These overnight sourdough waffles have the most amazing flavor with the mix of melted butter and sourdough starter. They are super easy to throw together the night before, making these perfect for weekend breakfasts and one of my favorite waffle recipes!
Indulge in one of my families favorite sourdough recipes, it will make your mornings brighter and your taste buds happier. The fact that these are made ahead and cooked the following morning speeds up breakfast so much, which is great for busy families. This recipe can also easily be made into a double batch, which is a great way to freeze the leftovers and save them the next time your family is craving homemade waffles.
Sourdough Waffle Ingredients
These overnight belgian waffles are so simple to make and have very basic ingredients.
- Sourdough Starter: The recipe is super versatile, you can either use active starter or sourdough starter discard. Both will allow the batter ferment, however I do recommend using discard that is no more than 3 days old for the best results..
- Flour: All purpose flour works great. If you’d like to substitute whole wheat flour, I recommend only substituting 1/2 cup with it.
- Milk: I usually use whole milk, I have never swapped for a dairy free milk alternative. Comment below if you have!
- Butter, Sugar, Egg, Vanilla Extract, Baking Soda and Salt: Standard baking items.
- Your favorite toppings: Fresh berries, chocolate chips, peanut butter, or classic maple syrup.
How to make sourdough waffles
The night before; prep the overnight sponge.
- In a large bowl mix the starter, flour, milk, and sugar together. Once mixed, cover the bowl with plastic wrap and set it into the refrigerator overnight. This allows the sourdough to ferment and bind the batter.
The next morning:
- Remove the waffle batter from the fridge and begin preheating your waffle maker.
- Mix the remaining ingredients in with the batter.
- Once heated, pour about a cup of batter into the hot waffle iron. Cook according to your manufacturers recommendations. Mine typically cooks in 3-4 minutes at high heat.
- To check for doneness, the waffles should be golden brown. To keep them warm for serving, place in a single layer on a wire rack, then place that into a warm oven. This helps keep the crispy waffles from becoming soggy.
Frequently Asked Questions
How to Store or Freeze Sourdough Waffles?
If storing for a few days, store leftover waffles in an air tight container in the refrigerator.
For longer storage, arrange waffles on a parchment lined baking sheet and flash freeze for an hour or two. Once frozen, place waffles in a freezer bag. They can be stored this way for 3 months. Flash freezing before placing in the freezer bag prevents the waffles from sticking together once frozen.
To reheat, pop waffles into the toaster and toast on for a few minutes.
How to prevent waffles from sticking?
If your waffles are sticking to the waffle iron, add a little butter or coconut oil to the waffle maker. I find that the first waffle always sticks the most, so make sure the waffle iron is fully heated before pouring in the sourdough batter.
Overnight Sourdough Waffles
Ingredients
The Waffle Batter
- 1 cup sourdough starter discard or active
- 2 cups flour
- 2 cups milk
- 2 Tbsp sugar
The Next Morning
- 1 egg beaten
- ¼ cup butter melted
- 1 tsp vanilla
- 1 tsp baking soda
- ¼ tsp salt
Instructions
- The night before cooking prep waffle batter. In a large mixing bowl combine starter, flour, milk, and sugar. Cover and leave in the refrigerator overnight.
- The next morning, remove batter from the fridge and mix in remaining ingredients.
- Cook waffles on preheated waffle iron.
If you loved this recipe, check out these
This Sourdough Granola is an easy sourdough discard recipe we make almost weekly!
OR try these coconut banana muffins, my kiddos love them and they’re perfect for an easy breakfast!
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