Overnight Sourdough Waffles
These sourdough waffles, which are made with sourdough discard and lightened with baking soda, have a fluffy, airy texture and a slight aromatic tang. They're ideal for soaking up maple syrup, but they also make a perfect base for savory dishes like fried chicken. If you prefer pancakes, check out our recipe for Classic Sourdough Pancakes.
Ingredients
- •unfed/discard sourdough starter (1 cup)
- •2 cups buttermilk
- •2 cups King Arthur Unbleached All-Purpose Flour
- •2 tablespoons granulated sugar
- •overnight sponge
- •2 large eggs
- •0.25 cup vegetable oil (or 4 tablespoons (57g) butter)
- •1 teaspoon baking soda
- •0.75 teaspoon table salt
Instructions
- To make the overnight sponge: In a large bowl, stir together the unfed starter, buttermilk, flour, and sugar.
- Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.
- To make the batter: In a small bowl or mixing cup, beat together the eggs and oil or butter. Add the egg mixture to the overnight sponge, stirring just to combine.
- Add the baking soda and salt, stirring to combine. The batter will expand and may bubble a bit.
- To cook the sourdough waffles: Pour the batter onto a preheated, greased waffle iron, and cook according to the manufacturer's instructions. Repeat with the remaining batter.
- Serve waffles immediately, with your favorite toppings; or hold in a warm oven until ready to serve.
- Storage instructions: Store any leftover sourdough waffles in the refrigerator for a day or two; freeze for longer storage.
