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3/3/2019 Classic Sourdough Waffles or Pancakes: King Arthur Flour

Classic Sourdough Waffles or Pancakes

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.

New to sourdough? Find the help you need for all of your sourdough baking at
our Sourdough Essentials page.

Overnight sponge
2 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons sugar
2 cups buttermilk
1 cup sourdough starter, unfed/discard AT A GLANCE
Waffle or pancake batter
PREP
all of the overnight sponge
42 mins. to 50 mins.
2 large eggs
1/4 cup vegetable oil or melted butter BAKE
3/4 teaspoon salt TOTAL
1 teaspoon baking soda 12 hrs 42 mins. to 12 hrs 50 mins.
YIELD
Directions 1 dozen 8" waffles or about 2 dozen
1. To make the overnight sponge, stir down your refrigerated starter, and medium pancakes
remove 1 cup. Note: This is a good opportunity to feed the remainder, if
necessary. OVERNIGHT

2. In a large mixing bowl, stir together the 1 cup 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.
8. Yield: 1 dozen 8" waffles or about 2 dozen medium pancakes.

Tips from our bakers

Want to make pancakes? Simply cook the batter in rounds on a griddle,


rather than in a waffle iron.

For whole-grain waffles, substitute our white whole wheat flour or Premium
whole wheat flour for some or all of the all-purpose flour.

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