If you’ve ever fancied waking up to a breakfast that feels cozy, tangy, and a little bit special, then this Sourdough Waffles or Pancakes Recipe is about to become your new obsession. It brings together the rustic charm of sourdough starter discard with the creamy richness of buttermilk, resulting in light, fluffy waffles or pancakes that dance beautifully with a subtle, soulful tang. Whether you’re whipping up a last-minute brunch or letting the batter ferment overnight for extra depth, this recipe effortlessly transforms simple, everyday ingredients into a breakfast masterpiece that’s bursting with flavor and very hard to resist.

Ingredients You’ll Need

These ingredients are wonderfully simple yet essential, each one playing a vital role in creating those perfectly tender, slightly tangy, and golden waffles or pancakes. From the tangy sourdough starter to the richness of butter and the gentle lift from baking soda and powder, every element enhances the texture, flavor, and appearance of this dish.

3/4 cup sourdough starter discard (stirred down): This adds a lovely natural tang and lightness that makes your breakfast truly unique.
1 cup buttermilk (or milk): Buttermilk brings moisture and a subtle acidity that tenderizes the batter perfectly.
3 tablespoons white sugar (or honey): A touch of sweetness to balance the sourdough’s tanginess; honey adds natural warmth if you prefer.
1 teaspoon vanilla extract: Vanilla enhances the overall aroma and rounds out the flavor beautifully.
4 tablespoons butter (melted): Butter adds richness and a tender crumb, plus it helps with that golden crust.
2 large eggs (lightly beaten): Eggs provide structure and fluffiness to your waffles or pancakes.
2 cups all-purpose flour: The base of the batter, giving body and texture.
1 teaspoon baking soda: Activates with the acidity of buttermilk, giving the batter that airy crumb.
1 teaspoon baking powder: Offers an extra rise so your pancakes or waffles stay fluffy.
1 teaspoon fine sea salt: Just a pinch balances all the flavors and enhances sweetness.

How to Make Sourdough Waffles or Pancakes Recipe

Step 1: Mixing Ingredients for Same-Day Cooking

Start by stirring together your sourdough starter discard, buttermilk, sugar or honey, vanilla extract, melted butter, and flour in a large bowl. Whisk until the batter is smooth and everything is well combined. Cover the mixture and let it rest for 20 minutes at room temperature. This rest time lets the flour hydrate fully and the flavors meld gently, all while you get your griddle or waffle iron warmed up.

Step 2: Overnight Fermentation for Deeper Flavor

If you have the luxury of time, mix the sourdough discard, buttermilk, honey, vanilla, melted butter, and flour in a bowl, then cover and leave it on your countertop overnight. This slow fermentation deepens the sourdough notes and yields an ultra-tender, flavorful bite that’s truly next-level comforting.

Step 3: Finalizing Batter for Cooking

The next day, whether you did the overnight rest or the same-day method, it’s time to add eggs, baking soda, baking powder, and salt to your batter. Stir gently to just combine — you want to keep the batter light without overmixing. Let it sit at room temperature for another 20 minutes; this final rest helps ensure the waffle or pancake batter is perfectly aerated and ready to cook.

Step 4: Cooking Pancakes

Preheat your griddle or a non-stick skillet until it’s nice and hot, then lightly grease it with butter or oil. Pour about 1/4 cup of batter for each pancake, shaping them into circles. Cook over medium heat until you see bubbles forming on top, and the bottoms are golden brown—around 3 minutes. Flip them with care, cooking the other side until equally golden and cooked through for another 3 minutes. This should yield about a dozen delightful pancakes.

Step 5: Cooking Waffles

Heat your waffle iron and grease it lightly with cooking spray or oil. Ladle approximately 3/4 cup of batter onto the center of the waffle iron and gently spread it out. Close the lid and cook according to your waffle iron’s directions, typically 3 to 6 minutes, until the waffles are crisp, golden, and irresistible. This batter makes around four standard-sized waffles that are crispy on the outside and tender inside.

How to Serve Sourdough Waffles or Pancakes Recipe

Garnishes

Topping your sourdough waffles or pancakes is the playground for creativity. Classic maple syrup is always a winner, but don’t hesitate to pile on fresh berries, sliced bananas, or a dollop of whipped cream for richness. A scattering of toasted nuts or a drizzle of honey instead of syrup can also add delightful texture and flavor contrast.

Side Dishes

A fluffy stack of sourdough waffles or pancakes pairs beautifully with hearty sides like crispy bacon, savory sausage links, or even scrambled eggs. If you’re after a lighter option, fresh fruit salad or Greek yogurt flavored with a touch of honey makes an enticing, refreshing companion.

Creative Ways to Present

Presentation is half the fun when serving this Sourdough Waffles or Pancakes Recipe. Try stacking pancakes in towers drizzled with syrup and topped with butter pats for ultimate comfort food vibes. Waffles can be served as “sandwiches” with fresh fruit and whipped cream layered in between, or you can cut them into bite-size pieces for a brunch buffet perfect for sharing.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra cooked waffles or pancakes, store them in an airtight container in the refrigerator for up to 3 days. Keep them flat to avoid sogginess and maintain that delightful texture.

Freezing

Both waffles and pancakes freeze wonderfully. Arrange them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. This way, you can enjoy homemade sourdough goodness anytime by simply reheating from frozen.

Reheating

To revive leftovers, pop frozen or refrigerated waffles or pancakes into a toaster or toaster oven until heated through and crisp again. This method keeps them just as delicious as freshly made, preserving that perfect crunch and tender interior.

FAQs

Can I use regular flour instead of all-purpose flour?

All-purpose flour works best for this recipe because it strikes a perfect balance between structure and tenderness. Using whole wheat or other flours may change the texture and density, but you can experiment by replacing a portion if you prefer a nuttier flavor.

Do I have to use sourdough starter discard?

The sourdough starter discard is key for that signature tang and natural leavening in this recipe. However, if you don’t have discard on hand, you can try buttermilk pancakes without it, but you’ll miss the unique flavor that makes this recipe special.

What if I don’t have buttermilk?

No worries! You can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar, left to sit for 10 minutes. This mimics the acidity but buttermilk gives the best tang and tenderness.

Can I make this recipe gluten-free?

Adapting this Sourdough Waffles or Pancakes Recipe to gluten-free flours can be tricky since sourdough starter relies on gluten. However, you can experiment with gluten-free sourdough starters or pre-made gluten-free blends, but the texture and rise might differ.

How do I get my waffles crispy?

The secret to crispy waffles lies in making sure your waffle iron is fully preheated and greased well. Also, don’t overcrowd the iron; giving the batter room to spread and cook evenly is essential. Cooking a bit longer for a deeper golden color helps too.

Final Thoughts

This Sourdough Waffles or Pancakes Recipe is a delightful way to celebrate the humble starter discard and transform it into something truly delicious and heartwarming. Whether you choose to make them with a quick same-day batter or let the flavors develop overnight, every bite is sure to bring a smile and maybe even a little kitchen pride. Give this recipe a try, and you might just find yourself reaching for sourdough discard every morning to create waffles or pancakes that are as scrumptious as they are comforting.

Sourdough Waffles or Pancakes Recipe