Learn how to make easy overnight Sourdough Waffles using my discard sponge method.
These are delicious sourdough waffles with a crisp outside and a soft and light interior.
In this post, learn about how you use sourdough starter discard, overnight fermentation, and tips to make a big batch of the best sourdough waffles.
An Easy Way to Make Sourdough Waffles
This recipe is different than many other ones online that only make small batches, use a lot of milk, or are made quickly without much flavor development.
The night before you’ll mix together just water, flour, and sourdough discard then cover and let it sit overnight.
This creates the most amazing flavor, a light airy texture, digestible batter, and makes it easy to make a large batch of sourdough waffles.
Plus this recipe can be made vegan-friendly, see the Benefits and Tips section below.
If you need a sourdough discard waffle recipe to make right away, try this one: Right Away Sourdough Discard Pumpkin Spice Waffles
Why use Sourdough Starter Discard?
You can discard the old sourdough starter, but you can also use it in a variety of sourdough recipes to create more flavor and texture.
Sourdough discard recipes are a good use of excess sourdough starter (also known as leftover sourdough discard) and reduce food waste.
Another benefit of using sourdough starter discard in sourdough recipes is that when used properly, it can make the recipe more digestible.
Since sourdough starter discard doesn’t have the rising power of active sourdough starter, it is commonly used in crackers, cookies, scones, pancakes, and other versions of quick breads when other leavening agents like baking soda, baking powder, eggs, or a combination are used.
Check out these other posts with videos:
- What is sourdough discard?
- Why use Sourdough Discard?
- How to Store Sourdough Discard for Starter Discard Recipes
- How to use Sourdough Discard
What is a sponge?
In baking, a sponge is a type of preferment or levain. It is created with fresh ingredients and typically the whole sponge is used in the final recipe.
I use a discard sponge method using sourdough starter discard to add a lot of flavor and texture to my waffles.
The night before, you mix together the water, flour, and sourdough starter discard.
This mixture is covered and left at room temperature in the bowl of the stand mixer or the mixing bowl. The sponge or starter batter ferment overnight.
On the next morning, the sponge will be full of large bubbles, tangy flavor, and a light texture. Add the other ingredients directly to the sponge and your waffle batter is ready to bake!
This sourdough discard waffle recipe is the perfect use for large amounts of leftover sourdough starter.
How to make Easy Overnight Sourdough Waffles
Here are the ingredients you’ll need to make these delicious sourdough discard waffles:
- Sourdough Discard Sponge
- 600g water
- 250g all-purpose flour**
- 250g whole wheat flour**
- 200g sourdough starter discard (about 1 cup of discard)*
- Ingredients to add for the final dough:
- 6 T. unsalted butter, melted and cooled (about 85g)
- 2 eggs, separated
- 1/4 cup brown sugar or applesauce
- 1 t. vanilla extract
- 1 t. salt
- 1 t. baking soda
- cinnamon to taste
**Flour notes: The mixture of all-purpose flour and whole wheat flour make this waffles more tender and the perfect texture for butter and maple syrup to soak into. You can substitute only all-purpose flour, but I recommend increasing the water to 650g water. The texture of waffles made with only all-purpose flour are thicker and more chewy. Don’t use bread flour for the sponge since the higher gluten content will make the pancake batter too thick and difficult to mix.
*Starter notes: there is a lot of variability in measuring by volume. See this post for tips and help for measuring starter by cups: How much does a cup of sourdough starter weigh? (Active vs. Discard)
https://youtu.be/AA317jTPbas
Making the overnight sponge for Sourdough Waffles
In the bowl of a stand mixer or a large bowl, mix together the water, all-purpose flour, whole wheat flour, and sourdough starter discard to create the overnight sponge with a paddle attachment in the stand mixer or with a sturdy whisk or large spoon if you’re mixing by hand.
Cover the large bowl with plastic wrap, a cover, or a large plate and let it sit out overnight or 6 to 12 hours at room temperature.
In the morning, follow the next steps to prepare your ingredients that will be added directly to the prepared sponge.
Ingredient Preparation for Sourdough Waffles
The next day, the sponge is ready to prepare with the remaining ingredients and it’s time to preheat your waffle maker!
Start with melting the butter so that it has time to cool down before adding to the dough. Scrape the melted butter with a spatula into a heat safe carafe or bowl to help it cool down faster.
Separate the eggs. Place the egg whites in a separate mixing bowl and add the egg yolks to the sponge.
Beat the egg whites until soft white peaks form. Set the egg whites aside.*
Add the sweetener (applesauce* or brown sugar), salt, baking soda, vanilla, and cinnamon to the sponge.
