It’s been almost a year since everyone began creating their sourdough starters during the pandemic lockdown. It took me awhile to decide to start my own, but the thought of creating light and crisp sourdough waffles was enough of an incentive to finally commit. Sourdough waffles use leftover sourdough starter discard as the base for creating an incredibly flavorful waffle with a crisp exterior and soft fluffy interior. The batter is left to rest and ferment overnight, then enjoyed the following morning for a leisurely breakfast. Full of flavor, these waffles have a subtle tang thanks to the sourdough starter and buttermilk; however, if a more pronounced sourdough flavor is desired simply reduce the amount of sugar added to the overnight sponge.
If you don’t have your own starter on hand, now’s the time to start. There are many sourdough starter tutorials online to choose from, but King Arthur Baking Company and The Clever Carrot are my personal favorites. It’s well worth the effort and your starter can eventually be placed in the refrigerator to rest. Whenever you’re in the mood for these waffles simply plan ahead a little and begin feeding your starter regularly to have enough starter discard to make them.
Makes 6 to 8 waffles
1 cup (246g) sourdough starter discard
1¼ cups (310g) buttermilk
1 cup (133g) all-purpose flour
1 tablespoon (16g) sugar
Overnight sponge (recipe above)
1/4 cup (56g) unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 large egg
1 teaspoon baking soda
In a large bowl, whisk all ingredients together. Cover bowl; let rest at room temperature, at least 10 hours.
Preheat a waffle iron. In the bowl with the overnight sponge, add remaining ingredients; whisk until combined. Lightly spray waffle iron with nonstick cooking oil spray. Pour a portion of the batter into the hot waffle iron; cook until waffle is a deep golden brown and then transfer to a plate. Repeat process with remaining batter. Serve waffles immediately for the best texture.