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Day One: Prepare the Overnight Batter
In a large bowl or Cambro container, whisk together sourdough discard, maple syrup, buttermilk, and flour until fully combined.
Cover and let the batter rest at room temperature for 10–12 hours to ferment.
Day Two: Final Batter & Cooking
Preheat your waffle maker.
In a separate bowl, whisk together eggs, baking soda, baking powder, and salt to prevent clumping.
Slowly whisk in melted butter, making sure it’s slightly cooled to avoid cooking the eggs.
Gently fold the egg mixture into the fermented batter until fully combined.
Let the batter rest for 20–30 minutes at room temperature.
Cook the waffles: Pour batter into the waffle maker and cook for 3–4 minutes, or until golden brown (timing may vary by waffle maker).
Keep warm: Place cooked waffles on a wire rack over a sheet pan to stay crispy.