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–+ servings
Golden brown sourdough waffles stacked high on a plate, ready to serve

Sourdough Waffles or Pancakes

This recipe, called The Engineered Sourdough Waffle, is designed to maximize both tang and texture using two distinct timing options to create a shatteringly crisp exterior and a cloud-like, airy center.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 12 hours 16 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 482 kcal

Equipment

  • Waffle Iron
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons

Ingredients
  

Core Ingredients

  • 0.75 cup sourdough starter discard stirred down
  • 1 cup buttermilk or milk
  • 3 tablespoons white sugar or honey
  • 1 teaspoon vanilla extract
  • 4 tablespoons butter melted
  • 2 cups all-purpose flour Use spoon-and-level method
  • 2 large eggs lightly beaten
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt

Instructions
 

Overnight Fermentation Method

  • In a large mixing bowl, whisk together the sourdough starter, buttermilk, honey (if using sugar substitute), vanilla extract, melted butter, and flour until well combined.
  • Cover the bowl and let rest on a counter top at room temperature overnight or up to 12 hours to allow for autolyse and flavor development.
  • When ready to cook, add the eggs, baking soda, baking powder, and salt to the batter. Gently fold until no large streaks of egg remain. Do not over-mix.
  • Let the batter rest for 20 minutes while the waffle iron is preheating. This rest allows the chemical lift to start activating before heat is applied.
  • Preheat waffle iron and lightly grease with cooking oil spray. Pour 3/4 cup of batter into the center of the iron, gently spread the batter, and cook until the waffle is golden brown or according to manufacturers directions (3-6 minutes). This recipe yields 4 standard-sized waffles.

Same-Day Speed Run Method

  • Add all of the ingredients (starter, buttermilk, sugar, vanilla, butter, flour, eggs, baking soda, baking powder, and salt) to a large bowl and mix until just combined. Do not over-mix.
  • Allow the batter to rest for 20 minutes at room temperature while the griddle or waffle iron is preheating. This rest is non-negotiable for starch swelling.
  • Preheat waffle iron until it is hot enough that a drop of water sizzles and evaporates instantly. Lightly grease the iron.
  • Pour 3/4 cup of batter into the center of the iron and cook until the steam stops hissing and the waffle is a deep golden amber color (typically 3-6 minutes). Avoid opening the iron during the first two minutes.

Notes

To re-crisp leftover waffles, use a 350 degree Fahrenheit oven or a toaster oven. Place the waffles directly on the rack for five minutes to allow hot air circulation. For long-term storage, freeze waffles in a single layer on a baking sheet before transferring to a sealed bag to prevent sticking. If using the overnight method, ensure your bowl is large enough to accommodate about twenty percent expansion.

Nutrition

Calories: 482kcalCarbohydrates: 69gProtein: 13gFat: 16g
Keyword dual leavening, overnight method
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