Overnight Sourdough Waffles

These delicious sourdough waffles are fermented overnight to give you all the benefits of long fermented sourdough in this classic breakfast treat! Make them sweet or savory!

Course Breakfast, Dessert

Cuisine American

Keyword Sourdough Discard, Sourdough Recipes

Prep Time 10

Cook Time 10

Fermentation Time 12

Total Time 12 20

Servings round waffles

Calories 152kcal

Equipment

Waffle Iron Cast Iron or Electric

Ingredients

50 g Sourdough Starter discard or fed and bubbly
180 g Whole Milk can substitute butter milk if you prefer
200 g All Purpose Flour
50 g Sugar
2 Eggs
50 g Butter Melted
12 g Baking Powder 2 teaspoons
5 g Salt ½ teaspoon

Instructions

In a large mixing bowl, mix together sourdough starter, milk, flour and sugar. Mix until it forms a stodgy dough. It will seem like a really thick sourdough starter.
Cover the sourdough mixture and leave on the counter overnight (up to 12 hours).
When you want to make the waffles the next morning, take the cover off the sourdough starter mixture. It should have grown and be bubbly and alive!
Add 2 eggs, melted butter, salt and baking powder to the sourdough starter mixture and whisk until the mixture forms a batter.
Because the starter has fermented overnight, the mixture will be quite stretchy compared to a regular waffle batter.
Heat up your waffle iron and spoon mixture into the iron. Cook to your liking (these waffles are delicious soft or crispy).
The waffles will brown up beautifully! Serve with toppings and condiments of your choice.

Nutrition