Crispy & Fluffy Sourdough Waffles | Easy Overnight Recipe from Scratch

sourdough starter

🥗Healthier: whole wheat starter

💰Cheaper: self-rising flour

Whole wheat starter adds fiber, while self-rising flour simplifies the recipe.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds flavor, while margarine is often less expensive.

Add 2 cups of whole milk to a bowl.

Add 2 tablespoons of lemon juice to the milk to curdle it and set aside.

In a separate bowl, add 2 cups of all-purpose flour.

Add 3 tablespoons of sugar to the flour.

Add 1 cup of sourdough starter to the mixture.

Add the curdled milk to the bowl with the flour and starter.

Use a dough whisk to mix all the ingredients together until combined.

Cover the bowl with a silicone cover and let it ferment overnight or for 6 to 8 hours.

After fermentation, add 2 eggs to the mixture.

Add 3/4 teaspoon of salt to the mixture.

Add 1/4 cup of melted butter to the mixture.

Add 1 1/2 teaspoons of baking soda to the mixture.

Mix the batter with the dough whisk until just combined, being careful not to overmix.

Preheat the waffle maker according to the manufacturer's instructions.

Prepare a warming mat set to around 212 degrees Fahrenheit.

Pour batter into the preheated waffle maker, adjusting the amount based on the size of your waffle maker.

Cook the waffles until the steam stops, indicating they are close to being done.

Check if the waffles are done by lifting the lid; if they stick or tear, they need more time.

Remove the waffles and place them on the warming mat to keep them crisp and warm until serving.

Repeat the process until all the batter is used, making approximately eight waffles.

Serve the waffles immediately or keep them warm on the mat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens