Discard Cheddar Chive Waffles
Cheesy, herby, and irresistibly crisp — these savory waffles turn leftover sourdough starter into a quick, comforting favorite.
At a Glance
Loaf Style: Savory discard bake
Skill Level: Beginner
Total Time: ~30–35 minutes
Prep Time: ~10 minutes
Yield: 4–6 waffles (depending on waffle iron size)
Hydration: N/A
Bake Temp: Cook according to waffle maker instructions
Baking Vessel: Waffle iron
Ingredients
200g sourdough discard (unfed)
100g all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
2 large eggs
120ml buttermilk (or milk + 1 tsp lemon juice)
60g melted unsalted butter
100g shredded sharp cheddar
2 tbsp finely chopped chives
Optional: pinch of garlic powder or smoked paprika
Instructions
Make the Batter
1. Preheat your waffle iron. In a large bowl, whisk together flour, baking powder, baking soda, salt, and any optional spices.
2. In a separate bowl, mix sourdough discard, eggs, buttermilk, and melted butter until smooth.
3. Combine wet and dry ingredients. Fold in cheddar and chives. Batter should be thick but pourable.
Cook the Waffles
4. Grease waffle iron with a little melted butter or oil.
5. Pour batter into the preheated iron (amount varies by model), spread evenly, and close the lid.
6. Cook until waffles are golden brown and crisp, typically 3–5 minutes.
7. Transfer to a wire rack to keep crisp while cooking remaining waffles.
Visual Cues
Deep golden brown with crispy edges and cheesy pockets.
Steam escaping as they cook, and a lightly fluffy interior when sliced.
Why This Works
Sourdough discard adds structure and a slight tang that balances the richness of cheddar and butter. Chives provide a fresh bite, and the batter’s leavening ensures lift and texture. A quick, savory solution for leftover starter — no proofing required.
