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Brown Butter Sourdough Waffles Recipe

Brown Butter Sourdough Waffles

Recipe adapted from here.

Course Breakfast
Keyword overnight waffles, sourdough waffles, waffles recipe
Prep Time 10 minutes
Cook Time 10 minutes
Overnight Resting Time 8 hours
Total Time 20 minutes
Servings 8 waffles
Author Brandon Matzek

Ingredients

  • 1 cup (240 grams) unfed/discard sourdough starter*
  • 1 cup all purpose flour
  • 1 cup shaken buttermilk
  • 1 tablespoon packed light brown sugar
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 egg
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon fine grain sea salt

Sliced bananas, for serving

Chopped toasted pecans, for serving

Maple syrup, for serving

Instructions

  1. Add starter, flour, buttermilk and brown sugar to a large bowl, whisking to combine. Cover and let rest at room temperature overnight.
  2. The next morning, cook butter in a small saucepan over medium heat until the butter turns a deep golden brown color (about 5 minutes). Set aside to cool.
  3. Add egg, baking soda, cinnamon, vanilla, salt and cooled brown butter to the bowl with the starter-flour mixture, whisking just until smooth.
  4. Preheat a waffle iron according to the manufacturer’s instructions. Brush the top and bottom plates lightly with melted butter to keep the waffles from sticking. Scoop 1/2 cup of batter in each well**, and using a spatula, spread the batter out to the corners. Close the waffle iron, and cook until golden brown.
  5. To serve, plate up waffles and top with sliced bananas, chopped toasted pecans and maple syrup.

Recipe Notes

*This is the portion of the starter that you would normally throw away before a feeding.

**Waffle irons can vary greatly. The one I used here makes 4 square waffles. Adjust the batter measurements accordingly.