Sourdough Pancakes or Waffles {Sourdough Discard Recipe}

This recipe makes the nicest batter you can use for sourdough pancakes or waffles.It works great with sourdough waste!

This sourdough pancake and waffle dough has become a breakfast staple in our house.

The dough is mostly made the night before, which makes preparing breakfast in the morning very quick and easy.

overnight batter

About 8 to 12 hours before you want to eat your wonderful hot, freshly baked sourdough pancakes or waffles, mix the main parts of the dough.

• wheat flour (see recipe notes for using whole wheat flour)
• Buttermilk (homemade is fine)
• a bit of sugar
• sourdough starter (feed or discard; most use discard)

Sourdough Tips: Sourdough starters can vary in consistency and tartness.My sourdough starter comes in a 1:1:1 ratio and has the consistency of a thick dough. If your sourdough starter is much thicker (or much thinner), consider reducing or adding about 1/4 cup of flour in the recipe.

If you let the dough sit overnight, it will rise a little and bubble all over.

It’s the sourdough that works its magic!

sourdough pancake batter

Whisk together remaining ingredients just before making pancakes or waffles.

• egg
• oil
• baking soda + salt

Add this mixture to the batter.

Normally I throw all these ingredients into the batter and mix them right away without messing up another bowl, but overmixing this sourdough pancake batter can make the cooked pancakes (or waffles) gummy. It may become

So don’t do it, okay?

pancakes or waffles

This batter makes great pancakes or waffles.

99% chance to make waffles with sourdough dough. (You will soon see why.)

But pancakes are also delicious. Thin and soft, for example, not as thick as these fluffy sour cream pancakes, but attractive in their own right.

Sourdough the Easy Way

I’ve said it before and I’ll say it again.

I prefer to “do sourdough” the lazy girl way.

This recipe for sourdough pancakes or waffles is the sourdough recipe I make the most. It’s a staple for our weekly breakfast. And my kids almost all requested sourdough waffles for their birthday breakfast last year.

Let’s talk about cheese waffles

Last week my 10 year old daughter came home from school and said that when the teacher called out the name of the rolls she asked everyone to say their favorite breakfast. of question. 😂

If you’ve never had cheese waffles, you’ve missed your chance. This is why waffles are most often made from this sourdough dough.

Please hear me out before you unfollow me right away. Her husband brought this “recipe” into our marriage. It’s her one of the best things I’ve gotten out of a partnership. 😉

Ditch the image of cheese waffles as gooey cheese pizza today. It falls far short of that. Because EW!

No, cheese waffles are a great product with not too much, sharp cheddar cheese sprinkled on top of the waffle dough.

Take a deep breath, close the waffle iron and trust me.

When cooked, the cheese is crunchy and fragrant, and has a slightly salty flavor that goes well with syrup-soaked waffles.

Salty and sweet. With cheese waffles, especially this sourdough waffle dough, very Delicious.

1 year ago: Easy Homemade Salted Butterscotch Sauce
Two years ago: Brown Butter Caramel Snickerdoodle
3 years ago: Brown butter pecan granola
four years ago: Caramel Apple Cheesecake Bar with Streusel Topping
5 years ago: Easy Pumpkin Bar with Whipped Cream Cheese Frosting
6 years ago: New England Clam Chowder {our favorite version}
7 years ago: slow cooker butternut squash tortellini
8 years ago: Baked Ham and Swiss Malibu Chicken
9 years ago: Broccoli cheese and bacon soup
10 years ago: Spaghetti pie

sourdough pancakes or waffles

yield: 16 -20 pancakes or 8-10 waffles

Preparation time: 8 time 15 minutes

Cooking time: Ten minutes

total time: 8 time twenty five minutes

• 2 cup (284 g) all-purpose flour (see note about whole grains)
• 2 cup (500 g) buttermilk
• 1 to 1½ cup (270-400 g) Sourdough starter, fed or discarded
• 2 tablespoon (27 g) Granulated sugar
• 2 big egg
• ¼ cup vegetable, canola or avocado oil
• 1 tea spoon baking soda
• ¾ tea spoon salt

• Stir in sourdough starter (room temperature or refrigerated). In a large bowl, add flour, buttermilk, sourdough starter and sugar. Mix until uniform. A few small lumps are fine.

• Cover and let rest at cool room temperature for 8 to 12 hours (or refrigerate up to 3 days). The dough will bubble and expand.

• Mix eggs, oil, baking soda, and salt in a small bowl just before making pancakes or waffles.

• Pour this mixture into the batter overnight and mix until combined. increase. This is normal.

• Bake pancakes on a preheated griddle or waffles in a preheated waffle tin. Serve your waffles right away for the best texture (crispy on the outside).

flour: I have never tried this recipe with whole grains. If using whole wheat, we recommend using white hard or soft wheat (for a lighter texture).
Sourdough starter: Different sourdough starters can vary in consistency and tartness. If your sourdough starter is much thicker (or much thinner), consider reducing or adding about 1/4 cup of flour in the recipe.

Serving: 1 pancake, calorie: 142kcal, carbohydrate: 19g, protein: Fourg, thick: Fiveg, saturated fat: 1g, cholesterol: 27mg, sodium: 218mg, fiber: 1g, sugar: 3g

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Recipe source: slightly adapted from king arthur flour When This recipe from the NYTimes (I added a little more flour – the cup measurements are the same, but KAF weighs less per cup of flour than I do, so overall, use about 1/4 to 1/2 cup more flour in the recipe. starter similar to NYTimes recipe; more sourdough added)