Making waffles has never been easier… or more convenient. Extra discard? Let’s have waffles for breakfast!

This recipe, similar to my other breakfast recipes, is just sourdough discard (with a couple of other essential ingredients, of course – but, not flour), meaning you get the benefit of 100% of the flour being fully fermented.

What Is A Waffle?

A waffle is a type of batter-based cake cooked in a waffle iron. It is defined by its grid-like appearance (perfect for catching butter), created by the pattern of the waffle iron. Waffles can be served plain or with toppings like syrup, fruit, whipped cream, or chocolate sauce. They are popular as a breakfast or dessert item.

What I Love About This Recipe

This recipe uses up a bunch of discard, makes for an incredibly quick breakfast, and produces a light and fluffy waffle. Who could ask for more? 

All The “Why’s”

Sourdough Discard

Sourdough discard (extra, unfed sourdough starter) is the main ingredient – it provides both moisture, flavor, and structure, taking the place of flour and some of the liquid found in other waffle recipes.

It is important to note that with this much sourdough discard, your waffles may or may not be sour. It all depends on your maintenance routine and the health of your starter. You can taste your discard (just a smidgen) before making this recipe – it’ll tell you what the results might look like! I have made this recipe many times and have never had a sour outcome, while others cannot even imagine making a recipe like this because their discard is so sour. Sourness comes from the bacteria in your starter. When they overpopulate, you can taste it.

Eggs

The more eggs a recipe has, the more cake-like it becomes. Eggs provide structure, but also trap air during mixing, which contributes to a light and airy texture. They also contribute to a richer flavor and play a part in the Maillard reaction, which helps your waffles brown properly.

Honey

Honey has a greater purpose in this recipe than just to sweeten. In fact, it does not really sweeten at all and will not eliminate a sour flavor if your discard is extra tangy. The sugar in this recipe is the main catalyst supporting the Maillard reaction, which just means it helps the outside to brown properly. Without it, you won’t find much color on your waffles.

Fat

The addition of fat results in a softer, more tender texture and delicate bite. Without fat, these discard waffles are chewy! Fat also locks in moisture, which keeps the waffles from being dry and crumbly. I use a neutral cooking oil, but other fats like coconut oil or melted butter are acceptable. The kind of fat you choose with contribute to the flavor profile of your waffles, so choose your oil/fat based on your taste and health preferences.

Leavening

I prefer chemical leavening for sourdough discard recipes because we are using starter that is not in its prime state, and may not rise well (especially in this recipe, where we don’t add any flour). For this recipe, we don’t need much. After all, the batter is already light and airy, and there isn’t much room to rise in the waffle iron. However, a little baking powder can contribute to the airiness of the waffles and improve the texture even more.

Salt

Salt brings out flavor. I use a teaspoon in this recipe to give it flavor.

Quick Tip: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

Now, let me be honest for a second. I’m a Texan. I started making this recipe at the beginning of my sourdough journey when my mother-in-law introduced it to me as a great way to use up some discard. She called them “pick-lets” (it’s actually “pike-lets”). One day, I will do some more legitimate research and modify this recipe to be more like a true pikelet, or maybe just find a new name for this one. For now, though, these little pancake-things are the bomb, super simple, and a great way to use up that extra discard.

What Is A Pikelet?

A pikelet is a small, thick pancake leavened with baking powder or baking soda. In the case of sourdough, we are making them with sourdough discard and baking soda! These are comparable to a crumpet, except made without the ring. They can be enjoyed sweet or savory, as a snack or for breakfast.

What I Love About This Recipe

The simplicity and ease of this recipe is what makes it a personal favorite of mine. Four ingredients come together in one bowl, the batter of which is fried up on a skillet. Even better? If you’re needing to use up a bunch of discard – this will get rid of it for you! This one is a winner for both the sourdough baker and the people enjoying the meal.

All The “Why’s”

Sourdough Discard

Sourdough discard (extra, unfed sourdough starter) is the main ingredient – it provides both moisture, flavor, and structure. While this recipe works with both old and new discard, I find the results are fluffier with fresher discard (still fairly thick, has some bubbles, up to a week old). Once the starter begins to produce significant hooch, I find the flour is so broken down that it just does not result in a fluffy pikelet. To fix this, you could add a little extra flour, though you would lose the fully fermented benefits of this recipe.

