Sourdough Pancakes and Waffles

Sourdough pancakes and waffles are the highest-leverage discard recipe. Better than supermarket mix, faster than a loaf, and the secret is in the overnight ferment.

Why they're better

The overnight rest develops flavor, breaks down some of the starches, and produces fluffier results than a quick batter. The slight tang complements maple syrup beautifully.

The overnight method

Mix the night before. Refrigerate. Cook in the morning. The whole thing takes 5 minutes of active time.

Recipe — pancakes (8 pancakes)

Night before:

• 1 cup flour
• 1 cup buttermilk (or milk + 1 tablespoon vinegar)
• 1 cup sourdough discard (or active starter)
• 1 tablespoon sugar

Whisk together. Cover. Refrigerate overnight.

Morning:

• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon baking soda
• ½ teaspoon salt

Whisk into the rested batter. The baking soda will react with the acidic discard and create extra lift.

Cook

Heat a griddle or skillet over medium heat. Lightly butter.

Scoop ¼ cup batter per pancake. Cook 2–3 minutes per side until golden.

Stack and serve immediately.

Recipe — waffles (4–6 waffles)

Use the same overnight batter. Add an extra egg and an extra tablespoon of butter to the morning step.

Pour into a hot waffle iron and cook to your iron's specifications.

Sourdough waffles are crispier on the outside and lighter inside than standard waffles. They reheat beautifully in a toaster.

What to expect

• Tall, fluffy pancakes (2–3× thicker than no-fermentation pancakes)
• Slight tang
• Complex flavor (more interesting than buttermilk alone)
• Great hold under maple syrup or butter

Variations

Blueberry pancakes

Sprinkle blueberries onto the wet side after pouring. They sink in and stay distinct.

Chocolate chip

Fold in ½ cup chocolate chips with the morning egg.

Banana

Mash 1 ripe banana into the morning step. Reduce sugar by half.

Apple cinnamon

Add ½ teaspoon cinnamon and a small grated apple.

Savory cheddar herb

Skip the sugar. Add ½ cup grated sharp cheddar and 1 tablespoon chopped chives. Top with sour cream and bacon.

Storage

Cooked pancakes and waffles freeze beautifully:

• Cool completely
• Stack between sheets of parchment
• Bag and freeze
• Reheat in a toaster, no thawing needed

The overnight batter keeps refrigerated up to 3 days, but the leavening power weakens. Best within 24 hours.

Common mistakes

• Not adding baking soda morning of — flat pancakes.
• Adding all ingredients night before — eggs and baking soda lose effectiveness overnight. Add in morning.
• Heat too high — burns outside, raw inside. Medium heat.
• Flipping too early — pancakes break. Wait until edges set and bubbles form on top.

Why this works

The overnight ferment:

1. Breaks down some starches into simpler sugars (better browning)
2. Develops mild acid (which reacts with baking soda for extra lift)
3. Allows flour to fully hydrate (smoother texture)
4. Develops complex flavor

This method has been used by old-school cooks for generations, before commercial buttermilk pancake mixes existed. It's not new, just rediscovered.

When to use

Saturday morning is the perfect day. Mix Friday after dinner; cook Saturday at breakfast.

Or any morning, really. Two minutes the night before is a small price for breakfast that's better than what you'd get at a restaurant.