Description

These crispy and tangy sourdough waffles are the perfect weekend breakfast treat. Light, flavorful, and easy to customize for sweet or savory cravings!

Ingredients

Scale

100g (1/2 cup) ripe sourdough starter

250g (2 cups) all-purpose flour

460g (2 cups) buttermilk

108g (2 medium) eggs

2 tablespoons (28g) sugar

1/4 cup (50g) vegetable oil

3/4 teaspoon salt

1 teaspoon baking soda

Optional:

1 tsp vanilla extract

1/2 cup fresh fruit or chocolate chips

Instructions

1. Mix the overnight sponge: Combine sourdough starter, flour, sugar, and buttermilk in a large bowl. Cover and rest at room temperature overnight (8–12 hours).

2. In the morning, preheat waffle iron.

3. Add eggs, oil, salt, and baking soda to the sponge. Stir gently to combine.

4. Pour batter into preheated waffle iron and cook for 2–3 minutes or until golden brown and crisp.

5. Serve warm with your favorite toppings.

Prep Time: 10 minutes (plus overnight rest)
Cook Time: 15 minutes