Everything Sourdough One-page recipe
Sourdough Waffles & Pancakes
One flexible sourdough batter for crisp waffles or fluffy pancakes, made with active starter or discard and the milk and flour you prefer.
- Total time
- About 35–50 min
- Yield
- Varies by appliance and portion size
- Starter
- Active or discard
- Heat
- Preheated waffle iron or skillet
Ingredients
Starter Batter
- 1 cup milk, any kind
- 1/2 cup sourdough starter, active or discard
- 1 1/4 cups bread flour or all-purpose flour
Finish the Batter
- 1 Tbsp oil, such as avocado oil or olive oil
- 1 large egg
- 1/2 tsp salt
- 2 Tbsp granulated sugar
- 1 tsp baking soda
For Cooking
- As needed cooking spray or oil
Method
Make the BatterMix, rest & finish
- In a large bowl, mix the milk and sourdough starter until well combined.
- Add the flour and mix thoroughly.
- Cover and let the batter rest for 20 to 30 minutes. This softens any flour lumps and helps create a smoother batter.
- Add the oil, egg, salt, sugar, and baking soda to the rested batter.
- Mix until evenly combined and the egg is completely blended in. The consistency may be thicker or thinner depending on the starter.
- Preheat the waffle iron and lightly coat it with cooking spray or oil.
- Add the amount of batter recommended for your iron and close the lid.
- Cook for about 1 1/2 minutes, or until cooked through and easy to release. Allow more time for a thicker iron.
- Preheat a skillet or griddle and lightly grease the cooking surface.
- Portion the batter onto the hot surface. Cook until bubbles form and the edges begin to set, then flip and cook until golden.
- Repeat with the remaining batter and serve warm.
Helpful Notes
My saved note:
Breakfast - Active or discard
Sourdough Waffles & Pancakes
One flexible sourdough batter for crisp waffles or fluffy pancakes, made with active starter or discard and the milk and flour you prefer.
- Total time
- About 35–50 min
- Hands-on
- 15 min
- Yield
- Varies by appliance and portion size
- Starter
- Active or discard
- Difficulty
- Beginner
- Heat
- Preheated waffle iron or skillet
- Pan or vessel
- Waffle iron and/or skillet or griddle
Gather first
Ingredients
Ingredients
Starter Batter
- 1 cup milk, any kind
- 1/2 cup sourdough starter, active or discard
- 1 1/4 cups bread flour or all-purpose flour
Finish the Batter
- 1 Tbsp oil, such as avocado oil or olive oil
- 1 large egg
- 1/2 tsp salt
- 2 Tbsp granulated sugar
- 1 tsp baking soda
For Cooking
- As needed cooking spray or oil
Method
Step by step
Part 1
Make the Batter
- In a large bowl, mix the milk and sourdough starter until well combined.
- Add the flour and mix thoroughly.
- Cover and let the batter rest for 20 to 30 minutes. This softens any flour lumps and helps create a smoother batter.
Set a check timer
- Add the oil, egg, salt, sugar, and baking soda to the rested batter.
- Mix until evenly combined and the egg is completely blended in. The consistency may be thicker or thinner depending on the starter.
- Preheat the waffle iron and lightly coat it with cooking spray or oil.
- Add the amount of batter recommended for your iron and close the lid.
- Cook for about 1 1/2 minutes, or until cooked through and easy to release. Allow more time for a thicker iron.
- Preheat a skillet or griddle and lightly grease the cooking surface.
- Portion the batter onto the hot surface. Cook until bubbles form and the edges begin to set, then flip and cook until golden.
- Repeat with the remaining batter and serve warm.
Part 2
Helpful Notes
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
Waffles are crisp and release easily; pancakes are golden and cooked through
Storage
Cool completely, then refrigerate airtight for up to 3 days or freeze in a single layer before stacking.
Reheat or serve
Toast waffles until crisp; warm pancakes in a skillet or low oven.
Keep Baking
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