Crispy Outside, Fluffy Inside

Beginner

Sourdough DiscardWaffles

by Henry Hunter

Weekend waffles that use up your discard and beat anything from a box.

Rise Time

PT50M

Bake Time

3-5 minutes per waffle

Yield

6-8 waffles (depending on your waffle iron)

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Sourdough Discard Waffles | Baking Great Bread at Home - finished bread

Henry Hunter, professional baker and recipe author

Perfection is not required

"Great bread isn't about perfect technique—it's about understanding the dough."

— Henry Hunter

By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.

Authentic Bread Flavor

Crispy sourdough discard waffles ready in 40 minutes. Beginner-friendly and freezer-friendly for weekday toasting.

Equipment Needed

Waffle Iron

Standard or Belgian

Mixing Bowls

1 large, 1 medium for wet and dry ingredients

Whisk

For combining ingredients

Wire Cooling Rack

Essential for keeping waffles crispy—never stack on a plate

Digital Scale

For accurate measurements

Ingredients

Scale Recipe:

Wet Ingredients

, unfed200g

whole milk, room temperature180g

eggs, room temperature2 large

unsalted butter, melted56g

vanilla extract10ml

Dry Ingredients

all-purpose flour230g

granulated sugar20g

baking powder12g

baking soda3g

fine sea salt4g

cornstarch15g

Mix

Make the Batter

Quick wet-into-dry mixing. Don't overthink it.

Progress

0/4

Click each step to mark complete

Whisk Wet Ingredients

In a large bowl, whisk together the , milk, eggs, melted butter, and vanilla extract until smooth and combined.

Combine Dry Ingredients

In a separate medium bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt.

Combine

Add the dry ingredients to the wet ingredients. Stir until just combined. A few small lumps are fine. Do not overmix, or the waffles will be tough.

Rest the Batter

Let the batter sit for 10-15 minutes while you preheat your waffle iron. This lets the leavening activate and the flour hydrate for a better texture.

PT10M

Batter Rest

Pro Tip

The batter should be thick but pourable, similar to pancake batter. If it seems too thick, add a splash of milk (1 Tbsp at a time). If too thin, add a tablespoon of flour.

Cook

Cook the Waffles

Hot iron, right amount of batter, and patience.

Progress

0/5

Click each step to mark complete

Preheat the Iron

Preheat your waffle iron to medium-high heat. Grease lightly with cooking spray or brush with melted butter.

Pour the Batter

Ladle about ½ cup of batter onto the center of the iron. Don't overfill. The batter should spread to about ¾ inch from the edges when you close the lid.

Cook

Close the lid and cook for 3-5 minutes until the waffle is golden brown and crispy. Don't open the iron too early. Wait until steam stops coming out or your iron's indicator light signals done.

Transfer

Remove the waffle to a wire cooling rack. Do NOT stack waffles on a plate, or the steam will make the bottoms soggy.

Re-grease and Repeat

Lightly grease the iron between each waffle. Let it reheat for 30 seconds before adding the next batch of batter.

Pro Tip

If your waffles are coming out soft instead of crispy, your iron isn't hot enough. Let it fully preheat between each waffle. And remember, the wire rack is everything. Stacking = soggy.

Precise Timers

Use these interactive timers to track your stages.

Cook per Waffle

04:00

The Final Step

Cook the Waffles

Hot iron, right amount of batter, and patience. Cook on medium-high heat until golden and crispy.

Bake Time: 3-5 minutes per waffleOven: 0°F / 0°C

Baking Methods

Makes thinner, crispier waffles

Equipment: Standard waffle iron

Preheat

Preheat waffle iron to medium-high. Grease lightly.

Pour

Use ½ cup batter per waffle.

Cook

Cook 3-5 minutes until golden and crispy.

Cool

Transfer to wire rack. Never stack on a plate.

Nutrition Facts

Per 1 waffle • 7 servings per recipe

Calories225

Carbohydrates32g

Protein6g

Fat8g

Fiber1g

Sodium380mg

* Values are estimates based on standard ingredients

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Troubleshooting

Baker's Notes

Common questions and solutions for perfect results

Temperature is the invisible ingredient. I use the Goldie and DoughBed from SourHouse to keep my starter and dough at the perfect temperature, every time.