With school days all wrapped up for the semester, we are devoting our newly found free time in the mornings to sleeping in a little later followed by long, slow, lazy breakfasts – like these Overnight Sourdough Waffles. Although they require just a bit of forethought (the sponge is made the night before), they could not be easier. Combine that with the fact that everyone who has tried them declares them the BEST waffle they’ve ever had, we’ve got a keeper!
What makes these Overnight Sourdough Waffles so amazing? I believe it’s the distinction of textures – the outside is buttery and crisp, while the inside is tender, light, airy, spongy… think of the inside of a really good churro! I also love the slight tang of the sourdough flavor along with the sweetness of maple syrup. I’ve been making them every morning for the last week just to make sure the recipe is just right, and we’re still eating them up as if we’ve never beheld such a waffle before.
This recipe makes four large Belgian style waffles. It would easily double, and I think you’d be glad you did if your family wakes up hungry like mine. To make the sponge the night before, just add sourdough starter to a bowl along with plain Greek yogurt, milk, sugar, and flour. Mix this together and then cover it and allow it to sit overnight.
In the morning, when you are ready to make the waffles, add melted butter, an egg, vanilla extract, salt, and baking soda. Whisk that together and watch as it puffs up in the bowl. Preheat your waffle iron, and then scoop about 1 cup of batter onto the waffle iron.
I think every waffle iron varies slightly, but aim to cook the waffles for 2-3 minutes or until the outside is a deep golden brown.
Enjoy immediately, and to the fullest, with all the butter and maple syrup you desire. Bacon is a good idea. Breakfast is served!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
Subscribe and I'll send all my recipes right to your inbox! You can also keep up to date by following me on Pinterest, Instagram, Facebook, YouTube, and Twitter.
Print
Overnight Sourdough Waffles
- Prep Time: 8 hours
- Cook Time: 2 minutes
- Total Time: 8 hours 2 minutes
- Yield: 4 waffles 1x
- Category: Breakfast
- Method: Cook
- Cuisine: American
Description
These Overnight Sourdough Waffles are by far the BEST we’ve ever had! The outside is crisp and buttery, while the inside is light and tender.
Ingredients
For the Overnight Sponge
- 100 grams active sourdough starter
- 120 grams (1/2 cup) milk
- 140 grams (1/2 cup) plain Greek yogurt
- 12 grams (1 tablespoon) granulated sugar
- 120 grams (1 cup) all-purpose flour
For the Waffle Batter
- 55 grams (1/4 cup) butter, melted and cooled
- 1 egg
- 4 grams (1 teaspoon) vanilla extract
- 3 grams (1/2 teaspoon) Kosher salt
- 5 grams (1 teaspoon) baking soda
Instructions
For the Overnight Sponge
- In a large bowl, whisk together active* starter, milk, yogurt, sugar, and flour until smooth. Cover and leave at room temperature overnight.
For the Waffle Batter
- To the overnight sponge, add melted butter, egg, and vanilla extract. Whisk together until incorporated.
- Sprinkle salt and baking soda evenly over the top of the batter. Whisk all together.
- Preheat the waffle iron while the waffle batter sits. It should puff slightly in the bowl.
- Pour 1 cup of batter onto the waffle iron and cook 2-3 minutes. Repeat with remaining batter.
Notes
*I have used both active and inactive starter with good results. I think as long as your starter has been fed within that last 8-12 hours, it is fine to use.
Adapted from NY TIMES Waffle or Pancake Batter.
Nutrition
- Serving Size: 1 waffle
- Calories: 321
- Sugar: 6g
- Sodium: 767mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4.5g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 1.7g
- Protein: 11g
- Cholesterol: 80mg
Sourdough mom says
These are fantastic. I have used active starter but more often than not it’s right out of the fridge, and turns out perfect every time. It’s obviously ideal to let the sponge sit overnight for fermentation benefits, but in a pinch I’ve even mixed the sponge that morning and kept right on going with the waffle batter and still amazing. All my picky children agree! 🙃
Carol Lee says
Fantastic! I was looking for a way to use up discard.
I tripled the batch so I could freeze and toast them later.
I also subbed most of the AP with whole wheat, artificial sweetener for the sugar and coffee creamer for the milk(I had it on hand and needed to use it up). The waffles are crispy and fluffy. All the things you want in a waffle.
Thank you! And now I have waffles in my freezer for weekday breakfasts!