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Overnight Sourdough Beer Waffles

Overnight Sourdough Beer Waffles

Overnight Sourdough Beer Waffles

Do you remember parties? The kind you went to in-person and didn’t involve internet access and a Zoom account? Yeah, me too, just barely. Do you remember being in a group of strangers, standing close, and even letting them taste your beer? Now that idea is slightly horrifying but also rebelliously exciting. 

The last time someone made waffles for me was the morning after one of these…what did we call them again?….parties? Yes, one of those. 

Even before I left my place to join a party at my friend Linda’s house, I planned not to return until the next morning. Late that night, before we all went to bed, we drunk-mathed her sourdough starter into a bowl with a handful of other ingredients, pretty unsure how it was going to work out the next morning. 

A handful of hours later a scraggly, slightly hungover group of morning after party-goers sat at her kitchen island as she made us all sourdough waffles. They were amazing, and I suspect at least half the reason most of the people there had stayed the night in the first place. 

I texted her a few days ago, I needed to make the waffles again. She sent me her recipe, which I obviously updated with beer because I do that sort of thing. It’s one of the best things I’ve made in a while, but I’m certain it will taste even better the next time I am actually allowed to have humans over to help me partake, hungover or not. 

Want to make your own sourdough starter? Try my sour ale sourdough starter


Overnight Sourdough Beer Waffles

5 from 3 votes


Overnight sponge:

  • ½ cup (114g) butter, melted
  • 1 cup (228g) beer* (sour ale works best, Lambic, Gose, Kriek)
  • ½ cup (114g) milk
  • ½ cup (113g) sourdough starter, (unfed and active)
  • 3 tablespoons (42g) brown sugar
  • 2 ½ cups (240g) all-purpose flour

Next morning:

  • 1 teaspoon salt
  • 1 large egg
  • ½ teaspoon baking soda


  • In a large bowl stir together the butter, beer, milk, starter, brown sugar, and flour. Cover tightly and leave at room temperature overnight, at least 14 hours and up to 20 hours.
  • In the morning, preheat the waffle iron.
  • Add the salt, egg, and baking soda, whisk to combine.
  • Cook in your waffle iron according to the manufactures specifications.
  • Serve warm with syrup, jam, or whipped cream.


*Sour or wild fermented ales are similar to sourdough starters, they are made using wild yeast and bacteria to get their signature sour flavors. Often (but not always), those yeast and bacteria strains are the same: lactobacillus, Saccharomyces or Brettanomyces. If you find a beer that has those, it will help to make your waffle sponge even more active.

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Jeff May 3, 2020 um 6:57 pm

5 stars
I love your stuff gotta start making more of it. I love the sound of this chocolate pie…on an island…with pie. And beer, apparently…


Allison June 14, 2021 um 12:59 pm

5 stars
I made these waffles and they were INCREDIBLE! I used a local lager instead of ale (Abita Amber) and it came out beautifully. The waffles were crisp on the outside, tender, and overall a beautiful marriage of the subtle wheatiness of the beer, and the pleasant tang of sourdough.

This recipe made way more waffles than my partner and I could eat in one sitting! Intending to come back to them later, we left them in my oven on warm… and forgot about them. By the time we remembered, they were crisp and the sweeter notes of the waffles had come to the foreground. They went AMAZINGLY with ice cream!

I fully intend to make these again, maybe this time with some Blue Moon and white whole wheat. Beautiful recipe!


Jackie June 15, 2021 um 6:50 pm

I’m so glad you like them! Leftover waffles freeze really well for next time!


Emily C April 1, 2023 um 4:15 am

5 stars
These are the BEST waffles I’ve ever had.


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