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.
Ingredients
- 300 g all purpose flour (2 1/4 cup)
- 2 g baking soda (1/2 tsp)
- 4 g baking powder (1 tsp)
- 60 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.