Sourdough Waffles and Pancakes

Learn how to make sourdough waffles and pancakes with this easy sourdough discard recipe.

Cook them up right after mixing the ingredients together OR let the batter ferment overnight for light and fluffy results every time!

The best thing about this discard recipe is that it’s really two recipes in one. Whether you’re in the mood for pancakes, waffles, or both, you only need one batter.

This is a simple sourdough pancake batter that can be mixed together and cooked right away or allowed to ferment overnight and really get that delicious sourdough taste in every bite!

The pancakes turn out light and fluffy while the waffles are crispy on the outside with a chewy center.

Serve them with melted butter, fresh berries, maple syrup and a side of maple turkey sausage for a Saturday morning breakfast the whole family will look forward to!

If you don’t have your sourdough starter yet, make sure you head over to our sourdough starter recipe. Collect the sourdough starter that you discard during the week in a separate container in your fridge.

When you have enough collected, go ahead and make these discard pancakes and waffles!

Ingredients needed

• sourdough discard
• flour
• buttermilk
• eggs
• sugar
• butter
• vanilla extract
• salt
• baking soda
• baking powder

Equipment needed

• mixing bowls
• measuring cups and spoons
• waffle iron
• pancake griddle

Step by step instructions

Because this recipe is so simple, let’s dive straight into the details of how to make the batter.

Then we will break down the steps for pancakes and waffles separately!

How to make sourdough waffle and pancake batter

Step 1: Before you go to bed, whisk together the sourdough starter discard, buttermilk, honey, vanilla extract, melted butter and flour in a large bowl. Cover the bowl and allow the batter to sit at room temperature overnight.

NOTE: The video shows the eggs mixed in the initial batter but we have updated the recipe to add the eggs in the second step.

Step 2: In the morning, add the eggs, salt, baking powder and baking soda to the batter and stir to incorporate. Let the batter rest for about 20 minutes before cooking.

The pancake batter can stay in the fridge for up to 2 days before using it to make the waffles and pancakes.

NOTE: The batter doesn’t have to ferment overnight if you’d like to cook these the same day. Mix ALL of the ingredients together, let the batter sit for 20 minutes and then proceed with cooking.

Instructions for making waffles

1. Preheat your waffle iron and lightly grease it with cooking oil spray. Pour ¾ cup of batter onto the center, gently spreading it out before closing the iron.

2. Cook according to your waffle iron’s manufacturer’s directions. (Typically about 5-6 minutes or until the steam is barely coming out.)

3. Once the waffle is fully cooked, use a fork or tongs to carefully remove it from the iron and serve hot!

Instructions for making pancakes

1. Preheat your griddle until it’s smoking hot. Lightly grease with butter or oil.

2. Pour ¼ cup portions of the batter onto the griddle. Cook on the first side until bubbles form all over the tops of the pancakes and the bottoms are golden brown.

3. Flip the pancakes and continue to cook until throughly done. They should be nice golden brown on each side.

4. Stack the pancakes on a plate and serve with homemade butter and maple syrup!

Tips for success

Letting the batter rest overnight gives you the benefit of fermentation and the added flavor from the sourdough starter discard. However, I know some of you are looking for a quick way to use your discard or to avoid food waste.

Be assured that this recipe can be mixed and cooked the same morning with great results if you are looking for a quick and easy sourdough discard recipe!

This recipe can be made with sourdough starter discard or active bubbly sourdough starter.

How to store and freeze

After cooking, store any leftovers in the fridge for up to 7 days. They can be put into a container with a lid or in a plastic bag.

The pancakes and waffles can also be frozen for up to 3 months. Separate them with parchment or wax paper and insert them into a freezer safe container.

When you are ready to serve, reheat the pancakes in the microwave for 20-30 second intervals until heated through.

The waffles are best reheated in a toaster oven to help crisp the outside and give it some crunch.