Sourdough waffles are such a treat – golden and crisp on the outside, airy and fluffy on the inside. The mild tang from the sourdough adds to the rich flavor and makes them irresistible.
1 cup whole milk
1 cup sour cream
1 cup sourdough starter
1/4 cup granulated sugar (or to taste – you can use less sugar, about 1–2 Tablespoons or use honey instead)
2 cups all purpose flour
all of the overnight sponge
2 large eggs, beaten
1/4 cup oil or melted butter (avocado oil is my favorite), plus additional oil for the waffle iron
1/4 – 1/2 teaspoon salt
1 teaspoon baking soda
While cooking the waffles, I like to warm the oven to 200 degrees Fahrenheit and place the waffles on a baking sheet topped with a rack to keep them warm while I am cooking the next set of waffles.
Keywords: sourdough waffles, overnight sourdough waffles, the most tender waffles with crisp exterior