Whole Wheat Sourdough Waffles – One Bowl, Discard Recipe

This sourdough discard waffle recipe uses whole wheat flour for a fibre rich breakfast that can be enjoyed fresh or can be frozen for later! Use up large amounts of sourdough discard to make these same day sourdough waffles. Cinnamon and vanilla pair perfectly with a slight sour tang to make your new favorite breakfast. These waffles can be made in one bowl from start to finish, making preparation and cleanup a breeze.

Key Ingredients

Whole Wheat Flour: I used freshly milled whole wheat flour for this recipe (finely sifted), but other store-bought flour will work just fine. Be sure to stir (fluff it up) before spooning and leveling for the best results.

Sourdough Discard: I use spent (hungry) sourdough discard but if you are using active sourdough starter, make sure to stir it down for best results.

Buttermilk: I love to use buttermilk in these waffles and in my Rhubarb Buttermilk Muffin recipe because of the boost in rise that it gives them. If you don’t have buttermilk, don’t fret! I simply measure out 1 tablespoon of lemon juice into a 1 cup measurer and fill the rest up with milk to make my own buttermilk.

How To Make Same Day Sourdough Waffles (Discard Waffles)

Step 1. Preheat your waffle iron to the desired setting. Brush on butter or spray with non-stick cooking spray.

Step 2. Combine all of the dry ingredients in a medium sized bowl. Whisk together until well incorporated.

Step 3. Add the wet ingredients in the following order: 1 1/4 cup buttermilk, 3 large eggs (lightly beaten), 1/3 cup melted butter, 1 teaseapoon vanilla extract, 1 cup sourdough discard. Using a fork or whisk, lightly incorporate the wet ingredients in the top of the bowl before stirring in the dry ingredients below. Whisk all ingredients together until just combined. A few small lumps are okay.

Step 4. Spoon 1/3-1/2 cup of waffle batter onto your waffle iron, depending on it’s capacity. My waffle iron takes about 1/2 cup of batter per square.

Step 5. Cook until desired doneness. I have the Breville XL 4 slice waffle maker. I choose medium darkness on the classic setting.

Step 6. Serve warm with fresh strawberry rhubarb freezer jam, maple syrup, or any other favorite toppings!

Tips + Tricks For Awesome Sourdough Waffles

*Ensure that your waffle maker is properly preheated.

*Fluff up your flour before scooping and levelling it to make sure that it isn't too dense.

*Beat egg whites separately until they form stiff peaks and fold them into the batter after everything else has been mixed in for extra fluffy sourdough waffles. I love the convenience of mixing everything in one bowl; however, if I have extra time I do beat the whites separately!

*Keep your waffles warm in a 200 degree oven to keep them crispy while you finish up your batch.

Batch + Storage

This whole wheat discard waffle recipe makes 10-12 large waffles.

Refrigerate: Allow the sourdough waffles to cool on a cooling rack before placing them in an airtight container and stowing them in the fridge. Enjoy within 2-3 days.

Freeze: Wrap fully cooled waffles in plastic wrap, place them in a freezer safe bag or container, and place in the freezer. For best results, enjoy the waffled within 6-8 weeks.

Printable Recipe Card

Sourdough Waffle FAQ

How To Serve Sourdough Discard Waffles

-Create a breakfast charcuterie with a waffle board! The ladies from Crowded Kitchen have a beautiful waffle brunch board. Use this recipe to create their breakfast magic.

-Slather your discard waffles in homemade jam. Try out our Strawberry Rhubarb Freezer Jam!

-Top with a pat of butter and drizzle on some maple syrup or this homemade Rhubarb Simple Syrup from my sister Ally @ Crave The Good.

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