Looking to add some excitement to your breakfast routine? Try our sourdough waffle recipe or sourdough pancake recipe! Using your excess sourdough starter or discard, you can make delicious and fluffy waffles or pancakes with the most amazing flavor.
These tangy and fluffy treats are a great way to use up leftover sourdough starter. Whether you’re using an active starter or unfed starter, you’ll end up with crispy waffles or fluffy pancakes that your family will love. The fermentation process gives them a unique tang that you won’t get from regular recipes.
Why You Will Love This Recipe
Fluffy and Delicious: Sourdough waffles and pancakes turn out light and fluffy, making them the best pancakes and waffles you’ve ever had.
Unique Tangy Flavor: This recipe uses sourdough discard or starter to add a mild tang and extra flavor. An overnight sourdough batter ferments slowly, which helps break down phytic acid and gives the batter a fantastic flavor.
Easy to Make: This one-bowl recipe is simple and perfect for a special breakfast. Just use room-temperature ingredients like milk, eggs, and melted butter for the best results.
Versatile: Top your sourdough waffles or pancakes with your favorite fresh fruit, maple syrup, or savory toppings like cheese and fried chicken. You can even add peanut butter or chocolate chips to the batter for extra flavor.
A Change from the Usual: If you’re bored with the usual breakfast, sourdough waffles or pancakes are a fantastic way to mix things up. Make a double batch and freeze extras for busy mornings.
Tips On How To Make Sourdough Waffles and Pancakes
- Measure Accurately: Use a kitchen scale to measure ingredients. This ensures that your sourdough batter turns out just right.
- Rest the Batter: Let the batter rest for at least 30 minutes. For the best results, let it ferment overnight. The longer it sits, the better the flavor due to the slow fermentation process.
- Don’t Overmix: Stir until the ingredients are combined. Overmixing can make your waffles or pancakes tough.
- Preheat Your Equipment: Heat your cast iron waffle maker or hot griddle before using. This helps cook the waffles or pancakes evenly.
- Cool Properly: If making waffles, place them in a single layer on a cooling rack. This keeps them crispy and prevents sogginess.
- Get Creative: Add spices, vanilla extract, or fresh fruit to the batter. You can even experiment with savory toppings or add-ins like nuts or chocolate chips.
FAQ
Can I use sourdough discard for this recipe?
Yes, you can use sourdough discard or an active starter. Both give the batter a great tangy flavor.
How long should I let the batter rest?
Let the batter rest for at least 30 minutes. For best results, let it sit overnight. This fermentation process helps develop flavor and texture.
Can I prepare the batter the night before?
Yes, mix the sourdough discard or starter, melted butter, milk, maple syrup, and flour in a large mixing bowl around 8 p.m. Cover with plastic wrap and refrigerate. The next morning, add eggs, salt, baking powder, and vanilla extract.
Can I freeze leftovers?
Yes! Freeze waffles or pancakes in a single layer on a cookie sheet. Once frozen, transfer to a freezer-safe bag or container. Reheat in the toaster or oven.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour. Just remember it may require extra liquid and will have a different texture.
Can I use a different type of milk?
Any milk works. Whole milk gives the fluffiest results, but almond or soy milk are good alternatives.
How To Make Sourdough Waffles and Pancakes?
Prepare Your Equipment: Preheat your cast iron waffle maker or hot griddle. Use butter or oil to coat the cooking surface.
Make the Batter: In a large mixing bowl, combine 2 large eggs (room temperature), 1 cup sourdough starter or discard (room temperature), 3 tablespoons maple syrup, 1/2 cup whole milk (room temperature), and 4 tablespoons melted butter. In a small bowl, mix dry ingredients like bread flour, a little baking soda, and baking powder. Add the dry mixture to the wet ingredients and stir until combined.
Tools you may need
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Ingredients you will need
Sourdough discard or starter: A fermented mixture of flour and water that is a byproduct of maintaining a sourdough culture and provides a tangy flavor and tender texture to the pancakes or waffles.
