Easy Sourdough Waffles: Healthy, Egg-free, and Perfect for Breakfast
These sourdough waffles are a simple, healthy breakfast solution. They’re packed with flavor, egg-free, and easy to make.
They are also the perfect way to turn your sourdough discard into a healthy, delicious meal.

If you have a sourdough starter, you know how quickly the discard can pile up. Instead of throwing it away, why not turn it into something delicious?
With just a few ingredients, you can create fluffy, golden waffles that your whole family will love.
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Why Make Waffles with Sourdough Discard?
These waffles are my favorite way to put my sourdough discard to good use. With two cups of sourdough starter in each batch, making these waffles every weekend helps me keep my starter manageable.
I keep my starter on the counter, feeding it daily, so it’s always active and ready. This routine ensures I have plenty for sourdough bread, any midweek baking projects, and of course, these delicious waffles on the weekends.

The natural fermentation in sourdough starter enriches the waffles’ flavor and supports gut health. This egg-free recipe also uses yogurt or kefir for a creamy texture and extra probiotics.
Ingredients for Sourdough Waffles
I like to get many of these ingredients from Azure Standard because they have lots of healthy options. Read here about how I source a lot of my food from Azure Standard and save lots of money by doing so.
Sourdough Starter– I feed my starter with all-purpose einkorn flour. You can make an einkorn sourdough starter from scratch, or use any sourdough starter for these waffles. You can use active starter or sourdough discard. This is a great way to use up excess sourdough starter!
Yogurt or Kefir – I like to make my own kefir using raw goats milk. You can also use store bought kefir or I often use goat milk yogurt.
Virgin coconut oil – You can also use avocado oil or butter.
Honey (optional)– As a natural sweetener, honey is not only delicious, but also provides anti-inflammatory, antioxidant, and antibacterial properties. I prefer to use raw honey. Maple syrup works also.
Cinnamon
Sea Salt– I like to use Redmond Real Salt
Tools You May Need
Cast Iron Waffle Maker– I absolutely love using a cast iron waffle maker. It is an excellent non-toxic choice, very inexpensive, and easy to use!
Measuring cups and spoons

Cooking with Cast Iron
Using a cast iron waffle maker is a fantastic, non-toxic way to cook these sourdough waffles. Nonstick waffle makers can release harmful chemicals when heated. However, cast iron is a natural, safe material that doesn’t leach toxins into your food.
It’s also incredibly durable, lasting for generations with proper care. Cast iron waffle makers are cost-effective too. They’re often more affordable than high-end nonstick appliances!
With a bit of seasoning, they become naturally nonstick, making cleanup a breeze. Plus, they give your waffles a beautiful golden crispness that’s hard to beat.
How to Make Sourdough Waffles
Feed the sourdough starter the night before.
The next morning, preheat a waffle maker according to the manufacturer’s instructions or for cast iron, over medium heat. Make sure you preheat the cast iron waffle maker for several minutes on BOTH sides.
In a large bowl, add fed sourdough starter (or discard), yogurt, oil, salt, cinnamon, and vanilla. You can add 1 or 2 teaspoons of honey as well if you want your waffles to be sweeter. I personally don’t add any sweetener because I put some maple syrup on them afterwards. Mix until well combined.


Add in baking soda and stir. Once you add this, your batter will get nice and fizzy.
If you’re cast iron waffle maker is seasoned, you do not have to grease it before using. If you’re not sure, you can always add a little avocado oil or coconut oil to it after it is preheated.
Spoon about one cup of the batter onto the hot waffle iron. Cook on medium low heat for about 3-4 minutes. Then flip the waffle maker and cook for 3-4 additional minutes. If you aren’t using a cast iron waffle maker, you will need to adjust the timing.
The first time you make these, you will need to experiment with the temperature and timing a bit. I have found that using medium low heat and cooking for about 3 minutes on each side keeps the waffles from sticking and prevents them from burning.
If your first waffle starts to burn, simply turn down the temperature and/or shorten the cooking time.
If your first waffle sticks to the pan, that means you need to let it cook longer.


