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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
Author: Amy Duska


  • 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.

Sourdough Pancakes

  • 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)

Sourdough Waffles

  • 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.



  • 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.