Ferment this recipe overnight and wake up to the Best Sourdough Pancakes or Waffles you will ever eat. From their crispy edges to their light and fluffy inside, these pancakes will be your go to pancakes every Saturday Morning, guaranteed.
You may be hesitant to believe that a Sourdough Pancake could be any better than it sounds. A sour pancake? I remember hearing about sourdough pancakes and thinking that they didn’t sound good at all.
I’m glad I didn’t allow my thoughts to stop me from making these insanely delicious pancakes. I am not being dramatic here, they truly are the best pancakes or waffles you will ever eat!
I used to say that it would be worth keeping a sourdough starter even if the only thing you made with it was sourdough pancakes. And even though I make all kinds of other sourdough recipes now, I still think this statement is true today. After one bite I guarantee these pancakes will be on your weekly rotation!
Before we get started you will need a sourdough starter. If you do not have one yet, here is a Day by Day Guide to help you make your own Sourdough Starter. If you’d like to learn more about the benefits of sourdough, check out my “Why Sourdough?“
This recipe has been adapted from the King Arthur Pancake Recipe. I made some small adjustments and am excited to share my revised version.
Ingredients to make Sourdough Pancakes or Waffles
- Active Sourdough Starter
- Unbleached Flour (I always recommend organic)
- Milk (or any dairy free substitute)
- Unrefined Salt
- Baking Soda
How to Make Sourdough Pancakes or Waffles
These require an overnight ferment. Something to be mindful of before you begin. I’ve read many recipes that call this overnight ferment a “sponge” and I will keep with that terminology.
To create the sponge, mix together the sourdough starter, flour, milk and honey. Cover and let rest on the counter for 8-12 hours. When you wake in the morning the texture will appear to be sponge like, so this step is correctly named.
Start the morning by preheating your griddle, skillet or waffle maker. Then add eggs, melted butter, salt and vanilla to the sponge. The batter will be thick and may be hard to mix. I recommend mixing it together with a whisk or Steel Ball Whisk until it is well combined.
Here is the fun part! Add the baking soda and watch the science work. The baking soda activates your batter and makes it come alive and begin to bubble and grow. It is what makes your pancakes light, fluffy and taste delicious.
Now that your skillet or waffle maker is preheated, add a large tablespoon of coconut oil, ghee or butter. Fat is where it’s at (Why Fat’s?). Fat is going to give your pancakes and waffles that crispy outside and keep the inside fluffy and soft. I’m telling you, don’t skip this step. Liberally oil your pan! Then spoon about 1/2 cup of batter onto your pan. Allow the pancakes or waffles to fully crisp and brown on one side before flipping them over. Give the pan another coating of oil before adding the next round of batter.
I love leftover pancakes and waffles because I love getting two meals from one. Both pancakes and waffles save great covered in the fridge. They also freeze well. I store them stacked on top of one another with a piece of parchment paper separating them so they don’t stick together. I recommend reheating them in the toaster because it revives their delicious crispy edges.
Try Adding these to Sourdough Pancake or Waffle batter
- 1/4 cup Ground Flax Seeds
- 1/3 cup Pureed Pumpkin
- 1 tsp Cinnamon
- Fruit: Apples, Blueberries, Strawberries, Bananas etc.
- Chocolate Chips
- Our favorite: Spread a layer of peanut butter or any nut butter over your pancake before adding maple syrup
Need More Breakfast Inspiration?
Try my delicious Sourdough Donuts.
Pin For Later:
Let’s Make Sourdough Pancakes/Waffles!
My Husband’s Grandma called pancakes, Hot Cakes. Does anyone else call them Hot Cakes? What flavor or addition would you add to it? I would love to know in the comments below.
- 1 cup Active Sourdough Starter (200g)
- 2 1/2 cups flour (375g)
- 2 cups Milk (500g)
- 2 Tbsp Honey
After ferment add:
- 3 eggs
- 1 stick melted butter (8Tbsp)
- 1/2 tsp Unrefined Salt
- 1 tsp Vanilla
- 1 tsp Baking Soda
- Overnight sponge: mix together sourdough starter, flour, milk and honey in large bowl. Cover and let rest on counter for 8-12 hours. In the morning the texture will appear to be thick and sponge like.
- Preheat griddle, skillet or waffle maker. To the overnight sponge add eggs, melted butter, salt, and vanilla. The batter will be hard to mix because it will be thick. I recommend mixing with a whisk or Steel Ball Whisk. Mix everything together until well combined.
- Now for the fun part. Mix in baking soda very well. The batter will come alive and begin to bubble and grow. After about 2 minutes you're ready to cook it.
- Oil your preheated pan with 1 tablespoon coconut oil, butter or ghee. Scoop about 1/2 cup batter onto prepared pan. Allow pancakes or waffles to brown and crisp before flipping. Continue to oil pan before adding the next round of batter.
- Serve warm, and enjoy.
Both pancakes and waffles save great covered in the fridge or freezer.
I recommend reheating them in the toaster to revive their delicious crispy edge.
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