Looking for Sourdough? 
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
- Waffle Iron
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.
PREVIOUS
Crystal P says
If my sourdough starter is active and my batter rises over night do I still need to add baking soda/powder the next morning?
Amy says
If you've used active starter, you shouldn't need the baking soda/powder.
Susan says
My go to sourdough pancake and waffle recipe!
Amanda says
Recipe is delicious! Wondering about if we can double it & get the same results? Or how does that work with sourdough?
Amy says
Hi Amanda! Yes, with a recipe like this, you can easily double the recipe with no issues. 🙂
Wren says
This made the best pancakes and waffles I've ever had! The pancakes were so light and fluffy, the waffles crispy outside and soft and fluffy inside, and both tasted amazing! Thank you so much xo
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.