Classic Sourdough Waffles or Pancakes

star rating (234) rate this recipe »
Recipe photo
Hands-on time:
Total time:
Yield: 1 dozen 8" waffles or about 2 dozen medium pancakes

Recipe photo

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.

New to sourdough? Find the help you need for all of your sourdough baking at our Sourdough Essentials page.

Classic Sourdough Waffles or Pancakes

star rating (234) rate this recipe »
Hands-on time:
Total time: Overnight,
Yield: 1 dozen 8" waffles or about 2 dozen medium pancakes
Published: 01/01/2010


Overnight sponge

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

Tips from our bakers


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1) To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.

2) In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.

3) Cover and let rest at room temperature overnight.

4) In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.

5) Add the salt and baking soda, stirring to combine. The batter will bubble.

6) Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.

7) Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.

Yield: 1 dozen 8" waffles or about 2 dozen medium pancakes.

Nutrition information

Serving Size: 1 waffle or 2 pan Servings Per Batch: 12 waffles or 24 pan Amount Per Serving: Calories: 190 Calories from Fat: 50 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 35mg Sodium: 300mg Total Carbohydrate: 27g Dietary Fiber: 1g Sugars: 5g Protein: 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 05/01/2015
  • Steve from Denver and Oracle Arizona in the winter
  • We love this recipe. We freeze the extras when it's just the two of us eating. I like adding coconut oil in addition to the butter. If you are cooking for a group, it really improves the experience if you can use more than one waffle iron. Some of my family like the waffles cooked until just golden, while others prefer dark, and crunchy. And about waffle irons: I finally retired my dear Mom's 1950 vintage electric griddle a few years ago, and purchased a high quality, heavily constructed, and expensive model. Then my best friend shows up for a large group brunch a while back, with his chincy little $20.00 electric griddle by Oster, which he purchased from Target. It does a wonderful job for all levels of doneness! Especially the way I like them, darker and a little bit crunchy, by cranking the temperature ALL the way up. The batter never sticks. Happy waffling!
  • star rating 04/24/2015
  • Olaf Zumpe from KAF Community
  • It tastes very good. I will add this recipe to my collection of favorites.
  • star rating 04/18/2015
  • Carol from Vermont
  • I made this recipe just as stated. I have a 30 year old waffle iron. It makes thin waffles. I didn't enjoy these like I thought I would. Not sure if it the waffle iron or the recipe.

    Try holding back some of the liquid next time, and adding it to adjust the consistency of the final batter. Happy baking! Laurie@KAF

  • star rating 04/17/2015
  • Heidi from CA
  • Wow! These were great! My batter was really thick and made 8 Belgian waffles.
  • star rating 04/01/2015
  • Michelle from New Jersey
  • My daughter and I just made a starter dough. At a week old we made these waffles. They were so good. However the recipe made 9 huge Belgium waffles. We only finished 3 and froze the others. I couldn't believe how crispy on the outside but soft and pillowy they were on the inside. Just perfect!!! Sourdough is such a fun science experiment for the kids, heck for me too :)
  • star rating 03/29/2015
  • Calchick from San Diego, CA
  • These were fantastic! Light and airy - very tasty - not heavy at all - we ate a bunch! :)
  • star rating 03/25/2015
  • m6d from KAF Community
  • I love the lightness of the waffles and the slight sour taste that is a great contrast to very sweet syrups. Also tried this as a pancake batter, didn't like that option it was too wet and heavy. Waffles an A+ though.
  • star rating 03/22/2015
  • cirquelover from KAF Community
  • Delicious, light yet crispy! Thank you for a wonderful first recipe for my sourdough starter.
  • star rating 03/22/2015
  • SMag from Maine
  • Fantastic taste and crispy! Bonus is having a head start so you save time in the morning.
  • star rating 03/16/2015
  • Bridget_M from KAF Community
  • The sourdough waffles are pretty good. I think adults would appreciate their flavor the most. Tastes exactly like a pop over!
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