Our family LOVES having weekend brunch and one of our staples is this sourdough waffle (or pancake) recipe! It’s quick to whip up these fluffy, and filling waffles for a weekday breakfast for the kids or to add to a brunch spread for a lazy Saturday at home. The sourdough starter not only adds a nice, tangy taste; it also adds good bacteria that is beneficial to gut health.
Basics of Sourdough Starter
Sourdough starter is a mix of flour and water that ferments by capturing the naturally occurring yeasts in the air. When you add starter to a recipe it acts as a leavening agent and also adds a kick of flavor.
There are so many ways to top waffles and pancakes other than the traditional pad of butter and maple syrup, although this is definitely our go-to topping. A few options to switch things up are adding chocolate chips, chopped nuts, fresh fruit, honey, or fresh whipped cream. Our FAVORITE topping is homemade berry syrup, which I will be sharing my recipe for soon!
-For lighter and fluffier waffles and pancakes, allow the mix to sit for 5-10 minutes before cooking.
-To store leftovers, place in a glass storage container and keep in the fridge for up to 2 days. Use a toaster or toaster oven to reheat.
-This recipe is GREAT for freezing and pulling out for a quick and easy breakfast on busy mornings.
Sourdough Waffles and Pancake
Ready in 20 minutes
Serves 5 waffles or 10 pancakes
- 2 c all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 Tbs cane sugar
- ½ tsp sea salt
- 1 c active sourdough starter (fed within 24 hours of making)
- 1 Tbs pure vanilla extract
- 1 ½ c whole milk
- 1 egg (beaten)
- 2 Tbs coconut oil (melted and cooled)
- Optional: toppings of your choice; fresh fruit, maple syrup, honey, chocolate chips, etc.
- Whisk all dry ingredients in a large mixing bowl.
- Add in sourdough starter, pure vanilla extract,, whole milk, egg, and coconut oil; mix until combined (do not over mix).
- For waffles: heat a waffle iron and grease; then pour in apx. 1 cup of mix and cook for 4 minutes.
- For pancakes: heat an iron skillet and grease with coconut oil; scoop ⅓ cup of mix for each pancake and cook for 4 minutes (flipping halfway through).
- Serve with your choice of toppings and enjoy!