These sourdough waffles and pancakes cook up lightly crisp on the outside with a soft, tender center and a mild, balanced sourdough flavor. They can be made with either discard or active starter, making them flexible for both planned and last-minute breakfasts.
The batter rests briefly before cooking, which helps hydrate the flour and improves texture without requiring an overnight ferment. They work well for everyday mornings or slower weekend breakfasts when you want something simple and from scratch.
If you’re already using sourdough discard in your breakfast routine, these Homemade Sourdough Pop-Tarts are easy bakes you likely rotate through during the week.
They go great with Fluffy Buttermilk Biscuits Recipe From Scratch when you want a more classic breakfast option on the table. For something slightly sweeter, Sourdough Salted Caramel Apple Dutch Baby Pancake makes another easy breakfast recipe option as well.
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Why You’ll Love This Recipe
- Crisp waffles and fluffy pancakes – The same batter cooks up crisp on the outside for waffles and soft and fluffy for pancakes without changing ingredients.
- Discard or starter friendly – This recipe works well with sourdough discard or active starter, so you can make it without extra fermentation time.
- One batter, two options – You can use the same base batter for waffles or pancakes, depending on what you’re making that morning.
- Flexible timing – The batter can be cooked right away or fermented overnight, giving you options based on your schedule.
- Everyday breakfast recipe – These waffles and pancakes are easy to repeat, easy to serve, and fit into regular breakfast routines.
Ingredients
Variations & Add-Ins
- Overnight Refrigerated ferment – If choosing the overnight option, leave out the eggs, baking powder, vanilla extract, and salt until morning. This allows the starter to ferment the flour fully without affecting the rise.
- Same-day batter – Cook the batter right after mixing when you want waffles or pancakes without planning ahead.
- Crispier waffles – Use a well-heated waffle iron and cook a little longer for a deeper golden exterior.
- Fluffier pancakes – Keep the batter slightly thicker and avoid pressing pancakes down while cooking.
- Sweet add-ins – Chocolate chips or blueberries can be folded in just before cooking without changing the base batter.
Recipe Tips
Preheat your waffle iron or skillet fully – A properly heated surface helps waffles crisp and prevents pancakes from spreading too thin.
Let the batter rest briefly – Even a 10–15 minute rest allows the flour to hydrate, which improves texture and helps the waffles cook more evenly.
Use the overnight ferment for deeper flavor – If choosing the overnight option, leave out the eggs, baking powder, and salt until morning. This allows the starter to ferment the flour fully without affecting lift.
Do not overmix the batter – Stir just until combined. Overmixing develops gluten and can lead to dense pancakes and tough waffles.
Cook waffles until deeply golden – Pale waffles will be soft. A longer cook time creates crisp edges and better structure.
Flip pancakes only once – Wait until bubbles form and the edges look set before flipping to keep the interior light and tender.
Keep waffles warm on a rack – Placing them directly on a plate traps steam and softens the exterior.
Serve pancakes fresh – Pancakes are soft by design and are best enjoyed right after cooking.
How To Make Sourdough Waffles and Pancakes
Step 1: Preheat your cooking surface – Preheat a waffle iron according to the manufacturer’s instructions or heat a skillet over medium heat. Lightly grease with butter or oil so the batter releases cleanly.
Step 2: Mix the wet ingredients – In a large bowl, whisk together the sourdough discard, melted butter, milk, maple syrup or honey, eggs, and vanilla until smooth and fully combined.
Step 3: Combine the dry ingredients – In a separate bowl, stir together the flour, baking powder, and salt to evenly distribute the leavening.
Step 4: Make the batter – Add the dry ingredients to the wet ingredients and stir just until combined. The batter should be thick but pourable. Do not overmix, as this can make the pancakes dense and the waffles less tender.
If you would like to ferment the batter overnight, see the Recipe Card Notes below before proceeding.
Step 5: Cook the waffles – Pour the batter into the center of the preheated waffle iron, spreading slightly if needed. Close the lid and cook for 3–5 minutes, or until deeply golden and crisp. A darker finish improves structure and texture.