Melted butter: Butter that has been heated until it melts and is used to add richness and flavor to the batter.
Whole milk: Milk that contains all of its original fat and provides moisture and creaminess to the batter.
Maple syrup (or honey): A natural sweetener that adds a touch of sweetness and flavor to the batter.
Eggs: A binding agent that adds structure and richness to the batter.
All-purpose flour: A versatile flour that provides structure and texture to the batter.
Sea salt: A type of salt that enhances the flavor of the batter.
Baking powder: A leavening agent that helps the batter rise and become fluffy.
Vanilla extract: A flavoring agent that adds a sweet and aromatic flavor to the batter.
How To Make Sourdough Waffles and Pancakes (discard or starter)
1. Prepare Your Equipment
- Preheat your cast iron waffle maker or griddle. Grease with a small amount of melted butter or oil using a paper towel.
2. Mix Wet Ingredients
- In a large mixing bowl, combine 2 large eggs (room temperature), 1 cup sourdough starter or discard (room temperature), 3 tablespoons maple syrup, 1/2 cup whole milk (room temperature), and 4 tablespoons melted butter (warm).
3. Combine Dry Ingredients
- In a small bowl, mix 1 cup all-purpose flour, 1 teaspoon baking powder, a pinch of sea salt, and a small amount of baking soda.
4. Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients. Stir until just combined, leaving a few lumps. Avoid overmixing.
5. Let the Batter Rest
- Allow the batter to rest for at least 30 minutes. For best results, let it rest overnight in the refrigerator to develop a mild tangy flavor and improve texture.
6. Cook the Waffles
- For waffles, pour 3/4 to 1 cup of batter onto the preheated waffle iron. Cook according to the manufacturer’s instructions, usually 3-5 minutes, until golden brown and crispy. Place waffles in a single layer on a cooling rack to prevent sogginess.
7. Cook the Pancakes
- For pancakes, heat a griddle over medium heat. Pour 1/4 cup of batter for each pancake onto the hot griddle. Cook until bubbles form on the surface, then flip and cook until golden brown.
8. Serve
- Top your waffles or pancakes with fresh fruit, maple syrup, whipped cream, or savory toppings like cheese and fried chicken.
Serve with toppings of your choice:
We recommend serving with a pat of butter, some strawberry compote, and a drizzle of maple syrup.
For a savory option add cheese and fried chicken for savory toppings. Add in the batter jalapenos and cheese for a Mexican flare.
Overnight ferment:
To prepare the batter the night before for overnight sourdough waffles or pancakes, mix the sourdough discard or unfed starter, melted butter, milk, maple syrup, and flour around 8 p.m. Cover and refrigerate for 6-12 hours. The next day, add eggs, salt, baking powder, and vanilla extract, and proceed to the baking step of the instructions.
Enjoy your tender, fluffy sourdough pancakes or the best sourdough waffles you have ever made!
Storage Ideas for Sourdough Waffles and Pancakes (discard or starter)
- Store leftover sourdough waffles or pancakes in an airtight container in the refrigerator for up to three days.
- For longer storage, freeze the waffles or pancakes in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container and store in the freezer for up to three months.
- To reheat refrigerated waffles or pancakes, simply pop them in the toaster or oven until heated through.
- To reheat frozen waffles or pancakes, use a toaster or oven, or microwave them for 30-second intervals until heated through.
- If you’re making a large batch of waffles or pancakes, consider using a vacuum sealer to store them in the freezer. This will help prevent freezer burn and keep them fresh for longer.
- To prevent waffles or pancakes from sticking together in the freezer, separate them with pieces of parchment paper or wax paper.
- If you’re short on time in the morning, consider making a large batch of waffles or pancakes on Saturday morning and storing them in the freezer for easy breakfasts throughout the week. Just reheat them in the toaster or oven as needed.
