Overnight Sourdough Waffles

 

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?

The 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
Prep Time
20 mins
Cook Time
45 mins
 

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

Course: Breakfast, Brunch
Cuisine: American, Traditional
Keyword: Breakfast, Bruunch, Fermented, Sourdogh, Waffels, Weekend
Servings: 9 Waffles
Author: Butter For All
Ingredients
Instructions
  1. The night before:
  2. 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.
  3. The next morning:
  4. 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.
  5. 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.

  6. Just before cooking:
  7. Plug in or heat you 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!

Recipe 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 and should be doubled!


9 Comments

  1. Kim

    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?

    • 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!

      Courtney

Leave a Reply

Your email address will not be published. Required fields are marked *