Easy Sourdough Waffle Recipe: Overnight or Same Day

Last Updated on March 20, 2024 by TheFarmChicken

stack of sourdough waffles with cream and strawberries

On a slow morning, waffles cooking, breakfast meat frying, coffee brewing and family are gathered around talking and enjoying each other’s company. This Easy Sourdough Waffle Overnight or Same Day Recipe is perfect for brunch with family (you might need a double batch), just because, or even for supper!

I was so surprised at how much better a sourdough waffle is than a regular one…I’m not sure why I was surprised. These Sourdough Discard Waffles are crispy on the outside and soft and substantial on the inside. A pat of butter, whipped topping, sliced strawberries, and a drizzle of pure maple syrup on top of a hot waffle and you have a delicious breakfast. You can’t beat homemade waffles. Especially sourdough waffles!

Let’s learn how to make this Easy Sourdough Waffle Recipe: Overnight or Same Day!

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The Ingredients for Easy Sourdough Waffle Recipe:

All Purpose Flour

Any good all-purpose flour should work. No need to use bread flour in this recipe for sourdough waffles.

Baking Soda and Baking Powder

This helps make them light and fluffy. The Baking Soda reacts with the buttermilk creating more fluff.

Melted Butter

I love that it is melted butter in this recipe. Makes it easy to incorporate.

Sourdough Discard or Active Sourdough Starter

You can use either sourdough discard or active sourdough starter in this recipe. If possible, room temperature discard works best but it will still work if it’s cold. It’s just easier to mix in. A great way to use excess sourdough starter!

Don’t have a sourdough starter? Agnes would love to help you start one. Check out Learning Sourdough with Agnes for a complete guide on the process of starting a sourdough starter from scratch.

I also have a sourdough discard resource to help answer any sourdough discard questions you might have.

Eggs

I love that this recipe has 3 eggs. Add’s more protein than the average waffle and makes them more filling.

You could add 50 grams of whole wheat flour if you’d like an even heartier waffle.

Buttermilk

I love using buttermilk in cooking, baking, etc. It provides a good texture and flavor. It’s a byproduct of making cream which means it’s an “extra” and great that we can use it and not let it go to waste.

waffles laying out with syrup strawberries and cream

Two Ways to Make the Sourdough Waffles

Overnight Sourdough Waffles

What if you want to do them overnight?

  • Simply add all the ingredients together the night before except for 100 grams of the flour, the baking soda, baking powder and eggs.
  • Store in the fridge to let the batter ferment and then the next morning add the beaten eggs and the rest of the dry ingredients to the starter mixture and make as usual.

Note: To get a good overnight ferment you will want to use an active starter. You could also use sourdough discard with some success.

Why do an overnight waffle?

  • The long ferment is the biggest reason people make their waffles the night before. You want to save your baking soda and baking powder till right before you make the sourdough waffles though.
  • Ease of making them the next day.
  • Extra sourdough flavor.

Same Day Sourdough Waffles

If you want to make them the same day, simply follow the recipe below!

side view of partly eaten sourdough waffle

Ways to Enjoy Sourdough Discard Waffles:

  • The traditional way with butter and maple syrup
  • With whipped topping and fresh fruit such as fresh berries.
  • Peanut butter and maple syrup.
  • Add a half of a cup mini chocolate chips to the batter for a chocolate chip waffle.
  • Fried chicken and sourdough waffles

You can use this batter in a Belgian waffle maker as well as a regular waffle maker. Belgian waffles are the thicker waffles.

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Sourdough discard waffles with cream and strawberries

Easy Sourdough Waffle Recipe: Overnight or Same Day

  • 300g all purpose flour (2 1/4 cup)
  • 2g baking soda (1/2 tsp)
  • 1g baking powder (1 tsp)
  • 57g butter, melted (4T)
  • 120g sourdough starter discard or active sourdough starter (1/2 cup)
  • 3 eggs, beaten
  • 460g buttermilk (2 cups + 2 T buttermilk)

Instructions:

  • Preheat your waffle iron or maker.
  • First in a large bowl add the dry ingredients and set aside.
  • In a separate medium sized mixing bowl add the sourdough starter, buttermilk, eggs that have been beaten and melted butter. Mix this well using a wire whisk. You want the sourdough starter to be well incorporated.
  • Once you have gotten the sourdough starter well incorporated you can add the wet ingredients to the dry ingredients.
  • With a wire whisk, whisk until the dry ingredients are incorporated. Don’t overmix the sourdough waffle batter.

