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
Scale
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
