Sourdough Waffles

An image of homemade buttermilk sourdough overnight waffles.

4.67 from 9 votes

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

Cook Time10

Additional Time8

Total Time8 25

Course: Breakfast

Cuisine: American

Servings: Waffles

Author: Amy Nash

Ingredients

Overnight Sponge

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

Batter

All of the sponge
2 large eggs
1/4 cup salted butter melted
3/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract

Instructions

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.
2 cups all-purpose flour, 2 Tablespoons granulated sugar, 1 cup unfed sourdough starter/discard, 2 cups buttermilk
The next morning, preheat your waffle maker. Add the eggs, melted butter, baking soda, vanilla, and salt to the overnight sponge, stirring until combined.
All of the sponge, 2 large eggs, 1/4 cup salted butter, 3/4 teaspoon salt, 1 teaspoon baking soda, 2 teaspoons vanilla extract
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°F oven while you repeat with the remaining batter until ready to serve.

Notes

Recipe adapted from King Arthur Flour.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.