The Best Light and Crisp Overnight Sourdough Waffles

When you start making sourdough bread you are left with a lot of discard and you don’t want to throw that stuff away, it is like gold!

These waffles have become a weekend staple in our household and one of my favorite ways to use up excess sourdough discard. They are so easy and quick to make, you just have to remember to get it done the night before!

Make Your Sponge

The night before you want your waffles, you will need to make the sponge! This is the mixture that makes your sourdough waffle, sourdough! It also is part of the leavening process that makes these waffles so light and fluffy. SO, before you go to bed, mix everything from the overnight sponge portion of the recipe, cover lightly and leave it out on the counter.

By the next morning, it will look bubbly, and sort of crackly. That means the fermentation is working like it should! From here, it only takes a minute to add in the rest of the ingredients and get to cookin’!

Cooking Your Waffles

The only piece of special equipment you will need is a Waffle Maker. I like more of a Belgian waffle design with deep pockets for maximum topping storage, but if you already have a regular waffle maker then use whatever you’ve got! This recipe makes four waffles of the size in the link. I like to set my waffle maker on the darkest setting, and I have learned that the non stick of my waffle iron is enough, you don’t need to spray with oil. I found that spraying the waffle iron makes it not crisp up as evenly.

The recipe is easy to double as well. If you’ve got a larger group to feed, go ahead and double the recipe to make 8 waffles. If you’re making a larger batch of 8 waffles, I suggest heating your oven to warm and keeping the cooked waffles on a cookie sheet with a cooling rack so that they have airflow and stay warm and crispy. You don’t want to stack them, otherwise they will get a bit soggy.

When it comes to toppings, the world is your oyster. I love a few classic combos: peanut butter and maple syrup, fresh fruit and honey, and plain with butter! Top with whatever your heart desires, maybe Nutella? Maybe whipped cream and caramel? Maybe simply some powdered sugar? The sky is the limit!

When you taste the flavor of the sweet sourdough, you wont want to go back to a regular waffle again and with how simple they are to make, you don’t have to!

Sourdough Discard Waffles

Simple and flavorful waffles to use up your sourdough discard!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Overnight Rest 12 hours hrs

Total Time 12 hours hrs 30 minutes mins

Course Breakfast

Cuisine American

Servings 4 waffles

Equipment

• Waffle Maker

Ingredients

  

Overnight Sponge

• 1 Cup All Purpose Flour
• 1½ Tbsp White Sugar
• 1 Cup Buttermilk
• ½ Cup Sourdough Discard

Batter

• All Of Overnight Sponge
• 1 Egg
• 2 Tbsp Grapeseed Oil Or Canola
• ¼ Tsp Salt
• ½ Tsp Baking Soda

Instructions

 

For the Overnight Sponge

• Before you go to bed, mix all ingredients for the Overnight Sponge in a medium sized mixing bowl. Cover and leave out on your counter overnight.
• In the morning it will be bubbly and ready to use!

For the Waffles

• Preheat your waffle iron so it is ready to use
• When you are ready to make your waffles, add the egg, oil, salt and soda to the Overnight Sponge
• Cook the waffles according to the waffle maker you have you should get 4, 8" round waffles. I find it better to not use cooking spray on my waffle maker, but you may need to depending on the kind you have.

Keyword Breakfast, Sourdough Discard, Waffle

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