If you can't find full-fat buttermilk at the market, you're better off substituting a mix of milk and sour cream instead (see amounts below). Collect your sourdough discard in a bowl in the fridge, adding to it until you have enough for the recipe. The sourdough discard can keep for up to 5 days before using. You can also make pancakes with this batter—see Note below for details.

Paige Grandjean

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Credit: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Sarah Elizabeth Cleveland

Recipe Summary

active:
30 mins
chill:
8 hrs
total:
8 hrs 30 mins
Yield:
4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

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