sourdough pancakes

Fluffy sourdough buckwheat pancakes are a simple and tasty breakfast. This is a gluten free and no wait sourdough recipe.

Sourdough Buckwheat Pancakes

buckwheat sourdough starter

eggs

vanilla extract

honey

coconut oil

salt

baking soda

Preheat skillet over medium heat with coconut oil.

In a large bowl mix together the ingredients.

Pour about 1/4 cup of pancake batter into...

Pour about 1/4 cup of pancake batter into the hot skillet.

Allow to cook through until the bubbles stop...

Allow to cook through until the bubbles stop popping and no more bubbles are being produced.

Flip and cook 1-2 more minutes.

Place on a plate to cool before serving.

Serve with your favorite pancake toppings.

Simple and delicious sourdough waffles -- perfect for using up that sourdough starter discard!

Sourdough Waffles

all-purpose flour,

sugar

baking powder

milk, plus more as needed

sourdough starter

butter, melted and cooled slightly

In a medium bowl, whisk 1 cup flour, sugar, baking powder and salt until well combined.

In a separate medium bowl, whisk eggs and 1/2 cup milk until well combined. Whisk in sourdough starter until completely blended. Add flour mixture and melted butter; stir until combined. The batter should be the thickness of pancake batter; depending on how much starter you added, you may need to add in more flour or milk to reach the desired consistency.

Cook in heated waffle iron according to manufacturer&#8217;s directions.

Congratulations on your anniversary! I cannot believe it’s been 10 years! I love watching you grow in so many ways!  You inspire me to do so much more, not only with baking, cooking, and grilling but with life., with parenting, with friendships and so much more. Thank you for who you are!

On a different note, Sourdough ANYTHING is alright in my book! The waffles look great and I’m sure they taste great too. I may have to steal a starter from you!

Misty-eyed? Yes i am. I love your recipes and expressions on home life and travel.
Thank you!
And congratulations on 10 wonderful years!
Patiently waiting for the next 10!!!
BTW.  I  love sourdough!!!!!

These are delicious, simple and quick waffles! I love that they don't require buttermilk (in my mind the sourdough discard fills that role) or any proofing time, and they still had a great texture.  I actually halved the recipe because I'm only cooking for two and it turned out perfect!

These were delish!
I used only 4oz of discard, added 1/2 cup chopped strawberries and 1 mashed banana. Will definitely make this again. Thank you!

Best sourdough waffle recipe I’ve found, and I won’t be looking for another. The flavor is great, and the texture is perfect. I made Belgian waffles , which rose beautifully and didn’t deflate. Doubled the recipe so I’d have some to freeze. No problem there either. Thanks for helping me end my search for the perfect waffle,

Made these today with a doubled recipe and yum! They were perfect.

Made it for breakfast last week now I have to make it again.  Definitely  making a double batch

I was looking for savory lunch waffle from my sour dough discard.  I left out the sugar ,added a tsp of onion powder, 1/2c corn and  half roll of cooked spicy breakfast sausage.   I served with red beans.  I put out green salsa and red salsa and maple syrup along with sour cream and butter.  People chose all different combinations.   My waffle iron made 11 3 inch squares. I calculated calories approx 185 per square. I was pleased. 

Usually I'm not a fan of pancakes, but I think this recipe just turned my thinking 180°. Not only was this recipe easy to put together, but the pancakes turned out wonderfully spongy with lots of airy holes. Thanks for adding your notes which gave me some latitude with which to work. Additionally, I just discovered that you don't have to have butter and maple syrup to eat a pancake with. You can eat the pancake with yesterday's leftovers! What a revelation.

Great recipe. I made it with buckwheat flour and a tsp of cinnamon.  I used 8 ounces of starter and the batter was thick but worked fine in my waffle  iron.

My family LOVES this recipe!  So easy that it’s ready right away and doesn’t need to be refrigerated  overnight.  When my starter is ready to make bread, the leftovers are ready to make waffles. So yummy! 

