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Overnight Sourdough Beer Waffles

5 from 2 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.