Crispy Sourdough Waffles {Best Overnight Recipe}
Crispy sourdough waffles: The best overnight recipe for fluffy, airy waffles with a deliciously crispy exterior, perfect for a Saturday morning treat.
Making crispy sourdough waffles is our favorite thing to do on a Saturday morning. Last year, I purchased a professional grade waffle iron, which has seriously improved our waffle game, and made it possible for su to enjoy crispy waffles to begin with! The other most important aspect is the sourdough waffle batter. I’ve experimented with many different sourdough waffle recipes, but this one always comes out tasting the best. The waffles are fluffy with an airy texture on the inside, and deliciously crispy on the outside.
Why You’ll Love These Crispy Sourdough Waffles
- Indulgent breakfasts don’t have to be unhealthy. This sourdough waffle recipe tastes delicious, and harnesses the health benefits of sourdough at the same time.
- Even though its best to whip this batter up the night before you plan on making your waffles, it is still very fast & easy to make. I actually love setting myself up for success the following morning, with a little nighttime prep.
- Quick breakfast: the evening prep means that these waffles are made in no time!
- These easy sourdough waffles are a serious crowd pleaser. We make them anytime we’re having friends from out of town stay with us, and they’re always a hit with the whole family.
Tools
Instructions
- In a large mixing bowl, whisk together the sourdough starter, milk, vanilla, melted butter and flour.
- Cover the bowl with plastic wrap and allow to sit on the counter overnight (8-12hours)
- Next morning, you will find lots of bubbles in your batter, thanks to the fermentation process
- Add in eggs, baking soda, baking powder & salt.
- Stir and allow to sit for about 20mins, while you heat up the waffle iron.
- Pour about 1/2 cup of batter onto the hot waffle iron, spread and cook for about 3-5 minutes on each side.
- Serve with freshly whipped cream, maple syrup, fresh berries, peanut butter or any other of your favorite toppings.
FAQ
Tips
1. Cooking time
Cooking time in the waffle iron will depend on the temperature that you’re pre-heating your iron to, and will also differ model to model. Try out the cooking time with your first waffle, and adjust.
2. Making crispy waffles
If you want crispier waffles, allow them to cook in the waffle iron for a little longer. However, watch out for burning.
3. Use a Professional Grade Waffle Iron
Invest in a good-quality waffle iron to achieve the best crispiness and texture.
4. Overnight Fermentation:
Let the sourdough batter ferment overnight for a deeper, tangier flavor and better texture.
5. Avoid Overfilling:
Use the right amount of batter for your waffle iron to prevent overflow and ensure even cooking.
6. Cook Until Golden Brown:
Cook the waffles until they are a deep golden brown for maximum crispiness. This may take a bit longer than usual, but the result is worth it.
7. Keep Waffles Warm:
If making multiple batches, keep the cooked waffles warm in a single layer on a wire rack in a low oven (around 200°F) to maintain their crispiness.
8. Adjust Consistency:
If the batter is too thick, add a bit of milk or water to achieve the right consistency. It should be pourable but not runny. If it’s too runny, add additional flour.
9. Serve Immediately:
Waffles are best enjoyed right off the iron for maximum crispiness. Serve them immediately with your favorite toppings.
Storage
Crispy Sourdough Waffles {Best Overnight Recipe}
Crispy sourdough waffles: The best overnight recipe for fluffy, airy waffles with a deliciously crispy exterior, perfect for a Saturday morning treat.
Ingredients
- 1.5 cups (400g) sourdough starter (active starter or sourdough starter discard)
- 2 cups (480g) milk
- 4tbs (50g) brown sugar
- 1tsp (5g) vanilla extract
- 8 tbs (112g) melted butter
- 4 cups (480g) all-purpose spelt flour (or any other all-purpose flour of your choice
- 4 large eggs
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2tsp salt
Instructions
- In a large mixing bowl, whisk together the sourdough starter, milk, vanilla, melted butter and flour.
- Cover the bowl with plastic wrap and allow to sit on the counter overnight (8-12hours)
- Next morning, you will find lots of bubbles in your batter, thanks to the fermentation process
- Add in eggs, baking soda, baking powder & salt.
- Stir and allow to sit for about 20mins, while you heat up the waffle iron.
- Pour about 1/2 cup of batter onto the hot waffle iron, spread and cook for about 3-5 minutes on each side.
- Serve with freshly whipped cream, maple syrup, fresh berries, peanut butter or any other of your favorite toppings.
Notes
- Cooking time: cooking time in the waffle iron will depend on the temperature that you're pre-heating your iron to, and will also differ model to model. Try out the cooking time with your first waffle, and adjust.
- Making crispy waffles: If you want crispier waffles, allow them to cook in the waffle iron for a little longer. However, watch out for burning.
- Use a Professional Grade Waffle Iron: Invest in a good-quality waffle iron to achieve the best crispiness and texture.
- Overnight Fermentation: Let the sourdough batter ferment overnight for a deeper, tangier flavor and better texture.
- Avoid Overfilling: Use the right amount of batter for your waffle iron to prevent overflow and ensure even cooking.
- Cook Until Golden Brown: Cook the waffles until they are a deep golden brown for maximum crispiness. This may take a bit longer than usual, but the result is worth it.
- Keep Waffles Warm: If making multiple batches, keep the cooked waffles warm in a single layer on a wire rack in a low oven (around 200°F) to maintain their crispiness.
- Adjust Consistency: If the batter is too thick, add a bit of milk or water to achieve the right consistency. It should be pourable but not runny. If it's too runny, add additional flour.
- Serve Immediately: Waffles are best enjoyed right off the iron for maximum crispiness. Serve them immediately with your favorite toppings.
Storage
Refrigeration
- Cool Completely: Allow the waffles to cool completely on a wire rack to prevent them from becoming soggy.
- Store in an Airtight Container: Place the cooled leftover waffles in an airtight container or resealable plastic bag.
- Refrigerate: Store in the refrigerator for up to 3 days.
Freezing
- Cool Completely: Let the waffles cool completely on a wire rack.
- Flash Freeze: Lay the waffles in a single layer on a baking sheet and freeze until solid (about 1-2 hours). This prevents them from sticking together.
- Store in Freezer Bags: Transfer the frozen waffles to a resealable plastic freezer bag or airtight container.
- Label and Date: Label the bag with the date for reference. The waffles can be stored in the freezer for up to 3 months.
Reheating
- Toaster: Toast the waffles in a toaster or toaster oven until heated through and crispy.
- Oven: Preheat the oven to 350°F (175°C). Place the waffles on a baking sheet and heat for about 10 minutes or until warmed through and crispy.
- From Freezer:
- Toaster: Toast the frozen waffles directly in a toaster until heated through and crispy.
- Oven: Preheat the oven to 350°F (175°C). Place the frozen waffles on a baking sheet and heat for about 15 minutes or until warmed through and crispy.
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