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    Home » Sourdough

    Overnight Sourdough Waffles [long fermented waffles]

    Published: Jan 18, 2022 · Modified: Nov 12, 2022 by The Pantry Mama This post may contain affiliate links.

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    OVERNIGHT SOURDOUGH WAFFLES - PINTEREST IMAGE

    Overnight sourdough waffles are a great breakfast option if you are able to plan them out the night before.

    Despite needing to mix part of the batter the night before, these waffles are really simple to prepare and the actual hands on time is minimal.

    Letting the sourdough waffle batter sit overnight allows the starter to do it's job and ferment the flour - making them much easier to digest.

    You'll also find these overnight sourdough waffles have a deep and complex flavor profile - perfect if you love that sourdough tang!

    If you don't have a waffle iron - you can use the batter to make sourdough pancakes. They cook up beautifully fluffy!

    Can't wait? If you need sourdough waffles now, these No Wait Sourdough Waffles are for you ... and if you love all things pumpkin, try these Sourdough Pumpkin Waffles! And for the ultimate comfort food, what about these sourdough biscuits!

    How To Make Overnight Sourdough Waffles

    While these waffles are an overnight recipe, they really are very easy with minimal hands on time.

    The most time is just allowing the sourdough starter to ferment down the flour, milk and sugar before you add the other ingredients.

    It's easiest to do this overnight so you can wake up, take 5 minutes to add the other ingredients and then cook your long fermented sourdough waffles.

    Here's how to make Overnight Sourdough Waffles:

    Before You Go To Bed:

    1. In a large mixing bowl add sourdough starter, flour, milk and sugar. Stir until it forms a thick dough (it will be the consistency of when you first feed your starter.
    2. Cover this mixture and leave it on the counter overnight.

    When You're Ready To Cook The Waffles:

    1. When you check the dough in the morning it should have doubled in size and be bubbly and thick - just like when your starter peaks.
    2. To the starter mixture add 2 eggs, salt, melted butter and baking powder.
    3. Stir vigorously until it forms a batter. This can take some muscle to get the eggs worked into the starter mixture - but persevere and it will happen.
    4. Once the batter is mixed, heat up your waffle iron and add the batter in batches to cook your long fermented sourdough waffles.

    Sweet or Savory Sourdough Waffles?

    These waffles contain a little sugar, but because the sugar is added to the starter the night before, they aren't super sweet when cooked.

    This means you can use these for both sweet and savory dishes.

    They are just as delicious served with maple syrup and vanilla ice cream as they are with bacon and eggs!

    I honestly cannot decide how best to eat them because they pair well with both sweet and savory.

    If you truly want a sweeter waffle, you could add another 50g of sugar with the eggs. This will make them much sweeter as this sugar will not be fermented by the sourdough starter.

    Is It Safe To Leave Sourdough Overnight With Milk In It?

    This sourdough waffle batter contains milk.

    It is safe to leave this overnight on the counter because the sourdough starter will ferment the milk, along with the sugar and flour and prevent nasty bacteria from forming.

    If you are not going to use the starter mixture once it's fermented, you can place it in the fridge for another 12 hours before you use it. This will keep it fresh.

    While it's safe to leave the milk mixture out on the counter, if it really concerns you, you can place it in the fridge. It will however take much longer to ferment in the fridge.

    If you love long fermented sourdough treats - try these overnight sourdough blueberry muffins.

    Should You Use Discard or Fed Starter in Waffles?

    For these long fermented waffles it doesn't matter whether you use some discard you need to use up or 50g of bubbly starter.

    Because you are basically feeding the starter when you add it to the milk, sugar and flour. So it will double and bubble and be ready to cook with the next morning.

    You can use your starter in these waffles from around day 7, as long as it is doubling. You'll get a better, more complex sourdough flavor if you use a more mature sourdough starter.

    SOURDOUGH DISCARD RECIPES - REUSABLE BLOCK PIC

    Want More Sourdough Breakfast Recipes?

    If you are loving these overnight sourdough waffles, why not try some of these popular breakfast favorites:

    • Sourdough English Muffins
    • Easy Sourdough Brioche Loaf
    • Fluffy Sourdough Discard Pancakes
    • Sourdough Granola
    OVERNIGHT SOURDOUGH WAFFLES - PINTEREST IMAGE
    OVERNIGHT SOURDOUGH WAFFLES

    Overnight Sourdough Waffles

    These delicious sourdough waffles are fermented overnight to give you all the benefits of long fermented sourdough in this classic breakfast treat! Make them sweet or savory!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Fermentation Time 12 hrs
    Total Time 12 hrs 20 mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 10 round waffles
    Calories 152 kcal

    Equipment

    • Waffle Iron Cast Iron or Electric

    Ingredients
      

    • 50 g Sourdough Starter discard or fed and bubbly
    • 180 g Whole Milk can substitute butter milk if you prefer
    • 200 g All Purpose Flour
    • 50 g Sugar
    • 2 Eggs
    • 50 g Butter Melted
    • 12 g Baking Powder 2 teaspoons
    • 5 g Salt ½ teaspoon

    Instructions
     

    • In a large mixing bowl, mix together sourdough starter, milk, flour and sugar. Mix until it forms a stodgy dough. It will seem like a really thick sourdough starter.
      Mixture of sourdough starter, flour, milk and sugar to leave covered on the counter overnight.
    • Cover the sourdough mixture and leave on the counter overnight (up to 12 hours).
    • When you want to make the waffles the next morning, take the cover off the sourdough starter mixture. It should have grown and be bubbly and alive!
      Bubbly mixture that has been left overnight
    • Add 2 eggs, melted butter, salt and baking powder to the sourdough starter mixture and whisk until the mixture forms a batter.
      Because the starter has fermented overnight, the mixture will be quite stretchy compared to a regular waffle batter.
      Adding eggs, baking soda, salt and melted butter to the starter mixture.
    • Heat up your waffle iron and spoon mixture into the iron. Cook to your liking (these waffles are delicious soft or crispy).
      Place a scoop of the waffle batter on to a hot waffle iron.
    • The waffles will brown up beautifully! Serve with toppings and condiments of your choice.
      Cooked overnight sourdough waffles

    Nutrition

    Calories: 152kcalCarbohydrates: 22gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 45mgSodium: 378mgPotassium: 54mgFiber: 1gSugar: 6gVitamin A: 202IUCalcium: 99mgIron: 1mg
    Keyword Sourdough Discard, Sourdough Recipes
    Tried this recipe?Share your creation with us @ThePantryMama or tag #thepantrymama!
    « Easy Sourdough Brownies [chocolatey + fudgy]
    Easy Sourdough Bagels [instructions for discard + overnight] »

    Reader Interactions

    Comments

    1. Bonny

      February 06, 2022 at 10:46 pm

      5 stars
      New to sourdough, I tried to follow the recipe but couldn’t help myself. I had to use whole wheat flour for a quarter of the flour amount. Which meant I added a few tablespoons of water. But these were delicious! I did use my discard. Perfect amount of sugar.

      Reply
    2. Bonny

      March 06, 2022 at 10:08 pm

      5 stars
      Second time making these beauties. This time I subbed evoo for the butter and honey for the sugar and threw in chopped pecans. Delicious!

      Reply

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    Hi, I'm Kate! I’m the face behind The Pantry Mama and I want to help you bake delicious sourdough bread, no matter what your schedule. 
    When I’m not baking sourdough, I love to hang out with my three boys on our farm, tend to my jungle of indoor plants and drink good coffee.

    More about me →

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