Name: Overnight Sourdough Waffles
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 9
Cuisine: American
Ingredients: 225 grams (1 3/4 cups) organic all-purpose flour; 250 grams (1 cup plus 1 tablespoon) filtered water; 125 grams (1/2 cup) active sourdough starter, 100% hydration; 113 grams (1/2 cup) butter; 60 grams (1/4 cup) milk; 20 grams (2 tablespoons) coconut sugar; 2 large eggs (60 grams); 6 grams (1 teaspoon) salt

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Sourdough waffles are a special breakfast any day of the week!

I make a big batch of batter and then we all sit around the table eating waffles fresh off the iron. It’s a fun way to have a communal breakfast where we all get to participate in the cooking.

These overnight sourdough waffles have a delicious buttery crisp exterior, chewy soft interior, and all the traditional sourdough flavor. They are best eaten fresh and hot right out of the waffle iron. When they cool they release steam and will get soft and chewy, losing their crisp outer layer.

Have Leftovers?

These chewy waffles even make a great portable snack that packs a lot of flavor. Use them in place of bread for sandwiches!

Reheat the waffles in the toaster to crisp them up again in no time. This trick works well with frozen waffles too!

What Makes These Sourdough Waffles So Crispy?

I bet you can guess…

Yep, extra butter! Butter is the secret to the crispiest waffles you will ever have! Try them slathered with Real Raw Cultured Butter for some extra nourishment!

Overnight Sourdough Waffles

Yield: 9 Waffles

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

These long-fermented sourdough waffles have a delicious buttery crisp exterior and chewy traditional sourdough flavor.

Ingredients

225 grams (1 3/4 cups) organic all-purpose flour
250 grams (1 cup plus 1 tablespoon) filtered water
125 grams (1/2 cup) active sourdough starter, 100% hydration
113 grams (1/2 cup) butter
60 grams (1/4 cup) milk
20 grams (2 tablespoons) coconut sugar
2 large eggs (60 grams)
6 grams (1 teaspoon) salt

Instructions

The Night Before

In a big ceramic or glass bowl mix the flour, water, and starter into a sticky, thick batter. Depending on the consistency of your starter you may need to adjust the flour or water measurements. Think almost as thick as a muffin batter. Cover the bowl and let this mixture ferment overnight on your counter, or in the oven with the light on if your house is kept on the cooler side.

The Next Morning

First thing in the morning check on your batter. Hopefully it will have lots of bubbles and a pleasant sour odor. If this is the case proceed with the next steps. If not, you may need some help troubleshooting your starter and I am here to help with that! Just reach out to me.
Melt the butter and whisk it with the milk, sugar, eggs, and salt. I like to use a glass measuring cup for this step. Slowly incorporate the butter mixture into the fermented flour mixture. Whisk until the mixture is smooth and evenly distributed.

Just Before Cooking

Plug in or heat your waffle iron. Add a careful amount of batter to the hot iron leaving room for expansion. Cook one waffle at a time until they are golden brown and puffy. Serve the waffles straight away with butter, maple syrup, and a sprinkling of fruit and nuts. Draw straws to see who gets the first one!

Notes

Pro Tip: When cooking waffles on the table use a cookie sheet turned upside down as a wide base for the waffle iron to sit on. I always have a few spill-overs and this makes it a breeze to clean up while also protecting your table from heat damage.

Recipe can easily be doubled.

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Want To Learn Everything About Sourdough?

Start with this free guide:

Demystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starter – Why It’s Better For You – And How To Start One

Turquoise Hooper

Tuesday 30th of November 2021

I fell head over heels in love with your masa harina cornbread. I put onto 2 - 10"x14" pizza stones & cooked for 40 minutes. I used my sourdough culture (not discard) & put prepared masa harina cornbread batter in the fridge for a 3 day cold rise in a fermenting jar, wire bail & airlock. It was over-the-moon-divine results. Deelish to the MAX!!

Do you have a masa harina sourdough waffle recipe??? Thank you with warm affection, Turquoise Hooper

Butter For All

Sunday 12th of December 2021

Hi Turquoise!

This is such a nice note! I'm so happy to hear you are loving that cornbread. You can thin the batter with milk and eggs to get to the right waffle-batter texture! I think this is such a good idea, I'm planning to make them soon, when I do I'll make sure to take notes and we can compare!

💕 Courtney

Connie

Monday 8th of March 2021

How do I convert this recipe to regular English measurements? For American use.

Monday 12th of April 2021

@Butter For All,

Thanks! Made them this morning and our family of nine all loved! I doubled it and cut the butter down to one and a half sticks and it was fine.

Hi Connie,

The cups and spoons measurements are in parentheses following the weights. I also cleaned the recipe up a little bit, so hopefully it is easier to read now.

Enjoy!

Courtney

DEB

Saturday 1st of February 2020

Delicious! And super easy. The waffles were crispy and light. I cooled extra on a rack. Pop in toaster to reheat and still crispy. I will make again and again

Thanks DEB! Great Feedback! ❤️

Kim

Monday 27th of January 2020

I made this recipe using half einkorn and half AP flour. The waffles would never get brown and crisp, looked pale and rubbery even though the indentations browned, and the batter was very thin and barely rose. Was this because of the einkorn?

Wednesday 29th of January 2020

Hi Kim,

This sounds really strange. Using einkorn shouldn't make a huge difference. The batter should be the consistency of a typical pancake batter. Did you mix the AP, einkorn flour, water, and sourdough starter together the night before and let it ferment? If those steps were followed correctly, you may have to adjust the amount of liquid that you add the next morning. Go slowly with the milk until you get the right consistency. Don't toss that thin batter though. It may be good for crepes! Sorry that it didn't work the first time. I hope you will try again!

Sarah

Saturday 11th of January 2020

In the recipe above it says "6 9 Salt -1 teaspoon" is that 6 grams of salt?

Hi Sarah! Yes 6g (grams) or approximately 1 teaspoon. Thanks for letting me know!