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As a former personal trainer turned sourdough baker, I’ve lived on both ends of the food spectrum- macro-counting and indulging. I believe there’s a sweet spot in the middle where we can enjoy the foods we love and nourish our bodies in the process. That’s why I’m so excited to bring you this high protein series!
These Sourdough Discard Protein Waffles are a great way to use up your discard while sneaking in extra protein. When I polled my audience, half said they prefer whole foods as their protein source over protein powders, and another 33% said they were open to either. That’s why my goal with this recipe- and others like it- is to keep the ingredients as whole-food based as possible while still being satisfying and delicious.
These are great for busy mornings, make-ahead meal prep, or a cozy brunch with all your favorite toppings.
Let’s walk through how to make them step-by-step.
Let’s Make Them Together
We start with 240g of sourdough discard—it can be fresh or from the fridge. This not only adds tangy flavor but gives the waffles moisture and structure.
To bump up the protein, I add 140g of plain 0% Greek yogurt and 150g of eggs (about three large). These two ingredients alone give each waffle a solid protein base without needing powders.
Next, pour in 60g of milk (any kind works) and 28g of melted butter for richness and that crisp edge we all love. Sweetness comes from 25g of sweetener, you can use sugar, maple syrup, or even 0 calorie Swerve if you prefer.
Whisk that all together with 5g of vanilla extract, and your wet mix is ready.
Now, in a separate bowl, combine 60g of all-purpose flour, 30g of whole wheat flour, 4g of baking powder, 3g of baking soda, and 3g of salt. Stir that into the wet ingredients until just combined.
Scoop your batter into a preheated, greased waffle maker. Each one takes about 3–4 minutes to cook until golden and crisp.
Let them cool slightly on a rack.
They freeze and reheat beautifully, so you can double the batch and have high-protein waffles on hand any day of the week.
Want to Long Ferment Overnight? You Can!
If you love the benefits of long fermentation, you can absolutely prep this batter the night before.
To do this, simply mix all the ingredients except the baking powder and baking soda the night before. Cover the bowl and let it rest in the fridge overnight.
In the morning, take the batter out while your waffle maker preheats. Then stir in the 4g baking powder and 3g baking soda right before cooking.
Tested by Real Bakers, Not Just Me
These waffles didn’t just go from my kitchen to the blog—they were tested by five amazing home bakers in the sourdough community to make sure the recipe works in real kitchens with real ingredients.
Each tester followed the same recipe and shared feedback on texture, flavor, and ease of use.
“I honestly found this one of my favorite waffle recipes… We really enjoyed it! Even my husband, who typically doesn’t eat breakfast, had a couple (chocolate chip) waffles.” — Sky
(If you’re one of my recipe testers—thank you! You’re helping bring healthier, protein-packed sourdough to more kitchens everywhere.)
Sourdough Discard Protein Waffles
Equipment
- 1 Mixing bowl + Whisk
- 1 1 cup measuring cup to pour batter
- 1 Waffle maker
- 1 Cooling rack
Ingredients
- 240 g sourdough discard fresh or refrigerated
- 140 g 0% Greek yogurt plain or vanilla
- 150 g eggs about 3 large eggs
- 60 g milk any kind
- 28 g melted butter
- 60 g all-purpose flour
- 30 g whole wheat flour
- 25 g sweetener honey, sugar, Swerve, etc.
- 5 g vanilla extract
- 4 g or 1 tsp baking powder
- 3 g or 1/2 tsp baking soda
- 3 g or 1/2 tsp salt
Optional add-Ins:
- 30 g mini chocolate chips
- 40 g blueberries + 1 tsp almond extract
- shredded cheese + chives for savory
Instructions
- Preheat and grease your waffle iron.
- In a large bowl, whisk together 240g sourdough discard, 140g yogurt, 3 eggs, 60g milk, 28g butter, 25g sweetener, and 5g vanilla until combined.
- Then, add dry ingredients: 60g all purpose flour, 30g whole wheat flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
- Stir into wet ingredients until just combined. Fold in optional mix-ins.
- Scoop batter into waffle iron and cook for 3–4 minutes, until golden.
- Let cool slightly on a rack. Enjoy!
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