Having a sourdough starter makes me want to bake a lot, mainly because I hate wasting food any don’t want to throw away the discard. I’ve been eyeing this sourdough waffle recipe on The Perfect Loaf for a while now and decided to make it for our Easter breakfast. They were probably one of the best waffles I’ve ever had–incredibly light, crisp, and wonderful flavor. I know there’s a varying range of waffle textures that are all tasty, these are definitely in the light-as-air category.
For those who don’t have starter, this recipe by BraveTart is my favorite quick buttermilk waffle recipe. It comes together in minutes and is a wonderfully flavored waffle.
Overnight Sourdough Waffle Recipe
- 230g (1 cup) buttermilk
- 57g (1/4 cup) butter, melted and cooled
- 50g (1/4 cup, stirred down) sourdough starter
- 125g (1 cup) all-purpose, einkorn, or a mix of all-purpose and whole wheat flour
- 3g (1/2 teaspoon) sugar
- 1 egg
- 2.5g (1/2 teaspoon) sea salt
- 1.5g (1/4 teaspoon) baking soda
- 1/2 teaspoon vanilla extract or vanilla bean paste
- The night before, add buttermilk and the melted and cooled butter to a large mixing bowl. Then add your ripe sourdough starter and mix thoroughly. Sprinkle the sugar on top and whisk in your flour, a little at a time, until incorporated.
- If necessary, use some water to break up the batter until it resembles a traditional pancake batter. Cover the bowl and let sit at room temperature overnight.
- In the morning, warm you egg to room temperature by letting them sit for a few minutes in a bowl of warm water. Sift the baking soda and salt onto the top of the batter. Crack the egg and place the whites in one clean bowl and the yolk in your batter along with the vanilla. Whisk the egg white until it forms stiff peaks. Gently stir the batter to mix everything together. Then, using a spatula, fold the eggs white into the mixture until just incorporated.
- Cook in your waffle iron until done to your liking.
Adapted from The Perfect Loaf.