Sourdough Waffles

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6 Belgian waffle-sized waffles

Overnight batter:
200g discard 
25g pure maple syrup (plus more for serving)
315g buttermilk
200g all purpose flour

In the morning:
2 eggs
40g melted butter
½ tsp salt
½ tsp of baking soda
1 tsp baking powder

11 hours before BAKE,with a 10-hour rest on the counter.

Combine discard, flour, maple syrup, and buttermilk in a medium bowl. 

Cover with a lid or damp towel and allow to rest on the counter overnight.

In the morning, preheat the waffle iron.

Whisk the eggs into the melted butter. Add salt, baking soda, and baking powder. Fold this mixture into the overnight batter. 


Spoon batter onto a hot waffle iron or griddle. Cook until golden.

Serve with maple syrup, whipped cream*, and fresh berries.

*WHIPPED CREAM: Combine 1 pint of heavy cream, a dash of cinnamon, and a few tbsp maple syrup in the bowl of a stand mixer. Using the whisk attachment, whip until the cream forms medium peaks. You’ll never use store-bought again.

Recipe Alt: No Buttermilk
You can use diary or non-dairy milk and mix in either 7g of cream of tarter or 15g of lemon juice.