Overnight Sourdough Waffles

Overnight Sourdough Waffles

These sourdough waffles can rise overnight so you can quickly cook up a batch the next morning!

Course Breakfast
Cuisine American
Keyword Sourdough, Waffles
Prep Time 10 minutes
Cook Time 20 minutes
Rising time 8 hours
Total Time 8 hours 30 minutes
Servings 4
Author Erica Kastner


For the overnight sponge:

  • 1 cup (240 grams) sourdough starter, active*
  • 1 cup buttermilk (I used 3/4 cup yogurt + 1/4 cup milk)
  • 1 cup organic all-purpose flour (you can use half whole wheat if you like)
  • 1 tablespoon sucanat or organic cane sugar

For the next morning:

  • 1/4 cup butter, melted and cooled
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/4-1/2 teaspoon unrefined salt
  • 1 teaspoon baking soda


The night before:

  1. Whisk together the sourdough starter, buttermilk, flour, and sucanat until smooth. Cover and let sit on the counter overnight or 8-12 hours.

The next morning:

  1. In a small bowl, whisk together the butter, egg, and vanilla. Whisk into the overnight sponge.

  2. Sprinkle the salt and baking soda on top of the batter. Whisk until incorporated.

To cook the waffles:

  1. While you're mixing together the batter, preheat your cast iron waffle maker over medium heat on the stove for 5 minutes on each side. 

  2. When you're ready to cook, flip the iron so that the hot side is on top. Spray generously on both sides with avocado oil. Add about 1/2 cup of batter, close the iron, and cook for 1 minute. Flip and cook for 1 more minute, or until the waffle is a lovely golden color. 

  3. Remove waffle with a fork and eat immediately, or keep warm on a cooling rack-lined baking sheet in a 200 degree oven.

  4. Flip waffle iron and preheat for 2 minutes. After 2 minutes, flip again so that the hot side is on top. Add more batter, close, and cook 1 minute. Flip and cook for 1 more minute. 

  5. Repeat the process of preheating for 2 minutes, flipping, + cooking for 1 minute per side until all of the batter is used up. Spray iron with avocado oil every few waffles, or after every waffle if they're wanting to stick.

Recipe Notes

*Active starter simply means that you have fed it about 8 hours beforehand. I suggest feeding your starter Friday morning, mixing up the sponge Friday night, and cooking the waffles Saturday morning.

*You can reheat any leftover waffles in a toaster.

*If you use the higher amount of salt, these waffles are quite salty. I personally prefer this to the lower amount of salt, but you might prefer the lower amount.

* Recipe adapted from NY Times.