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A just-finished round sourdough waffle on a waffle iron.

Sourdough Pancakes and Waffles

A light, tangy batter that works perfectly to make either breakfast favorite (because obviously the kids can't ever agree on which one to make)!

Course Breakfast
Cuisine American
Keyword pancake, sourdough, waffle
Prep Time 10 minutes
Cook Time 20 minutes
Rest overnight 10 hours
Total Time 10 hours 30 minutes
Servings 4

Ingredients

Overnight Sponge

  • 250 g Discard sourdough starter (~1 cup)
  • 225 g Almond milk (~1 cup)
  • 120 g All purpose flour (~1 cup)
  • 13 g Coconut sugar (~scant tablespoon)

Remaining Ingredients

  • 1 ea Egg can make vegan-friendly by substituting a flax seed or chia seed 'egg'
  • 1/4 cup Melted butter while I haven't tried this yet, in principal could substitute canola or safflower oil or possibly apple sauce to make vegan-friendly
  • 1/2 tsp Vanilla extract
  • 1 tsp Baking soda
  • 1/2 tsp Kosher salt

Instructions

The Night Before

  1. 1. Whisk the ingredients for the overnight sponge together in a large bowl, cover (preferably with anything environmentally friendly and not plastic wrap), and let sit on the counter at room temperature at least 8 but no more than 12 hours*.

The Next Morning

  1. 2. Melt butter in microwave-safe bowl.

  2. 3. Whisk together egg, kosher salt, and vanilla extract in a small bowl.

  3. 4. Preheat waffle iron (**see notes).

  4. 5. Sprinkle baking soda on top of overnight sponge.

  5. 6. Add butter and egg mixture to overnight sponge and whisk vigorously to combine and aerate.

  6. 7. Cook waffles and serve immediately (topped with syrup, nutella, peanut butter & jelly, etc.) or place on a wire rack on a cookie sheet in a warm oven (~155 F).

Recipe Notes

*Don't sweat it if you forget to make the sponge the night before! You can still mix the sponge as directed and then place into a cold oven with the light on. The heat will help jumpstart the fermentation process. It won't be as delicious and tangy as an overnight ferment, but a few hours in the oven with the light on will work enough magic.

**If you wan't good sourdough waffles, you need to invest in a good waffle maker. It needs to be able to maintain high heat even in the presence of massive amounts of evaporation from these (or any) waffles. We prefer the VillaWare model 2002 on heat setting 4.5. 

***Freeze extra waffles in a sealed container between squares of parchment paper. To reheat, wrap frozen waffle in parchment paper and microwave for 30 seconds. If you prefer a crispier waffle, microwave 20 seconds and then lightly brown in toaster