Overnight Sourdough Discard Waffles (Pancakes Too!)
Overnight Sourdough Discard Waffles
Oh, friends, let me introduce you to the ultimate weekend breakfast game-changer: these incredible Overnight Sourdough Discard Waffles (Pancakes Too!). I still vividly recall that first nervous morning, pouring my precious sourdough discard into a waffle batter, secretly convinced I was destined for a rubbery mess. But what emerged was pure magic – golden, crispy perfection that my family devoured, instantly turning “Sourdough Waffle Sunday” into a cherished tradition in our home!
This recipe truly is a lifesaver, designed for minimal fuss by allowing the batter to develop a beautiful depth of flavor overnight, leaving you with just the simple task of cooking them up fresh in the morning. It’s a brilliant way to make the most of your sourdough starter without any waste, delivering perfect crispy waffles or fluffy pancakes every single time. And if you’re craving more delightful breakfast ideas, or perhaps a decadent treat, you might also love our Cinnamon Roll Pancakes with Cream Cheese Glaze or find inspiration for truly exceptional texture from TasteCharm’s really great waffles that melt in your mouth.
Overnight Sourdough Discard Waffles (Pancakes Too!)
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalTransform your sourdough discard into the most incredibly fluffy yet crispy waffles or tender pancakes with this easy overnight recipe. A delicious make-ahead breakfast perfect for slow mornings!
Ingredients
1 cup (240g) unfed sourdough discard (straight from the fridge)
1 cup (240ml) whole milk
2 large eggs
1/4 cup (60g) unsalted butter, melted and cooled
2 tablespoons granulated sugar (or maple syrup for a more rustic flavor)
1 teaspoon vanilla extract
1 3/4 cups (210g) all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Oil or cooking spray for waffle iron
Directions
- In a large bowl, whisk together the sourdough discard, milk, eggs, melted butter, sugar, and vanilla extract until well combined and smooth.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure there are no lumps.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Cover the bowl tightly with plastic wrap or a lid and refrigerate overnight, or for at least 8 hours and up to 24 hours. This allows the flavors to meld and the discard to do its magic.
- The next morning, remove the batter from the fridge. It will be thick and bubbly. If it seems too thick, you can stir in a tablespoon or two of milk.
- Preheat your waffle iron to medium-high heat. Lightly grease with oil or cooking spray if needed (check your waffle iron’s instructions).
- Pour about 1/2 to 3/4 cup of batter (depending on your waffle iron size) onto the hot iron. Close the lid and cook according to your waffle iron’s directions, typically 3-5 minutes, until golden brown and crispy.
- For pancakes: Heat a lightly oiled griddle or non-stick pan over medium heat. Pour 1/4 cup batter per pancake. Cook for 2-3 minutes per side, until golden brown and cooked through.
- Serve immediately with your favorite toppings like maple syrup, fresh berries, whipped cream, or a dusting of powdered sugar.
Notes
- Crispy Waffle Secret: Don’t open your waffle iron too soon! Let it cook until the steam significantly reduces, usually around 4-5 minutes on medium-high. This allows the outside to get beautifully crisp. For extra crispness, you can pop finished waffles into a 250°F (120°C) oven directly on the rack for a few minutes while you finish cooking the batch.
- Pancakes Too!: This batter is wonderfully versatile! If you decide to make pancakes instead of waffles, you might want to thin the batter slightly with a tablespoon or two of milk to achieve a pourable consistency. The result will be delightfully fluffy pancakes with that signature sourdough tang.
- Flavor Play: Feeling adventurous? Add a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients for a spiced version. For a subtle sweetness, fold in a handful of chocolate chips or fresh blueberries right before cooking. It’s your kitchen, have fun with it!
