Waffles are a regular menu item at our house. My youngest son LOVES them and when I make them with my sourdough starter, everyone else can hardly resist them as well. This recipe is so easy and quick. You mix up your sponge the night before, add a few ingredients the morning of, and you’ll have a delicious and gut-healthy breakfast before you know it!
Overnight Sourdough Waffles
- 2 cups flour
- 2 cups milk mixed with 1 tbsp vinegar (or 2 cups buttermilk)
- 1 cup sourdough starter
- 2 tbsp honey
- 2 eggs
- 1/4 cup coconut oil
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
Start by mixing flour, milk/vinegar mixture, and sourdough starter. This will make what is called a sponge. Cover with a towel and let sit overnight, or a minimum of 8 hours. Yes, it’s ok to let the milk sit overnight at room temp. It mixes with the sourdough and helps with the fermentation process.
The next morning, mix in the remaining ingredients while heating your waffle iron.
Cook to your preferred crispness. Serve with maple syrup, jam, or topped with fresh fruit.