Easy Sourdough Gingerbread Waffles

Weekend mornings call for something special, but making pancakes or waffles from scratch can feel like too much work when you’re still in your pajamas. And if you’re like me and keep a sourdough starter going, you’re always looking for creative ways to use up that discard instead of just tossing it in the trash.

That’s where these sourdough gingerbread waffles come in perfectly. They combine the tangy flavor of sourdough with warm spices like cinnamon and ginger, creating a cozy breakfast that feels both familiar and exciting. Plus, using your sourdough discard means less waste and more flavor in every bite.

What Kind of Sourdough Discard Should I Use?

Any sourdough discard will work for these waffles, whether it’s fresh from feeding your starter this morning or discard that’s been sitting in your fridge for a week or two. The age of your discard actually doesn’t matter much here since we’re adding baking powder and baking soda to help with the rise. If your discard has been in the fridge for a while and has developed a stronger, more tangy flavor, that can actually add a nice contrast to the sweet gingerbread spices. Just make sure to give it a good stir before measuring, as discard tends to separate when it sits.

Options for Substitutions

While sourdough discard is the star here, you can make some swaps if needed:

• Sourdough discard: This is really the heart of the recipe, so I wouldn’t recommend substituting it. If you don’t have discard, you can use active sourdough starter – just reduce the milk by about 2 tablespoons to balance the consistency.
• Buttermilk: No buttermilk? Mix regular milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. You can also use plain yogurt thinned with a little milk.
• Molasses: Dark corn syrup or honey can work in a pinch, though you’ll lose some of that rich gingerbread flavor. If using honey, reduce it to about 2 tablespoons since it’s sweeter.
• Cornstarch: You can replace this with an equal amount of all-purpose flour, but the waffles might be slightly less crispy. The cornstarch helps create that perfect texture.
• Spices: Feel free to adjust the spice blend to your taste. You can add nutmeg, cardamom, or even a pinch of black pepper for extra warmth. If you’re missing allspice, just use a bit more cinnamon and ginger.
• Vegetable oil: Melted coconut oil or additional melted butter can replace the vegetable oil if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake with sourdough gingerbread waffles is overmixing the batter, which can make your waffles tough and dense instead of light and fluffy – mix just until the ingredients are combined and don’t worry about a few lumps. Another common error is not preheating your waffle iron properly, so make sure it’s fully heated before adding the first scoop of batter to prevent sticking and ensure even browning. Since this batter contains molasses and brown sugar, it can burn more easily than regular waffle batter, so keep your waffle iron on medium heat rather than high. For the best texture, let your melted butter cool slightly before adding it to the wet ingredients, and if you don’t have buttermilk on hand, you can easily substitute by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.

What to Serve With Sourdough Gingerbread Waffles?

These spiced waffles are perfect for a cozy weekend breakfast and pair beautifully with classic maple syrup and a pat of butter. The warm gingerbread flavors also taste amazing with a dollop of whipped cream and a sprinkle of cinnamon, or you could go fancy with some vanilla Greek yogurt and fresh berries. For a more indulgent treat, try them with cream cheese frosting or even a scoop of vanilla ice cream if you’re serving them as dessert. A hot cup of coffee or spiced chai tea makes the perfect drink companion to balance out all those cozy fall spices.

Storage Instructions

Keep Fresh: These gingerbread waffles taste amazing the next day! Store them in an airtight container in the fridge for up to 4 days. I actually think they get even more flavorful after sitting overnight – all those warm spices really have time to meld together.

Freeze: Pop these waffles in the freezer just like store-bought ones! Let them cool completely, then freeze them in a single layer on a baking sheet before transferring to a freezer bag. They’ll keep for up to 3 months and make busy mornings so much easier.

Toast: To enjoy your stored waffles, just pop them straight into the toaster from the fridge or freezer. Toast on medium heat until they’re warmed through and crispy on the outside. The sourdough tang and gingerbread spices come back to life beautifully with a little heat!

