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.
By far, the BEST waffles recipe i've ever had for starter discard. I used a golden wheat starter and added a teaspoon of cinnamon. It was amazing! I will keep this recipe for my family cookbook. Thank you so much!!!
We love these waffles! I admit that when I saw the overnight ferment, I was a little wary… but after mixing in the eggs and leavening, and making the waffles, we were so impressed. Trust the process! It’s not the same consistency as most waffle batters - and that’s a good thing, because it made the lightest, fluffiest, tastiest waffles! Thanks for a great recipe!
I don’t usually comment on recipes, but these waffles are worthy of a comment! There are a few extra steps so I have overlooked it in the past. They came out light and fluffy and have a very pleasant flavor. I recommend taking the time to let them ferment. It is a game changer!
This has become my staple Pancake recipe! Definitely a family favorite.
So fricken good. Made for the first time a few weeks ago and have already made waffles twice and pancakes twice. 10/10 best pancakes I've ever had and so fun to share with friends. My coworker said he's normally not a waffle guy and lovedd this sourdough waffle recipe. New go-to!
I make a double batch of these every time I make homemade butter and have some buttermilk left over. I cook up 2-3 for both my husband and myself, and then continue cooking the rest and freezing them in a ziplock bag. They are as delicious reheated in the toaster as they are fresh from the griddle.
These waffles are a fan favorite in my house. Thank you for the recipe!
My kids said these were the best pancakes they ever had! I have made many different pancakes over the years.
Do these absolutely need to be stored in the fridge? I was thinking of perhaps trying to sell some at my farmstand but wouldn’t if it had to be refrigerated!
Hi Jen! I say they need to be cool because of the eggs. For your farmstand, can you provide a cooler with cool packs? I've seen something similar at a stand near me!
I am new to making einkorn sourdough starter and chose to save the discard as suggested in many videos.
Wanting to try the discard, I took to the internet in search of ways to use. I came across your website and what a blessing! I made the "same day" waffles and my husband said they were the best waffles I've ever made! I added wild blueberries which added to the already amazing taste.
As it is just the two of us, I stored the remaining waffles in the fridge and he asked for them all week for breakfast.
Thank you this amazing recipe, which is a keeper! I look forward to trying more of your recipes in the near future!