‘Crisp, feathery light, and with a delightful, mild tang, these waffles evoke memories of Goldrush days in California, when sourdough pancakes, biscuits, and bread were served to miners morning, noon, and night. This recipe also makes great pancakes.’
12 hrs 42 mins
1 dozen 8" waffles or about 2 dozen medium pancakes
2 cups (241g) King Arthur Unbleached All-Purpose Flour
2 tablespoons (28g) sugar
2 cups (454g) buttermilk
1 cup (227g) sourdough starter, unfed/discard
Waffle or pancake batter:
all of the overnight sponge
2 large eggs
1/4 cup (50g) vegetable oil or 4 tablespoons (57g) butter, melted
3/4 teaspoon salt
1 teaspoon baking soda
1. To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup (241g). Note: This is a good opportunity to feed the remainder, if necessary.
2. In a large mixing bowl, stir together the 1 cup (241g) unfed starter, flour, sugar, and buttermilk.
3. Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.
4. In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
5. Add the salt and baking soda, stirring to combine. The batter will bubble.
6. Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.
7. Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.
Tips from their bakers:
Want to make pancakes? Simply cook the batter in rounds on a griddle, rather than in a waffle iron.
Don’t have any starter? Here’s a recipe for homemade sourdough starter. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it’s ready for baking. Want a head start? Purchase our classic fresh sourdough starter – it’ll be ready for baking soon after it arrives at your door. Looking for tips, techniques, and all kinds of great information about sourdough baking? Find what you need in our sourdough baking guide.
Can these pancakes and waffles be made gluten-free? Absolutely. Make sure to use a gluten-free starter; and substitute our Gluten-Free Measure for Measure Flour for the all-purpose flour called for in the recipe.