Why You’ll Love This Recipe
If you’re looking for a delicious way to use up your sourdough discard, these overnight sourdough discard waffles are the perfect solution. They have a crispy exterior, a fluffy interior, and a subtle tang that makes them unique. The overnight fermentation process enhances the depth of flavor while also improving digestibility. Plus, waking up to a ready-to-cook waffle batter makes breakfast effortless and enjoyable.
Ingredients
For the overnight sponge:
- 1 cup sourdough discard
- 1 1/2 cups all-purpose flour
- 1 cup milk (whole or any preferred type)
- 2 tablespoons sugar
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
For the final batter:
- 2 large eggs
- 1/4 cup melted butter or oil
- 1 teaspoon baking soda
Instructions
Step 1: Prepare the Overnight Sponge
- In a large mixing bowl, combine the sourdough discard, flour, milk, sugar, vanilla extract (if using), salt, and cinnamon.
- Stir well until fully incorporated.
- Cover the bowl with a clean kitchen towel or plastic wrap and let it sit at room temperature overnight (about 8-12 hours). If your kitchen is particularly warm, you can refrigerate the batter after 6 hours to prevent over-fermentation.
Step 2: Make the Final Batter
- In the morning, preheat your waffle iron according to the manufacturer’s instructions.
- To the overnight sponge, add the eggs, melted butter or oil, and baking soda. Mix until fully combined. The batter will become light and airy.
- Lightly grease the waffle iron with cooking spray or butter.
- Pour an appropriate amount of batter onto the hot waffle iron and cook according to its settings until golden brown and crisp.
- Transfer cooked waffles to a wire rack or a warm oven to keep them crisp while you cook the remaining batter.
Possible Variations
- Dairy-Free: Substitute milk with almond, oat, or coconut milk and use coconut oil instead of butter.
- Whole Wheat: Replace half of the all-purpose flour with whole wheat flour for added fiber.
- Sweeter Waffles: Increase the sugar to 3 tablespoons for a slightly sweeter breakfast treat.
- Savory Option: Reduce the sugar and add shredded cheese and herbs for a delicious savory waffle.
Servings and Timing
- Servings: Makes about 4 large waffles (depending on your waffle iron size)
- Prep Time: 10 minutes (plus overnight resting time)
- Cook Time: 3-5 minutes per waffle
- Total Time: 8-12 hours (including resting)
Storage and Reheating
- Refrigeration: Store leftover waffles in an airtight container in the refrigerator for up to 3 days.
- Freezing: Place cooled waffles in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months.
- Reheating: Warm in a toaster, oven at 350°F for 5-7 minutes, or air fryer at 350°F for 3-4 minutes until crisp.
Frequently Asked Questions
How long can I let the batter sit overnight?
The batter can ferment for about 8-12 hours at room temperature. If your kitchen is warm, it’s best to refrigerate after 6 hours to avoid over-fermentation.
Can I make this recipe without resting the batter overnight?
Yes, but the flavor and texture won’t be as developed. A minimum of 4 hours is recommended for a mild tang.
Why do my waffles turn out soggy?
Waffles can become soggy if they are stacked while hot. Instead, place them on a wire rack to keep them crisp.
Can I double the recipe?
Absolutely! Just maintain the ingredient ratios and ensure your bowl is large enough for fermentation expansion.
Do I need to add baking soda?
Yes, the baking soda helps neutralize some of the acidity from the discard and contributes to a lighter, fluffier waffle texture.
Can I use sourdough discard straight from the fridge?
Yes, but allowing it to come to room temperature helps with fermentation and consistency.
What can I serve with these waffles?
They pair wonderfully with maple syrup, fresh fruit, whipped cream, or even a savory topping like fried eggs and bacon.
Can I use whole wheat flour instead of all-purpose?
Yes, but it will make the waffles denser. Using half whole wheat and half all-purpose helps balance flavor and texture.
Is this recipe gluten-free?
Not as written, but you can use a gluten-free flour blend. Ensure your sourdough starter is gluten-free as well.
Can I make pancake batter with this recipe?
Yes! This batter works great for pancakes. Just cook on a greased skillet over medium heat until bubbles form and flip.
Conclusion
These overnight sourdough discard waffles are a perfect way to use up your discard while creating a delicious, crispy, and fluffy breakfast. The overnight fermentation enhances both flavor and texture, making them worth the wait. With customizable variations and easy make-ahead options, this recipe is bound to become a favorite in your kitchen. Enjoy them fresh or store them for a quick, delightful morning treat!
