Prep-ahead waffles for those who like to stay up late and sleep in. Wake up, fire up waffle iron, and get rollin'
Overnight Sourdough Waffles

Adapted from Sam Sifton’s NYT recipe

5-6 waffles

sourdough breakfast

Ingredients

Night Before

  • 240 g sourdough starter1
  • 224 g milk
  • 120 g all-purpose flour
  • 13 g brown sugar

Morning Of

  • 1 egg
  • 45 g vegetable oil
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp kosher salt

Night Before

  1. In large bowl, mix starter with milk, brown sugar, and all-purpose flour. Cover and leave at room temp overnight
  2. Gather supplies for tomorrow
    1. liquid - vegetable oil, vanilla extract
    2. dry - baking soda, kosher salt
    3. tools - waffle iron, small bowl, rubber spatula, teaspoons, 3/4 cup

Morning Of

  1. Plug in waffle iron
  2. In small bowl, mix egg, vegetable oil, vanilla extract, baking soda, and kosher salt. Mix well with fork or whisk. Pour small bowl into large bowl and mix well.
  3. Add milk and stir, a big glug at a time, until batter just becomes pourable2
  4. Spread 3/4 cup batter on waffle iron3. Close lid and flip back and forth several times. Wait 2 minutes, flip, wait 2 minutes. Remove waffle with chef hands, and move to a cooling rack4. Start the next waffle, doing a partial, last waffle if short on batter

Notes

  1. Sourdough Starter => It can be ripe or discard, doesn’t matter
  2. Over-mixing => No worries about over-mixing the batter; that’s a pancake thing
  3. Waffle Iron => No need to grease the waffle iron. If you don’t have a flip waffle maker, get one! My Presto one cost $40 in 2018 and is a beast
  4. Keeping Warm => Waffles can be kept warm in 200°F oven, on oven/cooling racks and tented with foil