Sourdough and waffles? What sounds strange is actually a pretty perfect match. Bad waffles are greasy and taste mainly of baking powder. Not those waffles! The sourdough not only gives the waffles a fruity aroma, but also ensures that they are soft on the inside and crispy on the outside – without adding a ton of butter to the batter.
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Sourdough waffles overnight
All late risers will be delighted with the convenient overnight proofing. The waffle breakfast is on the table in under 20 minutes. It makes no difference whether the dough remains in the fridge for eight, ten or twelve hours. And the waffle dough is also quite simple in other respects: the sourdough does not need to be freshly fed for this recipe. Even sourdough discard does the job. I have always used the leftovers from my stiff starter for the waffle batter because I think the mild taste is excellent. But I could well imagine that the recipe would also work with liquid starter or even rye sourdough. I’m telling you, unpretentious!
Without baking powder and co.
Unlike many other discard recipes, the sourdough waffles do not even require an additional leavening agent. All it needs is a more or less fresh sourdough and a few hours’ rest in the fridge. So grab a bowl, tomorrow we’re having waffles for breakfast!
Ingredients for sourdough waffles
- Sourdough starter or discard: The sourdough does not have to be freshly fed. You can also use your sourdough discard for this recipe. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of liquid in the recipe accordingly.
- Buttermilk, together with the sourdough, ensures that the waffles are particularly soft and aromatic. If you don’t have buttermilk on hand, you can mix milk or oat milk with a teaspoon of apple cider vinegar or lemon juice.
- All-purpose flour ist best for the waffles. If you want to replace some of the flour with wholegrain flour, you may need to use a little more buttermilk so that the waffles are still soft.
- egg
- Butter or vegan butter
- Salt for the taste.
- Sugar and vanilla extract for sweetness. If you want to make your waffles savory, you can omit the sugar and vanilla extract and replace them with other spices and perhaps an extra pinch of salt.
In three steps: Make your own sourdough waffles
- Mix the flour, buttermilk and sourdough starter to make a pre-dough and place in the fridge overnight.
- Mix the egg, melted butter, sugar, salt and vanilla extract into the batter.
- Preheat the waffle maker*, grease and bake the sourdough waffles until crispy.
These waffles with sourdough are:
- Crispy on the outside and soft on the inside
- easy to make
- no baking powder
- made overnight
- with sourdough
- a discard recipe
- particularly digestible thanks to fermentation
Helpful tools – My recommendations
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- A Danish Whisk*. This allows you to mix your ingredients without the dough sticking to the spoon.
- This waffle maker* is free from PTFE and PFOA.
You can find more product recommendations here.
More sourdough waffles
Gluten-free Sourdough Buckwheat Waffles Overnight
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Easy Sourdough Oatmeal Waffles
These oatmeal waffles contain no sugar, making them suitable for both savory and sweet waffle breakfasts. They contain no butter and no additional flour (apart from the sourdough starter). Plus, the waffles are made with no yeast or baking powder. If you use a…
Fluffy Sourdough Spelt Waffles
Actually, I would tell you now that these waffles are quick and easy to make. You can prepare the waffle batter with spelt flour and sourdough in the evening, leave it to rest overnight in the fridge and bake it the next day in a waffle iron until crispy. But I got a…
Recipe: Overnight Sourdough Waffles
Ingredients
Pre-Dough
- 200 g sourdough starter also works with sourdough discard
- 190 g buttermilk or oat milk with a teaspoon of apple cider vinegar
- 150 g wheat flour
Dough
- 1 egg or egg substitute
- 3 tbsp. butter, melted or vegan butter
- ¼ tsp. salt
- 3 tbsp. sugar
- 1 packet vanilla extract
Instructions
Day 1
- For the pre-dough, mix the flour, starter and buttermilk with a whisk.
- Place the pre-dough in the fridge overnight or for eight to ten hours.
Day 2
- Melt the butter in a pan and leave to cool.
- Mix the egg, melted butter, salt, sugar and vanilla extract into the batter.
- Preheat the waffle maker and grease lightly.
- Pour the batter onto the waffle maker with a spoon and bake until the waffle is lightly browned.
- If possible, finished waffles should not be stacked, but placed next to each other on a rack. This keeps them crispy.
Notes
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