Crisp & Fluffy Sourdough Waffles (Overnight Recipe with Whole Ingredients)

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These crisp and fluffy sourdough waffles are made from scratch with whole ingredients. Easy overnight ferment for tangy flavor and perfect texture!

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There’s something special about a slow, homemade breakfast—the kind that fills your kitchen with the smell of butter and warm batter sizzling on the waffle iron. These Crisp and Fluffy Sourdough Waffles are one of my favorite ways to use my sourdough starter. With a simple overnight ferment, real ingredients, and no complicated steps, they deliver that perfect balance of crispy edges and light, fluffy centers.

At My Colorado Kitchen, where real ingredients meet everyday cooking, this recipe is a delicious reminder that the best food doesn’t need shortcuts—it just needs a little time.

Why You’ll Love These Sourdough Waffles

If you’ve never made sourdough waffles before, prepare to fall in love. The overnight ferment gives them a subtle tang and a soft, airy texture that’s impossible to get from boxed mixes.

These waffles are:

• Naturally leavened for better flavor and texture
• Easy to digest, thanks to the overnight ferment
• A great way to use sourdough discard
• Crisp on the outside and fluffy inside—just like classic diner waffles

You can mix the batter the night before, and in the morning you’ll have a ready-to-cook breakfast that feels special but takes minimal effort.

Ingredients You’ll Need

Overnight Ferment

• 2 cups whole milk
• 2 Tbsp lemon juice (to make sour milk)
• 2 cups all-purpose flour – preferably organic unbleached.
• 3 Tbsp sugar
• 1 cup sourdough starter (active or discard)

In the Morning

• 2 eggs
• ¾ tsp salt
• ¼ cup melted butter
• 1½ tsp baking soda

How to Make Sourdough Waffles

Step 1: Make the Sour Milk

Combine the whole milk and lemon juice in a large mixing bowl. Let sit for a few minutes while it curdles slightly—this creates that classic “sour milk” flavor base.

Step 2: Mix the Overnight Batter

Add the flour, sugar, and sourdough starter to the bowl. Stir until combined. Cover and let the mixture ferment at room temperature for 6–8 hours or overnight.
By morning, it will be bubbly and lightly tangy.

Step 3: Finish the Batter

After the overnight ferment, whisk in the eggs, salt, melted butter, and baking soda. The batter will foam as the baking soda reacts with the sourdough acidity—this gives you that irresistible fluffy texture.

Step 4: Cook the Waffles

Preheat your waffle maker. Pour in the batter (amount depends on your waffle iron) and cook until golden brown and crisp. Serve immediately with butter, pure maple syrup, or fresh fruit and homemade whipped cream.

💡 Tip: Leftover waffles reheat perfectly in the toaster for a quick weekday breakfast!

Why Choose a Ceramic or Cast Iron Waffle Maker

When you’re using real ingredients, it makes sense to pair them with cookware that’s just as clean.

Ceramic Waffle Makers

• Teflon-free & non-toxic: No synthetic coatings or fumes.
• Even heat distribution: Perfect, golden waffles every time.
• Simple cleanup: Naturally slick and wipes clean easily.

Cast Iron Waffle Makers

• Naturally non-stick when seasoned: No coatings needed.
• Superior heat retention: Keeps waffles crisp on the outside, soft inside.
• Built to last: An heirloom piece that can be passed down for generations.

Why Skip Non-Stick Waffle Makers

While convenient, most non-stick waffle makers are coated with chemicals that can degrade over time. Ceramic and cast iron options are safer, longer-lasting, and align with the way we cook—from scratch, with care.

Real ingredients deserve real cookware.

Tips for Perfect Sourdough Waffles

• Let the overnight batter ferment fully—look for bubbles and a slightly sour aroma.
• Don’t overmix once you add the eggs and butter.
• Rest cooked waffles on a wire rack (not stacked) to stay crispy. I like to put this warming mat underneath to keep them hot.
• Freeze leftovers and reheat in a toaster for that “freshly made” crunch.

Serving Ideas

These sourdough waffles are delicious on their own, but here are a few fun topping ideas:

• Whipped cream and fresh berries for a brunch treat
• Honey butter or pure maple syrup for a classic finish
• A savory twist with fried eggs and crispy bacon

🫐 Try topping them with my Homemade Whipped Cream or serving alongside my Maple Breakfast Patties or Bacon, Egg & Cheese Muffins for the ultimate breakfast spread!

FAQ

Can I use sourdough discard instead of active starter?
Yes! The overnight ferment gives plenty of rise and flavor, whether your starter is active or not.

Can I use whole wheat flour?
You can replace half the all-purpose flour with whole wheat for a heartier texture.

How long does the batter keep?
Refrigerate the fermented batter for up to 24 hours before adding the eggs and butter.

Storing & Reheating

Store cooled waffles in an airtight container in the fridge for up to 3 days.
For longer storage, freeze up to 2 months. Reheat in a toaster or oven until warm and crisp.

Bringing Real Ingredients to the Table

There’s nothing quite like a homemade waffle made with whole ingredients, slow-fermented flavor, and a little patience. These Sourdough Waffles are an everyday kind of special—simple, wholesome, and deeply satisfying.

If you make this recipe, I’d love to see your creations! Tag me on instagram @my.colorado.kitchen or share your version on Pinterest.