Ingredient notes: Applesauce adds more liquid to the batter and creates an effect like oil that helps them have nice color and crisp on the outside. Separating the eggs and beating the egg whites adds a fluffier, lighter texture but if you decide to add whole eggs without separating the waffles will still turn out great.
Final mix for Easy Sourdough Waffles
Mix egg yolks, brown sugar (or applesauce), salt, baking soda, vanilla, and cinnamon until they are fully incorporated into the sourdough discard sponge.
Slowly stir in the cooled melted butter until is completely added and combined.
Finally, fold in the egg whites until just incorporated.
Perfect way to Bake Sourdough Waffles
Your waffle maker should be preheated and ready to bake your sourdough waffle batter.
Place a large plate to the side to catch the baked waffles.
Use a 1/4 cup scoop to spoon batter onto the hot waffle iron. I like using this 1/4-cup Stainless Steel Cookie Scoop for scooping and pouring out the batter easily with minimal mess.
How much batter you use may vary depending on your model of waffle iron. I use two scoops of batter for each waffle in my Belgian waffle maker.
For our family of 6, I love my double waffle iron. My parents also use one for our regular waffle Saturday with the whole family.
I also like using a mini waffle maker for special occasions or creating waffles to make ahead of time to freeze.
It also has several models for holidays and special occasions. This version of the mini waffle maker has 7 different plates for spring and summer holidays.
This recipe makes 12-14 Belgian waffles. Enjoy these sweet light and crispy waffles with some butter and maple syrup, jam, fresh fruit, or other favorite toppings!
Sourdough Waffle Additions
Here are some delicious additions to make your sourdough pancakes even more delicious or adding a seasonal flair!
- Fresh berries (blueberries are one of my favorites, you can also use thawed frozen blueberries)
- Citrus zest, zest combined with some berries is an amazing combination
- Chocolate chips
- Bananas (mash a ripe banana with a dash of vanilla, cinnamon, and nutmeg flavored to taste then mix into batter)
- Sautéed apples
- Bits of cooked bacon
- Pumpkin puree and spices
- Turn it into dinner by adding fried chicken (homemade or from takeout) and maple syrup or hot sauce
Other ways to Bake Your Waffle Batter
You can use this batter to make pancakes as well!
Use a skillet or hot griddle to make the Best Sourdough Pancakes.
Another way to use this batter is to make Overnight Sourdough Sheetpan Pancakes. This method is great for making pancakes in bulk and they also turn out softer after oven baking.
8 Benefits and Tips for Sourdough Discard Waffles
- This recipe creates a big batch that is light, fluffy, and easier to digest.
- The sponge method I use makes it easy to increase the batch like making a double batch (24-28 large Belgian waffles).
- One easy thing about waffles is there’s less room for baking error like uncooked batter in pancakes.
- Once these are cooled (if you have any leftover), place in a gallon freezer bag with small pieces of parchment paper between each waffle and freeze to have an easy quick breakfast that you can pop in the toaster.
- Once you try this recipe, you’ll see how easy it is to adapt with additions or switching up to sourdough pancakes or sheetpan pancakes.
- These waffles can be easily adapted for dairy-free pancakes by replacing the melted butter with melted coconut oil.
- Sourdough waffles are easy to convert to vegan also. Swap the melted butter for coconut oil or neutral oil and use an additional 1/4 cup applesauce to replace the eggs.
- This is also a great recipe to make with kids and introduce them to sourdough baking and kitchen skills.
More Favorite Sourdough Recipes
- The Best Sourdough Pancakes Recipe (Discard Sponge Method)
- Right Away Sourdough Discard Pumpkin Spice Waffles
- Overnight Sourdough Sheetpan Pancakes
- Sourdough Apple Fritter Bread Fall Sourdough Recipe
- Plain Sweet Scones with sourdough discard
- Summer Berry Scones (Sourdough & regular version)
- Pumpkin Spice Scones (Sourdough Discard)
- Gingerbread Scones with Eggnog Icing (Sourdough Discard)
Savor and Share
This recipe makes the best waffles and is a great way to create memories as a family.
Make sure to share this recipe with a friend! And if you make it, I’d love to hear about it–you can comment on this post or tag me on instagram @livingbreadbaker!
Just getting started with sourdough?
A competent guide transforms sourdough baking from overwhelming to uncomplicated and fun!
Get My Free Quick Start Sourdough Guide: Learn the key terms and concepts in sourdough baking, including the differences between active sourdough starter and sourdough discard, and how to care for your starter.
Time Planning Help for Sourdough Baking
The #1 need for sourdough bakers is help with time planning, so I created a resource for you.
