Classic Sourdough Waffles or Pancakes

Shared by:
Mike Nadelman
Crisp, feathery light, and with a delightful, mild tang, these waffles evoke memories of Gold Rush days in California, when sourdough pancakes, biscuits, and bread were served to miners morning, noon, and night. This recipe also makes great pancakes.
0 from 0 votes
Prep Time 42 mins
Cook Time 12 mins
Total Time 12 hrs 42 mins
Course Breakfast
Cuisine 49er, American, Sourdough
Servings 2 dozen medium pancakes


  • 2 cups 241g King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons 28g sugar
  • 2 cups 454g buttermilk
  • 1 cup 227g sourdough starter, unfed/discard
  • 2 large eggs
  • 1/4 cup 50g vegetable oil or 4 tablespoons (57g) butter, melted
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda


  • 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.
  • In a large mixing bowl, stir together the 1 cup (227g) unfed starter, flour, sugar, and buttermilk.
  • Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.
  • In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.


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