I have recently been really missing some of the meals I indulged in a couple of years ago. I am gluten intolerant, but I have found that I have good success when I eat true homemade sourdough foods. These overnight sourdough waffles are absolutely the best, with a crispy outside and a chewy fluffy inside they make the perfect morning meal! Lets talk about how to make these using your sourdough starter discard.
These are overnight sourdough waffles. The purpose for that is to allow the all purpose flour and sourdough to ferment and break down the gluten proteins. All it takes is a couple minutes in the evening to prep this sourdough waffle batter.
What is a sourdough discard? Want to know how to start a sourdough starter and how to feed one? Check this post out here!
Get the sourdough waffle recipe below:
Make these amazing sourdough waffles using sourdough discard, and by allowing the mixture to sit overnight it allows the batter to ferment and make these easier to digest for so many people.
- 2 cups all purpose flour
- 1 cup sourdough starter discard
- 4 tsp baking powder
- 1/2 tsp baking soda
- 3 tbsp honey
- 1 tsp salt
- 1 1/2-2 cups milk
- 2 eggs
- 3 tbsp liquid coconut oil
In a large bowl, add the sourdough starter, flour, and 1 1/2 cup. milk and give it a. good stir until all is combined.
Cover with plastic wrap and let sit on the counter overnight.
In the morning, add the remaining ingredients and give it a good stir. If its too thick, you can add more milk to thin it out a bit.
Preheat your waffle maker. Add apx 1/2 cup batter to the waffle iron. You may need more or less depending on the size of your waffle iron.
Once they are cooked top them with your favorite waffle toppings. We love fresh. made whipped cream and fresh fruit.
Store any leftover in the fridge(for a week) or freezer (for a couple of months) in a ziplock bag and pop them in the toaster to heat them up.
First, get a large bowl. Add your sourdough starter discard, flour and milk and mix it well. Cover with some plastic wrap and let it sit on your counter at room temperature overnight. You can also put it in the fridge but I find I prefer to leave it on the counter.
The following morning, it is time to finish mixing up the batter and make your waffles.
You will add your baking powder, baking soda, honey, coconut oil, salt, milk, eggs, and vanilla extract to the bowl. I always reserve just a small amount of the milk to make. sure it isn’t too much. I use 1 1/2 cup the night before and if I need more in the morning I can add it, usually its about 1/4-1/2 cup if it is needed. Give this all a good mix and while you are doing that, start heating up your waffle iron. I love my waffle iron. I have a rotating belgian waffle iron with a PFOA free non stick coating.
This belgian waffle maker sure makes it easy to make these yummy sourdough belgian waffles. So while the waffle iron is heating up, get your batter all mixed up, but makes sure not to overmix.
I like to apply some non-stick spray to my waffle maker regardless of if it is nonstick. Pour about 1/2 of a cup of batter onto the hot waffle iron and close it(I then rotate mine). You may find you need slightly more than a half of a cup. Play with it until you find what works for your waffle iron. I find that the first waffle is always the experiment with the time and temperature of the waffle maker. The size of your waffle maker will also affect how much batter you will need.
I like to get my toppings ready while they are cooking. We are huge fans of fresh homemade whipped cream and fresh berries (really any fresh fruit will work) These are our favorite toppings. We happened to have a couple large bags of fresh raspberries we picked locally and so we used those! I added a small amount of real maple syrup to the raspberries to sweeten them up a bit.
My waffle maker has a light that tells me when they waffle should be done. These sourdough waffles crisp up nicely and have a soft chewy middle.
In addition to fresh fruit and whipped cream, we set out our syrup, peanut butter, melted butter and some Nutella in case anyone wants something different. My son is a purist and only likes butter and syrup on his. I have to respect that haha.
Try these sourdough waffles out! It is a great way to use up some of your sourdough discard, while making something easy and tasty. It literally does all the work while it sits on your counter. You only spend just a couple of minutes whipping these up.
These delicious sourdough waffles are always a hit and I love that the sourdough helps these waffles to hold together even under all the toppings. They are so much better than regular waffles in my opinion and I love that it is something that I can eat with the family! Your weekend breakfasts just got even better!
These easy crisp sourdough waffles are the perfect thing to use leftover sourdough starter. Fresh waffles are the best and by using your sourdough starter, using the fermentation process, you can make tummy friendly waffles that seriously rival any other waffle. I swear by this recipe and love to make them for my family. Try these fluffy waffles with your starter today! These can be made with a mature starter or a young starter.
You can store extra cooked waffles in the fridge or freezer in a ziplock bag and pop them in the toaster when you want to heat one up to eat.
If you are just starting your sourdough journey or are a seasoned baker, these recipes will work for you! Check out these other great sourdough recipes:
- Sourdough Pancakes (Using Discard)
- Overnight Sourdough Pancakes
- Dutch Oven Sourdough Bread
- Sourdough English Muffins
- Simple Sourdough Crepes Made 2 Ways (Bonus 2 Recipes)
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