Sourdough Waffles
These sourdough waffles bake up crisp at the edges with a soft, light center. The batter rests overnight, then a quick morning step gives it lift.
Ingredients
- 2 cups sourdough starter or discard
- 1 1/2 cups milk or buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter melted
- 2 tablespoons sugar or honey
- 1 teaspoon vanilla extract
- 1 teaspoon fine salt
- 1 teaspoon baking soda added in the morning only
Instructions
- Whisk the sourdough starter and milk or buttermilk together in a large bowl.
- Whisk in the eggs until smooth.
- Stir in the melted butter, sugar or honey, vanilla extract, and salt.
- Cover the bowl and rest the batter at room temperature for 8 to 12 hours.
- Preheat the waffle iron until fully hot.
- Sprinkle the baking soda over the batter.
- Stir gently until the baking soda disappears.
- Let the batter rest for 2 minutes.
- Lightly grease the waffle iron.
- Pour batter into the center and close the lid.
- Cook for 3 to 5 minutes, depending on your waffle maker.
- Wait for steam to slow before opening the lid.
- Move finished waffles to a wire rack instead of stacking on a plate.
- Keep waffles warm in a 200°F oven on a rack while you finish the batch.