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Crispy Overnight Sourdough Discard Waffles with Brown Butter Syrup

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These crispy overnight sourdough discard waffles offer a perfect balance of tangy flavor and satisfying crunch, paired with a nutty, caramelized brown butter syrup for an unforgettable breakfast experience.

Ingredients

Scale
  • 1 cup (240 g) sourdough discard (unfed, room temperature)
  • 1 cup (120 g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240 ml) whole milk or dairy-free milk like oat milk
  • 2 large eggs (room temperature)
  • 4 tablespoons unsalted butter, melted (plus extra for greasing)
  • 1 teaspoon vanilla extract
  • 1/2 cup (115 g) unsalted butter (for brown butter syrup)
  • 1/2 cup (120 ml) pure maple syrup
  • Pinch of salt (for syrup)
  • Optional: a splash of vanilla or cinnamon for extra flavor in syrup

Instructions

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk sourdough discard with milk until smooth. Add eggs, melted butter, and vanilla extract; whisk until blended.
  3. Pour wet ingredients into dry ingredients and fold gently with a spatula until combined. Cover tightly and refrigerate overnight (at least 8 hours).
  4. In the morning, preheat waffle iron and grease with melted butter or non-stick spray.
  5. Stir batter gently and pour about 1/2 cup onto waffle iron. Cook for 4–5 minutes until golden brown and crispy.
  6. Remove waffles and place on a cooling rack to keep crisp. Keep cooked waffles warm in a low oven if making multiple.
  7. To make brown butter syrup, melt butter in a small saucepan over medium heat, swirling frequently until golden brown and nutty (about 5 minutes). Remove from heat, stir in maple syrup and a pinch of salt. Keep warm.
  8. Serve waffles stacked and drizzled generously with brown butter syrup. Optionally add fresh berries or whipped cream.

Notes

Use room temperature eggs for fluffier waffles. Do not overmix batter; small lumps are fine. Rest batter overnight for best flavor and texture. Brown butter syrup must be watched carefully to avoid burning. If batter thickens too much after refrigeration, stir in a splash of milk before cooking. Keep waffles on a cooling rack to maintain crispiness.

Nutrition

Keywords: sourdough discard waffles, crispy waffles, brown butter syrup, overnight waffles, breakfast recipe, sourdough discard recipe

Find it online: https://spoonmira.com/crispy-overnight-sourdough-discard-waffles-with-brown-butter-syrup-recipe-for-perfect-breakfast/