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!
Overnight Sourdough Waffles
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.
- Prep Time: 8 hours
- Cook Time: 2 minutes
- Total Time: 8 hours 2 minutes
- Yield: 4 waffles 1x
- Category: Breakfast
- Method: Cook
- Cuisine: American
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
Can I refrigerate in the morning and have it last another day before mixing in the second ingredients and cooking?
The ratio of ingredients worked great even with modifications. I subbed the AP flour amount for a mix of AP flour, cornmeal, and whole wheat flour. It even held up to me skipping the yogurt in the sponge. Instead, I added orange juice with the remaining ingredients after the overnight rest. Thank you for this recipe!
Made these today, I’ve been looking for a waffle recipe for a while. The only thing I did differently was to separate the egg and whip the whites. These were the best waffles to ever come out of my kitchen. I topped mine with some leftover butterscotch sauce I made for something else. Highly recommend. Absolutely amazing. Thank you!!
I’ve made these multiple times now. They are the best waffle recipe I’ve ever made. And the Greek yogurt gives it an added protein boost!