Overnight Sourdough Waffles // What we eat for a Saturday Breakfast

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and water can reduce cost.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and margarine is less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener while brown sugar is more affordable.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed is a vegan alternative and egg substitutes can be cheaper.

Start on Friday night by preparing the waffle sponge.

Add 1 cup of sourdough starter to a bowl.

Add 1 cup of all-purpose flour and 1 tablespoon of brown sugar to the bowl.

Pour in 1/4 cup of milk and 1/2 cup of plain Greek yogurt.

Stir the mixture until well combined; it will be thick.

Cover the bowl with a tea towel and let it sit overnight for 8 to 12 hours.

In the morning, check the sponge; if it's not bubbly enough, consider adding 1-2 teaspoons of baking powder.

Butter the waffle maker lightly and preheat it.

Add 1/4 cup of melted butter to the sponge, then add 1 egg, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt.

Add 2 teaspoons of baking powder and 1 teaspoon of baking soda to the mixture.

Mix the batter until just combined; if too thick, add a little more milk.

Pour the batter into the preheated waffle maker, filling it appropriately.

Cook until the waffles are golden brown; adjust cooking time based on the waffle maker's indicators.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens