Overnight Sourdough Discard Waffles

Your new favorite weekend brunch is here: made with sourdough discard for a unique yeasty flavor and buttermilk for tang. Slathered with salted butter, you almost don’t need any syrup (though I’ll admit that the combination of sweet syrup and salty butter on a crisp, yeasty waffle is nothing short of perfection).

The overnight method allows you to mix up the bulk of the batter the night before, letting the sourdough work its magic while you sleep. Then, when you wake up in the morning, just mix in the eggs and start baking and you’ll be enjoying waffles by the time the coffee finishes brewing!

I really do love waffles (you could say, I love them a waffle lot).

I love waffles more than pancakes. And even French toast. Although German pancakes still reign as supreme brunch food in my opinion, but waffles aren’t far behind.

Within the hierarchy of waffles themselves, yeasted waffles always taste just a little bit… more. More flavorful, more fluffy, more crispy around the edges. Just, more.

Seeing as how sourdough is the queen of all yeasts, well, you can see where this is going. To be honest I’m a bit disappointed in myself that it’s taken me this long to actually make sourdough waffles (unlike sourdough pancakes which I tackled years ago).

Once you taste these overnight sourdough waffles, with their golden brown, crunchy exterior and yeasty, toothsome centers, I think you’ll agree that they have been well worth the wait.

If you like your waffles with a bit more substance and depth of flavor—no dry, flavorless styrofoam here—these sourdough waffles might just be exactly the recipe you’ve been looking for. With a perfectly golden brown, crispy exterior and a toothsome, fluffy-yet-substantial interior with a robust yeasty flavor, they truly are the pinnacle of brunch for sourdough lovers. They’re so good that you might find yourself intentionally feeding your sourdough starter a little bit extra, just so you have an excuse to make these waffles.

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