There are a lot of Sourdough Pancake recipes out there, but I’m confident when I say this is the BEST sourdough pancakes you will ever make! They turn out so soft, fluffy, perfectly browned and moist. Another perk is this batter can also be made into waffles. It’s the best brunch you’ll ever have!
I have 6 kids, and breakfast was always tough. I needed to make one thing that every one would love, that was also quick and easy. Pancakes and waffles were the perfect solution for my family. I took my favorite pancake recipe and turned it into the best sourdough pancakes I’ve ever had.
These pancakes are so easy to whip up, and are full of healthy bacteria that makes you feel a little better about all the sugary toppings that go on top. I have noticed a difference in my health since I started making sourdough a regular part of my menu, and you will too. This pancake recipe is a great first recipe if you are just beginning a sourdough starter.
How Long Will This Recipe Take?
This recipe is an overnight batter. Letting this batter sit on the counter to ferment for at least 8 hours will give the yeast time to grow and begin digesting the gluten. I recommend starting this batter the night before. I usually make my batter right before I am headed to bed. It’s a really simple prep of only flour, starter, milk, and sugar. It doesn’t take long at all, which is one of the reasons I love this recipe so much!
Sourdough starter can be used for so many delicious treats, not just bread. I love to make sourdough cinnamon rolls and cookies. You can make crackers, bagels, muffins, and so much more!
How to Make Sourdough Pancakes and Waffles
Sourdough Pancakes and Waffles are almost the same process as their non sourdough versions. The only extra work is really the night before where you prepare half of the batter to ferment overnight.
What You Will Need
If you are making pancakes, I recommend you cook them on a cast iron griddle. They will taste better! And cast iron gives the pancakes extra iron which is good for your blood. If you are making waffles, you will need a waffle iron. I have the exact measurements and complete instructions in the recipe card.
Sourdough Starter: Active starter will give you the fluffiest pancakes, but I have used discard and they are still delicious!
Milk Kefir (or Milk): I love the added benefits of Milk Kefir! Milk kefir is fermented milk and you can make it at home with kefir grains or buy it at the store. You can also use milk just the same!
Flour: I just used All-Purpose flour for this recipe. It’s the easiest to work with.
Sugar: This ingredient is optional. Sugar feeds the bacteria that helps the sourdough batter grow. It will also lessen the sour taste of the dough. But you can leave it out if you want to.
Butter: This recipe calls for melted unsalted butter. If you use salted butter, cut down on the salt in this recipe.
Eggs: I love using my fresh eggs from my chickens. Make sure to use large eggs, wherever you get them from!
Baking Powder: This ingredient will make the pancakes rise better and keep them from getting dense.
Baking Soda: This will help your pancakes get fluffy and soft.
Salt: Salt is great for making all of the other flavors stronger and more delicious.
Day 1
1. Add starter and milk or milk kefir to a large bowl and stir until the starter has completely dissolved into the milk. Then add flour and sugar and mix together well, but do not over mix. You want to mix it until there are no lumps.
2. Cover your batter and let it sit out on the counter for 8 hours or overnight.
Day 2
3. Add melted butter and eggs to your bowl and mix until incorporated.
4. Add baking powder, baking soda, and salt. Mix well.
5. Cook pancakes on a griddle or cast iron pan on medium heat until done. If making waffles, add batter to waffle iron and cook until golden brown.
Tips for Making Sourdough Pancakes and Waffles
Watch this video where I walk you through step by step how to prepare this recipe, and give tips for the perfect pancakes every time!
Make Homemade Buttermilk Syrup for the Ultimate Pancake!
I love these pancakes with homemade buttermilk syrup on top! It’s worth the effort, and it’s really easy to whip up. I also enjoy making this recipe because you add baking soda and it foams up. It’s really satisfying, and the best syrup I’ve ever had!
You can watch a tutorial on how to make this syrup in the video above. I’ve also included the recipe in the recipe card.
The BEST Sourdough Pancakes (and Waffles)
Ingredients
Pancakes
- 1 cup Sourdough Starter
- 1 1/2 cup Milk Kefir (or Milk)
- 2 cups Flour
- 2 tbsp Sugar
- 1/4 cup Butter Melted
- 2 Eggs Beaten
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
Buttermilk Syrup
- 1 cube Butter
- 1 1/2 cup Sugar
- 3/4 cup Buttermilk
- 1/2 tsp Baking Soda
- 1 tsp Vanilla
Instructions
Pancakes
- Add starter and milk or milk kefir to a large bowl and stir until the starter has completely dissolved into the milk. Then add flour and sugar and mix together well, but do not over mix. You want to mix it until there are no lumps.
- Cover your batter and let it sit out on the counter for 8 hours or overnight.
- Add melted butter and eggs to your bowl and mix until incorporated.
- Add baking powder, baking soda, and salt. Mix well.
- Cook pancakes on a griddle or cast iron pan on medium heat until done.
Buttermilk Syrup
- Melt cube of butter in medium saucepan. Then add sugar and stir until dissolved.
- Add buttermilk to the pan and bring the mixture to a full rolling boil for 2 minutes, stirring constantly.
- Remove from heat, add baking soda. Once the mixture settles down, add the vanilla.
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