Sourdough Waffles Overnight
This recipe is ideal if there is time to let an "overnight sponge" rise overnight. If pressed for time, Sourdough Waffles at http://linuxmafia.com/~rick/recipes/sourdough-waffles.html is almost as good.
Yields:
4-8 waffles, depending on waffle iron size
Time Required:
- prep: 5 mins.
- cooking: 10 mins.
- total: 15 mins.
Ingredients:
Overnight sponge:
- 1 cup (227 g) sourdough starter, unfed/discard
- 2 cups (454 g) buttermilk1
- 2 cups (240 g) flour
- 2 Tbsp. (28 g) sugar
Batter:
- all of the overnight sponge
- 2 large eggs
- ¼ cup (50 g) vegetable oil or 4 Tbsp (56.7 g) melted butter
- 1 tsp. baking soda
- ¾ tsp. salt
Preparation:
Overnight sponge:
In large bowl, stir together unfed starter, buttermilk1, flour, and sugar. Cover, let rest at cool room temperature about 12 hours, or overnight.
Batter:
In small bowl or mixing cup, beat together eggs and oil or butter. Add egg mixture to overnight sponge, stirring just to combine. Add baking soda and salt, stirring to combine. Batter will expand, and may bubble a bit.
Cooking:
Pour batter onto preheated, greased waffle iron, and cook according to manufacturer's instructions.
Serve waffles immediately, with your favorite toppings, or hold in warm oven until ready to serve.
Cook's Notes:
Equipment needed: large bowl, medium bowl, whisk, waffle iron.
Storage: After cooking completely on a wire rack, refrigerate waffles in an airtight container up to 5 days, or freeze them up to 3 months.
Recipe also makes mighty fine pancakes on a greased griddle.
1 Since I seldom have buttermilk, I instead mix 3 parts regular milk with 1 part plain yogurt. There are also alternatives: 2 cups milk (or almond or soy milk) with 2 Tbsp. lemon juice, 2 cups milk with 2 Tbsp. vinegar, 2 cups milk with 3 ½ tsp. cream of tartar, 3 parts sour cream with 1 part milk, kefir, etc.
Collected and re-published at http://linuxmafia.com/~rick/recipes/sourdough-waffles-overnight.html by Rick Moen <rick@linuxmafia.com> on Mar. 23, 2025. Individual recipes are free from copyright. Share and enjoy!
King Arthur Baking's Overnight Sourdough Waffles Recipe by PJ Hamel is taken from https://www.kingarthurbaking.com/recipes/overnight-sourdough-waffles-recipe. King Arthur Baking is a superb and generous source for recipes and practical information on all aspects of baking, and I'm mirroring its recipe not because I fear it might vanish (though of course it could), but rather to further promote a cherished and endlessly useful recipe.
I cannot praise enough King Arthur Baking as a learning resource for cooks new to sourdough (among other things). For one starting point, visit here: https://www.kingarthurbaking.com/learn/sourdough
As you will learn from those experts, a "sourdough starter" (also called "sourdough mother") is a SCOBY, a Symbiotic Culture of Bacteria and Yeast. It may sound alarming to keep bacteria or yeast, not to mention a symbiotic colony of both, in your refrigerator, but it's not: The lactobaccili and acetic acid bacteria, and the yeast organisms cohabiting with them, don't want to hurt you or the other food in your refrigerator, and will happily live in the cooled home you give them: In my case, I use a leftover 32 oz. plastic yogurt container. As King Arthur Baking teaches, you just give the colony a meal of water and flour about every week, and it'll be fine.
(If I have any copyright title in my own very minor contributions to this page — not my intention — they were created in 2025 by Rick Moen <rick@linuxmafia.com> and licensed for use under CC0. The image file (photograph) was taken on Mar. 23, 2025, also by Rick Moen <rick@linuxmafia.com> and licensed for use under CC0. I have thereby waived all copyright, compilation copyright, and related or neighbouring rights to this work. This work is published from: United States of America.)