Crispy Sourdough Cheese Waffles – Savory, Tangy & Perfectly Golden

Your New Favorite Reason to Get Out of Bed

Hey friends, Beau here! Let’s cut right to the chase: if you’ve ever looked at your jar of sourdough discard and thought, “There has to be more to life than another batch of discard crackers,” I have a life-changing proposition for you. Meet your new kitchen soulmate: Crispy Sourdough Cheese Waffles.

Imagine this: a waffle that’s not just a vehicle for maple syrup, but a star in its own right. A waffle that’s shatteringly crisp on the outside, thanks to a hot waffle iron working its magic. A waffle that’s tangy, soft, and chewy on the inside, with little rivers of melted sharp cheddar cheese and the fresh, mild bite of scallions running through every single square. This isn’t just breakfast; it’s a full-sensory experience that will have you doing a little happy dance right there by the counter.

These waffles are the ultimate kitchen hack. They come together in about five minutes flat, use ingredients you probably have on hand right now, and they are the most deliciously satisfying way to use up that sourdough starter you’ve been lovingly tending to (or, let’s be real, sometimes guiltily ignoring). They’re the perfect bridge between breakfast and dinner, and I’m so excited to share this recipe with you. So, let’s fire up that waffle iron and turn that discard into pure gold!

The Happy Accident That Started It All

I have to confess, this recipe was born from a beautiful, cheesy, carb-loaded mistake. It was a sleepy Sunday morning, and my sourdough starter, Frank (yes, I name my starters, don’t you?), was looking particularly peppy. I had about a cup of discard to use and a serious craving for something savory. My original plan was a simple sourdough pancake, but my trusty cast iron skillet was… let’s call it “well-seasoned” from the night before.

In a moment of pure, hungry inspiration, I glanced at the waffle iron, a wedding gift that was still in its “barely used” phase. I thought, “What if…?” I whipped up a quick batter, tossed in a handful of cheddar and some scallions I needed to use up, and crossed my fingers. The sound of that batter hitting the hot iron was promising. The smell that followed—tangy sourdough, toasting cheese, caramelizing scallions—was nothing short of divine. When that timer dinged, I pulled out a waffle so perfectly golden, so audibly crispy, I knew I’d stumbled onto something special. It was a happy accident that’s now a weekly ritual in the Collier household.

Gathering Your Savory All-Stars

This recipe is beautifully simple, and each ingredient plays a crucial role. Here’s what you’ll need to make about 4 glorious waffles.

• 1 cup sourdough discard – This is the star! Don’t worry about it being at peak activity. Thick, thin, fresh, or a few days old—it all works beautifully here, giving our waffles that signature tang and tender crumb.
• 1 large egg – Our binding agent. It adds structure and a bit of richness, helping to create that perfect contrast between a crispy exterior and a soft interior.
• ¼ cup milk (any kind) – This loosens the batter to the perfect, pourable consistency. I’ve used everything from whole milk to unsweetened almond milk with great success. Use what you love!
• 1 tbsp melted butter or olive oil – For flavor and to ensure our waffles don’t stick. Butter gives a classic, rich taste, while olive oil adds a subtle fruitiness. You can’t go wrong.
• ¾ cup shredded sharp cheddar cheese – The sharper, the better! That bold cheddar flavor stands up to the tangy sourdough. Pro tip: shred your own cheese from a block. Pre-shredded cheese is coated in anti-caking agents that can make it less melty.
• 2–3 scallions, thinly sliced – These provide little bursts of fresh, oniony flavor and a lovely pop of green color. Don’t skip ’em!
• ½ tsp baking powder – Our little secret weapon! It gives the waffles a tiny bit of lift, making them a little lighter and less dense than they’d be otherwise.
• Pinch of salt and black pepper – Essential for making all the flavors pop. Season your batter well!
• Optional: pinch of smoked paprika or garlic powder – This is where you can make it your own. A bit of smoked paprika adds a subtle, smoky depth, while garlic powder gives it a savory, umami kick.

Let’s Make Some Magic: Step-by-Step

Ready to see how this all comes together? It’s so easy, you’ll have it memorized after the first time. Let’s get cooking!