I made the waffles for my grandkids. They said they are the best they have ever had. Easy recipe. We loved it!

i made this morning. Thank you. it was delicious!

I have made several sour dough recipe's  THIS   IS THE BEST !!!!!!  buttermilk wins  the day.  TKS

These turned out amazing! I had a bunch of extra starter so I made several batches and froze the waffles for later. Thank you so much for the recipe :)

I have made this recipe twice and the waffles come out great! They have a similar taste to overnight waffles, so if you don't think about waffles until Sunday morning and you have the sourdough starter, you can still have waffle magic. 

Both times I got seven square waffles from the recipe, so double it if you have more people (or a bigger appetite)!

really good. I'd add a pinch of cinnamon next time. they were so fluffy, they escaped from my waffle maker.

Perfect as written. I didn't change a thing. 
Big fat fluffy waffles!

Delicious! Made these with a brown rice sourdough discard and used gluten-free flour. So crispy on the exterior!

This was  the first  sourdough waffle recipe I tried and it's a winner! No need to look anywhere else. Thank you!

Turned out great. Added vanilla.  Used a Cuisinart waffle maker and the recipe yields 4.

I did.  My first try at making waffles.  I used my slightly immature starter, so not much SD flavor, but the texture and crunch was unlike any packaged mix I've used.  I sprinkled cinnamon and sugar on ours after I buttered them and before the maple syrup as the grand daughter was over.  We loved them.  Never would of thought to use BP in the mix

Make light and fluffy sourdough pancakes and sourdough waffles with one simple recipe. It&#39;s the perfect recipe for using your sourdough starter discard! (This recipe makes up to 12 pancakes OR 4 large waffles.)

Sourdough Waffles or Pancakes

sourdough starter discard (stirred down)

buttermilk (or milk)

white sugar (or honey)

butter (melted)

all-purpose flour

eggs (lightly beaten)

fine sea salt

Add all of the ingredients to a large bowl and mix until well combined. Allow the batter to rest for 20 minutes at room temperature while the griddle or waffle iron is preheating.

To cook the batter the same day

In a large mixing bowl, whisk together the sourdough starter, buttermilk, honey, vanilla extract, melted butter and flour until well combined. Cover the bowl and let rest on a counter top at room temperature overnight or up to 12 hours.

When you are ready to cook, add the eggs, baking soda, baking powder and salt to the batter, stir and cover the bowl. Let the batter rest 20 minutes while the griddle or waffle iron is preheating.

To ferment batter overnight

Preheat a griddle until it&#39;s smoking hot. Lightly grease the griddle and pour 1/4 cup of batter in a round shape on the griddle. Cook until the bottom is golden brown and bubbles are covering the top of the pancake. Flip and cook until the pancake is cooked through and golden brown on each side, about 3 minutes per side. This recipe makes about 12 pancakes.

Sourdough Pancake instructions

Preheat waffle iron and lightly grease with cooking oil spray. Pour 3/4 cup of batter into the center of the iron, gently spread the batter and cook until the waffle is golden brown or according to manufacturers directions. ( 3-6 minutes) This recipe makes 4 standard-sized waffles.

Sourdough Waffles instructions

https://content.jwplatform.com/videos/6AqeiZ2b.mp4

This overnight recipe for sourdough pancakes can be used to make sourdough waffles too! It's so quick and easy to put together using your sourdough starter discard. We test all of our recipes with quality flour for the best fluffy buttermilk pancakes and waffles!

Sourdough Pancakes and Waffles

How to make light, fluffy, and delicious sourdough pancakes from your discard. These pancakes come together in less than 5 minutes and fly off the griddle in my home! A great way to use your discard and start the day with a delicious breakfast.

Sourdough Discard Pancake Recipe

all-purpose flour (about 2 cups spooned and leveled)

sourdough discard (more or less is ok)

Tablespoons Sugar

milk (about 1 3/4 cups)

Tablespoons canola oil

Preheat your skillet over medium-low heat for 15 minutes

Combine all your ingredients together in a bowl and mix until it&#039;s combined. It will be lumpy and thats ok.

