Easy Sourdough Waffles or Pancakes
Servings: 16 pancakes
Calories: 95kcal
Equipment
- waffle iron or griddle
Ingredients
Overnight sponge
- 2 cups whole grain spelt or wheat flour
- 2 tablespoons maple syrup or honey
- 2 cups buttermilk or milk
- 1 cup sourdough starter, unfed/discard
Waffle or Pancake Batter
- all of the overnight sponge
- 2 eggs
- 1/4 cup coconut oil or butter melted
- 3/4 teaspoon salt
- 1 teaspoon baking soda
Instructions
- In a large mixing bowl, stir together the 1 cup unfed starter, flour, maple syrup, and buttermilk.
- Cover and let rest at room temperature for about 8-12 hours, or overnight.
- Stir the remaining ingredients into the overnight sponge.
- Pour batter onto greased, heated waffle iron or griddle until golden brown and slightly crisp.
- Serve immediately with melted butter, pure maple syrup, jam, cinnamon applesauce or peanut butter.