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Three thick Belgian-style Sourdough Discard Waffles showing highly textured crispy edges and melted salted butter.

Sourdough Discard Waffles: The Ultimate Crispy Belgian Recipe

These Sourdough Discard Waffles are perfectly crispy on the outside and fluffy inside. A delicious, zero-waste way to use your sourdough starter for a gourmet Belgian-style breakfast with deep syrup-catching pockets.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Breakfast, Brunch
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups All-Purpose Flour 250g
  • 2 tablespoons Granulated Sugar 25g
  • 2 teaspoons Baking Powder 10g
  • 1 teaspoon Baking Soda 5g
  • 1 teaspoon Sea Salt 6g
  • 1 cup Sourdough Discard 240g, room temperature
  • 1.5 cups Whole Milk 360ml
  • 0.5 cup Unsalted Butter 113g, melted
  • 2 Large Eggs Room temperature
  • 1 teaspoon Vanilla Extract 5ml

Equipment

  • 1 Belgian Waffle Iron Square style preferred
  • 2 Mixing bowls One large, one medium

Method
 

Prepare the Batter
  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, combine sourdough discard, milk, melted butter, eggs, and vanilla. Whisk until smooth.
  3. Pour wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Let rest for 10 minutes.
Cook the Waffles
  1. Preheat your Belgian waffle iron to its highest setting and lightly grease with oil spray.
  2. Pour batter into the iron and cook until steam stops escaping. Waffles should be golden-brown and crispy.
  3. Plate the waffles and top with a pat of salted butter and a drizzle of amber maple syrup.

Notes

Use room temperature discard for easier mixing.
Do not over-mix the batter to keep the texture light and airy.