Mini Sourdough Discard Waffles

These mini sourdough discard waffles start with cold discard scooped straight from the refrigerator jar. Your starter does not need to be fed or bubbly, which means you can decide to make them the morning you want them.

The edges come out crisp, the centers stay soft, and they are lightly sweet rather than dessert sweet. Butter and real maple syrup do the rest.

One batch uses 200 grams of discard and makes enough to eat now and freeze the rest. They toast from frozen in about 3 minutes, which is roughly the same effort as making toast.

That freezer stash is the reason this one stayed in our rotation.

Our Saturday Morning Waffles

Saturday morning breakfast has always been a thing in our house, although what that breakfast looks like has changed quite a bit over the years.

We went through a cinnamon rolls and bacon phase. Then there was the Starbucks drive-through phase, when Saturday mornings meant getting out the door for gymnastics. Eventually we landed here: mini sourdough waffles with sausage.

A little sweet, a little savory, and exactly what we want on a Saturday morning.

These waffles started with a non-sourdough recipe I’d been making for years. When I found myself with discard to use, I started experimenting with adding it to the batter. (Around the same time these sourdough cheddar crackers came out of the same jar.) After plenty of iterations and adjustments, this became our tried-and-true version.

Now I make the entire batch, we each eat two (or four), and the rest go into the freezer.

The freezer stash might be my favorite part.

Why You’ll Love These Mini Sourdough Waffles

✓ Cold discard goes straight into the bowl. Scoop it from the refrigerator and start mixing. No feeding, no waiting for it to warm up, no planning the night before.

✓ Crisp edges, soft centers. The edges get lightly crisp while the middles stay tender.

✓ Not overly sweet. There’s enough sugar for flavor and browning, but these are still built for butter and maple syrup.

✓ Made for the freezer. They toast from frozen, which makes them a real weekday breakfast and not just a weekend project.

✓ A serious dent in your discard jar. One batch uses a full 200 grams.

Ingredients You’ll Need

• Sourdough Discard. Use 200 grams of cold, unfed discard straight from the refrigerator.
• Eggs. Two large eggs add structure and richness while helping create the soft centers.
• Whole Milk. Whole milk adds richness and keeps the waffles tender.
• All-Purpose Flour. Regular all-purpose flour is all you need here.
• Sugar. These are lightly sweet rather than dessert-sweet. The sugar also helps them develop those golden, crisp edges.
• Baking Powder. Since we’re using unfed discard for flavor rather than for lift, baking powder is what makes these light and fluffy.
• Salt. A little salt balances the sweetness and brings out the flavor of the other ingredients.
• Vanilla. Vanilla adds warmth and gives these that classic homemade waffle flavor.
• Butter. Melt the butter first so it has a chance to cool while you prepare the rest of the batter. It gets stirred in last, right before the batter heads into the refrigerator for a short rest.

How to Make Mini Sourdough Discard Waffles

Step 1: Melt the Butter

Melt 50 grams of unsalted butter and set it aside to cool while you prepare the remaining ingredients.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the cold sourdough discard, eggs, whole milk, and vanilla until well combined.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.

Step 4: Combine the Batter

Add the dry ingredients to the wet ingredients and stir just until combined.

Step 5: Add the Butter

Pour in the cooled melted butter and stir until evenly incorporated.

Step 6: Rest the Batter

Cover the batter and place it in the refrigerator for 5 to 10 minutes.

While the batter rests, preheat your mini waffle maker and use those few minutes to start cleaning up the kitchen.

The short rest gives the flour time to absorb the liquid and lets the batter thicken. Chilling also lets the melted butter begin to firm back up. When it comes out of the refrigerator, the batter should be thick and scoopable.

You can cook the waffles right after mixing, but if you have the extra few minutes, the rest is worth it.

Step 7: Cook the Waffles

Take the batter out of the refrigerator once your waffle maker is fully preheated.

Scoop about 1/4 cup of batter into each mini waffle cavity. Close the waffle maker and cook according to your machine’s indicator light, or until the waffles are golden with crisp edges.

My waffle maker doesn’t need any additional grease.

Keep going until you’ve used all of the batter.

A Very Important Mini Waffle Maker Upgrade

When I first started making these, I had one of those adorable single mini waffle makers I’d originally seen on Instagram.

Which was great, until I wanted to make an entire batch of waffles.

One. Waffle. At. A. Time.

