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.
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The Night Before Cooking:
- 1 cup sourdough starter (240 grams)
- 1 1/4 cups whole milk (280 grams)
- 1 1/4 cups all-purpose flour (150 grams)
In the Morning:
- 6 tablespoons melted butter
- 2 egg yolks
- 2 egg whites
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
The night before:
- Mix sourdough starter, milk and flour together in a large bowl. Cover loosely with plastic wrap and let sit on the countertop overnight.
In the morning:
- Preheat your waffle iron.
- Stir in the melted butter, eggs yolks, salt and baking soda into the batter. Mix well to combine.
- Beat the egg whites until they have stiff peaks then fold them into the batter.
- Pour the batter onto the preheated waffle iron and bake until crisp and golden, about 3 to 4 minutes.
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.
Amount Per Serving Calories 194 Total Fat 9g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 3g Cholesterol 58mg Sodium 303mg Carbohydrates 23g Fiber 1g Sugar 2g Protein 5g