Sourdough Discard Waffles with Oats

May 31, 2021 Published by Dina

Whenever I make or refresh my starter I end up making overnight discard waffles. I leave the batter overnight and in the morning add a bit of oil, sugar and oat milk but no eggs. I imagine eggs may make them more fluffy but I like them the way they are and you can always add a teaspoon or so of baking powder or baking soda.

These were baked in a small heart shaped waffle maker I picked up a while ago just for fun. I make a few regular size and a few small ones with each batch.

Sourdough Discard Waffles with Oats

Recipe by Dina Honke


Prep time


Cooking time






  • 1 cup sourdough discard

  • 1 cup water

  • 2 cups flour

  • 2 tablespoons oil

  • 1/3 cup oat milk

  • 2 teaspoon baking soda optional

  • Caramelized bananas
  • 2 bananas

  • 1/4 cup sugar

  • Rhubarb Sauce
  • 2 cups rhubarb

  • 1/3 cup sugar


  • Waffles
  • Combine discard, water and flour and mix.
  • Leave overnight on the counter, covered.
  • In the morning add remaining ingredients and stir gently.
  • Cook on your waffle maker until golden and crisp.
  • Caramelized bananas
  • Slice the bananas and cook with the sugar in the skillet only until sugar melts and begins to turn golden.
  • Rhubarb sauce
  • slice rhubarb and cook with the sugar until it is soft.
  • Puree with an immersion blender or you can leave more chunky.

Or you can make them savoury with eggs…

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