Sourdough Pancake or Waffle Batter

By Sam Sifton

Updated May 7, 2023

  • Melina Hammer for The New York Times
Media 1 of 1
Total Time
15 minutes, plus overnight rest
Rating
5(3,389)
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

  • 1 cup/240 grams sourdough starter “unfed”

  • 1 cup/224 grams buttermilk

  • 1 cup/120 grams all-purpose flour

  • 1 tablespoon/about 13 grams light brown sugar

FOR THE BATTER

  • 1 large egg

  • ¼ cup melted unsalted butter or neutral oil

  • ½ teaspoon vanilla extract

  • ½ teaspoon/3 grams kosher salt

  • 1 teaspoon/6 grams baking soda

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

60 grams carbs; 49 milligrams cholesterol; 447 calories; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 17 grams fat; 2 grams fiber; 874 milligrams sodium; 13 grams protein; 9 grams sugar

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.

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Ratings

5 out of 5
3,389 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.

Laura

This is one of my favorite recipes. I always replace the buttermilk with whey from making yogurt, use a mix of APF and whole wheat flour, and let the sponge sit on the counter for eight hours or so. As a breakfast waffle served with warmed berries and yogurt, they were such a hit that my niece asked me to make them for Christmas breakfast. Today, with gifts from my garden, I made a savory waffle. I skipped the vanilla, halved the brown sugar, and added chopped chives and tarragon, microplaned garlic, and shredded tromboncino squash (less water than regular zucchini so no need to salt and drain). Ate them with a smear of pesto. SO GOOD!!!! I think this recipe is a blank canvas for creativity, and a wonderful way to enjoy fresh summer produce, whether sweet or savory! Thanks NYT Cooking!

Mark

These waffles are so good. So light and yet the edges crisp up beautifully. Can’t beat the texture. This recipe is similar to a King Arthur recipe I’ve used before but the main difference is that this recipe uses only half the flour. It makes all the difference.

Jonathan

Wonderful recipe, but if you’re being careful to not over mix your batter in Step 2, it’s easy to not sufficiently mix in the baking soda or salt. As a result it’s easy to then end up with little pockets of baking soda in a waffle or pancake -- not fun. I modified Step 2 to make sure that doesn’t happen: Step 2
When you are ready to cook, whisk the egg, melted butter or oil, salt, the baking soda and the vanilla extract together in a small bowl, then add the rested sponge. Mix to combine.

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