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Sourdough waffle on a wooden plate, topped with butter, maple syrup, and fresh berries.

Amazing Sourdough Waffles or Pancakes (Light & Crispy)

5 from 1 vote
Golden, crispy, and irresistibly fluffy, these sourdough waffles are a breakfast game-changer! Let the batter ferment overnight for extra flavour or cook them right away—both ways are delicious. No waffle iron? They make perfect pancakes, too!
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Prep Time 10 minutes
Cook Time 30 minutes
Resting 12 hours
Servings: 10 waffles
Course: Breakfast, Brunch
Cuisine: Belgian
Ingredients Method Notes

Ingredients
  

  • 120 g unsalted butter melted and cooled
  • 300 g whole milk
  • 210 g sourdough discard or active starter
  • 3 large eggs
  • 1½ tsp vanilla extract
  • 225 g all-purpose flour
  • 1 tbsp baking powder
  • 1½ tsp fine sea salt
  • 3 tbsp granulated sugar

Method
 

Make the Batter
  1. For No-Wait Waffles or Pancakes: Add 120 g unsalted butter (melted and cooled), 300 g whole milk, 210 g sourdough discard, 3 large eggs, and 1½ tsp vanilla extract to a medium mixing bowl or large liquid measuring cup. Whisk until completely combined. Add 225 g all-purpose flour, 1 tbsp baking powder, 1½ tsp fine sea salt, and 3 tbsp granulated sugar and stir until just combined. Leave to rest while you preheat your waffle maker (or griddle or frying pan, if making pancakes).
  2. For Overnight Waffles or Pancakes: Add 120 g unsalted butter (melted and cooled), 300 g whole milk, and 210 g sourdough discard to a medium mixing bowl or large liquid measuring cup. Add 225 g all-purpose flour, 1½ tsp fine sea salt and 3 tbsp granulated sugar and whisk until combined. Cover the bowl or measuring cup and leave at room temperature overnight to ferment.
  3. The next morning when you're ready to make the waffles or pancakes, add 3 large eggs, 1½ tsp vanilla extract, and 1 tbsp baking powder to the bowl or measuring cup, and whisk until completely combined.
Make Waffles
  1. Preheat your waffle maker. You may want to spray the surface of the waffle iron with cooking spray or brush it with oil to make sure the waffles don't stick. Once preheated, pour in the amount of batter the instructions for your waffle iron specifies. Cook until your preferred level of doneness—usually around 5-6 minutes.
Make Pancakes
  1. Preheat a cast iron skillet, nonstick frying pan, or griddle to 375˚F (190˚C). Add a small amount of butter or oil to the surface. Use a ¼ cup measuring cup to portion out the batter, leaving at least one inch between each pancake.
  2. Cook until the top surface is completely covered with bubbles and the pancake easily releases from the pan or griddle. Quickly slide a spatula under the pancake, and confidently flip it over. Cook on the other side for another minute or two or until golden brown.
Serve
  1. Top with maple syrup and fresh berries, or as desired. Serve immediately.

Notes

The yield varies depending on how large your pancakes or waffles are. Using my Belgian-style waffle maker, this recipe makes about 10 waffles. It should make about 18-20 pancakes if you use a ¼-cup measuring cup to pour the batter for the pancakes.
If you aren't able to serve your waffles or pancakes immediately, keep them warm in a 200˚F (190˚C) oven. Ideally the waffles or pancakes should be on a baking sheet in a single layer to avoid trapping any steam, which could make them soggy.