It is important to note that with this much sourdough discard, your sheet pan breakfast may or may not be sour. It all depends on your maintenance routine and the health of your starter. You can taste your discard (just a smidgen) before making this recipe – it’ll tell you what the results might look like! I have made this recipe many times and have never had a sour outcome, while others cannot even imagine making a recipe like this because their discard is so sour. Sourness comes from the bacteria in your starter. When they overpopulate, you can taste it.

Sugar

Sugar has a greater purpose in this recipe than just to sweeten. In fact, it does not really sweeten at all and will not eliminate a sour flavor if your discard is extra tangy. The sugar in this recipe works to support a Maillard reaction, which just means it helps the outside to brown properly. Without it, you won’t find much color on your pikelets.

Leavening

I prefer chemical leavening for sourdough discard recipes because we are using starter that is not in its prime state, and may not rise well (especially in this recipe, where we don’t add any flour). The truth is – without the baking soda, the pikelets would be much denser.

Baking soda reacts with sourdough discard to leaven the batter: trapping carbon dioxide gases and creating bubbles which cause the batter to rise and become light and fluffy. It is the perfect match for a discard-heavy recipe like this one, since the acids in the discard allow the baking soda to do its work.

If your discard is on the older end, you’ll notice it doesn’t get too great of a rise even with the baking soda. I do recommend using discard that is less than one month old, or that hasn’t gone completely dormant and started producing hooch.

If needed, you can substitute one tablespoon of baking powder (which contains the acids needed to leaven the dish) for the baking soda.

Salt

Salt brings out flavor. I use a half teaspoon in this recipe to give it flavor.

Rest Time

Though not in my original recipe, I’ve found that waiting five to ten minutes after mixing the batter helps to break down the sourdough discard and dissolve the baking soda. This makes the pikelets easier to scoop and fry and also helps eliminate any weird chemical flavor from the baking soda.

The Right Frying Temperature

We want the heat set to medium-high. A higher heat will ensure the best fluff and color. Your pikelets should be perfectly browned and ready to flip in just two minutes after placing on the skillet. If you find they aren’t bubbling and golden brown in this time, your heat is too low. On the other hand, if you’re burning them before they can cook all the way through, your heat is too high.

Quick Tip: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

If McDonalds was actually healthy, this would be the recipe! First of all, no unfermented flour. Second of all, 100% real ingredients. This breakfast is an entire meal-in-one, a recipe I hope you’ll find yourself making again and again.

What Is A McGriddle?

A McGriddle is a type of breakfast sandwich served at McDonald’s chain restaurants. The bread consists of maple-flavored griddle cakes (similar to pancakes), while the filling is versatile, usually consisting of a breakfast meat, eggs, and/or cheese. The combination of sweet and savory flavors makes it a popular choice for breakfast among McDonald’s customers.

What I Love About This Recipe

I love the simplicity and versatility of this recipe. With this sheet pan breakfast, I simplify the McDonald’s McGriddle and make it sourdough. Using only five, simple ingredients for the “pancake” batter, everything comes together in five minutes or less. Play with the fillings and make it your own! (Okay, but not too much, because some ingredients just won’t work.) This breakfast is sweet and savory all in one and will satisfy even the youngest of the crew.

All The “Why’s”

The Filling: Eggs And Breakfast Sausage

Usually, pancake batters include some kind of oil or fat (such as melted butter). The purpose of this is to add moisture and flavor, as well as provide some nonstick properties when frying on the skillet. Instead, I chose to only lightly drain my breakfast sausage for a similar effect. The extra grease from the meat adds to the savory flavor, as well as works to keep everything moist. Bacon would have this same effect, if a substitute is needed for the sausage. Or, remove the meat completely and add 1/4 cup of melted butter to the sourdough discard mixture.

Sourdough Discard

Sourdough discard (extra, unfed sourdough starter) makes up the “pancake” portion of this sheet pan breakfast. It’s the main ingredient – it provides both moisture, flavor, and structure.

It is important to note that with this much sourdough discard, your sheet pan breakfast may or may not be sour. It all depends on your maintenance routine and the health of your starter. You can taste your discard (just a smidgen) before making this recipe – it’ll tell you what the results might look like! I have made this recipe many times and have never had a sour outcome, while others cannot even imagine making a recipe like this because their discard is so sour. Sourness comes from the bacteria in your starter. When they overpopulate, you can taste it.

Milk

Milk is added to thin the batter and enhance the flavor. We need the “pancake” to be pourable, and to spread easily over the sausage and eggs. It also plays a part in the Maillard reaction, helping the dish to brown in the oven.

