Sourdough Waffles or Pancakes

Ingredients

Overnight batter

• 2/3 cup (200 g) sourdough starter discard
• 1 cup (240 g) buttermilk or milk
• 3 tablespoons (50 g) white sugar or honey
• 1 teaspoon (5 g) vanilla extract
• 4 tablespoons (56 g) butter, melted
• 2 cups (240 g) all-purpose flour

Add just before cooking

• 2 large eggs, lightly beaten
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon (5 g) fine sea salt

Instructions

1. For same-day batter, mix all ingredients in a large bowl until combined. Rest for 20 minutes while the griddle or waffle iron heats.
2. For an overnight batter, whisk the starter, buttermilk or milk, sugar or honey, vanilla, melted butter, and flour together. Cover and leave at room temperature overnight, up to 12 hours.
3. When ready to cook the overnight batter, stir in the eggs, baking soda, baking powder, and salt. Cover and rest for 20 minutes while the cooking surface heats.
4. For pancakes, lightly grease a hot griddle and pour about 1/4 cup batter for each pancake. Cook until the underside is golden and bubbles appear, then flip and cook the other side, about 3 minutes per side.
5. For waffles, lightly grease a preheated waffle iron and pour about 3/4 cup batter into the center. Cook until golden, about 3–6 minutes or according to the iron’s instructions.

Notes

• The printed recipe yields about 12 pancakes or 4 standard waffles.
• The handwritten margin amounts are recorded in private source notes because it is unclear how they relate to the printed recipe.
• The source recommends refrigerating cooked pancakes or waffles for up to a week or freezing for up to 3 months. Reheat in a microwave or in a 375°F oven until hot.