Looking for the easiest, most fool-proof sourdough pancake recipe that can also be used to make sourdough waffles? This is it!
You'll love how easy it is to use your sourdough discard in this overnight, one bowl recipe for light and fluffy sourdough pancakes! And waffles!
I'm always looking to create easy, beginner's sourdough recipes to share with you!
This recipe for pancakes and waffles, using your sourdough discard, packs a big punch because it's actually TWO recipes in ONE!
This is a pancake batter that can be mixed together and cooked right away or allowed to ferment overnight and really get that delicious sourdough taste in every bite!
If you don't have your sourdough starter yet, make sure you head over to our how to make a sourdough starter recipe! You'll be able to start making sourdough recipes within a week!
Instructions for making the batter
Because this recipe is so simple, let's dive straight into the details of how to make the batter. Then we will break down the steps for pancakes and waffles separately!
1. Before you go to bed, whisk together the sourdough starter discard, eggs, buttermilk, honey, vanilla extract, melted butter and flour in a large bowl.
2. Cover the bowl and let rest on the counter overnight.
3. In the morning when you're ready to cook, add the salt, baking powder and baking soda to the batter and stir to incorporate.
TIP - This batter can be mixed and cooked right away if you don't care that the batter is not fermented or if you're running short on time. Simply combine ALL of the ingredients into a bowl and let the batter rest for about 30 minutes before cooking!
Instructions for making pancakes
1. Preheat your griddle until it's smoking hot. Lightly grease with butter or oil.
2. Pour ¼ cup portions of the batter onto the griddle.
3. Cook on the first side until bubbles form all over the tops of the pancakes and the bottoms are golden brown.
4. Flip the pancakes and continue to cook until throughly done. They will be golden brown on each side.
5. Stack the pancakes on a plate and serve with homemade butter and maple syrup!
Instructions for waffles
1. Preheat your waffle iron and lightly grease it with cooking oil spray.
2. Pour ¾ cup of batter onto the center, gently spreading it out before closing the iron.
3. Cook according to your waffle iron's manufacturer's directions. (Typically about 5-6 minutes or until the steam is barely coming out.)
4. Once the waffle is fully cooked, use a fork or tongs to carefully remove it from the iron and serve hot!
Tips for success
Letting the pancake/waffle batter rest overnight gives you the benefit of fermentation and the added flavor of sourdough. However, this recipe does not have to be made the night before in order to be successful.
This recipe can be made with sourdough starter discard as well as active, bubbly sourdough starter.
Don't have a kitchen scale to measure flour?
Use the scoop and level technique to measure your flour if you do not have a kitchen scale. To do this, use a spoon to fluff up the flour in the bag. Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give you the most accurate measurement for flour.
Because flour is measured by weight in these recipes, if the flour is scooped straight out of the bag with the measuring cup, there will be more flour than called for in the recipe.
How to store and freeze
Store cooked pancakes/waffles in the fridge in an air-tight container for up to 7 days. The pancake batter can stay in the fridge for up to 2 days.
Store cooked pancakes/waffles inside a freezer-safe container and freeze up to 3 months.
Reheat them in the microwave for 20-60 seconds or in the oven at 375 degrees for 10-15 minutes or until heated through.
Other sourdough discard recipes you may like:
If you have any questions, please ask in the comment section below! And don't forget to save this recipe to your phone's home screen or Pinterest boards for easy access!
Sourdough Pancakes or Waffles Recipe
- Mixing Bowl
- Waffle Iron
Overnight Batter Ingredients
- ¾ cup (200 g) sourdough starter discard (stirred down)
- 1 cup (240 g) buttermilk (or milk)
- 2 large eggs (lightly beaten)
- 3 tablespoons (50 g) white sugar (or honey)
- 1 teaspoon (5 g) vanilla extract
- 4 tablespoons (56 g) butter (melted)
- 2 cups (250 g) all-purpose flour
Additional ingredients to add just before cooking
- 1 teaspoon (5 g) baking soda
- 1 teaspoon (5 g) baking powder
- 1 teaspoon (5 g) fine sea salt
- In a large mixing bowl, whisk together the sourdough starter, eggs, buttermilk, honey, vanilla extract, melted butter and flour until well combined. Cover the bowl and let rest on a counter top at room temperature overnight or up to 12 hours.
- When you are ready to cook, add the baking soda, baking powder and salt to the batter, stir and cover the bowl. Let the batter rest while the griddle or waffle iron is preheating.
- Preheat a griddle until it's smoking hot. Lightly grease the griddle and pour ¼ cup of batter in a round shape on the griddle. Cook until the bottom is golden brown and bubbles are covering the top of the pancake. Flip and cook until the pancake is cooked through and golden brown on each side. (about 3 minutes per side)
- Preheat waffle iron and lightly grease with cooking oil spray. Pour ¾ cup of batter into the center of the iron, gently spread the batter and cook until the waffle is golden brown or according to manufacturers directions. ( 3-6 minutes)
- To prepare the batter the same morning, mix all ingredients in a large mixing bowl, cover with a towel and let rest for 30 minutes before cooking.
- Use the scoop and level technique to measure your flour if you do not have a kitchen scale. To do this, use a spoon to fluff up the flour in the bag. Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give you the most accurate measurement for flour.
- Active sourdough starter can be used.
- The batter can be stored in the fridge for up to 2 days.
- Store cooked pancakes/waffles in an air-tight container in the fridge for up to a week and in the freezer up to 3 months.
- Reheat pancakes/waffles in the microwave for 20-60 seconds. In the oven at 375 degrees for 10-15 minutes or until heated through.
- This recipe makes 4 standard-sized waffles.