Melt 1 tsp of butter in your hot skillet

Add about 1/2 cup of your batter into the pan and cook for 5 minutes or until the edges of your pancakes start to look dry and you start seeing holes on top of the pancake

Flip your pancake and cook for another 3 minutes

Serve immediately with more melted butter and syrup!

I make this recipe every couple of weeks. It is the best! I am so glad I found this for my discard starter.

Best pancakes I've ever had!  I used my throw-away starter, spelt flour and unsweetened vanilla almond milk- soooo yummy.  You gotta try these!

Added teaspoon cinnamon &amp; teaspoon vanilla-family devoured them

Also used stevia instead of sugar. Didn't notice it hurt the sweet taste any, or texture. Yummy!

I used my spelt starter but with gluten-free (Walmart brand) flour to lessen the gluten exposure. Soooo delicious!!! Thank you!

Omg these are so fantastic! The only thing I'd change is to use less salt. I'll definitely make these again! Thanks for sharing.❤

ULTIMATELY DELICIOUS!
These are way better than regular pancakes! And i always have a lot of discard!
Thanks for this delicious recipe (:

Since starting out on a sourdough baking journey, I’ve been looking for creative ways to use up my discard. Sooo happy I came across this recipe for pancakes. These pancakes are so easy to make, tastes amazing and they are so fluffy! Husband approved too! I like to throw in blueberries or white chocolate chips to add more flavor. You won’t be disappointed!

I made the recipe exactly as written and everyone loved it. I especially appreciated the advice on the low and slow preheating of my cast-iron skillet. I’ve never been able to make pancakes successfully in my cast-iron, but this worked perfectly. 
The only minor gripe I had was the prep time and  total time being listed as five minutes. With the 15 minute preheating and the eight minutes per pancake cooking time, I don’t understand how the prep time and total time can be listed as five minutes. The results were worth it, but this recipe does take some time hanging by the stove. 
As I said, though, minor gripe. Results were delicious!

This is a really great recipe! I have made several sourdough discard pancakes and I just couldn't figure out why they need to be overnight. These are way better than the overnight pancakes I've tried. Thank you! 
I added vanilla, cinnamon, and cardamom to make these really tasty.

Great! Easy, quick, light, fluffy - delicious crispy edges - and mild. My kids didn't complain about the sourdough addition.  Usually it comes through too strong in other recipes.

I don't usually like pancakes as they are like eating a dish sponge, however after trying this recipe with some sourdough discard it is definitely a keeper. They're so fluffy &amp; the best tasting pancakes I've ever eaten. I topped them with a drizzle of honey, coconut yoghurt &amp; fresh berries. Will certainly be making them again. 
Thank you 🌻

Great pancakes but too much for the husband and I.  So I added blueberries and put the remaining batter in a pan and baked it.  Delish!

Absolutely delicious! I used one whole egg and one egg white and added a few drops of vanilla and the results were great! Thank you!!!

Hands down the best pancakes I've ever made.  I halved the recipe and used malted milk powder instead of sugar to give them that diner taste.  So.Very.Delicious!!!!  Thank you!

I've tried a few sourdough discard recipes now, and this one is by far is the best! So fluffy and the flavour is amazing. Thank you!

These taste SOOO good! Easy recipe and so fast!

I just made these and they were great - nice and fluffy.   I made a couple of modifications and used a blend of all purpose (1 1/2 cups) and whole wheat flour (1/2 cup) and used flaxseed eggs instead of large eggs.

Excellent recipe...definitely a keeper! They turn out fluffier and flavorful than the regular pancake. Absolutely loved it! ❤️

The most delicious, fluffy pancakes you've ever had are made with sourdough starter discard!

Sourdough discard pancakes

The best sourdough pancakes are fluffy on the outsides with irresistable crispy edges. It is super simple to whip up with just a six basic ingredients.

The Best Sourdough Pancakes

coconut oil (melted)

Mix the starter, eggs, melted coconut oil, honey, and salt in a large mixing bowl.

