Sourdough Waffles/Pancakes

Ever wondered what to do with your extra Sourdough starter culture, well here is a recipe for the Most Scrumptious Sourdough Waffles (or Pancakes)...

Sourdough Pancakes


42 mins


12 hrs 42 mins (due to overnight sponge)


about 2 dozen medium pancakes or 1 dozen 8" waffles


Overnight sponge

  • 2 cups (241g) All-purpose flour

  • 2 tablespoons (28g) sugar

  • 2 cups (454g) buttermilk

  • 1 cup (227g) sourdough starter, unfed

Waffle or pancake batter

  • all of the overnight sponge

  • 2 large eggs

  • 1/4 cup (50g) vegetable oil or 4 tablespoons (57g) butter, melted

  • 3/4 teaspoon salt

  • 1 teaspoon baking soda


  1. To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup (227g). Note: This is a good opportunity to feed the remainder, if necessary.

  2. In a large mixing bowl, stir together the 1 cup (227g) unfed starter, flour, sugar, and buttermilk.

  3. Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.

  4. In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.

  1. Add the salt and baking soda, stirring to combine. The batter will bubble.

  2. Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.

  3. Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.

There you have it - your very own Sourdough Waffles! ENJOY!