If you aren’t making pancakes and waffles with your sourdough starter I don’t even know why you have a starter! While I love baking sourdough breads and crackers these are so much better than regular pancakes and waffles. Super fluffy and tender with a light sourdough flavor adding almost a malty taste. They are so fluffy the waffle batter has pushed open the lid! And if you take waffles seriously you NEED this Cuisinart Double Belgian Waffle Iron!
My starter originated from King Arthur Flour but if you want to make your own they have recipes for that too.
I will make an obsene amount of sourdough starter just so I have enough to make a big batch of these so I can freeze some. I usually make waffles for the freezer or I’ll bake the pancake batter in muffin tins for “pancake cupcakes“.
SOURDOUGH PANCAKES AND WAFFLES
1 1/2 cups flour
2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/2 cups sourdough starter (fed or unfed/discard)
1 1/2 cups buttermilk
1 large egg
2 Tablespoons melted butter (or oil)
In a large bowl whisk together the flour, sugar, baking powder, salt, and baking soda.
Add remaining ingredients and mix until just combined. (A Danish Dough whisk is my favorite tool for this.)
For pancakes:
Lightly grease a griddle on medium heat and when hot drop desired amount on griddle (I use a 1/4 cup ladle usually).
Flip when top is covered in bubbles and underside is golden. Cook until second side is golden and pancakes are cooked through.
For waffles:
make batter as above and cooked in waffle iron according to appliance directions. I suggest under filling at first because these are particularly fluffy waffles. The batter has even pushed open the lid on mine!
Ingredients
- 1 1/2 cups flour
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 1/2 cups sourdough starter (fed or unfed/discard)
- 1 1/2 cups buttermilk
- 1 large egg
- 2 Tablespoons melted butter (or oil)
Instructions
- In a large bowl whisk together the flour, sugar, baking powder, salt, and baking soda.
- Add remaining ingredients and mix until just combined. (A Danish Dough whisk is my favorite tool for this.)
For pancakes:
- Lightly grease a griddle on medium heat and when hot drop desired amount on griddle (I use a 1/4 cup ladle usually).
- Flip when top is covered in bubbles and underside is golden. Cook until second side is golden and pancakes are cooked through.
For waffles:
- make batter as above and cooked in waffle iron according to appliance directions. I suggest under filling at first because these are particularly fluffy waffles. The batter has even pushed open the lid on mine!
