Sourdough Pancakes or Waffles
User Reviews
5
Sourdough Pancakes or Waffles
Description
This recipe for Sourdough Pancakes or Waffles starts with stirring together all-purpose flour, buttermilk, sourdough starter, and sugar, then resting the mixture at cool room temperature for 8 to 12 hours to allow fermentation. The starter may be fed or discard. This fermenting phase bubbles and expands the batter, adding flavor and lightness.
Before cooking, a mixture of eggs, oil, baking soda, and salt is whisked and folded into the fermented batter. The baking soda reacts with acidity to create lift, helping pancakes and waffles develop a soft interior and an airy structure. Overmixing at this stage is avoided to prevent gumminess. The batter foams slightly as you mix in the leaveners, which is normal.
Cooking on a hot griddle or waffle iron results in pancakes or waffles with a balance of tender and crisp textures. Waffles are best served hot for a crisp outside, while pancakes remain soft and moist. The sourdough element introduces a mild, pleasant tang that distinguishes them from conventional recipes.
This recipe can be refrigerated up to three days during the resting phase, allowing convenient make-ahead preparation. Variations in sourdough starter consistency can affect batter thickness; adjustments to flour quantity may be needed to achieve proper texture. Whole wheat flour has not been tested but could be introduced progressively for a different flavor and texture.
Ingredients
- 2 cups all-purpose flour
- 2 cups buttermilk
- 1 to 1 ½ to 1 ½ cups sourdough starter fed or discard
- 2 tablespoons granulated sugar
- 2 large egg
- ¼ cup vegetable oil or canola or avocado oil
- 1 teaspoon baking soda
- ¾ teaspoon salt
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
- Different sourdough starters vary; adjust flour amount by about 1/4 cup if your starter is much thicker or thinner than the recipe's.
- You can refrigerate the batter for up to 3 days during the fermentation phase for convenience.
- This recipe has not been tested with whole wheat flour; if using, start by substituting half and use white hard or soft wheat for lighter texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16-20 pancakes or 8-10 waffles
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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