Overnight Sourdough Waffles Recipe | Buttered Side Up (2024)

These overnight sourdough waffles have quickly become a family favorite!

Overnight Sourdough Waffles Recipe | Buttered Side Up (1)

Overnight Sourdough Waffles Recipe | Buttered Side Up (2)

You guys. I have discovered the wonderful world of sourdough! I’m so excited to share more about it, but for now I want to talk about these amazing waffles.

My first bite of these overnight sourdough waffles and I was sold. Done. Why would I want to make any other waffles ever again? Well, that’s being a bit dramatic. But these are goooood. I had heard that sourdough waffles were amazing, and now I know what all the fuss is about. Crispy with a hint of yeasty, sourdough flavor, and so easy to make.

Overnight Sourdough Waffles Recipe | Buttered Side Up (3)

Simply mix together a few ingredients for the overnight “sponge”, then add a few more things the next morning when you’re ready to cook the waffles.

It’s been our Saturday ritual the last month or so to whip up a batch of these overnight sourdough waffles. What a wonderful start to the weekend!

Overnight Sourdough Waffles Recipe | Buttered Side Up (4)

Something else that I’ve been enjoying lately is my new waffle iron! The folks over at Pleasant Hill Grain were kind enough to send it to me to test out, and I’m so glad they did.

I’ve had a cheap teflon-coated electric one for years, and I always felt a bit bad about using it. It was the only nonstick cookware that I owned, and it was starting to cook unevenly. When I finally decided to try to make the switch to a cast iron waffle maker, I was disappointed that most of them were made in China. So I held out a while longer.

Then I saw this Skeppshult cast iron waffle maker on the Pleasant Hill Grain website, which I had considered buying in the past, and glory be: it’s made in Sweden! Of course I wanted to try it out.

Overnight Sourdough Waffles Recipe | Buttered Side Up (5)

Overall, I really like this waffle iron. I had a few little quibbles with it, but they can easily be remedied:

  • I have used this waffle iron multiple times, and I only had an issue with the waffles sticking a few of those times. After I sprayed it generously with avocado oil and ran some waffles through it, it righted itself and the waffles no longer stuck. And I’m assuming it will only get better over time if I treat it properly and make sure to keep it well seasoned. Cast iron waffle makers are notorious for sticking, so I was pleased that it wasn’t an irreparable issue.
  • When you spray the iron with oil, it tends to drip out the back of the iron a bit onto your stovetop. It wipes up really easily, or you can lay down a piece of aluminum foil to catch any drips. I made a little tray of foil and it worked well! I highly recommend picking up a can of avocado oil spray – it makes greasing the iron so easy!
  • This one is actually more of a pro than a con, but I thought I’d mention it: The iron is actually fairly heavy! But I wouldn’t really have it any other way. I can tell that it’s well built because it has some weight to it. It swivels easily on my stove grates, so it isn’t really an issue for me.

I can honestly say that after testing this iron I would buy it for myself. But I feel like I need to nitpick for you guys. ❤ It’s not exactly the same as a nonstick iron and it requires a little more hands-on time, but I’m so glad that I don’t have to use toxic materials when we want to enjoy waffles anymore! If you have any questions about this iron, don’t hesitate to ask in the comments!

Cooking Overnight Sourdough Waffles

Overnight Sourdough Waffles Recipe | Buttered Side Up (6)

The trick to getting evenly cooked waffles is mastering The Art of the Flip. I like to preheat the iron for 2 minutes on 1 side between cooking each waffle, flip the iron, add the waffle batter, and cook for 1 minute on the un-preheated side. Then I flip it and cook for 1 more minute on the other side. It’s really easy once you get the hang of it. Just remember: Preheat 2 minutes, flip, add batter, and cook for 1 minute on each side.

Another trick is finding the right balance of heat. I find that a good medium works well. You don’t want it blazing hot, and you don’t want a timid flame. Right in the middle is good.

Overnight Sourdough Waffles Recipe | Buttered Side Up (7)

There’s just nothing quite so sublime as a crispy, golden-brown waffle slathered with butter and drizzled with maple syrup. Am I right?!

