These Crispy Overnight Sourdough Waffles have a soft brioche-like texture and a golden crispy crust. Sourdough adds a delicious tang and is the only leavener for this recipe (no baking powder required!).
Waffles always make mornings feel so much more special. Since you need to make the batter the night before, this recipe does require a little bit of planning. But the batter is straightforward and comes together quickly. Plus it’s really nice to wake up with everything ready to go and with little to no prep needed while I'm still half asleep in the morning.
How to Make Crispy Sourdough Waffles
This recipe makes the crispiest waffles! I find that most sourdough discard waffle recipes, while delicious, turn out soft without a crunchy crust because there are too many leavening agents in the batter. This recipe depends on your sourdough starter to make the batter rise which results in a waffle with a crispy crust and a brioche-like texture.
Should I Use Sourdough Discard or Active Starter for These Waffles?
Unlike most traditional waffle recipes, these Sourdough Waffles do not use chemical leaveners (baking powder or baking soda) for leavening. Instead they get their rise purely from sourdough starter, so you’ll need to make sure your starter is mature. Your starter should be freshly fed (around 4 to 6 hours) before mixing your batter.
Tips for Success
Don’t use starter that’s past its prime - Use a freshly-fed active sourdough starter, this means your starter was fed 4 to 8 hours before you make your batter. The starter should be bubbly and active. Do not use discard or starter that has fallen. At this the microorganisms in your starter will begin to produce a lot of acid, which will give your waffles an unpleasant sour flavor.
Watch out for over proofing - Just like anything leavened with yeast, there’s a danger of your waffle batter over proofing. This batter needs at least 6 to 8 hours to rise, however it’s very important not to let your batter ferment for longer than 16 hours. Over proofed waffles will develop an unpleasant sour flavor. If your kitchen runs hot, try to find a cooler place to ferment your batter.
Toast the waffles - Don't skip this step! It only adds a few minutes to the process but gives these waffles a super crispy golden crust. I prefer cooking all the batter and toasting everything at once. An added benefit of doing this is you actually get to sit and enjoy your breakfast, without getting stuck standing in front of your waffle iron while everyone else eats.
Overnight Batter Ingredients
All-purpose flour: Keeps these waffles, light and tender, don’t substitute whole wheat flour for this recipe or your waffles will end up dense and gummy
Cane sugar: Whenever possible, I like to use cane sugar in my recipes because it’s produced using more environmentally friendly, sustainable methods, substitute granulated sugar, honey or brown sugar if you don’t have any on hand
Salt: Use sea salt or kosher salt for this recipe
Sourdough starter: Since this recipe doesn’t use any chemical leaveners, your sourdough starter needs to be active for this recipe
Milk: Lightens the batter, substitute your favorite plant-based milk
Heavy cream: Adds richness to the batter, substitute yogurt, sour cream, or your favorite plant-based alternatives
Eggs: Imparts an airy internal structure to these waffles, you can substitute apple sauce or sweet potatoes but your waffles may not be as spongy
Unsalted butter: Imparts a rich, buttery flavor, substitute coconut oil or your favorite plant-based alternative
Step-by-step Instructions
1. Whisk the flour, sugar and salt together.
2. Combine the sourdough starter, milk and eggs, whisk until eggs and starter are dissolved.
3. Stir the wet ingredients into the dry ingredients.
4. Whisk the mixture until completely smooth, this will encourage gluten development and result in crisp airy waffles.
5. Cover the bowl with plastic wrap and let the batter ferment overnight in a warm place.
6. Cook batter in waffle iron until golden brown, transfer cooked waffles to baking sheet and toast at 350 F for 5 to 10 minutes.
What Goes with Sourdough Waffles
These sourdough waffles taste great with both savory and sweet toppings! I love to top mine with homemade blueberry preserves or raspberry preserves and fresh whipped cream. For a heartier meal, serve them with fried chicken and hot honey. Or keep it simple with maple syrup, fresh fruit and homemade cultured butter. Serve them for dessert topped with ice cream, nuts and chocolate syrup.
Can I Make These Sourdough Waffles in Advance?
Absolutely! If you want to make these waffles in advance, it’s best to precook your batter. Skip toasting your waffles if you plan to store them for a longer period of time.
To freeze your waffles
Freeze waffles on a baking sheet in a single layer, once they are completely frozen (about 2 hours), wrap each waffle in foil, store wrapped waffles in a ziptop bag and store in the freezer for up to 1 month.
To reheat your waffles
You don't need to defrost your waffles before reheating.
In a toaster: Reheat waffles in the toaster oven for 5 to 10 minutes or until completely heated through.
In the oven: Reheat waffles on a large, parchment-lined baking sheet at 350 F for 10 to 15 minutes or until completely heated through.
Questions?
The number of waffles you make depends on the size of your waffle maker. This recipe makes about 6 to 8 waffles in an 8-inch waffle maker. You’ll need to portion out your batter and cook your waffles depending on the size of your waffle iron.
Sourdough starter is not as efficient as instant or active dry yeast at leavening. Ingredients such as eggs, milk and cream slow fermentation down even further so you’ll need to give your batter at least 8-hours to rise. Your batter should look bubbly when you’re ready to make your waffles.
You can make the batter up to 16 hours in advance, any longer and it they may develop an unpleasant sour flavor.
You can make these waffles the same day, but you'll need to add another leavener to your batter. Add 1 packet of yeast (7 grams) and cook the batter once it appears bubbly, about 45 minutes to an hour.
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Overnight Sourdough Waffles
Equipment
- waffle maker
- Kitchen scale
Ingredients
- 240 grams all-purpose flour
- 28 grams cane sugar
- 4 grams salt
- 75 grams sourdough starter mature and active
- 226 grams milk
- 80 grams heavy cream
- 2 eggs large
- 42 grams unsalted butter melted
Instructions
- Make the batter: Whisk together the flour, sugar and salt, until completely combined. In a separate bowl, combine the sourdough starter, milk, heavy cream, eggs and melted butter, whisk until no traces of eggs and discard remain. The butter may solidify because of the temperature difference, this is totally normal!
- Fold the wet ingredients into the dry ingredients. Whisk until the batter is completely smooth, you’ll need to build a little bit of gluten in your batter for a crisp crust and an airy interior crumb.
- Allow batter to rise: Cover the bowl with plastic wrap and set the bowl in warm place. Allow the batter to ferment untouched overnight. Do not let your batter ferment for longer than 16 hours or your batter may become too sour.
- Prep: Preheat your waffle iron to medium-high. Line two large baking sheets with parchment paper.
- Cook the waffles: Pour ½ cup of batter into your waffle maker. Cook the waffle for 5 to 7 minutes or until golden brown. Place cooked waffles on parchment-lined baking sheet. Repeat with remaining waffles.
- Toast waffles: Toast waffles for 5 to 10 minutes or until they warm and have crisped up.
- Store: Freeze waffles in a single layer on a baking sheet until completely frozen, at least 2 hours. Wrap each waffle individually in aluminum foil. Place wrapped waffles in a ziptop bag and freeze for up to a month. Don't toast your waffles if you plan to freeze them.
Notes
Whisk your batter until no lumps remain, you’ll want your batter to build a little bit of gluten.
The amount of batter you’ll use and how many waffles you make will depend on the size of your waffle maker.
Did you make this recipe? Do you have questions? Let me know!