Step 6: Cook the pancakes – If needed, stir in a small splash of milk so the batter pours easily. Pour about ¼ cup onto the hot skillet and cook until bubbles form and the edges look set, then flip once and cook until golden.
Step 7: Keep warm and serve – Place waffles on a rack in a low oven to maintain crisp edges while finishing the batch. Serve pancakes immediately for the softest texture.
Freezing & Storage
- Room Temperature or Refrigerator: Once cooked and cooled, waffles and pancakes can be stored in an airtight container at room temperature for one day or refrigerated for up to three days. Refrigerated pancakes will soften slightly, while waffles may lose some crispness.
- Freezer: Freeze cooked waffles and pancakes in a single layer, then transfer to a freezer-safe bag or container for up to two months. Freezing works best once they are fully cooled to prevent excess moisture.
- Reheating or Refreshing: Reheat waffles in a toaster or oven to restore crisp edges, and warm pancakes gently in the microwave or skillet until heated through.
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Another favorite from my kitchen to yours, where the seasons guide the table, and every meal is an act of love — may this recipe become a favorite in your kitchen too.
With gratitude & love,
Emily
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Sourdough Waffles and Pancakes (discard or starter)
Equipment
- 1 Large mixing bowl
- 1 Medium Mixing Bowl
- 1 Whisk
- 1 Spatula
- 1 Waffle Iron
- 1 Cast iron skillet
Ingredients
- 1 cup sourdough discard or starter room temperature 240 grams 240 grams
- 4 tablespoons melted butter warm 57 grams
- ½ cup whole milk room temperature 120 grams
- 3 tablespoons maple syrup or honey 60 grams
- 2 large eggs room temperature 100 grams
- 1½ cups plus 2 tablespoons all purpose flour 200 grams
- ½ teaspoon sea salt 3 grams
- 1½ teaspoons baking powder 6 grams
- 2 teaspoons vanilla extract 10 grams
Instructions
- Preheat your cooking surface – Preheat a waffle iron according to the manufacturer’s instructions or heat a skillet over medium heat. Lightly grease with butter or oil so the batter releases cleanly and cooks evenly. For overnight ferment continue to next step if cooking same day skip Step 2 and proceed to Step 3.
- Overnight Refrigerated Ferment Option –To ferment the batter overnight, mix only the sourdough discard, milk, maple syrup or honey, and flour. Do not add the melted butter, eggs, vanilla, baking powder, or salt. Cover tightly and refrigerate 8–12 hours. The next day, let the batter sit at room temperature for 20–30 minutes. Whisk in the melted butter, eggs, vanilla, baking powder, and salt until fully incorporated, then cook as directed. The batter may look slightly bubbly and thinner after resting, which is normal. Proceed to Step 6.
- Mix the wet ingredients – In a large bowl, whisk together the sourdough discard, melted butter, milk, maple syrup or honey, eggs, and vanilla until smooth and fully combined.
- Combine the dry ingredients – In a separate bowl, stir together the flour, baking powder, and salt to evenly distribute the leavening.
- Make the batter – Add the dry ingredients to the wet ingredients and stir just until combined. The batter should be thick but pourable. Do not overmix, as this can make the pancakes dense and the waffles less tender.
- Cook the waffles – Pour the batter into the center of the preheated waffle iron, spreading slightly if needed. Close the lid and cook for 3–5 minutes, or until deeply golden and crisp. A darker finish improves structure and texture.
- Cook the pancakes – If the batter feels thick, stir in a small splash of milk so it pours easily and spreads naturally. Pour about ¼ cup onto the hot skillet and cook until bubbles form and the edges look set before flipping once and cooking until golden.
- Keep warm and serve – Place waffles on a rack in a low oven to maintain crisp edges while finishing the batch. Serve pancakes immediately for the softest texture, as they will soften slightly once stacked.
Notes
Nutrition
Emily Rider
Home miller, sourdough baker, and seasonal from-scratch cook since 1999. Here at The Modern Day Cottage, I share recipes and the comforting rhythms of cottage living to help you mill flour at home, master sourdough, and bake confidently with freshly milled grains.
