Sourdough Waffles or Pancakes
Crisp, feathery light, and with a delightful, mild tang, these waffles evoke memories of Goldrush days in California, when sourdough pancakes, biscuits, and bread were served to miners morning, noon, and night. This recipe also makes great pancakes.
Read our blog about these waffles, with additional photos, at Bakers' Banter.
Overnight sponge
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 tablespoons sugar
- 2 cups buttermilk
- 1 cup sourdough starter, straight from the refrigerator (not fed)
Waffle or pancake batter
- all of the overnight sponge
- 2 large eggs
- 1/4 cup vegetable oil or melted butter
- 3/4 teaspoon salt
- 1 teaspoon baking soda
Directions
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Recipe summary
- Hands-on time:
- 42 mins. to 50 mins.
- Baking time:
- Total time:
- 12 hrs 42 mins. to 12 hrs 50 mins.
- Yield:
Overnight
- Recipe comments (28) »
Tips from our bakers
- Want to make pancakes? Simply cook the batter in rounds on a griddle, rather than in a waffle iron.
Reviews
11/10/2009
LOVE it!
11/10/2009
I love this recipe. I make them every Tuesday, and to keep them from getting soggy I lay them on cool towels right as I peel them off the iron (stacking them makes them immediately limp.) I keep the leftovers in the fridge or freezer and use them as toaster waffles the rest of the week; they crisp right up in the toaster. For anyone who doesn't want to keep buttermilk on hand or go out and buy it for this recipe, I'd suggest using powdered buttermilk (King Arthur carries it.) You might have to adjust the amount of water to keep the consistency the same, though; I use about 3/4 the amount called for on the buttermilk powder, or the batter is very runny. Still tastes good, just isn't quite the same.
11/07/2009
I ave been making sourdough waffles for years. Different waffle irons, sometimes with a bit of whole wheat flour, sometimes not. They are always fantastic. Then why the 4 stars? Don't let these waffles sit. They are best off the waffle iron. If they sit, say for 20 minutes, they turn floppy, and are like rubber. I made these for a pancake supper at church, and was very unsatisfied because of this factor. Straight from the iron, they can't be beat. I serve them with a cinnamon sauce, basically a cinnamon flavored cornstarch milk pudding sauce, like thick gravy. Much better for you than maple syrup, and less filling. Also
11/06/2009
Great recipe. I have made it fourth times so far. I use only 1 Tbsp. of butter instead of oil - becouse I hate fatty waffles.
10/25/2009
Fabulous recipe! The waffles are crisp and light. I use the All-Clad 4-square Belgium waffle maker. The waffles have turned out fantastic every time. Tip: If you aren't eating the waffles immediately (within a minute), place the waffles on a rack. If you put the waffles on a plate, the waffles become soggy. The plate locks in the heat creating steam pockets.
09/01/2009
I've happily made this for years and have fooled a little with the recipe. By separating the eggs and beating the whites into stiff peaks and then folding in the rest of the ingredients at the last minute just before cooking, you ALWAYS end up with a delicately crispy exterior and a moist, tender interior... and no need for baking soda as a last minute leavening boost.
08/23/2009
Ever since I acquired the sour dough starter from you folks, I have been using this recipe as a kind of fill in when I don't have time to make the actual sour dough bread. My family (and I) absolutely love this recipe and even more so when I add some cinnamon. I've also added freshly ground nutmeg, which makes the waffles taste like donuts. I have also added walnuts to the batter which gives them a wonderful toasty flavor.
08/23/2009
Oh my. I wanted to like this recipe so much but it just didn't work. Starter was fed a few days ago, per recipe. The batter bubbled up nice and fluffy, but once it hit the (brand new!) waffle maker it didn't rise. Or get crispy. Or brown. Even after 10 minutes the waffles were floppy, sorry little squares that were flat on top with pale dents on the bottom.
I wound up with a delighted pooch who got to eat the results. I'd love to try this recipe again, but have no idea what went wrong.
It sounds as though your waffle iron wasn't hot enough. Try letting it heat up longer than the manufacturer suggests. Molly @ KAF
08/11/2009
This is the best waffle recipe I have tried and I have tried quite a few. My two young waffle experts want me to make them again tomorrow. Although they were a little time consuming to prepare the first time, I think it will get easier with time. The consistency and taste was outstanding. My kids liked them with chocolate chips, I enjoyed them with toasted Pecans. I don't think you can go wrong with this recipe.
08/06/2009
So easy to make! It's nice to be able to use the starter that would otherwise go in the trashcan. The flavor is a bit more savory than other waffle recipes, but not too tangy. This recipe yields quite a few; I got 20 waffles (small squares). Just a note: my Krups waffle iron is usually very reliable, but with this recipe it indicates that the waffles are done when they are still pale gold. I ignore the indicator light and cook them till toasty brown.
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