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!
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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
Mary says
How do I make this gluten free for my visiting grandkids?
Julie says
Sorry Mary, I do not have experience with gluten free baking.
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Jackie says
I didn’t have yogurt in the house so I used the same amount, by weight, of sour cream….best waffles I’ve ever made.
J. Carl Presgraves says
Made the batter last night and cooked the waffles this am. The batter doubled in size over night glad I put it in an oversized container. I used sour cream instead of Greek yogurt just what we had in hand.
The waffles were amazingly light and airy, very posh! I made a double batch so we have a few left over for snacks this afternoon, we love left over waffles sprinkled with powder sugar.
Great recipe will make these again.
Krista Saxon says
I’m making these right now! My kids love waffles…I’m excited for them to try these!
Teresa says
These were amazing, probably best waffles I’ve ever had. They were light and fluffy but buttery and crisp. I will make waffles forever this way.
Shonda Propst says
I made these this morning and they are hands down the best waffles I’ve ever had! Husband and kids devoured them too! The only thing I’ll do differently next time is make more!!
Angela says
I love sourdough waffles, I need to try this recipe out.
Maria says
Can you leave it in the fridge for a couple of days?
Brittney says
My batter was thick in the morning. Is that normal?
Richard J Allenbach says
I make this recipe all the time. If it’s still too thick after adding your melted butter and egg you can add small amounts of milk or water to thin it up a bit, it won’t take much
yessica munoz says
Could I use this batter for pancakes?
Kierstie Larsen says
I have made these 10 or more times and they are hands down THE best waffles I’ve ever had in my life. Every time someone new tries them- they rave about them. Even my insanely picky 5 year old DEVOURS these. I am forever grateful for this waffle recipe 😘 only thing that makes them better is serving them with homemade buttermilk syrup.
Deborah Ellis says
Tried the SD waffles! Amazing!!! We absolutely LOVED them. Period!
Carmella says
These are so good, easy to make. Best taste and love not having to make batter all in one morning.
Can leftover batter be refrigerated and use the next day rather than cooking all of it.
Julie says
Hi! We have not tried using leftover batter later. We prefer to make extra waffles and the reheat in waffle iron or toaster the next day.
Ryann says
This is the best sourdough waffle recipe I’ve tried! They turned out nicely crispy on the outside and fluffy inside. Perfect tangy and slightly salty balance paired with syrup. My kids devoured them too!
Diana says
These are the BEST waffles. I make them all the time. When I need to feed my starter, I made a batch of waffles. All my family and friends love them. Have you tried adding cocoa to your recipe and how would you do it?
Jackie Nobles says
This is my go to recipe for sourdough waffles. I’m wondering if you have ever tried thinning the batter slightly, and using it to make crumpets, using crumpet rings?
Caitlin says
Can I omit the baking soda? I love so much yet sometimes when I make them, they have like a little bit of like a metallic taste from the baking powder.
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!