Overnight Sourdough Waffles

Start your day with some delicious overnight sourdough waffles.  These babies are light and airy on the inside and crispy on the outside. They are the peak of perfection.

This is an essential recipe for anyone that keeps a sourdough starter. It is also a great excuse to make your own sourdough starter if you don’t already have one.

Overnight Sourdough Waffles

Even if you don’t bake bread with your sourdough starter, it is worth the effort to maintain a starter just so you can make incredible recipes with the portion that you need to discard. Recipes like Sourdough Ricotta Pancakes, Buttery Sourdough Biscuits, or these incredible overnight sourdough waffles.

If you think it is too much trouble to maintain a sourdough starter, then consider keeping the starter in the refrigerator. If you store the sourdough starter in the fridge, you will only have to “feed” it once a week. With this in mind, you could take the sourdough starter out of the fridge on the weekend when you plan to make these sourdough waffles.

Light, Crisp, and Airy Waffles

These waffles are absolutely perfect. They are incredibly light and airy on the inside and perfectly crisp and brown on the outside.  Just look at the air pockets in the photo above.

They are so light you might be tempted to have a second helping.  After all, if they are full of air, then they must be lighter in calories, right? Well, it is a good excuse to justify having a second helping.

These sourdough waffles keep their texture even after they cool as long as you don’t stack them on top of each other.  If you stack them and then set them aside to cool then the steam will soften them.

If you want to make a batch of them just before serving, then it is best to place them on a wire cooling rack. However, the best way to store them as your cooking the rest of the batch is to put them in a warm oven that has been pre-heated to 170°F.

Freezing Waffles After They are Cooked

It is not uncommon for us to make a double batch of these overnight sourdough waffles and freeze the waffles that we do not eat. To properly freeze the waffles, you should allow them to cool completely on a wire rack.

Once they are cooled, place them on a baking sheet and put them in the freezer until they are frozen about 1-1/2 to 2 hours.  Next, place the frozen waffles in a freezer safe plastic bag. You can store frozen waffles for 3 months. Pull them out of the freezer for a fast and easy breakfast.

More Sourdough Recipes 

There are so many wonderful things to do with sourdough discard! Every time you refresh your starter, instead of throwing away the leftover unfed starter, you can put it to use in all kinds of delicious sourdough recipes.

• Easy Sourdough Bread Recipe
• Sourdough Ricotta Pancakes
• Wild Yeast Sourdough Starter Recipe
• Sourdough Blueberry Scones
• 17 Tantalizing Sourdough Recipes

 More Waffle Recipes:

• Kamut Buttermilk Waffles
• Yeast Waffles
• Sweet Potato Waffles

Overnight Sourdough Waffles

Overnight sourdough waffles made with the portion of your sourdough starter that you would otherwise discard. These waffles are light and airy on the inside and perfectly brown and crisp on the outside.

Update:  This recipe has milk in the overnight sponge and it is how I have been making the waffles for many years.

While I personally continue to prepare them this way, I must note that leaving dairy out overnight goes against typical food safety recommendations. If that makes you uncomfortable, I have provided an alternative recipe in a downloadable PDF below the recipe card in the blog post. 

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Prep Time: 10 minutes minutes

Cook Time: 4 minutes minutes

Total Time: 14 minutes minutes

Servings: 10 waffles

Calories: 194kcal

Author: Dahn Boquist

Ingredients

The Night Before Cooking:

• 1 cup sourdough starter (240
• grams)
• 1-¼ cups flour 150 grams
• 1-¼ cups milk 283 grams

In the Morning:

• 6 tablespoons melted butter
• 2 egg yolks
• ¾ teaspoon salt
• ½ teaspoon baking soda
• 2 egg whites

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Instructions

The night before (sourdough sponge):

• Mix the sourdough starter, milk, and flour in a large bowl. Cover with plastic wrap and let sit on the countertop overnight.

In the morning finish the waffles:

• Preheat your waffle iron.
• Stir in the melted butter, egg yolks, salt, and baking soda.
• Beat the egg whites until they have stiff peaks then gently fold them into the batter.
• Pour the batter onto the preheated waffle iron and bake until crisp and golden, about 3 to 4 minutes.

Notes

• Waffle irons vary in the amount of batter they use so you may end up with a different amount of waffles. The nutrition values are based on 10 waffles. 

• As noted above, if you are uncomfortable adding the milk to the overnight sponge, I have provided an alternative recipe in a downloadable PDF just below the recipe card in the blog post.

Nutrition

Serving: 1 | Calories: 194kcal | Carbohydrates: 23g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 58mg | Sodium: 303mg | Fiber: 1g | Sugar: 2g

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