Overnight Sourdough Buttermilk Pancakes or Waffles

Adapted from NY Times Cooking

• The night before
  • 1 cup (240g) sourdough starter“unfed”(we use starter with 60% water/ 40% flour by weight)
  • 1 cup (224g) buttermilk
  • 1 cup (120g) all-purpose flour
  • 1 tablespoon (about 13 grams) light brown sugar

• The next morning:
  • 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

1. The night before: In a large bowl, combine sourdough starter, buttermilk, flour, and sugar; stir to combine. Cover the bowl and allow to rest overnight at room temperature.
2. In the morning : Pre-heat a waffle iron or griddle.
3. In a separate bowl, whisk the egg, melted butter, and vanilla extract until well combined. Add it to the overnight sponge.
4. Add salt, and baking soda and mix to combine.
5. For waffles: Pour batter onto preheated, greased waffle iron; cook until the waffle is golden brown.
6. For pancakes, ladle about 1/4 cup of batter onto preheated, greased pan or griddle, flipping when they are well browned on the bottom.

Print Recipe

Sourdough Buttermilk Pancakes or Waffles

Ingredients

• FOR THE OVERNIGHT SPONGE, OR BASE:
• 1 cup (240g) sourdough starter“unfed”(we use starter with 60% water/ 40% flour by weight)
• 1 cup (224g) buttermilk
• 1 cup (120g) 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

Instructions

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

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

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.