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Whole grain sourdough waffles cooked and resting on a cooling rack.

How to Make Sourdough Discard Waffles with Whole Grain Flour

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5 from 4 reviews

Description

These 100% einkorn sourdough discard waffles are crisp on the outside, light and fluffy on the inside, and packed with deep, tangy flavour. The batter ferments overnight, making them easier to digest while enhancing their taste. Perfect for weekend breakfasts or batch-freezing for busy mornings—just pop them in the toaster, and they’re as good as fresh!

Ingredients

Scale

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

  1. In a large bowl or Cambro container, whisk together sourdough discard, maple syrup, buttermilk, and flour until fully combined.
  2. Cover and let the batter rest at room temperature for 10–12 hours to ferment.

Day Two: Final Batter & Cooking

  1. Preheat your waffle maker.
  2. In a separate bowl, whisk together eggs, baking soda, baking powder, and salt to prevent clumping.
  3. Slowly whisk in melted butter, making sure it’s slightly cooled to avoid cooking the eggs.
  4. Gently fold the egg mixture into the fermented batter until fully combined.
  5. Let the batter rest for 20–30 minutes at room temperature.
  6. 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).
  7. 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

Find it online: https://matthewjamesduffy.com/sourdough-discard-waffles/