Go Back

Easy Sourdough Waffles or Pancakes

Prep Time20 mins
Cook Time15 mins
Course: Breakfast
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.