These are my go-to when I want a weekend breakfast without actually doing weekend-breakfast amounts of work. All you have to remember is to stir the batter together before bed — the overnight rest does the rest, producing a lift and a crispness that baking powder alone just can’t match.
Overnight sourdough waffles — crisp outside, custardy inside, with a rise that plain baking powder can't match.
Ingredients
Method
- The night before, combine starter, flour, milk, and sugar. Cover and leave on the counter overnight.
- In the morning, add eggs, melted butter, salt, and baking soda. Stir gently — the batter will foam slightly.
- Cook in a preheated waffle iron until deep golden.
Video
Tips From My Kitchen
The outside crisps up dramatically while the inside stays almost custardy, and that crispness holds up even after the waffles cool. Pro tip: make a double batch on the weekend, let the waffles cool completely, then freeze them in a single layer before bagging them up. On a weekday morning, pop one straight from the freezer into the toaster — you get a weekend breakfast on a weekday timeline.