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!
Step by step instructions for pancakes
Because this recipe is so simple, let’s dive straight into the details!
1. Before you go to bed, whisk together the sourdough starter, eggs, buttermilk, honey, vanilla extract, melted butter and flour in a large bowl.
Cover the bowl and let rest on the counter overnight.
2. In the morning when you’re ready to cook, preheat your griddle until it’s really hot.
While it’s preheating, add the salt, baking powder and baking soda to the batter and stir to incorporate.
3. Pour 1/4 cup portions 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.
4. Stack the pancakes on a plate and serve with butter and maple syrup!
Instructions for waffles
1. To make sourdough waffles, follow the same batter preparation as the pancakes by mixing the batter the night before.
Let the batter ferment on the counter overnight and then add the salt, baking soda and baking salt right before cooking.
2. Preheat your waffle iron and pour 3/4 cup of batter onto the center, gently spreading it out before closing the iron. Cook according to manufacturer’s directions.
3. Once the waffle is fully cooked, remove and serve hot!
Tips for success
1. 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.
- You can choose to combine ALL of the ingredients into a bowl and let rest for about 30 minutes before you plan to cook them. They will cook up light and fluffy, and taste delicious!
2. This recipe can be made with sourdough starter discard as well as active, bubbly sourdough starter.
3. Both the sourdough pancakes and the waffles can be stored in the refrigerator or freezer after they are cooked and have cooled completely.
- Store in the fridge in an air-tight container for up to 7 days.
- Place inside a freezer-safe container and freeze up to 3 months.
- To reheat them, simply heat them in the microwave for 20-60 seconds or in the oven at 375 degrees for 10-15 minutes or until heated through.
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
- Mixing Bowl
- Waffle Iron
Overnight Batter Ingredients
- 200 grams sourdough starter discarded or active
- 240 grams buttermilk
- 2 large eggs lightly beaten
- 50 grams white sugar or honey
- 1 teaspoon vanilla extract
- 56 grams butter melted
- 240 grams all-purpose flour
Additional ingredients to add just before cooking
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon 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 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)
- Preheat waffle iron. 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)
- 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.
- Store 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.