Sourdough Pancakes or Waffles

Name: Sourdough Pancakes or Waffles
Prep time: 8 h 15 min
Cook time: 10 min
Total time: 8 h 25 min
Yield: 16 -20 pancakes or 8-10 waffles
Ingredients: 2 2 cups all-purpose flour (see note about whole wheat flour); 2 2 cups buttermilk; 1 to 1 ½ 1 to 1 ½ cups sourdough starter, fed or discard; 2 2 tablespoons granulated sugar; 2 2 large eggs; ¼ ¼ cup vegetable, canola or avocado oil; 1 1 teaspoon baking soda; ¾ ¾ teaspoon salt

User Reviews

5.0

78 reviews

Excellent

Prep Time
8 hrs 15 mins
Cook Time
15 mins
Total Time
8 hrs 25 mins
Servings
16 -20 pancakes or 8-10 waffles
Course
Breakfast
Cuisine
American

Sourdough Pancakes or Waffles

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

2 2 cups all-purpose flour (see note about whole wheat flour)
2 2 cups buttermilk
1 to 1 ½ 1 to 1 ½ cups sourdough starter, fed or discard
2 2 tablespoons granulated sugar
2 2 large eggs
¼ ¼ cup vegetable, canola or avocado oil
1 1 teaspoon baking soda
¾ ¾ teaspoon salt

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Instructions

Stir down sourdough starter (whether it's been at room temperature or in the refrigerator). In a large bowl, add flour, buttermilk, sourdough starter and sugar. Mix until evenly combined. A few small lumps are ok.
Cover and let rest at cool room temperature for 8-12 hours (or refrigerate for up to 3 days). The batter will bubble and expand.
Right before making pancakes or waffles, in a small bowl, whisk together eggs, oil, baking soda and salt until well combined.
Stir this mixture into the overnight batter and mix just until combined. Over mixing can cause the pancakes or waffles to develop a gummy texture when cooked. The batter will foam and bubble a bit while stirring; this is normal.
Cook pancakes on a preheated griddle and/or waffles in a preheated waffle iron. Serve waffles immediately for best texture (crispy on the outside).

Notes

Flour: I haven't tried this recipe with whole wheat flour. If using whole wheat, I'd suggest using white hard or soft wheat (for a lighter texture) and start with using half whole wheat/half all-purpose and see how it goes.
Sourdough Starter: different sourdough starters can vary in consistency and sourness. My sourdough starter is fed with a 1:1:1 ratio and has the consistency of thick but runny batter. If your sourdough starter is much thicker (or much thinner), consider decreasing or adding flour in the recipe by 1/4 cup or so.

Nutrition Information

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Serving 1 pancake Calories 142kcal (7%) Carbohydrates 19g (6%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 27mg (9%) Sodium 218mg (9%) Fiber 1g (4%) Sugar 3g (6%)