Sourdough Waffles
Sourdough waffles are such a treat – golden and crisp on the outside, airy and fluffy on the inside. The mild tang from the sourdough adds to the rich flavor and makes them irresistible.
- Prep Time: 12 hours 30 min
- Cook Time: 20 min
- Total Time: 12 hours 50 minutes
- Yield: 7-8 waffles 1x
Ingredients
Overnight Sponge:
1 cup whole milk
1 cup sour cream
1 cup sourdough starter
1/4 cup granulated sugar (or to taste – you can use less sugar, about 1–2 Tablespoons or use honey instead)
2 cups all purpose flour
Waffles:
all of the overnight sponge
2 large eggs, beaten
1/4 cup oil or melted butter (avocado oil is my favorite), plus additional oil for the waffle iron
1/4 – 1/2 teaspoon salt
1 teaspoon baking soda
Instructions
- Make the overnight sponge: Mix together the milk and sour cream until smooth. Add the sourdough starter and sugar and mix to combine. Lastly, add the flour and mix again until you have a thick and smooth batter. Cover and let stand at room temperature overnight, or about 12 hours.
- The batter should have risen and become very bubbly.
- In a medium bowl, mix the eggs then add the oil and continue mixing until they are smooth and homogenous. Pour into the bowl with the overnight sponge.
- Add the salt and baking soda. Mix to combine.
- Heat the waffle iron and use additional oil to brush the grates on both sides.
- Pour the batter onto the waffle iron, smoothing out slightly. It should cover about 3/4 of the surface of the waffle iron.
- Cook until golden brown and cooked through.
- Serve the waffles right away with your favorite toppings: melted butter, maple syrup, honey, fresh fruit and/or berries, etc. Store leftover waffles in the refrigerator for 3-5 days or freeze for 1-3 month.
Notes
While cooking the waffles, I like to warm the oven to 200 degrees Fahrenheit and place the waffles on a baking sheet topped with a rack to keep them warm while I am cooking the next set of waffles.
Find it online: https://www.olgasflavorfactory.com/recipes/sourdough-waffles/