Overnight Sourdough Discard Waffles
Simple and easy waffles using sourdough discard that the entire family will love.
Equipment
- 1 Waffle Maker
- 1 Large mixing bowl
Ingredients
- 3/4 cup sourdough discard
- 2 cups milk
- 2 cups flour
- 2 eggs beaten
- 1/4 cup melted butter or coconut oil
- 1 teaspoon cinnamon
- 1-2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons honey
- 1 teaspoon baking soda added last
Instructions
- 1. Add discard, milk and flour to a large mixing bowl and whisk together until smooth.
- 2. Cover with a towel and allow to sit overnight for 10-12 hours
- 3. Preheat waffle maker
- 4. The next morning, add remaining ingredient (except baking soda) and mix well.
- 5. Add in baking soda last and incorporate well.
- 6. Use a measuring cup to scoop batter into waffle maker. Amount of batter will vary depending on how big of waffles your waffle iron makes. (I use a half cup for our Belgian waffle maker)
- 7. Cook your waffles according to the instructions for your waffle maker
- 8. Add your favorite toppings enjoy immediately or let cool completely and freeze for later (see notes)
Notes
- If freezing your waffles to pop into the toaster later (like we do), I recommend undercooking your waffles slightly. They should be just done enough to be light and fluffy with no crisp (they'll get crispy in the toaster)
- Also if freezing, be sure to allow them to cool completely before storing them in a freezer bag. You don't want any heat to create condensation.
- Allow waffle iron to completely heat up before using. After adding your batter, don't open the waffle maker until it mostly stops steaming. This will ensure that it doesn't stick. We don't use any cooking spray, and our waffles pop out of the waffle iron with zero mess using this method.
- This recipe makes 12 waffles in our Belgian waffle maker.