Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

gamma's sweet sourdough pancakes/waffles

(3 ratings)
Megan213 avatar
Recipe by
Megan Todd
@Megan213
Warren, OH

I promised some Sourdough recipes to go along with my sourdough starter recipe. So I am starting with an old family favorite. One that has been passed down and is enjoyed by my children, and will hopefully be shared with my grandchildren and great-grandchildren and so on. To prepare, you will need to make a sponge the night before. It is easy and only takes minutes. But still probably longer than the waffles or pancakes will last when brought to the breakfast table! They are also great to make ahead and freeze for grab and go breakfast for busy mornings. Top with your fav. maple syrup..mmm!

(3 ratings)
yield 6 serving(s)
prep time 8 Hr 10 Min
cook time 15 Min
method Griddle

Ingredients For gamma's sweet sourdough pancakes/waffles

  • 1 c
    active sourdough starter
  • 2 c
    vanilla almond milk, or buttermilk
  • 2 c
    unbleached wheat flour, or unbleached white flour
  • 2 Tbsp
    sugar
  • 1 tsp
    sea salt, fine
  • 2 lg
    eggs
  • 1/4 c
    butter, melted
  • 1 tsp
    baking soda
  • 1 tsp
    cinnamon or nutmeg (optional)

How To Make gamma's sweet sourdough pancakes/waffles

  • 1
    The night before you plan to make pancakes/waffles, make the "overnight" sponge. Remove 1 cup of sourdough batter from your starter (make sure you replace as per directions)
  • 2
    In a large glass or plastic bowl, (do not use metal) mix together starter batter, flour, almond milk (or buttermilk), salt, & sugar. Cover with a dish towel & allow to stand overnight at room temperature. (You can secure the towel with a rubber band) ** Make sure your glass dish is at least 2 quart, batter will expand as sponge ferments.
  • 3
    In the Morning: In a small bowl, eggs, melted butter, & optional cinnamon or nutmeg. Add to the overnight sponge & mix well with a wooden spoon.
  • 4
    Sprinkle baking soda over batter and mix in to combine. **The baking soda will make the batter bubble. It reacts with the sourdough to give a good rise & sweetens the batter by neutralizing the acidic taste.
  • 5
    For Pancakes: Slightly coat griddle with non-stick cooking spray & preheat on high. Pour 1/2 cup batter onto griddle for each pancake. Allow to cook until edges bubble, turn and cook until browned evenly. For Waffles: Spray waffle iron with non-stick cooking spray & preheat on high heat. When ready, pour batter according to your waffle iron directions. (I use a Belgian waffle iron, & use 1 cup of batter.)
  • 6
    Serve with butter & your favorite maple syrup! Keep pancakes/waffles warm until done cooking all batter and ready to serve. To freeze. Allow to cool completely on cooling rack, place in freezer friendly gallon or quart sized bags. If storing more than one in a bag, I place a sheet of parchment paper between waffles to make it easy to remove one or two at a time. I recently made a triple batch for my family to have a "go to" while I am recovering from surgery. They may not last that long, but at least I tried! haha Enjoy! Happy breakfast!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT