Dessert

Sourdough Waffles or Pancakes Recipe

Bymia larkspur December 24, 2025December 24, 2025

Introduction

Enjoy the tangy depth of sourdough in a breakfast classic with these sourdough waffles or pancakes. Using sourdough starter discard adds a subtle sour note and a wonderful texture, making your morning meal both delicious and a great way to use up leftover starter.

A stack of five golden brown pancakes sits in the center of a white plate with a thin brown rim, each pancake evenly cooked with light edges and soft texture visible. On top, a square of butter is melting, with syrup gently dripping down the sides. Surrounding the pancakes are fresh blueberries and strawberries, some whole and some sliced, adding bright red and deep blue colors contrasting with the warm pancakes. A silver fork is placed on the white marbled surface next to the plate, with a blurred bowl of mixed berries in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup sourdough starter discard (stirred down)
1 cup buttermilk (or milk)
3 tablespoons white sugar (or honey)
1 teaspoon vanilla extract
4 tablespoons butter (melted)
2 cups all-purpose flour
2 large eggs (lightly beaten)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt

Instructions

Step 1: For same-day cooking, combine all ingredients except eggs, baking soda, baking powder, and salt in a large bowl. Mix until well combined. Let the batter rest for 20 minutes at room temperature while you preheat your griddle or waffle iron.
Step 2: For an overnight ferment, whisk together sourdough starter, buttermilk, honey (or sugar), vanilla extract, melted butter, and flour in a large bowl. Cover and leave at room temperature for up to 12 hours.
Step 3: When ready to cook, add the eggs, baking soda, baking powder, and salt to the batter. Stir to combine, cover, and rest the batter for 20 minutes as you preheat your cooking surface.
Step 4: To make pancakes: Preheat a griddle until very hot and lightly grease. Pour 1/4 cup batter per pancake onto the griddle. Cook until golden brown and bubbles form on top, about 3 minutes, then flip and cook another 3 minutes until cooked through. Makes about 12 pancakes.
Step 5: To make waffles: Preheat and lightly grease your waffle iron. Pour 3/4 cup batter into the center, gently spreading it out. Cook according to your waffle iron’s instructions, usually 3–6 minutes, until golden brown. Makes 4 standard-sized waffles.

Tips & Variations

Use honey instead of white sugar for a natural sweetness and deeper flavor.
Letting the batter ferment overnight enhances the sourdough flavor and improves texture.
Use buttermilk for a tangier flavor, or substitute with regular milk if needed.
For extra fluffiness, separate eggs and whip the whites before folding them into the batter.

Storage

Store leftover waffles or pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a toaster or oven until crispy. You can also freeze them for up to 2 months; reheat directly from frozen using a toaster or oven for best results.

How to Serve

Three light golden-brown waffles with a crisp texture are arranged overlapping on a white plate with a brown rim, placed on a white marbled surface. Each waffle square is topped with a pale, melting square of butter and glossy syrup filling the ridges. Scattered around and slightly on the waffles are small dark blue blueberries and two bright red strawberries with green stems, adding fresh color contrast to the warm tones of the waffles. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

Yes, you can use active starter, but it may affect the flavor and fermentation time. Adjust by reducing other liquids slightly to maintain the right batter consistency.