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A freshly made sourdough waffle with dark chocolate chips and maple syrup drizzle on a plate on a linen tea towel
Brianna Hughes

Easy Sourdough Waffle or Pancake Recipe

5 from 1 vote
This easy recipe for Sourdough Waffles or Pancakes is perfect for your weekend family breakfast. Sourdough starter, kefir, and freshly milled grains are non-traditional substitutes in this recipe and offers a refreshing twist on the classics that we love. You can long ferment these waffles or pancakes overnight or make and use the same day. Top with your favorite fruit, pure maple syrup, and fresh butter! This recipe makes 4 standard sized waffles or 12 pancakes.
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Prep Time 10 minutes
Cook Time 6 minutes
Resting Time 20 minutes
Total Time 36 minutes
Servings: 4 Waffles
Course: Breakfast, brunch
Cuisine: American
Calories: 482
Ingredients Equipment Method

Ingredients
  

Overnight Batter Ingredients
  • 3/4 cup (200 g) Sourdough Starter Can be active or discard (unfed)
  • 1 cup Kefir or Buttermilk
  • 3 TBSP Honey or Sugar
  • 1 tsp Vanilla
  • 4 TBSP Butter (melted)
  • 2 cups Freshly Milled Flour or All-Purpose
Ingredients to Add Prior To Cooking
  • 2 Eggs (lightly beaten)
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Sea Salt

Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk or Large Spoon
  • 1 Waffle Iron or Pancake Griddle

Method
 

SAME DAY COOKING
  1. If you are preparing the batter and cooking in the same day, simply add all of the ingredients in a large mixing bowl and stir to combine. Allow the batter to rest at room temperature for 20 minutes. Meanwhile, preheat a greased waffle iron or griddle until hot.
    For Waffles: Add 3/4 cup of batter to the waffle iron and cook until the steam stops or the iron shows that it is done. This will take a few minutes. Check with your manufacturers instructions for the particular model that you have. This will make 4 standard sized waffles.
    For Pancakes: Add 1/4 cup of batter to the griddle. Allow to cook until the edges are golden brown and there are many tiny bubbles on the surface. Flip the pancake and continue to cook until both sides are golden brown. This will make about 12 pancakes.
LONG FERMENT COOKING
  1. If you are wanting the added benefits of a longer ferment, the night before cooking, combine the sourdough starter, kefir, honey, vanilla, melted butter, and freshly milled flour in a large mixing bowl. Cover the bowl and allow to rest at room temperature overnight or for up to 12 hours.
    The next morning, add in the eggs, baking powder, baking soda, and salt, and any add-ins of your liking. Cover and allow the batter to rest for 20 minutes while you preheat a waffle iron or griddle. Follow the instructions for Waffles and Pancakes in SAME DAY COOKING Instructions.
STORING LEFTOVERS
  1. You can put any leftover waffles or pancakes in a plastic bag and store in the fridge for up to a week or in the freezer for up to 3 months. Pop thawed pancakes or waffles in a toaster or toaster oven to reheat.