Sourdough Pancakes or Waffles Recipe
Prep Time: 10 minutes
Cook Time: 6 minutes
Ferment Time: 12 hours
Total Time: 12 hours 16 minutes
Servings: 12 pancakes
Mixing Bowl
Whisk
Griddle
Waffle Iron
Overnight Batter Ingredients
- ¾ cup (200 g) sourdough starter discard stirred down
- 1 cup (240 g) buttermilk or milk
- 2 large eggs lightly beaten
- 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
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon (5 g) 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. (See notes.)
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.
- 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.
- The batter can be stored in the fridge for up to 2 days.
- Active sourdough starter can be used.
- Store cooked pancakes/waffles 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 or in the oven at 375°F (190°C) for 10-15 minutes or until heated through.