![Sourdough Pancakes Waffles Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/zkkVetPubMIaV5fQool_psEbu_Q=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/sourdough-pancakes-waffles-FT-RECIPE0620-3bb608806b8049ffbecbe5013bd082b1.jpg)
Ingredients
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1 ½ cups (about 6 3/8 oz.) all-purpose flour
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1 cup whole buttermilk (or 3/4 cup whole milk plus 1/4 cup sour cream)
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½ cup (4 oz.) sourdough starter discard
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¼ cup (1/2 stick) unsalted butter, melted, plus softened butter for serving
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2 large eggs, beaten
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2 tablespoon granulated sugar
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1 ½ teaspoon kosher salt
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Cooking spray
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½ teaspoon baking soda
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Pure maple syrup, for serving
Directions
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Whisk together flour, buttermilk, sourdough starter discard, melted butter, eggs, sugar, and salt in a medium bowl until well combined. Cover and chill at least 8 hours or up to 18 hours.
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When ready to cook, preheat the oven to 200°F. Remove batter from refrigerator, and let stand at room temperature for 15 minutes. Meanwhile, preheat a Belgian or regular waffle maker, and lightly grease with cooking spray. Whisk baking soda into batter.
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Pour about 1/3 cup batter for each waffle into a Belgian or regular waffle maker. Cook according to manufacturer's directions until waffles are golden brown and crisp, 3 to 5 minutes. Place on a baking sheet and keep warm in a 200°F oven for up to 30 minutes. Repeat with remaining batter.
Note
You can also make pancakes with this batter: Heat a nonstick electric griddle to 350°F or a large nonstick skillet or griddle over medium-low, and lightly grease with cooking spray. Spoon about 3 tablespoons of batter per pancake onto hot griddle or nonstick skillet. Cook until tops are covered in bubbles and sides look set, 2 to 3 minutes. Flip and cook until set and cooked through, 2 to 3 minutes. Place on a baking sheet, and keep warm in a 200°F oven for up to 30 minutes. Wipe griddle or skillet clean, and repeat with remaining batter. Serve pancakes as directed above.