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

Cook Time: 4

Total Time: 14

Servings: 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

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