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-1900
• Protein: 35-40 g
• Fat: 100-110 g
• Carbohydrates: 185-200 g

Ingredients

For the wet mixture:

• 1 cup sourdough discard (230 grams)
• 2/3 cup whole or 2% milk (160 grams)
• 1/2 cup buttermilk (130 grams)
• 2 large eggs (about 100 grams)
• 1/2 cup melted unsalted butter (113 grams)
• 3 tbsp vegetable oil (40 grams)
• 2 tbsp packed brown sugar (30 grams)
• 3 tbsp molasses (60 grams)
• 1 tsp vanilla extract (4 grams)

For the dry mixture:

• 1 heaping cup all-purpose flour (150 grams)
• 1/4 cup cornstarch (40 grams)
• 2 tsp ground cinnamon (5 grams)
• 2 tsp ground ginger (5 grams)
• 1/2 tsp allspice or ground cloves
• 1 tsp baking powder (4 grams)
• 1 tsp baking soda (6 grams)
• 1 tsp salt (6 grams)

Step 1: Mix the Wet Ingredients

• 1 cup sourdough discard (230 grams)
• 2/3 cup whole or 2% milk (160 grams)
• 1/2 cup buttermilk (130 grams)
• 2 large eggs (about 100 grams)
• 1/2 cup melted unsalted butter (113 grams)
• 3 tbsp vegetable oil (40 grams)
• 2 tbsp packed brown sugar (30 grams)
• 3 tbsp molasses (60 grams)
• 1 tsp vanilla extract (4 grams)

In a medium-sized bowl, whisk together the sourdough discard, whole or 2% milk, buttermilk, and eggs until the mixture is smooth and homogenous.

Add the melted unsalted butter, vegetable oil, brown sugar, molasses, and vanilla extract.

Whisk again until all ingredients are fully incorporated and the mixture is completely smooth.

Step 2: Combine Dry Ingredients

• 1 heaping cup all-purpose flour (150 grams)
• 1/4 cup cornstarch (40 grams)
• 2 tsp ground cinnamon (5 grams)
• 2 tsp ground ginger (5 grams)
• 1/2 tsp allspice or ground cloves
• 1 tsp baking powder (4 grams)
• 1 tsp baking soda (6 grams)
• 1 tsp salt (6 grams)

In a small separate bowl, whisk together the all-purpose flour, cornstarch, ground cinnamon, ground ginger, allspice or ground cloves, baking powder, baking soda, and salt until well mixed.

Ensuring the spices and leaveners are evenly distributed in the flour helps achieve a more consistent waffle texture and flavor.

Step 3: Finish the Waffle Batter

• wet mixture from Step 1
• dry mixture from Step 2

Add the dry flour mixture from Step 2 to the bowl with the liquid ingredients from Step 1.

Stir gently and mix until just combined; be careful not to overmix as this can make the waffles tough.

At this stage, you can cover and refrigerate the batter for long-fermentation overnight or up to 24–48 hours if you prefer a tangier flavor.

I like to let my batter rest overnight—the flavor deepens and the texture improves!

Step 4: Cook the Waffles

• waffle batter from Step 3

Preheat your waffle iron according to the manufacturer’s instructions.

If your waffle iron tends to stick, consider spraying it with non-stick cooking spray.

Scoop about ⅓–½ cup of batter onto the hot iron and bake the waffles until golden brown and crisp, typically about 2–3 minutes per batch.

Due to the molasses and sugar in this batter, keep an eye on doneness and be gentle when removing waffles to prevent sticking.

I like to preheat my oven to 200°F (93°C) and keep finished waffles warm on a wire rack while I cook the rest.

Step 5: Serve and Enjoy

Serve the waffles immediately with your favorite toppings, such as hot syrup, freshly whipped cream, powdered sugar, or berries.

These waffles are best enjoyed hot and fresh, but if you have leftovers, let them cool and freeze.

You can re-toast the waffles in a toaster to regain some of their crispiness.