1. Preheat and Prep Your Waffle Iron. Get that iron heating up to a medium-high setting. I like to give the plates a very light spritz of cooking spray, even if they’re non-stick, just for extra insurance. A hot iron is the KEY to a crispy waffle, so don’t rush this step! Chef’s Hack: While it’s heating, I place a baking sheet in your oven and turn it to its lowest “warm” setting. This is your landing pad for finished waffles, keeping them warm and crisp while you cook the rest of the batch.
2. Whisk the Wet Team. In a medium-sized bowl, grab a whisk and combine your sourdough discard, egg, milk, and melted butter (or oil). Whisk it until it’s smooth and beautifully homogenous. Don’t be afraid to put a little arm into it! Chef’s Insight: If your discard is super thick, this is the time to loosen it up. A smooth batter now means an even-textured waffle later.
3. Fold in the Flavor Bomb. Now, switch to a spatula. Sprinkle in the baking powder, shredded cheddar, sliced scallions, salt, pepper, and any optional spices you’re using. Gently fold everything together until it’s just combined. Important Tip: A few streaks of unmixed ingredients are totally fine! Over-mixing can make the waffles tough. We’re going for a light, shaggy batter.
4. Cook to Golden Perfection. Ladle the appropriate amount of batter onto the center of your hot waffle iron. Close the lid and let it work its magic! Resist the urge to peek too early. These usually take about 4-5 minutes to become deeply golden brown and incredibly crisp. Chef’s Secret: You’ll know they’re done when the steam pouring out of the iron significantly slows down. That’s the sound of success!
5. Serve Immediately! Carefully remove the waffle with a fork or tongs and place it directly onto the warm baking sheet in your oven or, better yet, straight onto a waiting plate. These are best served piping hot, when the cheese is at its peak meltiness.

How to Serve These Savory Wonders

Okay, the waffles are ready. Now, the fun part: dressing them up! These cheesy sourdough waffles are the most versatile canvas.

The Classic Brunch: Top a waffle with a perfectly fried egg, its sunny-side-up yolk acting as the most luxurious, rich sauce you can imagine. Add a few slices of creamy avocado and a sprinkle of flaky sea salt. Absolute heaven.

The Cozy Comfort Bowl: Crumble a waffle over a bowl of steaming chili or a hearty stew instead of cornbread. The tangy, cheesy flavor is an incredible pairing.

The Simple & Satisfying Snack: Just a generous swipe of full-fat sour cream or cream cheese and an extra sprinkle of scallions is all you need. It’s the perfect quick lunch or after-school snack.

The “Brinner” Champion: Serve these alongside roasted chicken, sautéed greens, or even a simple salad for a dinner that will wow the whole family.

Make It Your Own: Recipe Variations

Once you’ve mastered the basic recipe, the world is your oyster! Here are a few of my favorite twists to keep things exciting.

• Jalapeño Cheddar: Add 1-2 tablespoons of finely diced fresh jalapeño (seeds removed for less heat) for a spicy kick that cuts through the richness.
• Everything Bagel Waffle: Stir 2 tablespoons of Everything Bagel seasoning into the batter. Serve with a schmear of cream cheese for the ultimate bagel-waffle hybrid.
• Bacon & Chive: Swap the scallions for fresh chives and fold in ½ cup of cooked, crumbled bacon. Because bacon makes everything better.
• Herb Garden Delight: Use a mix of fresh, soft herbs like dill, parsley, and chives for a wonderfully fragrant and elegant waffle.
• Dairy-Free & Gluten-Light: Use your favorite plant-based milk, vegan cheese shreds, and olive oil. Since we’re using sourdough, the recipe is naturally lower in gluten, making it a great option for those with mild sensitivities.

Beau’s Kitchen Notes & Stories

This recipe has become such a staple in my home that it’s evolved in fun ways. My wife, for instance, is convinced they are the ultimate “football food.” She’ll make a double batch on game day, we’ll cut them into strips, and serve them with a side of warm marinara sauce for dipping. They disappear in minutes!

I’ve also learned that the batter can be made the night before and stored in an airtight container in the fridge. The baking powder will lose a little oomph, so the waffles might be slightly less airy, but the flavor is even more developed. Just give it a stir in the morning and you’re good to go. It’s the ultimate “I-want-a-gourmet-breakfast-but-I’m-still-half-asleep” solution.

Your Questions, Answered!

I’ve gotten a lot of great questions about this recipe over on Instagram. Here are the most common ones to help you out!

• Q: My waffle is sticking to the iron! What did I do wrong?

  A: The two most common culprits are 1) the iron wasn’t hot enough, or 2) it needed a bit more grease. Always let your iron preheat fully and don’t be shy with that cooking spray or brush of oil between batches.

