Recipe

Smoky and Earthy Sourdough Discard Waffles

Crisp-edged, cozy-center waffles with sourdough tang, smoked paprika, and mushroomy umami. Decadent, weeknight-friendly, and shockingly easy with discard.

By Matt Campbell

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4.8

A stack of golden sourdough discard waffles on a plate with a pat of butter melting on top, scattered chives, and a small bowl of smoky maple syrup in the background

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If you have a jar of sourdough discard in your fridge, you are one good idea away from a truly decadent dinner that still feels like breakfast. These smoky and earthy sourdough discard waffles hit all my favorite notes: crisp edges, a tender middle, and that little fermented tang that makes you taste again just to confirm it is that good.

The vibe here is savory-leaning but flexible. Smoked paprika brings the campfire energy. A quick sauté of mushrooms and onions gives you deep, cozy flavor without turning this into a whole production. Then we finish with a smoky maple drizzle because sweet plus savory is the best kind of chaos.

A waffle iron open on a kitchen counter with waffle batter being spooned in, and sautéed mushrooms in a skillet nearby

Why It Works

Big flavor from simple pantry spices: smoked paprika and soy sauce or tamari (or Worcestershire) build instant depth.
Discard does real work: it adds tang and tenderness, plus it helps the waffles brown beautifully.
Crisp outside, fluffy inside: a hot iron and the right batter thickness deliver those crunchy ridges.
Choose your own adventure: go fully savory with a fried egg, or lean brunchy with smoky maple syrup.

Pairs Well With

Storage Tips

Cool first. Let waffles cool on a rack so steam does not soften the crisp edges.

Fridge: Store in an airtight container up to 4 days. Reheat in a toaster or 375°F oven until hot and crisp.
Freezer: Freeze in a single layer until firm, then transfer to a freezer bag with parchment between waffles. Best within 2 months.
Reheat from frozen: Toaster on medium-high, or 400°F oven for 8 to 12 minutes. Skip the microwave unless you enjoy “soft and a little sad.”
Mushroom topping: Keep it separate in the fridge up to 4 days. Rewarm in a skillet with a splash of water or broth.
Smoky maple syrup: Keeps basically forever in the fridge. Warm it for 10 seconds if it thickens.

Common Questions

What counts as sourdough discard for this recipe?

Any unfed starter you would normally toss. It can be cold from the fridge. If it smells pleasantly tangy, you are good. If it smells like nail polish remover or has pink or orange streaks, toss it and start fresh.

Can I make these without a waffle iron?

You can turn the batter into pancakes on a greased skillet. They will be softer and less crisp than waffles, but still delicious. Keep the heat medium and do not rush the flip.

How do I make them crispier?

Three things: preheat the iron fully, do not open it early, and place cooked waffles on a wire rack instead of stacking. If your iron has a setting, go one notch darker than you normally do.

Are these spicy?

Not as written. Smoked paprika is more smoky than hot. If you want heat, add a pinch of cayenne or a few shakes of hot sauce to the batter.

Can I make them vegetarian?

Yes, they are already lacto-ovo vegetarian as written (eggs and dairy included). For the drizzle, use soy sauce or tamari instead of Worcestershire, since Worcestershire often contains anchovies. For serving, top with a fried egg, sautéed greens, or extra mushrooms.

Can I use whole wheat flour?

Yes. Swap up to half the all-purpose flour with whole wheat. The waffles will be slightly denser and more nutty, which honestly fits the earthy theme nicely.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Waffle iron
Mixing bowl and whisk
Measuring cups and spoons
Skillet for mushrooms
Wire rack (for crisp waffles)
Small saucepan or microwave-safe bowl (for smoky maple syrup)

I started making discard waffles as a “use up the jar” move, then accidentally turned it into a personality trait. The first time I went savory with smoked paprika and mushrooms, it felt like the kitchen equivalent of wearing a flannel shirt on purpose. Cozy, a little rugged, and way more satisfying than it had any right to be on a random weeknight. Now it is my favorite trick for when I want something decadent but do not want to babysit a sauce for an hour. Hot iron, quick sauté, done. Tasting encouraged.