King Arthur 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. 

To convert amounts among volume, ounces and grams go here.

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

Overnight sponge

• 241g King Arthur Unbleached All-Purpose Flour
• 28g sugar
• 454g buttermilk
• 241g sourdough starter, unfed/discard

Waffle or pancake batter

• all of the overnight sponge
• 2 large eggs
• 50g 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. Note: This is a good opportunity to feed the remainder, if necessary.
2. In a large mixing bowl, stir together the 1 cup unfed starter, flour, sugar, and buttermilk.
3. Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or 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.
8. Yield: 1 dozen 8" waffles or about 2 dozen medium pancakes.

Tips from our bakers

• Want to make pancakes? Simply cook the batter in rounds on a griddle, rather than in a waffle iron.
• For whole-grain waffles, substitute our white whole wheat flour or Premium whole wheat flour for some or all of the all-purpose flour.