• Q: Can I make the batter ahead of time?

  A: Absolutely! As I mentioned, you can mix it up and keep it in the fridge for up to 24 hours. The texture might be a tad different, but the flavor will be fantastic.

• Q: My waffles aren’t getting crispy. Help!

  A: This is almost always a temperature issue. Crank that heat up! Also, make sure you’re not overfilling the iron, as that can steam the waffle instead of crisping it. And finally, let it cook long enough. Wait for the steam to nearly stop.

• Q: I don’t have a sourdough starter. Can I still make these?

  A: While you’ll miss the signature tang, you can make a quick substitute by mixing 1 cup of all-purpose flour with ½ cup of buttermilk or plain yogurt and ½ cup of water. Let it sit on the counter for a few hours before using. It won’t be identical, but it’ll still be a darn good cheese waffle!

Crispy Sourdough Cheese Waffles : Savory, Tangy & Perfectly Golden

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• Author: BeauCollier

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Description

Say goodbye to boring sourdough discard! These waffles are shatteringly crisp on the outside, soft and tangy on the inside, and packed with sharp cheddar and scallions. Perfect for breakfast, brunch, snacks, or even dinner (“brinner”).

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Ingredients

Scale 1x2x3x

• 1 cup sourdough discard (any thickness, fresh or a few days old)

• 1 large egg

• ¼ cup milk (dairy or non-dairy)

• 1 tbsp melted butter or olive oil

• ¾ cup shredded sharp cheddar cheese

• 2–3 scallions, thinly sliced

• ½ tsp baking powder

• Pinch of salt and black pepper

• Optional: pinch smoked paprika or garlic powder

Tips:

• For extra flavor, shred cheese from a block instead of pre-shredded.

• Jalapeño, herbs, or cooked bacon can be added for variations.

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Instructions

1. Preheat & Prep: Heat waffle iron to medium-high. Lightly grease with cooking spray or brush of oil. Optional: place a baking sheet in a warm oven to keep waffles crisp while cooking the rest.

2. Whisk Wet Ingredients: In a medium bowl, whisk together sourdough discard, egg, milk, and melted butter until smooth.

3. Fold in Flavor: Add baking powder, cheddar, scallions, salt, pepper, and any optional spices. Gently fold until just combined. A few streaks of flour/cheese are fine.

4. Cook Waffles: Ladle batter onto hot waffle iron, close lid, and cook 4–5 minutes until deep golden brown and crisp. Steam slowing down signals doneness.

5. Serve: Carefully remove waffles and serve immediately, or place on warm baking sheet while cooking the rest.

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Serving Ideas

• Classic Brunch: Top with a sunny-side-up egg and avocado slices.

• Cozy Comfort Bowl: Crumble over chili or stew instead of cornbread.

• Quick Snack: Add sour cream or cream cheese and extra scallions.

• Brinner: Serve with roasted chicken, sautéed greens, or a salad.

Notes

• Batter can be stored in the fridge up to 24 hours. Stir before cooking; waffles may be slightly less airy but extra flavorful.

Nutritional Information (Per Waffle, Approximate)

Here’s a rough breakdown of what you’re getting in one of these savory delights. Remember, this can vary based on the specific brands and types of ingredients you use!

• Calories: 250
• Protein: 10g
• Carbohydrates: 18g
• Fat: 15g

These waffles are a satisfying balance of protein from the egg and cheese, and energy from the carbohydrates in the sourdough. The fat content helps keep you full and carries all that amazing flavor. They’re a hearty, wholesome choice, especially when topped with a protein like an egg or served with a side of avocado for healthy fats.

Final Thoughts from My Kitchen to Yours

Friends, I truly believe that the best recipes are the ones that bring a little bit of joy and a whole lot of flavor into your everyday life. These Crispy Sourdough Cheese Waffles are exactly that. They’re a solution, a celebration, and a seriously delicious meal all rolled into one.

They’ve saved my lazy Sundays, impressed unexpected guests, and turned my sourdough discard from a chore into a cherished ingredient. I hope this recipe finds a special place in your kitchen, too. It’s simple, soulful, and deeply satisfying—everything we stand for here at Feastical.

Now, I’d love to hear from you! Did you add your own twist? Did your family go crazy for them? Tag me on social @Feastical with your creations! Now, if you’ll excuse me, my waffle iron is calling my name.

Happy cooking,
Beau