Last updated on February 17th, 2025 at 04:39 pm
These 100% einkorn sourdough discard waffles have been a staple in our house for years. I first made them when I only had one kid, and now, with a full house, they’ve become part of our weekend tradition. Every Saturday morning, my girls help mix the batter, and they love filling each waffle pocket with blueberries, butter, or maple syrup before digging in. There’s just something about the smell of fresh waffles crisping in the iron that brings everyone to the table—totally worth the overnight fermentation!
Why You’ll Love These Sourdough Discard Waffles
These waffles aren’t just breakfast—they’re an experience. My family flips out when they smell them cooking. The kids take turns pouring the batter into the waffle maker, and once they’re ready, everyone has their own way of eating them—topping with whipped cream and berries, drenching them in maple syrup, or layering on way too much butter (not that I blame them!).
We’ve made this recipe countless times, and it never fails. Whether it’s a slow weekend breakfast or a quick weekday meal straight from the freezer, these waffles always deliver. Crispy on the outside, light and fluffy inside, and packed with flavour, they’re the perfect way to use up extra sourdough discard.
Unlike many discard recipes, this one uses 100% pre-fermented flour, meaning all the flour in the recipe has been fermented before cooking. This makes the waffles easier to digest and enhances their deep, tangy flavour.
This recipe is adapted from the Rosehill Sourdough E-Book, a fantastic resource with tons of great recipes. If you haven’t checked it out yet, I highly recommend it!
And the best part? Make a big batch and freeze them—just pop one in the toaster for a quick, homemade breakfast anytime!
💡 New to sourdough baking? If you need a healthy starter, check out my guide to creating your first sourdough starter.
Watch the Recipe in Action!
Want to see exactly how these sourdough discard waffles come together? Watch the video below for the full process.
Sourdough Discard Waffle Specs:
- Yield: 12 waffles (may vary depending on waffle maker size)
Total Formula for Sourdough Discard Waffles
Below is the full ingredient breakdown for these sourdough discard waffles. If you don’t have einkorn flour, you can substitute whole wheat, spelt, or all-purpose flour with great results.
| Ingredient | Weight (grams) | Volume |
|---|---|---|
| Sourdough Discard | 300g | 1 ¼ cups |
| Whole Grain Einkorn Flour | 400g | 3 ⅓ cups |
| Maple Syrup | 40g | 2 tbsp |
| Buttermilk | 475g | 2 cups |
| Eggs | 3 whole | — |
| Melted Butter | 60g | ¼ cup |
| Salt | 4g (¾ tsp) | ¾ tsp |
| Baking Soda | 4g (¾ tsp) | ¾ tsp |
| Baking Powder | 7g (1 ½ tsp) | 1 ½ tsp |
Note: Volume measurements are approximate. For best results, use a kitchen scale.
Key Ingredients & Substitutions
Sourdough Discard
This recipe works best with unfed sourdough discard, meaning it hasn’t been recently refreshed with new flour and water. The discard adds depth of flavour and helps with fermentation, making the waffles lighter and easier to digest.
Substitutions: If you don’t have sourdough discard, you can use an active sourdough starter, but the flavour may be milder, and fermentation time may need adjusting.
Flour
For these sourdough discard waffles, I use 100% whole grain einkorn flour for its rich, nutty flavour and nutritional benefits. If you mill your own flour, I highly recommend using fresh-milled einkorn—it makes a huge difference in both flavour and texture!
Substitutions: No einkorn? Try whole wheat, spelt, or all-purpose flour. You can also blend different flours to customize the flavour and texture. Learn more about fresh milling in my flour milling guide.
Buttermilk
Buttermilk brings flavour, tenderness, and lightness to the waffles. Its acidity reacts with the baking soda, helping the waffles rise while keeping them soft inside and crispy outside.
Substitutions: If you don’t have buttermilk, mix 1 tablespoon of vinegar or lemon juice per cup of milk and let it sit for 5–10 minutes before using.
Eggs, Butter & Leavening
- Baking Soda & Baking Powder work together to provide lift. The baking soda reacts with the buttermilk, making the batter light and airy, while the baking powder ensures consistent rising.
- Eggs add structure and help create a fluffy interior.
