How to make Easy Overnight Sourdough Waffles with a discard sponge (Big Batch, vegan friendly)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water maintains moisture.

Mix 600 g of water, 200 g of sourdough discard, and 500 g of flour in a large bowl until there is no more dry flour.

Cover the bowl with plastic wrap or a large plate and let it sit overnight to develop a sponge.

In the morning, melt 6 tablespoons of butter in a skillet and let it cool.

Preheat your waffle maker (Belgian or traditional) while preparing the batter.

Add baking soda, salt, vanilla extract, and cinnamon to the sourdough sponge and mix well.

Add 4 tablespoons of brown sugar (or alternative sweeteners) to the mixture and mix again.

Add 2 eggs to the batter; optionally separate the eggs and whip the whites until fluffy before folding them in for extra fluffiness.

Slowly add the melted butter to the batter, mixing gently to avoid cooking the batter with hot butter.

Scoop the batter into the preheated waffle maker (about 2 scoops for large Belgian waffles and 1 scoop for smaller waffles).

Cook until golden brown, about 2 minutes for smaller waffles and 5-7 minutes for larger ones.

Remove the waffles and serve immediately, or freeze them in a gallon freezer bag with parchment paper between each waffle for easy storage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens