Sourdough Pancakes or Waffles
Ingredients
- 2 cups (284 g) all-purpose flour (see note about whole wheat flour)
- 2 cups (500 g) buttermilk
- 1 to 1 ½ cups (270-400 g) sourdough starter, fed or discard
- 2 tablespoons (27 g) granulated sugar
- 2 large eggs
- ¼ cup vegetable, canola or avocado oil
- 1 teaspoon baking soda
- ¾ teaspoon salt
Instructions
- Stir down sourdough starter (whether it's been at room temperature or in the refrigerator). In a large bowl, add flour, buttermilk, sourdough starter and sugar. Mix until evenly combined. A few small lumps are ok.
- Cover and let rest at cool room temperature for 8-12 hours (or refrigerate for up to 3 days). The batter will bubble and expand.
- Right before making pancakes or waffles, in a small bowl, whisk together eggs, oil, baking soda and salt until well combined.
- Stir this mixture into the overnight batter and mix just until combined. Over mixing can cause the pancakes or waffles to develop a gummy texture when cooked. The batter will foam and bubble a bit while stirring; this is normal.
- Cook pancakes on a preheated griddle and/or waffles in a preheated waffle iron. Serve waffles immediately for best texture (crispy on the outside).
Notes
Flour: I haven't tried this recipe with whole wheat flour. If using whole wheat, I'd suggest using white hard or soft wheat (for a lighter texture) and start with using half whole wheat/half all-purpose and see how it goes.
Sourdough Starter: different sourdough starters can vary in consistency and sourness. My sourdough starter is fed with a 1:1:1 ratio and has the consistency of thick but runny batter. If your sourdough starter is much thicker (or much thinner), consider decreasing or adding flour in the recipe by 1/4 cup or so.