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Vanilla Sourdough Waffles with butter

Vanilla Sourdough Waffles

Light, airy, crispy on the outside, and yet slightly chewy these are no ordinary waffles. Sourdough brings a slight tang to the party. Making these waffles some of the best waffles I have ever made.
Course Breakfast, Brunch, Sourdough
Cuisine American
Keyword sourdough, sourdough waffles, waffles
Prep Time 5 minutes
Cook Time 10 minutes
overnight sponge 8 hours
Total Time 8 hours 15 minutes

Ingredients

The overnight sponge

  • 2 cups All-Purpose Flour
  • 2 tablespoons sugar
  • 2 cups buttermilk
  • 1 cup active sourdough starter your discard is great

The Batter

  • 2 large eggs
  • ¼ cup butter melted or vegetable oil
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon vanilla
  • 1 pinch ground nutmeg

Instructions

To make the sponge the night before or 8 hours before for dinner.

  1. Mix together the All-purpose flour, buttermilk, sugar and starter in a medium-sized nonmetallic mixing bowl.
  2. Cover loosely with plastic wrap.
  3. Let sit at room temperature for 8 hours.

To make the waffle batter:

  1. Preheat your waffle iron.
  2. Whisk the eggs, butter, salt, and baking soda until light.
  3. Stir it into the sponge. It should start to bubble up.

  4. Cook the waffle according to your waffle maker's instructions.

  5. Pour ½- 1 cup batter (depending on the size of your waffle makeonto the preheated waffle maker and Cook the waffle until the waffle is completely golden brown and cooked through. The edges should be firm and shiny.
  6. Pry the cooked waffle from the waffle iron gently with a fork.
  7. Repeat with the remaining batter.

Recipe Notes

Serve the waffles hot off the griddle topped with syrup, whipped cream or even chicken! I used vanilla-infused maple syrup. I got three Belgian waffles from my large Belgian waffle maker. If you have a standard waffle maker, you will get many more. Around 8 waffles.