Overnight Sourdough Waffles Recipe
Use your active sourdough starter to make these delicious Overnight Sourdough Waffles, with no baking powder or baking soda required! Mix up an easy batter the night before and have tender, crispy waffles on the table with minimal prep in the morning.
Servings: 8 waffles
Calories: 236kcal
Equipment
- waffle maker
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: In a large bowl, whisk together the flour, sugar and salt until completely combined.240 grams all-purpose flour, 28 grams cane sugar, 4 grams salt
- 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!75 grams sourdough starter, 226 grams milk, 80 grams heavy cream, 2 eggs, 42 grams unsalted butter
- 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.
- Serve: Serve hot waffles with your choice of toppings!
- 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 freezer bags and freeze for up to a month. Don't toast your waffles if you plan to freeze them.
Notes
When in doubt, use gram over volume measures.
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.
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.
Nutrition
Calories: 236kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 224mg | Potassium: 101mg | Fiber: 1g | Sugar: 5g | Vitamin A: 383IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 2mg