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!
The kind of recipes that have the fewest steps with the biggest results. Like our everyday sourdough biscuits and our sourdough cinnamon rolls!
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!
Jump to:
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 1/4 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 3/4 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
Equipment
- Mixing Bowl
- Whisk
- Griddle
- Waffle Iron
Ingredients
Overnight Batter Ingredients
- 3/4 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
Instructions
- 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.
Sourdough Pancakes
- Preheat a griddle until it's smoking hot. Lightly grease the griddle and pour 1/4 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)
Sourdough Waffles
- Preheat waffle iron and lightly grease with cooking oil spray. Pour 3/4 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)
Video
Notes
- 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.
Julia says
YUM!!!! This recipe is the best cinnamon roll recipe I've ever tried. Other recipes left me with hard-edged rolls, but these are the perfect, soft consistency. I have now made this recipe 3 times and it is now my go-to! This latest time, I added pumpkin and raisins to the dough - incredibly soft and delicious! Thanks for changing my breakfast game. 😄
Christine says
This is honest to goodness my favorite pancake/waffle recipe (I use it for both). I love that I can do this the night before and wake up to breakfast nirvana with minimal effort OR (bc I've done it both) make the dough for pancakes on a whim, morning of, and still have really delicious pancakes. It just works for any occasion!
Julie says
Does the hydration level of the starter matter?
Amy Duska says
Hi Julie, I use a 100% hydration starter, but in this recipe, it's added for flavor so I don't think the hydration level would matter.
Kristen says
Amy,
I absolutely LOVE your recipe for sourdough pancakes! I make them every other weekend and my husband and 16 month old devour them 🤤!
I’m so glad I found your page 😀!!
Judy chin says
Hi Amy.
Thank you for this recipe.it is wonderful.soft n fluffy texture..GOOD
Danielle T says
Really good. We made the pancake version and they were so fluffy. Followed the directions for overnight which was nice to not have to mix the ingredients in the morning. I was able to start baking with an already clean kitchen.
Jen says
Absolutely loved this recipe. We made waffles. Wouldn't change a thing!
Diane St-Denis says
I really hated to throw away sourdough starter. So I am super happy to have found your recipes. My question is: is it safe to leave the pancake mix on he counter overnight with eggs and buttermilk in it? I’m nervous about it so until I hear otherwise I will leave it in the fridge and take it out like 3 hours before making my waffles. Thank you
Diane
Amy Duska says
Hi Diane, it is safe if you are using pastuerized eggs, but there's no harm in letting it ferment in the fridge until you are ready to cook!
Rebecca says
These pancakes were the best I've ever made!! So fluffy. I'm going to try waffles tomorrow and am so excited!! Thanks for the awesome recipe, Amy!
Elizabeth says
These were so delicious I can never go back to regular pancakes 🥞
Samantha says
Can’t wait to try the pancakes! I just started making sourdough loaves and was looking for good discard recipes. Thanks!
Where did you get your glass flour jars (with the wooden lids)?
Amy Duska says
Hi Samantha! I love them too 🙂 I got them from Crate and Barrel.
Lisa says
Yum!!! Even after subbing almond milk canola oil (dairy allergy in the house) these were fabulous!
Edna says
Hello Amy,
I plan to make pancakes tomorrow and have a quick question ... If I’m using active starter for the pancakes, do I need to add the baking powder and soda in the morning? Thanks for your help!
Amy Duska says
It should be fine without it.
Edna says
Hi Amy ...the pancakes turned out great! 👏 thank you!
Tricia Hepler says
I used four tablespoons of buttermilk powder and a cup of milk in place of regular buttermilk and didn't have honey, so I used the three tablespoons of sugar. I have been making waffles from scratch for years, and these waffles outshine any other recipe! They need no syrup or fruit to accompany them and must be eaten naked to fully appreciate the depth of flavor.
Amy Duska says
That's so nice to hear Tricia 🙂
Kirsten says
Our first try with sourdough pancakes and oh so so good! YUM!! Curious..is the batter suppose to be thick and "bindy?"
Amy Duska says
It shouldn't be too thick.
kirsten says
Maybe adding more milk might help?!?! Regardless they were delicious.
Thank you!
Amy Duska says
Yes, add more milk until you get the right consistency 🙂
Annette says
My batter was too thick - I’ve added a bit more milk but not ‘pourable’ and more like biscuits. I mixed in about 1cup of milk and was able to get it from globs to a mixture that flattened out more like your pancakes. Both the biscuit and pancake versions - YUMMY!
Anne says
This turned out great for me. Added some cinnamon to the mix. Great taste and a nice chew to it. Thanks for a great recipe!
J Kerr says
Mine was the same! Still delicious, but the batter was much thicker than in the video, and very sticky, so hard to pour! My pancakes were dense and strange shapes! Still tasty though. I'll try adding more milk next time!
Candice says
Add quite a bit of water to the thick, sticky yummy batter the next morn and you will have perfect dollar sourdough pancakes!! My friends and family love these!
Sarah says
Are there any adjustments to make when doubling or tripling this recipe? Should I make separate batches or can I keep it all together? We freeze pancakes for quick breakfasts and love this recipe!
Amy Duska says
Hi Sarah, I don't think any adjustments are necessary!
Ak2020 says
I'm confused. I had a 1 cup starter and wasn't sure how much flour and water to add. I dont have a kitchen scale. So i just added 1 cup flour & water. I need help.
Amy Duska says
It's 2 cups of flour and 1 cup of buttermilk
NG says
Does this use 2 cups of flour (480g) or 1 cup (240g)? Thanks.
Amy Duska says
2 cups of flour or 250g in weight
Ruth Lee McLain says
This recipe looks wonderful!! Could the batter be in the fridge overnight instead of the counter?
Amy Duska says
Yes, you can place in the fridge!
Sheryll says
If you place it in the fridge...how long can you let it sit? I'm assuming it can go for 12-18 hours since the fridge slows down fermentation.
Amy Duska says
You can let it sit in the fridge for a couple of days with no problem.