Sourdough Waffles and Pancakes

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. 

Optional Toppings

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!

Recipe Tips

-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.


  1. Whisk all dry ingredients in a large mixing bowl.
  2. Add in sourdough starter, pure vanilla extract,, whole milk, egg, and coconut oil; mix until combined (do not over mix).
  3. For waffles: heat a waffle iron and grease; then pour in apx. 1 cup of mix and cook for 4 minutes.
  4. 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).
  5. Serve with your choice of toppings and enjoy!

Thanks for visiting our blog! We would love to hear from you!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: