Overnight Sourdough Waffles

Golden, crisp edges with a soft fluffy center — these overnight sourdough waffles develop deep flavor while you sleep. Perfect for slow mornings, fresh fruit, maple syrup, or a little salted butter.

Ingredients

Night Before

• 2 cups (480 g) milk
• 2 cups (240 g) all-purpose flour
• 1 cup (240 g) active sourdough starter
• 4 Tbsp (56 g) melted butter, liquid coconut oil, or ghee
• ¼ cup (50 g) sugar

Morning Of

• 2 eggs
• 1 tsp salt
• 1 tsp baking soda
• 2 tsp vanilla extract
• Optional but elite: 1/2 tsp butter extract

Instructions

1. Mix the Overnight Batter

In a large bowl, whisk together the milk, flour, sourdough starter, melted butter, and sugar until combined.

Cover and let sit on the counter overnight.

2. Finish the Batter

The next morning, preheat your waffle iron.

Add the eggs, salt, baking soda, and vanilla directly to the fermented batter. Whisk until fully incorporated.

Let the batter rest for 3–5 minutes while the baking soda activates.

3. Cook the Waffles

Grease and preheat your waffle iron well.

Cook waffles until deeply golden brown and crisp on the outside.

Serve warm with butter, maple syrup, fruit, whipped cream, or your favorite toppings.

Tips

• For crispier waffles, cook slightly longer than you think.
• While cooking the waffles, heat an oven to 250 degrees and keep fresh waffles in the oven, directly on the rack, to maintain crispiness.
• These freeze beautifully and reheat well in a toaster.
• You could make these the same morning, but at a sacrifice of flavor. Make the batter as directed, and rather than overnight, let it sit to ferment as long as you can. You'll get delicious waffles either way!

Yield

Makes about 6–8 waffles, depending on waffle iron size.