Overnight Sourdough Waffles

Stack of waffles with melting butter and syrup on a plate.

4.84 from 65 votes

Overnight Sourdough Waffles

These sourdough 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.

Prep Time10

Cook Time4

Total Time14

Course: Breakfast

Cuisine: American

Keyword: sourdough waffles

Servings: waffles

Author: Dahn Boquist

Ingredients

The Night Before Cooking:

1 cup active sourdough starter 227 grams
1 ¼ cups milk 283 grams
1 ¼ cups all-purpose flour 150 grams

In the Morning:

6 tablespoons butter melted
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, so your yield may differ. Nutrition information is based on 10 waffles.

Overnight sponge: If you’d prefer not to add milk to the overnight sponge, there’s an alternative version available in a downloadable PDF just below the recipe card.

Nutrition