This is my families favourite way to make sourdough pancake and waffle. It reminds me of when I was a little girl cooking with my Nana. This old-fashioned sourdough recipe combines the flavours of sourdough, vanilla and cinnamon, gets a little crispy on the outside while maintaining a soft texture on the inside. This recipe is perfect because it works well for both pancakes and waffles.
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Jump to RecipeSourdough Starter
If you don’t have a starter on the go, check out my post on How to Start a Sourdough Starter From Scratch, or if making one from scratch isn’t your vibe, check out my Focaccia Bread post in which I give options for acquiring a ready to use sourdough starter.
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Old Fashioned Sourdough Pancake and Waffle Recipe
Batter Ingredients
- 2 cups sourdough starter, fed
- 2 eggs
- 1/4 cup pure desi ghee (can use regular melted butter or melted coconut oil). Ghee has a flavourful buttery flavour that helps give this recipe the old-fashion flavour.
- 2 tsp vanilla
- 1 tsp salt
- 3 tsp cinnamon (can use less or omit if cinnamon isn’t your thing)
- 1 tsp baking soda
- 1-2 tbsp extra ghee or coconut oil for cooking
Making the Batter
- The night before (or 12-14 hours before you want to use your starter), fed starter. This will ensure it will be nice and bubbly when you want to use it.
- Add the wet ingredients to a bowl (fed sourdough starter, eggs, ghee, vanilla). Stir to combine.
- Add the salt and cinnamon and stir making sure to get rid of any lumps and clumps.
- Add the baking soda and stir. This is my favourite part, watching the batter bubble up!
Old-Fashioned Sourdough Pancakes
- Heat cast-iron skillet over medium to low heat (I use 2 skillets to make the process go faster)
- Melt oil of choice (ghee, butter, or coconut)
- Add 1/3 cup of bubbly batter to the center of the cast iron skillet
- Cook until multiple bubbles form (about 1 min)
- Flip and continue cooking. Only flip once. When Pancake is easy to remove (doesn’t stick) it’s probably ready.
- Stack them on a plate and place in a warm oven until ready to serve.
Old-Fashioned Sourdough Waffles
- