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Sourdough Waffles (Overnight Ferment)

Some sourdough waffles are made with discarded starter, but not these! An overnight ferment means they’re more digestible and full of sourdough’s tangy flavor you’ll love. This batter is mixed 12 hours before you want to eat, so plan accordingly.

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three triangular waffles on a white plate with butter and berries

Ah…there’s nothing like the smell of a frozen waffle in your toaster. 

Said no one ever.

They taste like the cardboard they came out of. 

And I know there’s a big learning leap from factory frozen to sourdough waffles you ferment overnight, but you’re here because you’re ready.

Is sourdough better for you?

Sourdough certainly has benefits over conventional bread. Grains like wheat contain phytic acid. This enzyme blocks the absorption of minerals in the body. At the least, grains should be soaked (also called sprouted) and re-dried before use.

Sourdough’s natural lactic acid and yeasts breakdown phytic acid during their long, slow ferment. This makes sourdough bread more digestible by the body. Sugars are also broken down during fermentation which lowers carbohydrate levels and reduces blood sugar spikes.

And sourdough bread offers the additional benefit of simply knowing what’s in your food. Store bought bread contains a variety of bleaches, preservatives, and dough stabilizers that make the bread shelf stable for many weeks. 

Want to learn soft sourdough loaves? Click here to see the course.

Is waffle batter different than pancake batter?

Waffle batter tends to contain more sugar for caramelization and a fat like butter for a crispy exterior. Sourdough waffles have just two tablespoons of sugar in the initial ferment, which is broken down during the long rest. Pancake batter and waffle batter cannot be used interchangeably.  These (not sourdough but still fabulous) carrot cake pancakes are fun to make.

Can I use discarded sourdough starter?

This recipe is designed for fed, active starter. An unfed starter will lack the strength to make the waffles light and airy, it will also have a difficult time breaking down the hard to digest parts of the wheat (and you won’t get the flavor either).

If you’re looking for a sourdough discard waffle, check this collection of recipes instead. 

How to make sourdough waffles step by step

Can I double this recipe? What about freezing my waffles?

This recipe makes 4, 8-inch waffles but the recipe will easily double or triple. Freeze waffles in an individual layer then transfer to a freezer safe container for up to two months. Reheat in a toaster or warm oven.

three waffles on a cooling rack
three triangular waffles on a white plate with butter and berries

Sourdough Waffles (Overnight Ferment)

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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 12 hours
Total Time: 12 hours 25 minutes
Servings: 4 8″ waffles
Calories: 223kcal
Author: Rachel Ballard

Ingredients

  • 66 grams all purpose flour 1/2 cup
  • 66 grams white whole wheat flour 1/2 cup, whole wheat works too
  • 18 grams sugar 1 tablespoon, I used organic cane sugar
  • 125 grams fed sourdouh starter 1/2 cup
  • grams buttermilk 1/2 cup

When ready to cook

  • 1 egg
  • 26 grams butter 2 tablespoons, melted
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda

Instructions

  • In a medium bowl mix the all purpose flour, wheat flour, and sugar. 
  • Warm the buttermilk in the microwave or on the stovetop until just lukewarm. It's okay if it looks like it's curdled. Add the buttermilk to the flour mixture, followed by the starter. Stir to combine and cover with plastic wrap for 12 hours in a warm location. 
  • After 12 hours, preheat a waffle iron and lightly grease with your choice of oil. 
  • Mix the egg, butter, salt, and baking soda together in a small bowl and pour into the flour and starter mixture. The batter will immediately begin to bubble and will be light and airy. 
  • Add 1 to 1 1/2 cups of batter to the waffle maker and cook until steaming stops and your waffle is your desired color.
  • Serve warm with maple syrup and butter.  

Nutrition

Calories: 223kcal | Carbohydrates: 35g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 345mg | Potassium: 51mg | Fiber: 2g | Sugar: 5g | Vitamin A: 222IU | Calcium: 17mg | Iron: 1mg

Two hands using the heel of the hands to press into the dough
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