Classic 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.

Photo by Gayle H.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Overnight sponge:

  • 2

    cups King Arthur Unbleached All-Purpose Flour

  • 2

    tablespoons sugar

  • 2

    cups buttermilk

  • 1

    cup sourdough starter, unfed

  • 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

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. Tips from our bakers Want to make pancakes? Simply cook the batter in rounds on a griddle, rather than in a waffle iron.

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