Golden Sourdough Waffles
Crispy on the outside, soft within — these golden waffles are laced with sourdough flavor and made for slow, joy-filled mornings.
At a Glance
Loaf Style: Enriched batter
Skill Level: Beginner-friendly
Total Time: ~12–18 hours (includes overnight ferment)
Prep Time: ~20 minutes
Yield: 4–6 standard waffles
Hydration: N/A
Bake Temp: Waffle iron (high)
Baking Vessel: Waffle maker
Ingredients
Overnight Sponge
100g active sourdough starter
250g whole milk
150g all-purpose flour
1 tbsp sugar
Final Batter (next morning)
1 large egg
50g unsalted butter, melted
½ tsp salt
½ tsp baking soda
Optional: 1 tsp vanilla extract or pinch of cinnamon
Instructions
Prepare the Overnight Sponge
1. In a large bowl, mix sourdough starter, milk, flour, and sugar until smooth.
2. Cover and rest at room temperature overnight (8–12 hours). In the morning, the sponge should be bubbly and thickened.
Finish the Batter
3. Add egg, melted butter, salt, baking soda, and optional vanilla or cinnamon.
4. Whisk until smooth and let rest for 5–10 minutes.
Cook the Waffles
5. Preheat your waffle iron according to the manufacturer’s instructions.
6. Lightly grease with butter or oil.
7. Pour batter into the center and close the lid.
8. Cook until golden and crisp — usually 3–5 minutes depending on your waffle maker.
9. Transfer finished waffles to a wire rack or warm oven while you finish the batch.
Visual Cues
Waffles should be deeply golden with a crisp outer shell and light, airy center.
Steam should dissipate before lifting the lid — this helps ensure crispness.
Why This Works
The overnight sponge allows flavor to deepen and structure to develop, resulting in waffles that are complex yet tender. The final baking soda lift creates airy pockets inside, while the hot iron seals in crunch — the perfect canvas for maple syrup, berries, or a dollop of cream.
