Overnight Sourdough Discard Waffles Recipe
These Overnight Sourdough Discard Waffles are a delicious and tangy twist on traditional waffles, made by fermenting a batter overnight with sourdough discard. Lightly crispy on the outside and tender inside, they are perfect for a weekend brunch or a special breakfast treat. This recipe uses a Belgian waffle iron for deep pockets and a fluffy texture, combining sourdough discard, buttermilk, and warm spices to achieve a rich flavor with a hint of tanginess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 12 hours 30 minutes
- Yield: 4 servings (approximately 4 waffles)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all purpose flour (preferably bleached)
- 1 tablespoon granulated sugar
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
Wet Ingredients
- 1½ cup buttermilk (at room temperature)
- ½ cup mature sourdough discard (at room temperature)
- 6 tablespoons unsalted butter (melted and cooled to lukewarm)
- 3 large eggs (at room temperature)
- 1 teaspoon vanilla extract
Instructions
- Make the batter: Whisk the flour and sugar together until evenly mixed. Add the buttermilk, sourdough discard, and lukewarm melted butter. Mix until no dry streaks of flour remain. Press plastic wrap directly on the surface of the batter, loosely cover with another piece of plastic, and let it rest at cool room temperature overnight (about 12 hours) to ferment.
- Preheat waffle iron: The next morning, prepare and preheat your Belgian waffle iron according to the manufacturer’s instructions to ensure even cooking and a crispy crust.
- Mix eggs and leavening: In a separate bowl, whisk the eggs with vanilla extract, salt, and baking soda until well combined. Add this mixture into the fermented sourdough batter and gently stir until just incorporated using a whisk in small spirals from the edge to the center. The batter may be a bit runny but should be well mixed.
- Cook the waffles: Lightly spray the hot waffle iron with cooking spray if needed. Pour about 1 cup (240-250 grams) of batter onto the iron (adjust amount as per your waffle maker’s size). Close and cook for about 4½ minutes or until golden brown. Carefully remove the waffle and place it on a wire rack to keep crispy and prevent sogginess. Keep finished waffles warm in a 200ºF oven on a wire rack over a baking sheet while you finish cooking the rest.
- Serve or store: Enjoy the waffles immediately for best texture and flavor. To make ahead, cool completely on racks, then freeze in an airtight container. To reheat, bake frozen waffles at 300ºF for about 10 minutes or toast them using the toaster’s defrost setting if they fit.
Notes
- Using bleached all-purpose flour helps achieve a lighter texture, but unbleached can be substituted.
- Make sure all wet ingredients are at room temperature to ensure even mixing and proper fermentation.
- Pressing plastic wrap directly on the batter surface prevents a skin from forming during the overnight ferment.
- Cooking waffles on a wire rack helps maintain crispiness by allowing steam to escape.
- Waffles can be stored frozen for up to 1 month in airtight containers for convenience.
- If no Belgian waffle iron is available, a regular waffle iron can be used but cooking time and texture may vary.
