Fluffy Sourdough Pancakes and Waffles

This overnight batter uses sourdough discard to create the lightest, most flavorful pancakes and waffles you've ever had.

Ingredients

• Overnight Batter

• 200g sourdough discard
• 200g all-purpose flour
• 240g milk
• 1 tbsp sugar

• Morning Additions

• 2 eggs
• 60g melted butter
• 1 tsp baking soda
• 1/2 tsp salt

Method

1. Night Before

2. Mix discard, flour, milk, and sugar
3. Cover and leave at room temperature overnight

1. Morning

2. Whisk in eggs, melted butter, baking soda, and salt
3. Batter will be bubbly and tangy-smelling
4. Cook as usual on griddle or waffle iron

Tips

• Don't overmix—lumps are fine
• Medium heat for even cooking
• Rest batter 10 min if too thick
• Add blueberries or chocolate chips if desired

Variations

• Buttermilk style: Replace milk with buttermilk
• Whole grain: Use 50% whole wheat flour
• Chocolate: Add 2 tbsp cocoa powder