easy Sourdough Discard Waffle Recipe
Yield: About 6–8 waffles, depending on your waffle maker
Prep time: About 10 minutes
Batter rest: 5–10 minutes
Cook time: Varies by waffle maker and number of batches
Ingredients
120g sourdough discard, approximately ½ cup, straight from the fridge
180g all-purpose flour, approximately 1½ cups
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
300g milk, approximately 1¼ cups
6 tablespoons melted coconut oil or melted butter
1 teaspoon vanilla extract
For butter, 6 tablespoons is approximately 85g. If using coconut oil, measure 6 tablespoons in its liquid state. Refined coconut oil has a more neutral flavor, while unrefined coconut oil may add a gentle coconut flavor.
How to Make
Mix the dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Mix the wet ingredients
In a separate bowl, whisk together the sourdough discard, eggs, milk, melted coconut oil or butter, and vanilla.
The melted oil or butter should be liquid but slightly cooled before adding it to the eggs.
If using coconut oil: Cold ingredients can make it solidify into little flecks. Gently warming the milk until just lukewarm can help minimize this while still using discard straight from the fridge. A few small flecks are fine; they’ll melt during cooking.
Gently combine the batter
Pour the wet ingredients into the dry ingredients and stir until just combined.
A few small lumps are completely fine. Avoid overmixing, which can make the waffles less tender.
Rest while the waffle iron heats
Let the batter rest for 5–10 minutes while your waffle iron fully preheats.
The batter should be thick but pourable. If it seems too thick after resting, add milk 1 tablespoon at a time. If it seems thin, give it another five minutes to rest before adjusting.
Cook until deeply golden
Lightly grease your waffle iron if needed, then add the amount of batter recommended for your machine.
Cook according to your waffle maker’s directions. I like to let these become deep golden rather than pale—that’s where those delicious crispy edges happen.
Serve warm
Serve immediately, or place the finished waffles on a wire rack while you cook the rest.
Add your favorite toppings, pour yourself something warm, and enjoy.
How to get crispy sourdough waffles
A few simple details make a difference in getting that crisp exterior.
Fully preheat your waffle iron. A hot cooking surface helps the outside develop its golden crust.
Give them time to cook. Resist opening the waffle maker too early. Let the waffles develop a rich golden color before removing them.
Use a wire rack. Stacking hot waffles on a plate traps steam and softens them. Set them in a single layer on a wire cooling rack instead.
Keep the batch warm in the oven. If you’re cooking everything before serving, place the waffles on a wire rack over a baking sheet in a 200°F oven. Keep them in a single layer so air can circulate.
Coconut oil or butter: which should you use?
I used coconut oil because that’s what I had, and I loved the results. It’s absolutely an option I’ll use again.
Butter brings its familiar rich flavor, while coconut oil offers an easy alternative. Either works in this recipe, using 6 tablespoons, melted.
If you prefer a neutral flavor, choose refined coconut oil. If you enjoy a little coconut flavor alongside your maple syrup, unrefined coconut oil can be lovely.
Waffle toppings and optional additions
For the first batch, I love keeping things simple: warm waffles, a little butter, and maple syrup settling into every pocket.
For a different morning, try:
Fresh strawberries and whipped cream
Sliced bananas and a drizzle of nut butter
Warm berries and a spoonful of yogurt
Chopped pecans and maple syrup
A dusting of cinnamon and powdered sugar
You can also gently fold chocolate chips, blueberries, or finely chopped pecans into the batter. Start with a small handful so the waffles still cook evenly.
How to store and freeze sourdough discard waffles
Let leftover waffles cool completely on a wire rack before storing. This helps prevent trapped steam from making them soggy.
To refrigerate: Store in an airtight container for up to 3–4 days.
To freeze: Place cooled waffles in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container, separating with parchment if needed.
To reheat: Warm in a toaster, toaster oven, or oven until heated through and crisp. You can reheat them straight from frozen; they may simply need a little more time.
A few extra waffles tucked away can make a busy morning feel a little easier.
Sourdough discard waffle questions
Can I use sourdough discard straight from the fridge?
Yes! This recipe uses cold sourdough discard. You don’t need to bring it to room temperature or feed it before making the batter.
Do these waffles need to ferment overnight?
No. Baking powder and baking soda provide the lift, so you can mix and cook these waffles the same morning. The batter only needs a 5–10 minute rest.
Can I use coconut oil instead of butter in waffles?
Yes. Use 6 tablespoons melted coconut oil in place of 6 tablespoons melted butter. I made this recipe with coconut oil, and the waffles turned out beautifully.
Why aren’t my waffles crispy?
Make sure your waffle iron is fully heated and let the waffles cook until deeply golden. After cooking, place them on a wire rack instead of stacking them, which traps steam and softens the outside.
Why is my waffle batter so thick?
The thickness of sourdough discard varies depending on how you feed your starter. After the batter rests, add milk a tablespoon at a time if needed, until it’s thick but pourable.
A little homemade goodness
One of my favorite things about sourdough has been discovering how much can come from that little jar in the fridge.
A loaf of bread. A batch of muffins. Golden waffles on a morning when there’s no butter in the house.
There’s joy in learning as you go, using what you have, and making something delicious to share.
If you try these sourdough discard waffles, leave a comment below and tell me how they turned out. Or tag @moondancewellnessco on Instagram—I’d love to see what’s cooking in your kitchen.
