Sourdough Pancakes and Waffles

pancakes and waffles

StreuselI did it!  I finally did it!

I mustered up enough courage to start my own sourdough starter.  Watch out because you are going to be seeing quite a few sourdough posts now that I have discovered how easy it is to start it up.

I have to give credit to my friends Jen and Hollis for inspiring me to go for it and start my own starter.  It all started with a request from said friends to make some sourdough pancakes.  This is how blogging for me works.  Friends come up to me and say “Oooh, I saw this recipe for ________ and you should make it!”  Loving to spend pretty much every waking minute in my kitchen (when I’m not in front of the TV set watching Downton Abbey), I gladly accept any request!

Starting a starter is easy and fun!  Once the starter has been fed for at least a week feel free to start making all kinds of fun stuff.  When I pull off a bit of starter everyday (instead of throwing it away) I keep it in a separate container and then make my creations from that.  After 3 to 4 days of it sitting there, it is perfectly sour.  If you prefer you can freeze back what you pull off and thaw and feed it later as well.

starter after 2 weeks



1 c. all-purpose flour

1 t. sugar

1 t. active dry yeast

1 c. warm water (tap water is fine)


Combine the ingredients in a glass bowl and mix.  Use anything but metal.


No metal bowl, no metal spoon.


Cover with a tea towel and let sit at room temperature for about 5 days, stir daily.  After five days or so start feeding by removing 1/2 c. starter (save it) and adding 1/2 c. all-purpose flour and 1/2 c. warm water, stir in and cover with towel.  Do this daily.  If you get tired of feeding it daily, move it to the refrigerator and feed every one or two weeks.  If you really tire of feeding it, stick it in the freezer for a few months.  Pull it out to thaw when ready to use it again.  Let it come to room temperature and feed it daily for a few days at room temperature before putting it back in the refrigerator.


Sourdough Pancakes and Waffles


makes about 4 waffles or 10 pancakes

adapted from gnowfglins


2 c. starter

2 T. canola oil

1/2 t. salt

1 egg

2 T. sugar

1 t. vanilla

1 t. baking soda


Combine all ingredients except baking soda.  Oil a skillet and/or waffle iron.  Add the baking soda to the batter in a large enough bowl to accommodate some bubbling activity.  The batter will be thin, don’t worry, just cook the batter in the skillet or waffle iron as you would with any batter recipe.  Check out the bubbles!  They rise almost immediately when hitting the hot skillet…

thinner than usual batter bubbles

The waffles are not as substantial as a regular waffle batter, a little flimsy but they are super crispy on the outside and wonderfully moist on the inside.  The pancakes are likewise crispy on the outside with lots of little holes – perfect for absorbing the butter and maple syrup.  A great treat for when it is cold and snowy out!

waffles February Snow!


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