Sourdough Waffles (or Pancakes)
Learn how to make sourdough waffles and pancakes with this easy sourdough discard recipe.
Cook them up right after mixing the ingredients together OR let the batter ferment overnight for light and fluffy results every time!
The best thing about this discard recipe is that it's really two recipes in one. Whether you're in the mood for pancakes, waffles, or both, you only need one batter.
This is a simple sourdough 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!
The pancakes turn out light and fluffy while the waffles are crispy on the outside with a chewy center.
Serve them with melted butter, fresh berries, maple syrup and a side of maple turkey sausage for a Saturday morning breakfast the whole family will look forward to!
More sourdough breakfast recipes: sourdough dutch baby / sourdough english muffins / sourdough cinnamon rolls / sourdough biscuits / sourdough pop tarts
If you don't have your sourdough starter yet, make sure you head over to our sourdough starter recipe. Collect the sourdough starter that you discard during the week in a separate container in your fridge.
When you have enough collected, go ahead and make these discard pancakes and waffles!
Ingredients needed
- sourdough discard
- flour
- buttermilk
- eggs
- sugar
- butter
- vanilla extract
- salt
- baking soda
- baking powder
Equipment needed
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Step by step instructions
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!
How to make sourdough waffle and pancake batter
Step 1: Before you go to bed, whisk together the sourdough starter discard, buttermilk, honey, vanilla extract, melted butter and flour in a large bowl. Cover the bowl and allow the batter to sit at room temperature overnight.
NOTE: The video shows the eggs mixed in the initial batter but we have updated the recipe to add the eggs in the second step.
Step 2: In the morning, add the eggs, salt, baking powder and baking soda to the batter and stir to incorporate. Let the batter rest for about 20 minutes before cooking.
The pancake batter can stay in the fridge for up to 2 days before using it to make the waffles and pancakes.
NOTE: The batter doesn't have to ferment overnight if you'd like to cook these the same day. Mix ALL of the ingredients together, let the batter sit for 20 minutes and then proceed with cooking.
Instructions for making waffles
1. 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.
2. Cook according to your waffle iron's manufacturer's directions. (Typically about 5-6 minutes or until the steam is barely coming out.)
3. Once the waffle is fully cooked, use a fork or tongs to carefully remove it from the iron and serve hot!
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. Cook on the first side until bubbles form all over the tops of the pancakes and the bottoms are golden brown.
3. Flip the pancakes and continue to cook until throughly done. They should be nice golden brown on each side.
4. Stack the pancakes on a plate and serve with homemade butter and maple syrup!
Tips for success
Letting the batter rest overnight gives you the benefit of fermentation and the added flavor from the sourdough starter discard. However, I know some of you are looking for a quick way to use your discard or to avoid food waste.
Be assured that this recipe can be mixed and cooked the same morning with great results if you are looking for a quick and easy sourdough discard recipe!
This recipe can be made with sourdough starter discard or active bubbly sourdough starter.
How to store and freeze
After cooking, store any leftovers in the fridge for up to 7 days. They can be put into a container with a lid or in a plastic bag.
The pancakes and waffles can also be frozen for up to 3 months. Separate them with parchment or wax paper and insert them into a freezer safe container.
When you are ready to serve, reheat the pancakes in the microwave for 20-30 second intervals until heated through.
The waffles are best reheated in a toaster oven to help crisp the outside and give it some crunch.
Easy sourdough discard recipes
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Sourdough Waffles or Pancakes
EQUIPMENT
- Mixing Bowl
- Whisk
- Griddle
INGREDIENTS
Overnight Batter Ingredients
- ¾ cup (200 g) sourdough starter discard (stirred down)
- 1 cup (240 g) buttermilk (or milk)
- 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
- 2 large eggs (lightly beaten)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon (5 g) fine sea salt
INSTRUCTIONS
To cook the batter the same day
- Add all of the ingredients to a large bowl and mix until well combined. Allow the batter to rest for 20 minutes at room temperature while the griddle or waffle iron is preheating.
To ferment batter overnight
- In a large mixing bowl, whisk together the sourdough starter, 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 eggs, baking soda, baking powder and salt to the batter, stir and cover the bowl. Let the batter rest 20 minutes while the griddle or waffle iron is preheating.
Sourdough Pancake instructions
- 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. This recipe makes about 12 pancakes.
Sourdough Waffles instructions
- 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
Nutrition
This post was originally posted in January 2020 and updated in September 2022 with new photos and a small change to the recipe. Eggs are added right before cooking instead of the night before. This change was made to avoid any problems from using unpasteurized eggs in a batter left at room temperature for more than a couple of hours.
I made the overnight version. I needed to thin out the batter with about a half cup of half and half to get the pancake to spread a little. I added 2 tsp of vanilla bean paste instead of essence. Also did the “quick” buttermilk trick of milk with lemon juice (because who had buttermilk laying around??). I also made pancakes AND waffles simultaneously so we had a spread and some for the freezer for quick mornings. These were FABULOUS. They are replacing my go to recipe for discard pancakes. Thank you for testing your recipes so they are delicious every time.
Slight changes to the recipe for my dairy free partner. They turned out delish! I made a double batch. Half plain, half blueberry. These waffles will be perfect to freeze for school mornings. We made one pancake that was good too.
2 cups Chobani Creamy Oatmilk
4T applesauce
4T canola oil
l always make this recipe the same morning and it does fine. I usually add some celon cinnamon and exchange honey for the sugar but make no other changes. It is the best, most fluffy recipe and I make it every weekend or so. This morning I added frozen blueberries after I poured the batter into the waffle maker. I sprinkled them around and shut the lid. Wow! So yummy. Thank you for a great recipe!
Btw, for all my sourdough, I've been purchasing Caputo Chef's Flour from Italy. I found it on Amazon. Try it. You'll never go back.
I'm new to sourdough bread making, and I made sourdough discard pancakes. I don't eat pancakes often, but I believe these are the best pancakes I have ever eaten! DELICIOUS! I made the same-day version of the recipe. I substituted nonfat plain Greek yogurt for milk, and used organic bread flour instead of all-purpose flour because I didn't have milk or AP flour on hand. I think the batter was a little thick because of the yogurt. So I thinned out the batter with a tiny bit of filtered water. I will definitely make discard pancakes again and again. Thank you so much for this recipe!
The overnight 'batter' seemed weird to me. I thought for sure I'd need to add water. I trusted the process, however, and these are amazing! Thank you!
hello,
do you think the recipe would work for sheet pan pancakes?
thank you
Kristi
Hi Kristi, I haven't tried it yet, but I think it could work. I would make sure the pan is completely, but lightly greased.
Absolutely Delish!
Made these pancakes this morning with discard and were pretty good. Likely would rank right up with my favorites if I had made batter the night before but are good when You are too tired or lazy to mix the night before. Love this time of year when you have the end of blueberry harvest and the start of peach picking. Made cakes with different mix of fruits as each family member requested. Also added more milk as we like more crepe like pancakes
I make these weekly and they become standard in our house for breakfast
We made a double batch of Belgium style waffles last weekend. I didn’t have buttermilk and used whole milk and did the same day version waiting just 20 minutes after mixing. The waffles were so flavorful and light and fluffy! I’m making another batch right now. ☺️ Delicious