Classic Sourdough Pancakes or Waffles

This recipe for classic sourdough pancakes or waffles is one of our family’s absolute favorites. You can use either fed starter (active starter) or sourdough starter discard for this recipe. It’s the same recipe for the best pancakes or perfect waffles – whichever one you choose! They both have the mild tang of sourdough we all know and love, giving them the most delicious flavor.

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all about sourdough

If you’re unfamiliar with the sourdough process, let me break it down a bit. Sourdough is naturally leavened bread (or rolls, or bagels, etc.), which means that it does not use commercial yeast to rise. Instead, it uses a ‘starter.’ A sourdough starter is just fermented flour and water that contains wild yeast and good bacteria that causes the bread to rise. It also produces a tangy flavor and slightly chewy texture.

The starter requires a feeding every day or every other day when stored at room temperature. This means, you stir in equal parts flour and water to the starter to keep it active and bubbly. If the starter goes a few days without being fed, it develops a strong smell and the bubbles deflate. For this classic sourdough pancakes or waffles recipe, we are going to use sourdough starter that does not need to be active or fed (although it can be).

I love using sourdough starter for these classic sourdough pancakes or waffles recipe because of the amazing health benefits we get from sourdough! Instead of just using flour like a traditional pancake or waffle recipe, I use sourdough starter, which is just fermented flour and water. In sourdough, the lactic acid bacteria produces and enzyme called phytase, which essentially pre-digests the phytic acid during the fermentation process. This partially neutralizes the affects of the phytic acid, making the flour easier for us to digest.

If you do not already have a sourdough starter, you can grab the one I use in my kitchen at home every single day from my Etsy shop – HERE.

classic sourdough pancakes or waffles

The best thing about this recipe is that you only need one recipe for either pancakes or waffles.. or both! These pancakes turn out light and fluffy and the waffles are the perfect crispy on the outside and chewy in the middle. And both soak up all of that delicious maple syrup. YUM. Serve a stack of sourdough pancakes or classic sourdough waffles with melted butter, fresh berries, maple syrup and maybe some fresh whipped cream for a Saturday morning breakfast the whole family will look forward to!

ingredients needed

• sourdough starter discard
• large eggs
• pure maple syrup
• avocado oil or melted butter
• vanilla extract
• baking powder
• salt

tools needed

• large mixing bowl
• measuring cups and spoons
• danish dough whisk
• cast iron skillet (for pancakes)
• waffle iron (for waffles.. obviously)

step by step instructions

Because the sourdough pancake recipe and the sourdough waffle recipe is the same, I will give you all the details on how to make the batter first. Then I will explain how to make the pancakes and waffles separately.

Step 1: Before you go to bed, make sure you feed your sourdough starter to make sure you have enough starter to make this recipe the next morning. You will need 2 cups of starter (550 grams) plus some extra to reserve for future use.

Step 2: Add all ingredients to a large mixing bowl. Whisk with a danish dough whisk until everything is completely combined and there are no lumps in the batter.

Step 3: Let the batter rest for about 20 minutes before cooking.

Step 4: If the batter is too thin, whisk in a little more organic, all purpose flour, about 2 T at a time until it reaches the right consistency.

how to make sourdough waffles

1. Preheat your waffle iron and lightly grease with butter or avocado oil. Pour about 1/2-3/4 cup of waffle batter into the iron and close.
2. Cook waffles according to the waffle iron manufacturer’s instructions (mine takes about 3-4 minutes).
3. Serve the waffles hot with butter and maple syrup!

how to make sourdough pancakes

1. Preheat your cast iron until it is piping hot. You may need to lightly grease with butter or avocado oil – unless your cast iron is well seasoned.
2. Pour batter in about 1/2 cup portions onto hot cast iron. Cook until the pancake batter is covered with bubbles. Flip and cook the second side until the pancake is cooked through. Both sides should be golden brown.
3. Serve the pancakes hot with butter and maple syrup!

notes about classic sourdough pancakes or waffles –

• This recipe can be made either with active sourdough starter or sourdough discard.
• A great way to keep all of the pancakes or waffles warm is to place them on a cookie sheet and keep in a warm oven. This way, you can serve all of them at the same time.
• Leftovers can be stored in a plastic bag in the fridge for up to a week. Allow to cool completely before storing.
• These pancakes or waffles can be frozen ahead for a quick breakfast later on. Freeze in a bag or container with a lid, and separate each pancake or waffle with a small piece of parchment paper. The pancakes can be reheated in a pan on low and the waffles are best reheated in a toaster oven.

more great sourdough recipes –

• Sourdough Dutch Oven Bread
• Sourdough Buttermilk Biscuits
• Sourdough Discard Scones
• Sourdough Discard Crackers
• Soft Sourdough Sandwich Bread
• Sourdough Pie Crust

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