Sourdough Discard Waffles with Pearl Sugar and Berries

Last Updated on August 11, 2026 by Lisa Keys

Sourdough discard waffles are incredibly light and fluffy with crispy edges and a slightly tangy complex flavor. Plus, zero-waste baking is a sustainable way for sourdough bakers to create the ultimate weekend breakfast instead of throwing the sourdough starter away. I really do love sourdough discard recipes. Do try my Danish pancakes and my banana bread, too.

These golden brown sourdough waffles are truly wonderful as is. But add some pearl sugar for an extra crispy sweet Belgian waffle (liege waffle) or some wild blueberries for added flavor and nutrition.

Sourdough Discard Waffles Options

An extra helping of Support

Before I get to the recipe, I could not help but want to share something from an old and dear friend who is incredibly talented. In addition, he is a gifted cook. In fact, Steven has spent time cooking his way across America hosting a dinner party in every state of the union.

I really enjoy reading his blog, Le Mobile Feast. Naturally, I reached for the box of kleenex. Then, went into an unplanned baking frenzy. Here is what Steven shared. It's a journey within a journey.

In December I posted the story about the Keys family. Bill and Lisa Keys hosted me in Pennsylvania, but our friendship extended a decade back to when we were living in Connecticut. The journey to their home in Eastern PA involved many stops along the way and people who've shared in the grieving of William, their son.

While staying in DC a couple of days ago, my hosts returned from a party and gave me this bracelet that they had received from someone who was close to William. That person probably had read the story about William's family, found out I was staying with my hosts, and wanted to pass it along, this reminder of someone who still means a lot to many of us. He had been wearing it for a long time. If you read the story, the person who gave me the bracelet is Elinore's brother.

What is sourdough discard

Isn't it a wonder how we cross paths with the most wonderful people. It's like this sourdough starter that I received from another fantastic cook. I met Janine when she visited the Kennett Square Mushroom Festival to participate in the cook-off. Later, she shared her Kentucky born starter with me and the rest is history.

Janine explained that to keep the starter alive I must regularly feed it flour and water. But, to control the amount of starter and balance its acidity, a portion of the flour and water mix had to be removed before adding fresh flour and water. The "unfed" portion removed is the fully fermented discard.

How to make Sourdough Discard Waffles

What is Pearl Sugar

Pearl sugar is a hard, chunky white sugar that does not melt or dissolve at typical baking temperatures. It has a crispy, crunchy texture that is both sweet and decorative. If you can't find pearl sugar you can try substituting demerara sugar.

Sourdough Discard Waffles

Lisa Keys

Light, fluffy and crispy with a complex tangy flavor.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Overnight batter 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Breakfast and Brunch, main dish

Cuisine American

Servings 6 servings

Calories 191 kcal

Equipment

• 1 waffle iron

Ingredients

  

1x2x3x

Overnight waffle base

• 1 cup (240 grams) sourdough starter "unfed"
• 1 cup (224 grams) buttermilk see notes
• 1 cup (120 grams) all-purpose flour
• 1 tablespoon (13 grams) light brown sugar

Waffle batter

• 1 large egg separated
• 2 tablespoons unsalted butter, melted
• 2 tablespoons lemon oil
• ½ teaspoon cinnamon
• ½ teaspoon vanilla extract
• ½ teaspoon kosher salt
• 1 teaspoon baking soda sifted

Instructions

 

The night before: Overnight waffle base

• Place the sourdough starter in a large bowl and whisk in the buttermilk, flour and sugar until combined. Cover the bowl and allow it to rest overnight at room temperature.

The next morning: Waffle batter

• When you are ready to cook, whisk the egg white until soft peaks; set aside.
• In another bowl, whisk egg yolk, melted butter, oil and the vanilla extract together, then add to the rested sponge. Fold in the egg white.
• Add the salt and the baking soda to the batter and mix to combine.
• Heat your waffle iron according to manufacturer instructions. I do medium heat.
• Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat with remaining batter.

Notes

To make Belgium waffles: sprinkle pearl sugar over the waffle batter before closing the lid.

For wild blueberry waffles you can either fold ½ cup fresh or frozen wild blueberries into the batter or just sprinkle over the top before closing the lid.

Buttermilk substitutions:

1. Place 1 tablespoon of lemon juice or white vinegar in a measuring cup and add enough milk to make 1 cup...or

2. Combine ½ cup of milk with enough plain Greek yogurt to measure 1 cup.

Lemon oil substitution: 2 tablespoons of any flavorless oil plus grated zest of 1 lemon, but lemon zest is optional.

Pro tip: I like to sift in the baking soda to prevent lumps.

Nutrition

Serving: 1waffleCalories: 191kcalCarbohydrates: 28gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 42mgSodium: 431mgPotassium: 91mgFiber: 1gSugar: 4gVitamin A: 223IUVitamin C: 0.01mgCalcium: 58mgIron: 1mg

Keyword comfort food, easy breakfast, sourdough discard, waffles

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