20-Minute Overnight Dairy-Free Sourdough Waffles
Fluffy, tangy waffles with a subtle banana sweetness that develop complex flavors through overnight fermentation. The sourdough starter creates a light, airy texture while banana milk replaces dairy for those with lactose sensitivities. Perfect for weekend brunches or special breakfast occasions, these waffles combine traditional sourdough techniques with modern dairy-free alternatives. The overnight rest allows the flour to fully hydrate and the starter to work its magic, resulting in waffles with deeper flavor and better texture than quick morning batters.
Ingredients
- 1 ½ cups banana milkregular plant milk1:1dairy-freevegan
slight flavor change
- ½ cup coconut oil, melted and cooled
- ½ cup ripe sourdough starter, stirred down
- 2 cups flour, can be mixture of all purpose and whole wheat
- 1 ½ teaspoons sugar
- 2 eggs, room temperature
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
Instructions
- 1
Add banana milk and cooled coconut oil to a large mixing bowl
- 2
Add sourdough starter and whisk thoroughly
- 3
Sprinkle sugar on top and whisk in flour gradually until incorporated
- 4
Cover bowl and let sit at room temperature overnight
- 5
In the morning, sift baking soda, salt, and cinnamon onto batter
- 6
Separate eggs into two clean bowls
- 7
Whisk egg whites until stiff peaks form
- 8
Lightly scramble egg yolks in second bowl
- 9
Pour yolks into batter and stir lightly
- 10
Fold egg whites into batter until just incorporated
- 11
Cook in smoking hot waffle iron until done to your liking
Tips
Use a ripe, bubbly sourdough starter that has been fed within the last 12 hours for best rise and flavor development.
Heat your waffle iron thoroughly before cooking - it should be smoking hot to create crispy exteriors and fluffy interiors.
Don't overmix when folding in the egg whites to maintain the light, airy texture that makes these waffles special.
Good to Know
Store leftover waffles in refrigerator for up to 3 days or freeze for up to 3 months. Reheat in toaster or oven.
Prepare batter through overnight fermentation step. Complete in morning before serving.
Serve immediately while hot and crispy. Top with butter, syrup, fresh fruit, or yogurt.
Common Mistakes
Don't skip the overnight fermentation as it develops flavor and improves texture.
Avoid overmixing the egg whites to maintain airiness.
Ensure waffle iron is fully preheated to prevent sticking and achieve proper browning.
Substitutions
Dairy-Free Swaps
slight flavor change
Vegan Options
General Alternatives
FAQ
Can I make the batter without overnight fermentation?
While possible, overnight fermentation is essential for proper flavor development and texture. The sourdough starter needs time to work on the flour for best results.
What if I don't have banana milk?
You can substitute any plant-based milk like almond, oat, or soy milk. The banana flavor will be lost but the waffles will still be delicious and dairy-free.
How long will these waffles keep frozen?
Frozen waffles will maintain quality for up to 3 months. Store in airtight containers or freezer bags and reheat directly from frozen in a toaster.