Ingredients
Scale
The night before:
- 1 cup (approx 240 grams) sourdough starter, active*
- 1 cup milk (any kind–I like buttermilk best but plant based milks are great too)
- 1 cup unbleached all-purpose flour (you can use half whole wheat)
- 1 tablespoon brown sugar
The next morning:
- 1/4 cup butter, melted and cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
Instructions
The night before:
- Whisk together the sourdough starter, buttermilk, flour, and brown sugar until smooth. Cover and let sit on the counter overnight or 8-12 hours.
The next morning:
- Add the butter, egg, and vanilla and whisk into the overnight sponge.
- Sprinkle the salt and baking soda on top of the batter. Whisk until incorporated.
- To cook the pancakes or waffles:
- While you’re mixing together the batter, preheat your waffle maker or griddle for pancakes.
- When you’re ready to cook, drop spoonfuls of batter on hot griddle for pancakes and flip over when lots of bubble appear on top. If making waffles, follow the directions for your waffle maker.
- Keep pancakes or waffles warm on a cooling rack-lined baking sheet in a 200 degree oven.
Recipe Notes
- *Active starter means that it has been fed about 8 hours beforehand. I like to feed my starter Friday morning, mixi up the sponge Friday night, and cook the pancakes or waffles Saturday morning.