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–+ servings
Overnight Sourdough Belgian Waffles

Overnight Sourdough Belgian Waffles

joymakersandco
Whether you're seeking a comforting weekend breakfast or a special treat for yourself and your loved ones, these waffles are bound to become a recipe that you make again and again. Perfect for batch cooking and freezing OR the recipe can be reduced by half.
5 from 6 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Overnight Fermentation 12 hours
Total Time 12 hours 30 minutes
Course Breakfast
Cuisine American
Servings 14
Calories 189 kcal

Equipment

  • 1 Belgian size waffle maker, or other waffle iron
  • 1 3.25 ounce scoop, or 1/2 cup
  • 1 Digital Gram Scale optional
  • 1 4 quart glass bowl
  • Plastic Wrap

Ingredients
 
 

Overnight Batter: (Cut recipe in half for a smaller batch)

  • 2 cups sourdough starter or discard
  • 1 cup Greek yogurt
  • 1/2 cup whole milk
  • 2 tablespoons honey or brown sugar
  • 2 cups unbleached all-purpose flour, and/or blend of spelt. (I use what I feed my starter with)

Morning:

  • 1/2 cup salted butter, melted & cooled
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking soda

Instructions
 

  • In a large 4 quart glass or plastic mixing bowl measure in the sourdough starter, Greek yogurt, milk, and honey. Whisk well, cover with plastic wrap, poke a few small holes and set aside in a warm and draft free area overnight. Approximately 8-12 hours.
    Overnight Sourdough Belgian Waffles
  • In the morning, your batter should be active an bubbly. There should be signs that it has risen and dropped back down, or stayed risen.
    Overnight Sourdough Belgian Waffles
  • Melt your butter & set aside to cool. Pre-heat your waffle iron to medium.
    Overnight Sourdough Belgian Waffles
  • Whisk in the room temperature eggs, butter, vanilla, and baking soda (make sure these are free of clumps).
    Overnight Sourdough Belgian Waffles
  • Grease the waffle iron and use a large or standard ice-cream scoop to portion the batter. You can also use a measuring cup to pour out about 1/2 cup. Remember not to over-fill. When you close the lid, the batter will spread out and expand a little as it cooks. The amount of batter will also depend on the size of your waffles.
    Overnight Sourdough Belgian Waffles
  • Serve hot with toppings of your choice or cool on cooling rack then freeze in a single layer before storing in an air-tight container in the freezer for up to 3 months.
    Overnight Sourdough Belgian Waffles

Notes

Nutritional Values & Servings may vary.
**Updated on 9/24/2024**
 

Nutrition

Calories: 189kcalCarbohydrates: 24gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 43mgSodium: 257mgPotassium: 65mgFiber: 1gSugar: 3gVitamin A: 252IUVitamin C: 0.01mgCalcium: 52mgIron: 1mg
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