Sourdough Waffles Recipe

Part of the process of keeping a sourdough starter alive involves discarding portions of it during each feeding. Those discards don't need to be discarded though: They can be used in recipes like these light and flavorful waffles.

Ariel Kanter

Why It Works

  • Sourdough starter contributes its complex flavor to the batter.
  • Measuring the ingredients by weight leads to more consistent recipe results (though you can use the supplied volume measurements, if desired).

That sourdough starter you have bubbling away has more uses than just for bread. With each feeding of the starter, some is discarded, but that discarded portion can be used in other recipes, like these light and delicate waffles with a rich aroma and just a touch of tanginess from the sourdough starter.

The beauty of using starter for waffles is that the starter doesn't have to be completely active to still make a nice waffle. It's used for flavor more than anything else, so a sleepy starter from the fridge or a fiercely bubbling starter on the counter, or a new starter that's not quite ready&mdah;they're all just as good. After all, the baking powder in the recipe provides most of the lift.

The flavor you end up with will depend on your starter. A really mild starter will be much less assertive in the waffles than if you've got a seriously sour starter brewing. Either way, it's a great use for excess starter.

Recipe Facts



Active: 25 mins
Total: 25 mins
Serves: 4 to 6 servings

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  • 5 ounces all-purpose flour, such as Gold Medal (1 cup, spooned; 142g)

  • 1 1/2 teaspoons baking powder (1/4 ounce; 6g)

  • 1 ounce granulated sugar (2 tablespoons; 30g)

  • 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

  • 2 large eggs (3 1/2 ounces; 100g)

  • 6 ounces whole milk (3/4 cup; 170g)

  • 8 ounces sourdough starter, unfed/discard (1 cup; 226g) (see note)

  • 1 1/2 ounces unsalted butter, melted (3 tablespoons; 40g), plus more for serving

  • 1/2 cup maple syrup, for serving


  1. In a medium bowl, whisk together flour, baking powder, sugar, and salt until well combined.

  2. In a large bowl, whisk together eggs, milk, starter, and melted butter until well combined.

  3. Add dry mixture to wet mixture and whisk until just combined. (Depending on the thickness of the starter, you may need to adjust the batter's consistency. It should be the consistency of pancake batter. Add milk to thin it, if necessary.)

  4. Cook in waffle iron according to the manufacturer's directions. Serve right away with butter and maple syrup.

Special equipment

Belgian or American waffle iron


You can use unfed/discarded starter that has been kept at room temperature or straight from the refrigerator. To read more about discarding, feeding, and maintaining a sourdough starter, please see our guide here.