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An image of homemade buttermilk sourdough overnight waffles.
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5 from 1 vote

Sourdough Waffles

These fluffy-crisp Sourdough Waffles have the most amazing flavor and texture and are made with your sourdough discard so nothing goes to waste! The overnight batter is made in advance so there is hardly any work to do in the morning to enjoy fresh, hot waffles!
Prep Time15 mins
Cook Time10 mins
Additional Time8 hrs
Total Time8 hrs 25 mins
Course: Breakfast
Cuisine: American
Servings: 12 Waffles
Calories: 174kcal
Author: Amy Nash


Overnight Sponge

  • 2 cups all-purpose flour
  • 2 Tablespoons sugar
  • 2 cups buttermilk
  • 1 cup unfed sourdough starter/discard


  • All of the sponge
  • 2 large eggs
  • ¼ cup butter melted
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract


  • To make the sponge, stir down the sourdough starter, which can either be room temperature or cold if you keep it in the fridge. Add 1 cup of the unfed starter discard (now is a good time to feed your remaining starter) to a large bowl with the flour, sugar, and buttermilk. It will be quite thick. Cover and let sit overnight at room temperature or up to 24 hours in the fridge.
  • The next morning, preheat your waffle maker. Add the eggs, melted butter, baking soda, vanilla, and salt to the overnight sponge, stirring until combined.
  • Pour some of the batter into a waffle press and close the lid. Cook until golden brown and cooked all the way through. Transfer to a wire rack and keep warm in a 225 degree F oven while you repeat with the remaining batter until ready to serve.


Recipe adapted from King Arthur Flour.


Calories: 174kcal | Carbohydrates: 24g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 324mg | Potassium: 89mg | Fiber: 1g | Sugar: 4g | Vitamin A: 224IU | Calcium: 55mg | Iron: 1mg