- Butter gives the waffles a rich flavour and crispy texture.
Sourdough Waffle Tools You’ll Need
To make these sourdough discard waffles, here are the essential tools that will make the process easier:
- Sheet Pan with Wire Rack – Perfect for keeping waffles warm and crispy while you cook the rest.
- Waffle Maker – Any style works, but a good-quality waffle iron ensures crispy edges and even cooking.
- Spatula – Helps with flipping and removing waffles without damaging them.
- Cambro Container or Stainless Steel Bowl – Ideal for mixing and fermenting the batter overnight.
Sourdough Discard Waffle Schedule
Timing is key for making these sourdough discard waffles. Below is a simple schedule to help you plan ahead. The batter ferments overnight, developing deep flavour and better digestibility. In the morning, all that’s left is a quick mix and cooking the waffles fresh.
How to Make Sourdough Discard Waffles
These waffles are best when fermented overnight, allowing the batter to develop deep flavour and better digestibility.
Day One: Prepare the Overnight Batter
- In a large bowl or Cambro container, mix:
- 300g sourdough discard
- 40g maple syrup (2 tablespoons)
- 475g buttermilk (2 cups)
- 400g whole grain einkorn flour (3 ⅓ cups)
- Stir until fully combined. Cover and let rest at room temperature for 10 to 12 hours.
Day Two: Final Batter and Cooking
- Preheat the waffle maker.
- In a separate bowl, whisk together:
- 3 eggs
- 60g melted butter (¼ cup)
- 4g salt (¾ teaspoon)
- 4g baking soda (¾ teaspoon)
- 7g baking powder (1 ½ teaspoons)
- Gently mix the egg mixture into the overnight batter until fully combined.
- Let the batter rest for 20 to 30 minutes at room temperature.
- Pour the batter into the waffle maker and cook until golden brown, about 3 to 4 minutes (timing may vary by waffle maker).
- To keep waffles crisp, place them on a wire rack over a sheet pan while cooking the rest of the batch.
Pro Tips for the Best Waffles
To get the perfect crispy, fluffy sourdough discard waffles, keep these tips in mind:
- Let the batter rest for 20 to 30 minutes before cooking. This allows the final mix to hydrate and rise properly.
- Whisk the baking powder and baking soda into the eggs first. This prevents clumping and ensures even distribution.
- Temper the melted butter before adding it to the eggs. If the butter is too hot, it can scramble the eggs. Let it cool slightly before mixing.
- Do not overmix the final batter. A slightly lumpy texture is ideal for light and airy waffles.
- Use a wire rack to keep waffles crispy. Avoid stacking them directly on a plate, which can cause steaming and sogginess.
- Adjust your waffle maker’s heat settings. A medium-high setting usually works best for a crisp exterior and tender interior.
- Lightly grease the waffle maker if needed. Even with butter in the batter, some waffle irons may require a little extra fat to prevent sticking.
Following these simple steps will ensure your sourdough discard waffles turn out perfect every time!
Sourdough Waffle Serving Suggestions
These waffles are perfect on their own, but here are a few ways to switch things up:
- Dessert-Style: Add a scoop of vanilla ice cream and dust with cinnamon sugar.
- Classic: Drizzle with maple syrup and top with fresh berries or whipped cream.
- Kid-Favourite: Fill each waffle pocket with blueberries, maple syrup, or butter (just like my girls do!).
- Savoury Twist: Serve with crispy bacon, poached eggs, and a little hot honey.
Sourdough Discard Waffle Storage & Freezing Tips
These sourdough discard waffles store beautifully, whether you’re keeping them for a few days or freezing them for later.
- Short-term storage: Store waffles in an airtight container in the fridge for up to 3–5 days. However, we usually just freeze them right away since they reheat the same way.
- Freezing: Place waffles in a freezer-safe bag—no need to separate them, as they don’t stick together. Store for up to 3 months.
- Reheating: Microwave for 30 seconds to thaw, then pop them in the toaster to crisp up the outside while keeping the inside soft. You can also reheat them in a preheated 350°F (175°C) oven for about 5–7 minutes.
With this method, you’ll always have fresh, homemade sourdough discard waffles ready to go!
