Best 4 Sourdough Pancake Or Waffle Batter Recipes
Indulge your taste buds with our collection of delectable sourdough pancake and waffle recipes! These recipes offer a delightful twist to your breakfast routine, showcasing the unique tang and texture of sourdough starter. From classic buttermilk sourdough pancakes to hearty whole wheat sourdough waffles, our selection caters to various dietary preferences and flavor profiles. Each recipe is carefully crafted to ensure a perfect balance of flavors and textures, promising a satisfying and memorable breakfast experience. Whether you prefer fluffy pancakes or crispy waffles, our recipes will guide you through the process of creating these sourdough treats with ease. So, gather your ingredients, fire up your griddle, and embark on a culinary journey that will leave you craving more!
Here are our top 4 tried and tested recipes!
SOURDOUGH WAFFLES
This recipe requires your sourdough starter to be fed on a 12-hour schedule. If you usually refresh every 24 hours, simply begin feeding your starter every 12 hours two days in advance. Once you reach the fourth feeding, you can start making waffles from your discard. Similarly, if you typically keep your starter in the fridge, bring it to room temperature and feed every 12 hours for 3 days before waffling up.
Provided by Alton Brown
Categories main-dish
Time 9h
Yield 4 Belgian waffles
Number Of Ingredients 13
Steps:
- Combine the starter, milk and flour in a medium bowl and cover with plastic wrap. Rest for 8 hours at room temperature, until the batter is light, full of bubbles, and roughly doubled in size. (If you'd like to make these for breakfast, you can refrigerate the batter overnight after this 8-hour rest.)
- Stir the egg yolk, butter, sugar and salt into the starter mixture until just combined and set aside.
- Beat the egg white and cream of tartar with a hand mixer on high until stiff peaks form, about 1 to 2 minutes, then fold the egg white into the batter using as few folds as possible to keep it from deflating (see Cook's Note). Rest the batter at room temperature for 20 minutes.
- Heat a Belgian waffle iron on medium heat. When hot, lightly coat both plates with nonstick spray. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations and cook until crisp and golden brown. Serve immediately or cool on a rack and wrap in plastic wrap followed by foil and freeze for up to 3 months.
- To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. During this time, yeasts and bacteria from the air and from the flour and probably from you will set up housekeeping in the bowl (see Cook's Note).
- For daily feeding: Peel back any crust that may have formed and transfer 20% of the culture (50 grams) to a clean, wide-mouthed jar. Stir in 100 grams flour and 100 grams water, loosely screw on the lid and stash at room temperature for 24 hours. (The culture will have a stinky-sour smell at this point.) Discard the rest of the original mixture.
- Repeat step 2 every 24 hours for 5 days. By then the culture should smell yeasty-sweet-sour, which means you're ready to put the starter to work. The waffles are to be made with the discarded percentage of starter.
SAM'S SOURDOUGH WAFFLES
A crispy outside with thick softness within - my family won't stop enjoying them every week! The fact that this recipe is simple to remember and asks for minimal amounts of perishables makes it great for camp-outs or fund-raising breakfasts. This recipe is from a friend who used it to make fantastic pancakes: Thanks Mr. Hannula!
Provided by Sam Nemati
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 4h18m
Yield 15
Number Of Ingredients 9
Steps:
- Mix flour, 1 1/2 cup water, and sourdough starter together in a large bowl to make batter. Cover loosely with plastic wrap and let sit in a warm place until filled with large holes and bubbles, 4 hours to overnight.
- Stir oil, eggs, sugar, and salt into the batter; mix well to combine.
- Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula.
- Preheat a waffle iron according to manufacturer's instructions.
- Pour batter onto preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 19.1 g, Cholesterol 24.9 mg, Fat 8.2 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 408.2 mg, Sugar 2.1 g
SOURDOUGH WAFFLES AND PANCAKES
Steps:
- Heat the butter and milk together in a pan until the butter is melted, and then let them cool to room temperature.
- Mix all ingredients to form a thick batter, cover the bowl tightly with plastic wrap, and let it stand at room temperature for 8-14 hours. If you do this before going to bed, you'll have the batter ready for breakfast the next day.
- The next morning, preheat your waffle iron for 10-15 minutes.
- Uncover the batter and whisk in the eggs and baking soda.
- Pour 1/2 to 3/4 cups of batter on the hot waffle iron and close the lid.
- Let each waffle cook for 3-5 minutes until golden brown and crisp.
SOURDOUGH WAFFLE OR PANCAKE BATTER
If you have a sourdough starter, you will need to feed it to keep it alive. Many recipes call for doing so after discarding a cup or so of the starter you have, so as to maintain its equilibrium and prevent it from growing too large. This recipe takes advantage of that excess starter, using it as the base of a pancake or waffle batter that ferments overnight and yields a remarkably flavorful breakfast the next day, with minimal effort.
Provided by Jenger
Categories Breakfast
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Step 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.
- Step 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.
- Step 3: Pour some of the batter onto a preheated greased waffle iron (careful not to overfill - the batter expands quite a bit) 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.
- Tip: If you make waffles in a mini waffle iron, you can freeze them and heat them in the toaster until crispy.
Nutrition Facts : Calories 436.6, Fat 14.6, SaturatedFat 8.3, Cholesterol 79.5, Sodium 982, Carbohydrate 62.4, Fiber 2.2, Sugar 7.9, Protein 13.6
Tips:
- For a tangier flavor, use sourdough starter that is at least 7 days old.
- If you don't have sourdough starter, you can use a cup of plain yogurt instead.
- To make sure your pancakes or waffles are cooked through, cook them until they are golden brown on both sides.
- Serve your sourdough pancakes or waffles with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
- Leftover sourdough pancake or waffle batter can be stored in the refrigerator for up to 3 days.
- If you want to add some extra flavor to your sourdough pancakes or waffles, you can add a teaspoon of vanilla extract, cinnamon, or nutmeg to the batter.
Conclusion:
Sourdough pancakes and waffles are a delicious and easy-to-make breakfast option. They are perfect for a lazy weekend morning or a quick weekday breakfast. With a few simple ingredients and a little bit of planning, you can enjoy delicious sourdough pancakes or waffles any day of the week. So what are you waiting for? Give these sourdough pancake and waffle recipes a try today!
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