More Ways to Serve Overnight Sourdough Waffles:

Overnight Sourdough Waffles Recipe | Buttered Side Up (8)

WRONG. When you add fresh fruit, it gets even better! ?I’ll sometimes get ambitious and add a dollop of whipped cream as well. Heaven!

Overnight Sourdough Waffles Recipe | Buttered Side Up (9)

Mix up a batch of these Overnight Sourdough Waffles on Friday night and enjoy a scrumptious Saturday morning breakfast. These reheat nicely, so you could make a double batch and eat them throughout the week. The kids LOVE it when we have leftover waffles, and I love that breakfast is mostly made in advance.

Many thanks to Pleasant Hill Grain for sponsoring this post! I can’t wait to whip up another batch of waffles in my iron. ?

Here’s a video with step-by-step instructions:

More Sourdough Recipes:

  • Sourdough Pancakes
  • Sourdough Pull Apart Rolls
  • How to Make Artisan Sourdough Bread
  • Sourdough Sandwich Bread
  • Overnight Sourdough Waffles
  • Sourdough Cranberry Orange Rolls
  • Sourdough Dutch Baby/German Pancake

These sourdough waffles can rise overnight so you can quickly cook up a batch the next morning!

CourseBreakfast

CuisineAmerican

KeywordSourdough, Waffles

Prep Time 10 minutes

Cook Time 20 minutes

Rising time 8 hours

Total Time 8 hours 30 minutes

Servings 4

Author Erica Kastner

Ingredients

For the overnight sponge:

  • 1cup(240 grams) sourdough starter,active*
  • 1cupbuttermilk(I used 3/4 cup yogurt + 1/4 cup milk)
  • 1cuporganic all-purpose flour(you can use half whole wheat if you like)
  • 1tablespoonsucanat or organic cane sugar

For the next morning:

  • 1/4cupbutter, melted and cooled
  • 1large egg
  • 1teaspoonpure vanilla extract
  • 1/4-1/2teaspoonunrefined salt
  • 1teaspoonbaking soda

Instructions

The night before:

  1. Whisk together the sourdough starter, buttermilk, flour, and sucanat until smooth. Cover and let sit on the counter overnight or 8-12 hours.

The next morning:

  1. In a small bowl, whisk together the butter, egg, and vanilla. Whisk into the overnight sponge.

  2. Sprinkle the salt and baking soda on top of the batter. Whisk until incorporated.

To cook the waffles:

  1. While you're mixing together the batter, preheat your cast iron waffle maker over medium heat on the stove for 5 minutes on each side.

  2. When you're ready to cook, flip the iron so that the hot side is on top. Spray generously on both sides with avocado oil. Add about 1/2 cup of batter, close the iron, and cook for 1 minute. Flip and cook for 1 more minute, or until the waffle is a lovely golden color.

  3. Remove waffle with a fork and eat immediately, or keep warm on a cooling rack-lined baking sheet in a 200 degree oven.

  4. Flip waffle iron and preheat for 2 minutes. After 2 minutes, flip again so that the hot side is on top. Add more batter, close, and cook 1 minute. Flip and cook for 1 more minute.

  5. Repeat the process of preheating for 2 minutes, flipping, + cooking for 1 minute per side until all of the batter is used up. Spray iron with avocado oil every few waffles, or after every waffle if they're wanting to stick.

Recipe Notes

*Active starter simply means that you have fed it about 8 hours beforehand. I suggest feeding your starter Friday morning, mixing up the sponge Friday night, and cooking the waffles Saturday morning.

*You can reheat any leftover waffles in a toaster.

*If you use the higher amount of salt, these waffles are quite salty. I personally prefer this to the lower amount of salt, but you might prefer the lower amount.

* Recipe adapted from NY Times.

Overnight Sourdough Waffles Recipe | Buttered Side Up (2024)

FAQs

Can I leave waffle dough overnight? ›

Recommended overnight or 2 hr resting – for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer.

Can you let sourdough rise overnight? ›

If your kitchen temperature exceeds 70°F (21°C), you may need to refrigerate the dough for 8-10 hours. Since this dough rises gradually overnight, you won't be tempted to rush the process or constantly check its progress. Simply let the dough work its magic while you sleep. The dough should double in size.