Sourdough Time Planning Workbook: Perfect for new or experienced bakers, this workbook includes 8 templates ready to fill in and a baking journal. The templates cover 4 different ways to make classic sourdough country breads, 3 time planning worksheets for enriched sourdough bread depending on serving time target, and a blank template. The baking journal goes over baker’s percentages and how to take notes on your sourdough bakes.
Get a free sample of the workbook: Use this sourdough time planning worksheet sample to simplify your baking.
Living Bread Baker posts mentioned
How to Store Sourdough Discard for Starter Discard Recipes
The Best Sourdough Pancakes Recipe (Discard Sponge Method)
Right Away Sourdough Discard Pumpkin Spice Waffles
Overnight Sourdough Sheetpan Pancakes
Sourdough Apple Fritter Bread Fall Sourdough Recipe
Plain Sweet Scones with sourdough discard
Summer Berry Scones (Sourdough & regular version)
Pumpkin Spice Scones (Sourdough Discard)
Gingerbread Scones with Eggnog Icing (Sourdough Discard)
Shop this post
1/4-cup Stainless Steel Cookie Scoop
free sourdough quick start guide
online Intro. to Sourdough course
This post contains affiliate links. Read my policy here.
Easy Overnight Sourdough Waffles
Ingredients
Sourdough Discard Sponge
- 600 g water
- 200 g sourdough starter discard about 1 cup of discard
- 250 g whole wheat flour
- 250 g all-purpose flour
Ingredients to add for the final dough:
- 6 T. unsalted butter melted and cooled about 85g
- 2 eggs separated
- 1/4 cup brown sugar or applesauce
- 1 t. salt
- 1 t. baking soda
- 1 t. vanilla extract
- cinnamon to taste
Instructions
Making the overnight sponge for Sourdough Waffles
- In the bowl of a stand mixer or a large bowl, mix together the water, flour, and sourdough starter discard to create the overnight sponge with a paddle attachment in the stand mixer or with a sturdy whisk or large spoon if you're mixing by hand.
- Cover the large bowl with plastic wrap, a cover, or a large plate and let it sit out overnight or 6 to 12 hours at room temperature. In the morning, follow the next steps to prepare your ingredients that will be added directly to the prepared sponge.
Ingredient Preparation for Sourdough Waffles
- The next day, the sponge--the beginning of your sourdough waffle batter is ready to prepare with the remaining ingredients! Preheat your waffle maker so it is ready when the batter is made.
- Start with melting the butter so that it has time to cool down before adding to the dough. Scrape the melted butter with a spatula into a heat safe carafe or bowl to help it cool down faster.
- Add the sweetener (applesauce or brown sugar), salt, baking soda, and cinnamon to the sponge. Applesauce adds more liquid to the batter and creates an effect like oil that helps them have nice color and crisp on the outside.
- Separate the eggs. Place the egg whites in a separate mixing bowl and add the egg yolks to the sponge. Beat the egg whites until soft white peaks form.
Final mix for Sourdough Waffles
- Mix egg yolks, applesauce (or brown sugar), salt, baking soda, and cinnamon until they are fully incorporated into the sourdough discard sponge.
- Slowly stir in the butter until is completely added and combined.
- Finally, fold in the egg whites.
Bake Sourdough Waffles
- Use a 1/4 cup scoop to add batter to the hot waffle iron. Use enough batter to coat the center of the waffle iron with about 1/2-1 inch around outside edge to allow batter to spread once waffle maker is closed. If batter seems thick spread it out a bit with scoop before closing.
- Once your waffle maker indicates the waffle is baked, remove carefully with a fork to a serving plate.
- Repeat until all batter is used.
- Enjoy these sourdough waffles with some butter and maple syrup, jam, or other favorite toppings! They are best enjoyed hot and fresh!
Notes
- Dairy-free modification: These waffles can be easily adapted for dairy-free waffles by replacing the melted butter with melted coconut oil.
- Vegan modification: Sourdough waffles are easy to convert to vegan also. Swap the melted butter for coconut oil or neutral oil and use an additional 1/4 cup applesauce to replace the eggs.
- This recipe can be used to make pancakes or sheetpan pancakes.
Citrus zest, zest combined with some berries is an amazing combination
Chocolate chips
Sautéed apples
Pumpkin puree and spices see more ideas in post
How much of the variation additions to add to the waffles: pumpkin, banana, blueberries?
Hi there,
This recipe is so great because it is extremely forgiving and adaptable. For banana, you can add 1-2 whole bananas depending on how strong you want the flavor (3 if you want it extra flavored). Blueberries, I’d add 1 cup of fresh. Pumpkin, you could use 1-2 cups, but you’ll want to add more sweetener and spice to balance out the flavor.