Add the baking soda last, and watch the starter foam up.Preheat a tablespoon of coconut oil in my cast iron skillet on medium heat.

After it is hot enough to produce a sizzle, pour 1/2 cup batter right onto the hot oil. At this point, I turn the stove down to medium-low heat so that the pancake has a chance to cook through without the bottom burning. Remember that &quot;flip only one time&quot; rule.

After the top is nice and bubbly, and no more bubbles are being produced, give the pancake a flip. About 2-3 minutes.

Cook the second side for another 30 seconds to a minute on the other side, or until cooked through and golden brown.

Set aside as you continue to cook

Serve with butter, maple syrup, fresh fruit, homemade whipped cream, or even savory toppings.

I tried the recipe this week. I hesitated for a while because English is not my first language and I wanted to be sure that I was getting it right and didn't have much experience with sourdough. It tasted wonderful and will definitely be making it again. Thanks to Lisa, greetings from Germany
Angela

Goodness! These pancakes were amazing! I had a ton of starter and I wanted to get rid of a good chunk and this was the perfect recipe! My toddlers loved them, I loved them. Absolutely incredible recipe.

I just made these for dinner and they were delicious!  However my batter was so runny and I was worried especially after they were cooked they were so flat.  But they were tender and fluffy to eat?!! Maybe it was an error with the baking soda and when I added it.  I also substituted 1 TBSP sugar for the honey and added 1/2 tsp vanilla extract.  Thank you for sharing your recipes!  I’ll definitely be making these again!  So much easier to make using my starter!  I’m a beginner to sourdough and these pancakes are certainly the least intimidating! 😁

They work perfectly every time!  My 3 year old now knows the recipe off by heart 💛

My first time using my sourdough starter, -which I also made following Lisa’s instructions-, and they turned out delicious. Thank you so much for sharing your knowledge with the world!

Can this be stored in the refrigerator if you don’t use all the mix?

So easy and so delicious! My family loves these 🙂

Thank you!  Do you have the weight of the starter in grams, by chance?

Lisa! You should be so proud of this recipe.  These pancakes were perfectly simple and delicious. I’ve been working my way through your sourdough recipes, and so far this is my family’s favorite! Thank you so much for sharing!

I made this morning for the first time and it’s the best pancakes I ever had. It’s delicious. I added a tea spoon of bourbon vanilla and for sure I will make it again and again. 😍

I'd never made sourdough pancakes before, and wanted to try them.  I was skeptical because I make some great non-sourdough buttermilk pancakes, and didn't think these would even come close.  I was quite surprised.  They were great with their crispy edges and unique taste!  Different from the my pancakes, but I will definitely be making these again!

The ultimate family favorite sourdough pancake recipe. These fluffy sourdough discard pancakes are made with the perfect combination of sourdough and buttermilk. Top with butter and maple syrup &amp; enjoy!

Fluffy Sourdough Discard Pancakes Recipe

sourdough discard (100% hydration, about 2/3 cup)

buttermilk (about 1 3/4 cups, see recipe notes)

eggs (about 100 grams)

granulated sugar (about 3 Tablespoons)

vanilla extract (about 1 teaspoon)

unsalted butter (melted, about 4 Tablespoons)

all-purpose flour (about 2 cups, see recipe notes)

baking soda (about 1 teaspoon)

baking powder (about 1 teaspoon)

salt (about 1 teaspoon)

butter

Mix together sourdough discard, buttermilk, eggs, sugar, vanilla and melted butter. Whisk until the discard is completely incorporated into the other ingredients.

To a small bowl, add the flour, baking soda, baking powder and salt. Fluff together. Add the flour mixture to the wet ingredients and mix together until just mixed. If the batter seems thin, add a little bit more flour to the batter. All sourdough discard is a little different in how long it has fermented and how much liquid it has in it as a byproduct from that fermentation process.