I always use a knife to gently try to get the waffle off of the cast iron waffle maker. If it’s not coming off easily, I let it cook for about 30 more seconds and try again.
It might feel like the waffle is cooking for too long and about to burn, but trust me, it’s harder to burn than you think. If you don’t let it cook long enough, it will stick to the cast iron– and that’s definitely something you want to avoid.
Serve your delicious sourdough waffles with maple syrup, butter, fresh berries, cut up banana, whipped cream, chocolate chips, or whatever your favorite toppings are.

Our Favorite Waffle Toppings:
- Butter
- Pure maple syrup
- Whipped cream
- Chocolate chips
- Banana
- Strawberries
- Blueberries
- Raspberries
Tips
- Preheat the waffle maker properly. If you are using cast iron, it is essential that you preheat it on both sides before adding the batter. A hot waffle maker helps prevent sticking!
- Be patient and let the waffles cook long enough. After letting them cook on each side for three minutes, gently try to release the waffle from the waffle maker with a knife. If the waffle isn’t popping out easily, let it cook for 30 more seconds and try again. The waffle will come out easily when it is done.
- Don’t overfill it; it will spill over the sides. The size of your waffle maker will determine how much batter you will need to add.
- Double the recipe to freeze leftover waffles. Simply reheat them in a toaster or oven for a quick, healthy breakfast during the week.
- These waffles are delicious on their own but pair well with fresh fruit, nut butters, or a drizzle of maple syrup for extra flavor!
- If using a cast iron waffle maker, keep it well-seasoned to maintain its nonstick surface. Wipe any crumbs off of it when you are finished, heat it up for a few minutes to dry it off completely, then wipe over it with a few drops of avocado oil or coconut oil before storing it for next time.

Recipe FAQ’s
Yes! You can definitely use eggs! Use 2 eggs instead of 1/2 cup yogurt.
Make sure your waffle maker is fully preheated and greased before adding the batter. If you’re using cast iron, ensure it’s well-seasoned and allow the waffle to cook fully before opening the waffle maker.
Yes! Cook the waffles as usual, let them cool completely, and freeze in an airtight container. Reheat them in the toaster or oven for a quick breakfast.
Wipe any crumbs off off of the waffle maker and wipe it with a damp rag if needed. Heat it up for a few minutes to dry it off completely, then wipe over it with a few drops of avocado oil or coconut oil before storing it for next time.

Healthy Sourdough Waffles
Ingredients
- 2 cups sourdough starter (active starter or discard)
- ½ cup yogurt or kefir (can substitute 2 eggs)
- ¼ cup + 1 tbsp avocado oil or coconut oil (can substitute butter)
- 2 tbsp honey optional
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp sea salt
- 1 tsp baking soda
Instructions
- Preheat cast iron waffle maker on BOTH sides
- In a large bowl, add fed sourdough starter (or discard), yogurt, oil, salt, cinnamon, vanilla and honey (optional). Mix until well combined.
- Add in baking soda and stir.
- Grease waffle iron if it is not well seasoned.
- Spoon batter onto the hot waffle iron, making sure to not overfill it.
- Cook on medium low heat for about 3-4 minutes. Then flip the waffle maker and cook for 3-4 additional minutes.
- Open it. If it is sticking at all or seems uncooked, cook for another 30 seconds to a minute and try again.
Notes
-
- Preheat the waffle maker properly. If you are using cast iron, it is essential that you preheat it on both sides before adding the batter. A hot waffle maker helps prevent sticking!
-
- Be patient and let the waffles cook long enough. After letting them cook on each side for three minutes, gently try to release the waffle from the waffle maker with a knife. If the waffle isn’t popping out easily, let it cook for 30 more seconds and try again. The waffle will come out easily when it is done.
-
- Don’t overfill it; it will spill over the sides. The size of your waffle maker will determine how much batter you will need to add.
-
- Double the recipe to freeze leftover waffles. Simply reheat them in a toaster or oven for a quick, healthy breakfast during the week.
-
- These waffles are delicious on their own but pair well with fresh fruit, nut butters, or a drizzle of maple syrup for extra flavor!
-
- If using a cast iron waffle maker, keep it well-seasoned to maintain its nonstick surface. Wipe any crumbs off of it when you are finished, heat it up for a few minutes to dry it off completely, then wipe over it with a few drops of avocado oil or coconut oil before storing it for next time.