Discover more of our sourdough recipes; check out our:
- Sourdough Discard Pumpkin Muffins
- Homemade Sourdough Einkorn Pasta (discard or starter
- Sourdough Pumpkin Pie Spice French Toast
- Sourdough Animal Crackers Recipe (discard or starter)
- Easy Whole Wheat Sourdough Sandwich Bread Recipe
Hey there! If you decide to whip up a batch of these delicious Sourdough Waffles or Pancakes , don’t forget to tag us @themoderndaycottage on Instagram and leave a comment below. Also, be sure to pin this recipe to your board for future baking adventures. Happy baking!
Sourdough Waffles and Pancakes (discard or starter)
Ingredients
- 1 cup sourdough discard or starter room temp
- 4 Tbsp melted butter warm
- ½ c whole milk room temp
- 3 Tbsp maple syrup or honey
- 2 large eggs room temp
- 1 ½ cups + 2 Tbsp all-purpose flour
- ½ tsp sea salt
- 1 ½ tsp baking powder
- 2 tsp vanilla extract
How To Make
- Prepare your skillet or waffle iron: If making waffles, preheat your waffle iron. Otherwise, prepare your skillet for the pancake version. You can choose whichever oil you prefer to cook your waffles or pancakes. We recommend using salted butter in the skillet and sunflower oil in an oil spritzer for the waffle iron.
- Make the batter: Combine all wet ingredients in a large bowl: 2 large eggs, 1 cup sourdough starter or discard, 3 Tbsp maple syrup, 1/2 cup whole milk, and 4 Tbsp melted butter (warm). In another medium mixing bowl, combine all dry ingredients.
- Pour the dry ingredients into the wet ingredients and mix until combined.
- To bake: For waffles, pour 3/4-1 cup for regular size or 1/4-3/4 cup for a mini waffle iron, pour it in the middle, and spread it out. Close the lid and follow the manufacturer's instructions. Cooking time is usually 3-5 minutes.
- Once cooked, remove the waffles carefully with tongs and place them on a plate. Keep them warm by placing the plate in an oven set to warm or by covering the plate with a lid until all waffles have been baked.
- For pancakes, heat a skillet over medium heat and pour 1/4 cup of batter into the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve with toppings of your choice: We recommend serving with a pat of butter, some strawberry compote, and a drizzle of maple syrup.
- Overnight ferment: To prepare the batter the night before, mix the sourdough discard or starter, melted butter, milk, maple syrup, and flour around 8 p.m. Cover and refrigerate for 6-12 hours. The next day, add eggs, salt, baking powder, and vanilla extract, and proceed to the baking step of the instructions.
- Enjoy your fluffy, tender, sourdough waffles or pancakes!
Notes
- Use a kitchen scale to measure your ingredients accurately. This will ensure that your waffles or pancakes turn out perfectly every time.
- Let the batter rest for at least 30 minutes to allow the sourdough to ferment and develop flavor. Let it rest for up to an hour or *overnight if possible.
- *If doing an overnight ferment, you must prepare the batter the night before, mix the sourdough discard or starter, melted butter, milk, maple syrup, and flour around 8 p.m. Cover and refrigerate for 6-12 hours. The next day, add eggs, salt, baking powder, and vanilla extract, and proceed to the baking step of the instructions.
- Don't overmix the batter. Mix the ingredients until combined, as overmixing can result in tough waffles or pancakes.
- Use a preheated waffle iron or griddle for best results. This will help ensure that your waffles or pancakes cook evenly and have a crispy exterior.
- If making waffles, don't stack them on top of each other right away after cooking. This can cause them to become soggy. Instead, place them in a single layer on a wire rack to cool slightly before stacking.
- Experiment with different toppings to customize your waffles or pancakes. Some popular options include fresh fruit, whipped cream, maple syrup, and butter.
- Leftovers can be frozen and reheated in the toaster or oven for a quick and easy breakfast on busy mornings.
- Don't be afraid to get creative with your sourdough waffles or pancakes. Add different spices, extracts, or even chocolate chips to the batter for a unique and delicious twist.
