Recipe: Overnight Sourdough Waffles
A waffle breakfast in under 20 minutes? No problem! This simple sourdough recipe makes waffles with sourdough practically overnight - without baking powder and low in fat. The dough is mixed the evening before and left to rest overnight in the fridge. All you have to do before breakfast is bake the waffles and breakfast is ready!
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
If you like savory waffles, leave out the sugar and vanilla sugar and replace with an extra pinch of salt if necessary.