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.
- Store in the fridge in an air-tight container for up to 7 days.
- Store 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 (240 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.
- 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. In the oven at 375 degrees for 10-15 minutes or until heated through.
- This recipe makes 4 standard-sized waffles.
Haywood Jablome says
I just began my sourdough starter from your videos on youtube, Amy and I am sooo excited to start baking with it! So, my question is, is there an easy way to increase the batch size on this recipe? I cook for 6 people, 3 of which are young men in their early 20's, this recipe would probably only feed 1 of them. Can I double the other ingredients with the same amount of starter? or should I double (or more) everything? Thank you for your great vids and any advice you can give.
Amy Duska says
Hi Haywood! You should double everything if you can. I know how you feel about feeding so many people. I have a husband and 7 kids, 4 of them are teenage boys! They know how to eat us out of house and home for sure! lol
Haywood Jablome says
Thank you kindly for such a rapid response! I think I'm going to try and make a clone starter a few days in advance of trying this pancake recipe to try to gain the volume I will need.
Amy Duska says
You can always just make a bigger batch of starter! You can take 50g starter and mix it with 200g flour/200g water. That way you don't have two going!
I put my discard into a separate container in my fridge every time I feed my starter. That way I always have some for situations like this. I pull it out to make crackers and pizza dough. I probably have 600 grams of discard by now. It keeps for a very long time in the fridge.
Aaron says
I made this, it was amazing. In phoenix, kitchen temp can reach 78F. Didn't leave overnight, but did allow to ferment about 3 hours.
I don't have vanilla extract. A capful of rum does just fine.
Sourdough is one of my new favorite pastimes. The only recipe I got mediocre results with was biscuits, but I'll just say I need to try again!
Amy Duska says
If you have any questions about the biscuits I'd love to help you! 🙂
Pamela S. says
Delicious! I used my sour dough discard for these waffles and loved the flavor! I made the entire recipe the morning of because my kitchen stays warmer than yours 70-72°F and I was afraid leaving the mixed up batter with buttermilk and eggs overnight on the counter may cause spoilage at these temps. It was still a quick and easy recipe even when mixing it all in the morning. Thank you Amy for another great sourdough discard recipe.
Amy Duska says
You're very welcome! I've got a new recipe coming soon for sourdough banana bread using discard ... stay tuned!
Lisa T says
Definitely one of the best sourdough waffle recipes out there. The honey puts this one over the edge. Pizza is next!! Thank you, Amy!
Amy Duska says
Yay! So glad you enjoyed it! Can't wait to hear about the pizza 🙂
Mickey says
Yummy