More Sourdough Discard Breakfast Recipes
If you’re looking for more ways to use your sourdough discard in the morning, here are a few of our favourite recipes:
- Sourdough Pancakes – Light, fluffy, and perfect with maple syrup.
- Sourdough Discard Scones – Buttery, tender, and great for pairing with jam or clotted cream.
- Sourdough Discard Biscuits – Flaky, buttery, and perfect with eggs or gravy.
- Sourdough English Muffins – Soft, chewy, and ideal for homemade breakfast sandwiches.
Sourdough discard makes breakfast even better—try these recipes and find your new favourite!
Final Thoughts
These 100% einkorn sourdough waffles have become a weekend staple in our house. Ever since we got our waffle maker, this has been our go-to recipe for crisp, flavourful waffles. We always make extra and freeze them, so weekday mornings are as easy as popping one in the toaster—quick, delicious, and just as good as fresh!
Sourdough Discard Waffles Recipe Card:
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How to Make Sourdough Discard Waffles with Whole Grain Flour
- Total Time: 0 hours
- Yield: 12 waffles 1x
Description
Ingredients
Overnight Batter (Day One)
- 300g sourdough discard (1 ¼ cups)
- 40g maple syrup (2 tablespoons)
- 475g buttermilk (2 cups)
- 400g whole grain einkorn flour (3 ⅓ cups)
Final Batter (Day Two)
- 3 eggs
- 60g melted butter (¼ cup), cooled slightly
- 4g salt (¾ teaspoon)
- 4g baking soda (¾ teaspoon)
- 7g baking powder (1 ½ teaspoons)
Instructions
Day One: Prepare the Overnight Batter
- In a large bowl or Cambro container, whisk together sourdough discard, maple syrup, buttermilk, and flour until fully combined.
- Cover and let the batter rest at room temperature for 10–12 hours to ferment.
Day Two: Final Batter & Cooking
- Preheat your waffle maker.
- In a separate bowl, whisk together eggs, baking soda, baking powder, and salt to prevent clumping.
- Slowly whisk in melted butter, making sure it’s slightly cooled to avoid cooking the eggs.
- Gently fold the egg mixture into the fermented batter until fully combined.
- Let the batter rest for 20–30 minutes at room temperature.
- Cook the waffles: Pour batter into the waffle maker and cook for 3–4 minutes, or until golden brown (timing may vary by waffle maker).
- Keep warm: Place cooked waffles on a wire rack over a sheet pan to stay crispy.
Notes
- Batter Consistency: After fermentation, the batter may thicken slightly. If needed, stir in a small splash of buttermilk to adjust consistency.
- Storage: Store in an airtight container in the fridge for 3–5 days, or freeze for up to 3 months in a freezer-safe bag.
- Reheating: Microwave frozen waffles for 30 seconds to thaw, then toast until crisp. Alternatively, reheat in a 350°F (175°C) oven for 5–7 minutes.
- Prep Time: 20 minutes
- Cook Time: 10-20 minutes
- Category: Sourdough
- Method: Baking
- Cuisine: French
My first Einkorn sourdough waffle try and this did not disappoint. The sourdough flavor comes through on these more than other sourdough pancake and waffle recipes I have tried with AP and whole wheat flours.
I sized it to the amount of discard available. starter 25%, flour 33%, maple syrup 3%, buttermilk 39%. I didn’t have buttermilk but did have yogurt and whole milk and mixed that 1/3 yogurt and 2/3 milk which worked just fine.
These were great with a ripe nectarine and maple syrup!
These were delicious!
I have not baked these yet but have been baking sourdough pancakes and waffles for a decade plus or minus…read plus and This is a wonderful recipe. The way to have sourdough waffles or pancakes is not to add flour to starter or a levain and mix and bake. It HAS to rest for 12 hours or so to get the full effect of the sourdough. I am never full or feel stuffed as I do with normaly waffles and pancakes so it is much better for you. Save this and never look back. I will however do this exact recipe this weekend as I have all the ingredients and will grind for fresh flour also. Thanks for posting.
I’ve made sourdough waffles often and they are always a hit – but recently I discovered this recipe and have made these a few times- they are fantastic – great flavour, good chew , they freeze well and easy to pop in the toaster to refresh from frozen – our new favourite!