Homemade breakfast favorites inspired by cozy cafés feel even better when they’re made with simple, flexible recipes. This sourdough pancake batter offers that comforting, from-scratch experience with the option to cook right away or let the flavor deepen overnight.
The batter can be mixed and used immediately for a quick breakfast, or allowed to ferment overnight to develop a richer sourdough taste and extra fluffy texture. Both options deliver delicious results.
One of the best parts of this recipe is its versatility. With a single batter, you can make pancakes, waffles, or a combination of both depending on what you’re craving.
The pancakes turn out light and fluffy, while the waffles cook up crisp on the outside with a pleasantly chewy center. It’s a reliable base that works beautifully in either form.
Letting the batter rest overnight adds fermentation benefits and helps reduce food waste by using sourdough discard. That said, the batter can also be mixed and cooked the same morning with great success. It works with sourdough discard or active bubbly starter, making it easy to fit into any routine.
Sourdough Waffles
Homemade breakfast favorites inspired by cozy cafés feel even better when they’re made with simple, flexible recipes. This sourdough pancake batter offers that comforting, from-scratch experience with the option to cook right away or let the flavor deepen overnight.
Ingredients
Overnight Batter Ingredients:
- ⅔ cup (200 g) sourdough starter discard (stirred down)
- 1 cup (240 g) buttermilk (or milk)
- 3 tablespoons (50 g) white sugar (or honey)
- 1 teaspoon (5 g) vanilla extract
- 4 tablespoons (56 g) butter (melted)
- 2 cups (240 g) all-purpose flour
Additional ingredients to add just before cooking:
- 2 large eggs (lightly beaten)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon (5 g) fine sea salt
Instructions
Step-By-Step Instructions
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Notes
- Store cooked pancakes/waffles in an air-tight container in the fridge for up to a week and in the freezer up to 3 months.
- Reheat pancakes/waffles in the microwave for 20-60 seconds or in a toaster oven at 375°F (190°C) for 10-15 minutes or until heated through.
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