The overnight rest produces carbon dioxide that gives these waffles a lift far exceeding a waffle made with baking powder alone. The outside crisps dramatically while the inside stays almost custardy.
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
Overnight sourdough waffles have a reputation for being fussy, but the only real requirement is remembering to stir the batter together before bed. What comes out the next morning is dramatically better than anything a packet of mix or a can of batter can produce, with a crispness on the outside that holds even after the waffles cool. Keep a batch in the freezer and reheat them in the toaster for a weekday breakfast that tastes like a weekend one.