Maple Syrup

I use maple syrup to sweeten the batter, in order to mimic the McDonald’s McGriddle. While McDonald’s injects their griddle cakes with a syrup jelly, I find the extra effort is not worth it and chose to use maple syrup to flavor instead. Depending on your personal tasters, the amount can be increased or reduced, or this sweetener can be substituted for another of your choice. However, I would not recommend removing the sweetener completely.

Sugar, in this case maple syrup, plays an important part in coloring the dish. Without sugar, your sheet pan breakfast will not turn brown! This ingredient plays a part in what’s called the Maillard reaction; without it, we cannot have golden brown pancakes.

Leavening

I prefer chemical leavening for sourdough discard recipes because we are using starter that is not in its prime state, and may not rise well (especially in this recipe, where we don’t add any flour). The truth is – without the baking soda, this dish would be much denser.

The baking soda reacts with the sourdough discard to leaven the batter: trapping carbon dioxide gases and creating bubbles which cause the batter to rise and become light and fluffy. It is the perfect match for a discard-heavy recipe like this one, since the acids in the discard allow the baking soda to do its work.

If your discard is on the older end, you’ll notice it doesn’t get too great of a rise. I do recommend using discard that is less than one month old, or that hasn’t gone completely dormant and started producing hooch.

If needed, you can substitute one tablespoon of baking powder (which contains the acids needed to leaven the dish) for the baking soda.

Salt

Salt brings out flavor. I use a teaspoon in this recipe to enhance all the flavors.

Quick Tip: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

Calling all sourdough bakers who are also German pancake lovers! This recipe for you! Here, you’ll find a Dutch baby that does not have any added flour, only sourdough discard.

What Is A Dutch Baby?

A Dutch baby, also known as a German pancake, is a type of pancake that is baked in the oven rather than cooked on the stovetop. It is an egg-heavy dish with a texture that is somewhere between a pancake, a crepe, and a popover. Dutch babies are popular as a breakfast item and are relatively simple to make, though sure to impress with their dramatic appearance and delicious flavor.

What I Love About This Recipe

Simple and delicious. Pop a few ingredients in a blender, bake them in a preheated skillet, and viola! Breakfast.

All The “Why’s”

Sourdough Discard

This is a sourdough discard recipe, so sourdough discard is used in place of flour and most of the milk. It adds structure and moisture to the Dutch baby.

Discard has one negative effect: the fermented state of the flour reduces the Dutch baby’s ability to “pop” as much as one made without sourdough discard. (Don’t fear, if your ingredients are at room temperature and your oven is piping hot, you can still get a great “pop!”)

It is important that you know how much discard you are adding. Dutch babies are an egg-heavy dish, and too much flour will weigh it down. This means if your discard is older and thinner (hardly any bubbles) it may be beneficial to weigh the ingredients, rather than using volume measurements. The volume of sourdough discard changes greatly depending on how broken-down it is. Weight will always give you accuracy.

Milk

Milk is added to thin the batter and enhance the flavor. A thinner pancake is lighter and has a greater chance of puffing up in the oven.

Eggs

Eggs are a key ingredient, and they’re the secret to the amazing oven spring a Dutch baby gives! I like to call this recipe a “very eggy pancake” because it does use a lot of eggs. As the eggs heat, their proteins coagulate, trapping steam and creating a soufflé-like rise. They also contribute a lot of moisture and give the pancake a lighter bite.

Butter

Butter contributes to a rich flavor and crispy, golden exterior. It also acts as a nonstick coating on the skillet so that the Dutch baby releases easily after baked.

Sugar

I’ll be honest about the sugar. My American taste buds needed it. Sugar here is just used as a sweetener, to enhance the taste. It can be completely left out, if desired. This means you can increase or reduce the amount to your personal preference.

Salt

Salt brings out flavor. I use a half teaspoon in this recipe to enhance all the flavors.

Room Temperature Ingredients

Room temperature ingredients in this recipe function just as room temperature bread dough does when it hits a hot oven. It allows for the biggest possible oven spring and “pop.” If you don’t mind a flat Dutch baby (it will still taste great), you don’t have to worry about warming those ingredients. But, for the best oven spring, make sure your ingredients are not cold.

A Hot Pan + Oven

We want the skillet and the oven to be piping hot! When room temperature batter meets the heat of the pan + oven, this is where the oven spring will occur. The eggs will work their magic – trapping hot steam and rising dramatically. It will happen over the entire course of baking (the full 15 minutes), so it is important to keep the heat contained a much as possible (keep the oven door shut!)

Quick Tip: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.