At a Glance

Prep
42 mins. to 50 mins.
Bake
Total
12 hrs 42 mins. to 12 hrs 50 mins.
Yield
1 dozen 8" waffles or about 2 dozen medium pancakes
Overnight
Crisp, feathery light, and with a delightful, mild tang, these waffles evoke memories of Goldrush days in California, when sourdough pancakes, biscuits, and bread were served to miners morning, noon, and night. This recipe also makes great pancakes.

New to sourdough? Find the help you need for all of your sourdough baking at our Sourdough Essentials page.
Volume Ounces Grams

Overnight sponge

Waffle or pancake batter

  • all of the overnight sponge
  • 2 large eggs
  • 1/4 cup vegetable oil or melted butter
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda

Directions

  1. To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup. Note: This is a good opportunity to feed the remainder, if necessary.
  2. In a large mixing bowl, stir together the 1 cup unfed starter, flour, sugar, and buttermilk.
  3. Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.
  4. In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
  5. Add the salt and baking soda, stirring to combine. The batter will bubble.
  6. Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.
  7. Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.
  8. Yield: 1 dozen 8" waffles or about 2 dozen medium pancakes.

Tips from our bakers