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.
Cassie Morr says
This is my favorite sourdough recipe so far! The pancakes are amazing. The waffles I can get away with 1C whole wheat for some added nutrients. I've been making them a couple times a month, cutting them into sticks and freezing them. They make quick healthy school lunches for the kids. I add a little maple syrup container, a piece of fruit and yogurt cup.
I love the easy overnight ferment recipes. Thank you so much!
Laurianne muermann says
Five star excellent pancakes so delicious!
Jody says
Another great recipe of yours. I made them into waffles. I did the discard method of the same morning. Split the ingredients into half for just the two of us and it made seven 4 X 4 waffles.
Ashlee says
Just made my mix to ferment over night. I was a little worried because it was more like bread dough (super thick) rather than pancake batter. I thinned it out with almost another cup of milk, hoping it turns out!
Jamie says
Made these this morning after letting the batter sit all night. I made waffles. Just wanted to comment on the amount. I have a Cuisinart waffle maker that makes 4 waffles at once (each individual waffle about 4in x 4in). One batch made 8 waffles.
To play it safe I doubled the batch with no problems. We added in chocolate chips right before putting them in the iron and also did some with blueberries both worked great.
Lastly I did about 300 g AP flour and 180g, almond flour and it worked fabulously.
My kids said they were the best waffles they've ever had.
Jamie says
Made theae this morning after letting the batter sit all night. I made waffles. Just wanted to comment on the amount. I have a Cuisinart waffle maker that makes 4 waffles at once (each individual waffle about 4in x 4in). One batch made 8 waffles.
To play it safe I doubled the batch with no problems. We added in chocolate chips right before putting them in the iron and also did some with blueberries both worked great.
Lastly I did about 300 g AP flour and 180g, almond flour and it worked fabulously.
My kids said they were the best waffles they've ever had.
Kayli says
Okay these are incredible! The best pancakes I’ve ever made. I don’t usually like making pancakes becsuse they never come out food and end up thin and dense. I decided to give this a try becsuse I had the perfect amount of discard and these are LIFECHANGING. I will never go back! Will be making these from now on. They are super fluffy and light! I halved the recipe which was perfect for my husband, me and my one year old!
Amy says
That's so wonderful to hear Kayli 🙂 Thank you for sharing!
Ciana says
These were were so yummy and easy to make! Like others noted, I found the batter to be very thick and I did have to add some extra milk to it. I did weigh out the ingredients exactly as listed, so my only thought was maybe my starter consistency was thicker than the one that was used in developing this recipe. Just adding as a note for others who may come across this issue. Adding extra milk until it was the consistency of cake batter worked fine!
Amy says
Thank you for sharing that with everyone Ciana! Sourdough baking has so many nuances that it's hard to have an exact recipe... but I try really hard 🙂
Emily says
THE BEST PANCAKE YOU WILL EAT! If I use fresh non pasteurized milk, will it be an issue overnight? Thanks so much for all your goodness!!!
Meagan A says
I have a question, going by the gram measurements- it says 1 cup of milk (240 g) and 2 cups of flour (240g). Can you clarify the gram measurements?
Amy says
One cup of milk is heavier than one cup of flour. That is why the measurements look the same in grams.
Marlene says
Yum! Just got a waffle maker and made this recipe; halved it for just two of us. Love that you gave directions for making them right away or don gthe overnight fermentation. My starter was active and I made them after a short rest.