I would literally stand at the counter making tiny waffle after tiny waffle until I finally worked through all of the batter.

Then my mom gave me a waffle maker for Christmas that makes four minis at once.

Game changer.

If mini waffles become a regular occurrence in your house, consider this my endorsement of the four-at-a-time life.

How to Freeze Sourdough Waffles

The most important part of freezing these waffles is simple:

Let them cool completely.

Don’t rush this step.

If you put warm waffles into freezer bags, they’ll release steam. That moisture becomes condensation inside the bag and eventually ice crystals, which can leave your waffles drier when they’re reheated.

I let the waffles cool completely, then portion them into sandwich-size freezer bags with two waffles per bag. That way anyone can grab exactly what they want for breakfast or a snack without dealing with the entire batch.

Store the frozen waffles for up to 3 months.

How to Reheat Frozen Waffles

No thawing required.

Take the waffles directly from the freezer and put them into the toaster. Mine take about 3 minutes to come back hot and crisp, although the exact time will depend on your toaster.

It’s one of the reasons I love keeping these around. A homemade breakfast takes about the same amount of effort as making toast.

Sourdough Waffles for School Lunch

These also happen to make one of Scarlett’s favorite school lunches.

I toast two waffles straight from the freezer, butter them, cut them into halves so they fit, and put them into a warm Thermos. Then I pack a little container of maple syrup separately so she can pour it over the waffles when she’s ready to eat.

It’s basically breakfast for lunch, and it’s a lunch she will never trade.

What to Serve with Mini Sourdough Waffles

Butter and real maple syrup are the absolute jam around here.

And I mean butter.

I’ve been known to load one up with butter and eat it with my hands like a piece of toast.

For something a little sweeter, whipped cream and fresh strawberries are delicious on top.

And for our usual Saturday morning breakfast, I love serving them alongside sausage. The sweet and savory combination is so simple and so good.

Frequently Asked Questions

Can I use sourdough discard straight from the refrigerator?

Yes, that’s exactly how I make these. Use cold, unfed sourdough discard straight from the jar. There’s no need to feed your starter or let it come to room temperature first.

Do I need active sourdough starter?

No. This is a true sourdough discard recipe. Baking powder provides the leavening, so your discard doesn’t need to be active or bubbly.

Can I make the batter the night before?

I wouldn’t mix the full batter ahead of time, but you can do the prep. Mix all of your dry ingredients in a mason jar or a ziploc bag. Separately, mix all of your wet ingredients in a mason jar or a bowl with plastic wrap over the top. In the morning, stir the dry into the wet and you’re ready to go. It saves you time without sacrificing flavor or texture.

Why do you refrigerate waffle batter before cooking?

A short rest gives the flour time to more fully absorb the liquid, which thickens the batter. The cooler temperature also lets the melted butter begin firming back up. I find this short rest gives my waffles a fluffier interior and better crisp edges.

You can cook the batter right away, but those extra 5 to 10 minutes are worth it.

How thick should sourdough waffle batter be?

After resting, this batter should be thick and scoopable rather than thin and pourable. I use about 1/4 cup for each mini waffle.

Can I make these in a regular-size waffle maker?

I haven’t tested this recipe in a full-size waffle maker yet, so I can’t give you an exact amount of batter or cooking time. If you try it, keep in mind that both will need to be adjusted for your machine.

Can I double this recipe?

Totally. Just be aware that the cooking will take twice as long, so plan for a little more time at the waffle maker.

Can I freeze sourdough discard waffles?

These waffles were made for the freezer. Let them cool completely first, portion them into freezer-safe bags, and freeze for up to 3 months.

Can I keep leftover waffles in the refrigerator instead?

Yes, we do this all the time. Cooked waffles keep in the refrigerator for about a week. Toast them the same way you would from frozen, just for a little less time.

Do I need to thaw frozen waffles before toasting?

Nope. Put them directly into the toaster while they’re still frozen. Mine are hot and crisp again in about 3 minutes.

One Batch, Plenty of Waffles

A jar of discard turns into a week of breakfasts.

That’s the whole appeal. The discard gets used, and another breakfast is already waiting in the freezer.

Make them for a slow Saturday morning with sausage and maple syrup. Freeze what’s left. Toast a couple on a busy weekday. Pack them into a Thermos for lunch.

Or eat one standing at the counter absolutely covered in butter.

No judgment here.