Overnight Fermentation Option: If you want to long-ferment the pancake batter, mix up all the ingredients EXCEPT the baking powder, baking soda and salt. Place the batter in the fridge for 24-48 hours. Before frying the pancakes, add the baking powder, baking soda and salt. Mix and proceed with the recipe.

Preheat a frying pan or griddle to medium-low heat. Butter the pan. Use a ¼ cup measuring cup and pour batter onto the pan in a circle. Use the cup to spread the batter out a little more for a thinner pancake. Cook until the bottom is brown and bubbles are forming on top of the pancake. Flip and cook on the other side. Each pancake takes about 3-4 minutes total, depending on the heat of your pan.Note: It is normal for this batter to be a little bit thick. Thin it out if desired with a little extra buttermilk or milk.

Butter the pan again and repeat with the remaining batter until all the pancakes are baked through. Enjoy warm with maple syrup, butter and fresh fruit if desired.

Amazing pancake recipe! Perfect texture of being fluffy, but not so fluffy that they are crumbly like other recipes I have tried.  Thia is our go to from now on!

These pancakes turned out beautifully. I made a double batch and they are delicious. Highly recommend. I am just getting into baking with discard and this weekend I made your focaccia recipe, these pancakes and am about to make banana bread. Thanks for making it so easy to succeed.

I have only one note - when looking at the doubled recipe, the grams double but the cups and tsp amounts don’t. That threw me off a bit, because while I weigh most things, anything less than a 1/4 cup, I just use measurements.

They were fluffy and light and so good. Will alway be my recipe

These were so delicious.  I didn’t have buttermilk but used milk and yogurt. I’m at 7200 ft elevation and the recipe worked perfectly.   Highly recommend.

Amy,These were the best pancakes and I loved the info on making my own buttermilk for this recipe not something we use.
 Also your sourdough started instructions and problem solving skills has made me an owner of happy starter in my frig and always ready to bake.
Carol F

I made two batches of this recipe, and both turned out great. The first batch was white flour and the second was one third white flour, one third wholemeal flour and one third almond flour, mainly because I ran out of ordinary white flour and I didn't think bread flour would make for very fluffy pancakes. Both batches turned out great, lovely light fluffy pancakes, but the general agreement was that the almond flour just added a touch more flavour. So thanks Amy great recipe as always.

Like Amy I am averse to waste ; so instead of buttermilk I save up my sourmilk and use this to make these pancakes and much else besides. If it has separated into clots and whey (the watery bit) pour off the thin liquid for breadmaking perhaps or other recipies.
This recipie uses less eggs than my previous favourite so more economical.

So easy to make and incredibly light, fluffy and delicious and uses up discard.

These overnight sourdough pancakes with blueberries are about as healthy as a pancake can get. An easy, delicious breakfast!

Sourdough Pancakes with Blueberries

all purpose flour

yogurt (or milk, buttermilk, kefir,

Tbsp maple syrup

½ tsp baking soda

cinnamon

blueberries (fresh

Tbsp virgin coconut oil (or butter

Add the flour, sourdough starter, yogurt, and maple syrup to a bowl and stir until combined. Cover the bowl with plastic wrap and set aside overnight at room temperature. 

Remove the plastic wrap. The batter should be bubbly. Add the egg, baking soda, salt, and cinnamon and stir to combine.

Heat a cast iron skillet or flat top griddle pan over medium heat until it's hot. Add the coconut oil and heat until it shimmers

Using a 1/4 cup to measure, pour the batter into the pan. As it cooks, drop several blueberries into the top uncooked side of each pancake.

Cook until you see many bubbles forming on the tops of the pancakes. Flip, and cook on the other side for 2-3 more minutes or until golden brown. Remove from the skillet and repeat with the remaining batter. 

Made these this morning and they are the best pancakes we've had!  Thank You!

Thank you for this recipe. I like that it uses more starter per added flour than a lot of the others out there, and yogurt, so easy. I subbed some gf flour for about 2/3 of the cup of flour (with my regular starter discard, they still turned out great... and completely sold on the coconut oil to fry. My toddler is into them too :) Great recipe!!

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