Cooking the waffles:

  • Spray your hot waffle iron with cooking spray. When your waffle maker is good and hot, scoop a cup of batter onto the waffle maker. Scooping in about 2 cups total (about 1/2 cup per waffle). Close the iron and let sit for around 6-7 minutes. Cook until golden brown.
  • You may need to adjust the time to suit your waffle maker. We love crispy waffles on the outside, fluffy on the inside, so we do a longer time in the waffle maker. If you don’t like them quite so crisp lessen the time by a couple minutes.
  • Serve hot waffles with butter, your favorite syrup and optional whipped topping! Enjoy!

Makes 8 Waffles

Note: If you want to make the waffles and have them ready you can easily keep them warm in your oven on a baking sheet.

You can store leftover waffles in a storage bag or container in the fridge or you can freeze them too. Simply warm them up in the waffle iron again for a quick breakfast!

Easy Sourdough Waffle Recipe: Overnight or Same Day

Crispy on the outside and soft on the inside, these sourdough waffles are just right for a weekend breakfast. Serve with your favorite toppings and a farm fresh egg.
Print Recipe
stack of sourdough waffles with strawberries and whipped cream

Ingredients

  • 300 g all purpose flour (2 1/4 cup)
  • 2 g baking soda (1/2 tsp)
  • 1 g baking powder (1 tsp)
  • 57 g butter (4 T) melted
  • 120 g sourdough starter discard or active sourdough starter (1/2 cup)
  • 3 eggs beaten
  • 460 g buttermilk (2 cups + 2T)

Instructions

  • Preheat your waffle iron or maker.
  • First in a large bowl add the dry ingredients and set aside.
  • In a separate medium sized mixing bowl add the sourdough starter, buttermilk, eggs that have been beaten, and melted butter. Mix this well using a wire whisk. You want the sourdough starter to be well incorporated.
  • Once you have gotten the sourdough starter well incorporated you can add the wet ingredients to the dry ingredients.
  • With a wire whisk, whisk until the dry ingredients are incorporated. Don’t overmix the sourdough waffle batter.

Cooking the Waffles:

  • Spray your hot waffle iron with cooking spray. When your waffle maker is good and hot, scoop a cup of batter onto the waffle maker. Scooping in about 2 cups total (about 1/2 cup per waffle). Close the iron and let sit for around 6-7 minutes. Cook until golden brown.
  • You may need to adjust the time to suit your waffle maker. We love crispy waffles on the outside, fluffy on the inside, so we do a longer time in the waffle maker. If you don’t like them quite so crisp lessen the time by a couple minutes.
  • Serve hot waffles with butter, your favorite syrup and optional whipped topping! Enjoy!

Notes

Note: If you want to make the waffles and have them ready you can easily keep them warm in your oven on a baking sheet.
You can store leftover waffles in a storage bag or container in the fridge or you can freeze them too. Simply warm them up in the waffle iron again for a quick breakfast!
How to do overnight waffles:
  • Simply add all the ingredients together the night before except for 100 grams of the flour, the baking soda, baking powder and eggs.
  • Store in the fridge to let the batter ferment and then the next morning add the beaten eggs and the rest of the dry ingredients to the starter mixture and make as usual.
Servings: 8 waffles

I hope you love this Easy Sourdough Waffle Recipe: Overnight or Same Day. So simple and very good. Make them for your family for brunch or a supper for breakfast option. Let me know how you liked them and if you have any questions below. What are your favorite toppings for waffles? Thanks for stopping by!

Mariah N. | TheFarmChicken
Top view of waffles with strawberries and cream

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Frequently Asked Questions:

Why do you let the batter rest when making waffles?

When making sourdough waffles this can be because of the overnight fermentation but in a regular waffle batter people will let the waffle batter rest to give the baking soda or powder a chance to become active. This sourdough waffle recipe does not require this.

Why are my waffles not fluffy?

This can be for different reasons. Some of the most common:
1. You added the baking soda and/or baking powder to early before you were ready to cook them, and they lost their loft.
2. Your baking soda/powder is expired and no longer active.

Why don’t my waffles stay crispy?

Overworked batter or not leaving the waffles in a single layer can make them lose their crispiness. Also, make sure you have a hot waffle iron when you are making the waffles.

Other Sourdough Breakfast Ideas:

But the fruit of the Spirit is love, joy, peace, longsuffering, gentleness, goodness, faith, Meekness, temperance: against such there is no law.
Galatians 5:22-23
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