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Brown Butter Sourdough Waffles Recipe
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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

        • Add starter, flour, buttermilk and brown sugar to a large bowl, whisking to combine. Cover and let rest at room temperature overnight.
        • 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.
        • Add egg, baking soda, cinnamon, vanilla, salt and cooled brown butter to the bowl with the starter-flour mixture, whisking just until smooth.
        • 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.
        • To serve, plate up waffles and top with sliced bananas, chopped toasted pecans and maple syrup.

        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.