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Whole wheat freshly milled sourdough waffles topped with blue berries and butter.

Freshly Milled Overnight Sourdough Waffles

These freshly milled overnight sourdough waffles are light, crisp, and packed with flavor thanks to whole wheat flour ground fresh at home and the tangy goodness of sourdough. The batter ferments overnight, giving the waffles a tender texture and subtle sourdough tang while making them easier to digest
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Prep Time 12 hours
Cook Time 5 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 Waffles

Ingredients
  

The Night Before

  • 1 cup sourdough starter
  • 2 cups milk
  • 2 cups freshly milled flour

In the Morning

  • 2 tbsp maple syrup or honey
  • 2 eggs
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 4 tbsp melted butter or olive oil

Instructions
 

The Night Before

  • In the morning, your batter will be bubbly and smell slightly sweet and tangy. Add your eggs, maple syrup or honey, melted butter (or oil), baking powder, salt, and baking soda. Stir gently until everything is well combined.

The Next Morning

  • In the morning, your batter will be bubbly and smell slightly sweet and tangy. Add your eggs, maple syrup or honey, melted butter (or oil), baking powder, salt, and baking soda. Stir gently until everything is well combined.
  • Heat your waffle iron according to its instructions and grease it if necessary. Pour in your batter and cook until golden brown and crisp. Every waffle maker is a little different, but 3–5 minutes is usually good.
  • Serve hot with your favorite toppings—maple syrup, butter, yogurt, fruit, jam, or honey are some simple ideas.

Notes

Storing and Reheating

Let the waffles cool completely, then freeze in a single layer on a baking sheet. Once frozen, pop them into a reusable bag or container.
To reheat, toast them straight from the freezer for a quick, easy breakfast any day of the week.
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