Sourdough Pancake or Waffle Batter

By Sam Sifton

Updated May 8, 2023

Sourdough Pancake or Waffle Batter
Melina Hammer for The New York Times
Total Time
15 minutes, plus overnight rest
Rating
5(3,108)
Comments
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If you have a sourdough starter, you will need to feed it to keep it alive. Many recipes call for doing so after discarding a cup or so of the starter you have, so as to maintain its equilibrium and prevent it from growing too large. This recipe takes advantage of that excess starter, using it as the base of a pancake or waffle batter that ferments overnight and yields a remarkably flavorful breakfast the next day, with minimal effort.

Featured in: Sourdough Starter, America’s Rising Pet

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Ingredients

Yield:4 servings

    For the Overnight Sponge, or Base

    • 1cup/240 grams sourdough starter “unfed”
    • 1cup/224 grams buttermilk
    • 1cup/120 grams all-purpose flour
    • 1tablespoon/about 13 grams light brown sugar

    For the Batter

    • 1large egg
    • ¼cup melted unsalted butter or neutral oil
    • ½teaspoon vanilla extract
    • ½teaspoon/3 grams kosher salt
    • 1teaspoon/6 grams baking soda
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

447 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 60 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 13 grams protein; 874 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the sourdough starter in a large bowl and add the buttermilk, flour and sugar, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature.

  2. Step 2

    When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine.

  3. Step 3

    Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat. Or use a small ladle to create pancakes on a preheated oiled pan or griddle, flipping them when they are well browned on the bottom. Serve immediately.

Ratings

5 out of 5
3,108 user ratings
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Comments

duane

An equal volume (1 cup) of a liquid and a solid will have different masses. 1 cup of water = 8 oz or ~ 230 grams. Flour is less dense that water. It weighs less. Throw out the measuring cups, buy a scale.

kniterati

Quit already with the mass-over-volume kool-aid. I do know what I'm doing. There is just as much variability in consumer instrumentation for weighing ingredients as there is for measuring volume and it is simply not superior for most single meal preparations. Ambient temperature, elevation, humidity and freshness of the same ingredients over time and brand cast wide differences in the their mass . Care, attention and technique in all measurement is more important. Lose the white horse.

PaulR

I just want to say thank you to Mr. Sifton and the Times for including gram measurements.

I'm on a crusade for this. When I see cups and teaspoons, my assumption is that this a recipe is by and for people who have no idea what they're doing.

Silicon Valley Chicken Farmer

Used all whole wheat and buckwheat.

Nancy

I make these whenever my vegan granddaughter spends the night, it’s now tradition. I use soy milk with a little lactic acid because I have it - although lemon juice would probably be delicious too. I sub a flax egg and use walnut oil instead of butter. And of course blueberries and maple syrup.

Emily

Has anyone had their sponge over flow over night? Mine did and I’m down to 431 grams. Has this happened to anyone and did you go forward with the recipe as listed? I will if I don’t get any comments and I’ll report back.

Emily

@Emily I went forward with the recipe and these are so dang good! I’m sure they’ll be better next time.

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