Easy Sourdough Waffles That Are Fluffy and Delicious Every Time
The biggest reason I love this sourdough buttermilk waffles recipe is that it’s two recipes in one. Whether you’re in the mood for pancakes or waffles, you only need one batter.
This is a simple sourdough batter that you ferment overnight and really get that delicious sourdough taste in every bite! The waffles or pancakes turn out light and fluffy while the waffles are crispy on the outside with a chewy center.
Serve them up the classic way with melted butter, fresh berries, and maple syrup. Some of our favorite ways to serve sourdough buttermilk waffles is with melted butter and a little strawberry jam or with cream cheese and sliced bananas on top.
When you use active sourdough starter in this recipe, the sourdough buttermilk waffles come out extra fluffy and taste amazing. You also get the added health benefits from the wild yeast and beneficial lactic acid bacteria that are in the sourdough starter.
Need a starter? Buy your own dehydrated organic “Fiona” sourdough starter here. It comes with easy instructions and will last a lifetime of baking!
INGREDIENTS NEEDED
- sourdough discard
- flour
- buttermilk
- eggs
- sugar or honey
- butter
- vanilla extract
- salt
- baking soda
- baking powder
HOW TO MAKE SOURDOUGH BUTTERMILK 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.
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 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.
The waffles are best reheated in a toaster oven to help crisp the outside and give it some crunch.
