Looking for Sourdough? 
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 sourdough pancakes and sourdough waffles, using your sourdough discard, packs a big punch because it's actually TWO recipes in ONE!
This is a simple 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!
Make sure to check out our homemade maple turkey sausage too!
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!
Step 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.
Step 2: Cover the bowl and let rest on the counter overnight.
Step 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
- Preheat your griddle until it's smoking hot. Lightly grease with butter or oil.
- Pour ¼ cup portions of the batter onto the griddle. Cook on the first side until bubbles form all over the tops of the pancakes and the bottoms are golden brown.
- Flip the pancakes and continue to cook until throughly done. They will be golden brown on each side.
- Stack the pancakes on a plate and serve with homemade butter and maple syrup!
Instructions for waffles
- Preheat your waffle iron and lightly grease it with cooking oil spray.
- Pour ¾ cup of batter onto the center, gently spreading it out before closing the iron.
- Cook according to your waffle iron's manufacturer's directions. (Typically about 5-6 minutes or until the steam is barely coming out.)
- 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.
Recommended kitchen tools
- waffle iron (affiliate link)
- pancake griddle (affiliate link)
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
- 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 (240 g) all-purpose flour
Additional ingredients to add just before cooking
- 1 teaspoon baking soda
- 1 teaspoon 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. (See notes.)
- 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 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)
Sourdough Waffles
- 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) This recipe makes 4 standard-sized waffles.
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.
- The batter can be stored in the fridge for up to 2 days.
- Active sourdough starter can be used.
- 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 or in the oven at 375°F (190°C) for 10-15 minutes or until heated through.
PREVIOUS
Ginger says
I made these pancakes this morning from my sourdough discard after stirring up last night, and they were delicious! The recipe is easy to follow and the directions are precise. The batter was a little thicker than I expected and not really “pourable” but I managed fine with spooning it onto the griddle. Paired with butter and pure Vermont maple syrup…and of course, bacon….a hit! Thank you!
ellie says
These look delicious! May I ask about your mixing bowl? Brand/where you purchased? Thank you!
Amy says
Hi Ellie, I purchased the bowl as a set of three at Kroger. The brand is Snapware I believe... This link is to something very similar but not exactly the same https://www.kroger.com/p/snapware-round-covered-food-storage-set-clear/0088440802618
Jessica says
Can I use non dairy milk like almond or oat milk?
Amy says
Yes you can!
Crystal says
Does the batter keep longer in the fridge? I was wanting to make them in the morning from the batter versus reheating them. And what is the difference if you add the baking powder, baking soda and salt in advance since the batter will be used over several days versus right before you cook them?
Amy says
Yes you can keep the batter in the fridge for a few days. The leavening agents may loose their ability to make them fluffy as the batter sits.
Isabel says
Love these! And so does my family. Can they be made with whole wheat flour?
Amy says
Hi Isabel, yes you can make with whole wheat flour but you'll need to add more liquid to get the right consistency. Just add a small amount at a time until the batter is thick enough to your liking. The flour will continue to absorb the liquid and thicken as it sits so make sure not to add too much. You can always add more right before you pour the batter if needed.
Linda Medders says
Is it safe to leave the eggs (in the batter) out on the counter for so long?
Amy says
Yes as long as they are pasteurized. You can place the batter in the fridge to ferment if that is more comfortable for you. 🙂
Brittany Manning says
Thanks for asking and answering this question, I had the same one. So I have a follow-up question about putting in the fridge. Does the fermentation take longer if it's in the fridge? Would it be better to leave it in the fridge for a couple days, like you have in your notes?
Amy says
Hi Brittany, yes, colder temperatures slow down fermentation so you can let it sit longer if you are looking for more benefits of fermentation. 🙂
Hayley says
Pasteurized eggs? What about farm fresh pastured eggs? We mostly keep our fresh ones room temp...
Amy says
If you are not buying them from the store, I would keep your batter in the fridge to be on the safe side.