Why is my starter not rising? ›

If your starter gets completely covered on top with bubbles but does not rise, it is healthy but may just be a wet mix. Try reducing the water in your next feeding and see if you have different results. Also, the type of flour you are using can impede the rise of your starter.

What happens if you rest dough overnight? ›

It is possible to leave bread dough to rise overnight. This needs to be done in the refrigerator to prevent over-fermentation and doughs with an overnight rise will often have a stronger more yeasty flavour which some people prefer. The longer you let enzymes make sugars, the tastier the dough will be.

Can you mix up waffle batter the night before? ›

Prepare the batter the night before. Cook the waffles up to 1 hour ahead and let sit on sheet pans at room temperature. Reheat for 10 minutes in a 350 degrees F oven, turning once.

What does overproofed sourdough look like? ›

Note: As loaves begin to overproof they lose their height and shape. The crumb becomes more dense. The holes become more ragged and irregular in shape. The crust begins to thin and separate from the crumb.

What happens if you leave sourdough to rise too long? ›

You most definitely can bulk ferment sourdough too long. If you leave the dough to ferment for too long, it will become "over fermented". Over fermented dough will lose its structure and become a soupy, sloppy mess that you will not be able to shape.

How to prove sourdough overnight? ›

2. Retarding bread dough (proofing at cold temperature) Cold proofing, or retarding, is where the shaped dough is placed into the refrigerator (or a dough retarder) to let proof for many hours at a cold temperature (usually overnight).

Why is my sourdough not doubling in size? ›

The most common issue is not kneading enough between rises. The yeast cannot float through the dough, so it has to just eat the flour near it. If it exhausts that supply, it's stuck. Kneading the dough a bit - and it doesn't take much - puts the yeast and bacteria back in touch with fresh food.

Why is my starter bubbling but not doubling? ›

Some sourdough starters double within 24 hours, others take a few weeks of feeding and coaxing. The truth is, if your starter is bubbling, then it's showing that there is signs of fermentation. If it's not doubling (or even tripling) then it's not ready to bake sourdough with. Give it more time to develop and mature.

What is the secret to making good waffles? ›

Here are some tips:
  • Strike while the iron's hot. If your waffles come out pale and soft, it could be because the appliance isn't hot enough. ...
  • Whip your whites. ...
  • Opt for oil instead of butter. ...
  • Try a yeasted-waffle recipe. ...
  • Add cornstarch. ...
  • Finish them in the oven.
Apr 9, 2022

How to keep waffles crisp overnight? ›

You probably already know the trick to keep your waffles warm by placing them in a 200°F oven until you're ready to eat. But if you set your oven a little higher, to 300°F, this trick will crisp waffles even further in addition to keeping them nice and warm.

Should waffle batter be thick or thin? ›

A thick batter is what allows the waffles to cook enough on the outside that they get golden brown and crispy, but not overdone in the center. For crispy edged waffles with fluffy soft insides, thick batter is key! That's in part why there's both cornstarch and buttermilk in this recipe.

Does dough go bad if left out overnight? ›

Like most other doughs, pizza dough can't sit out for a long time without becoming over-proofed. But, once you place it in a cold place and add less yeast to it, your pizza dough can last for a whole night without losing its taste and texture.

Can you refrigerate left over waffle batter? ›

We prefer making the batter when we cook the waffles, but you can also make the batter ahead of time. Simply cover, refrigerate, and it will keep for up to five days. Whisk gently before using.

Can you refrigerate dough overnight before baking? ›

As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).

How long can waffle batter sit? ›

Waffle batter, when stored in the refrigerator in an airtight container, typically lasts: Homemade batter: 2 to 3 days. Commercial batter: Up to 5 days.

References

Top Articles
Latest Posts
Article information

Author: Errol Quitzon

Last Updated:

Views: 6408

Rating: 4.9 / 5 (79 voted)

Reviews: 86% of readers found this page helpful

Author information

Name: Errol Quitzon

Birthday: 1993-04-02

Address: 70604 Haley Lane, Port Weldonside, TN 99233-0942

Phone: +9665282866296

Job: Product Retail Agent

Hobby: Computer programming, Horseback riding, Hooping, Dance, Ice skating, Backpacking, Rafting

Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.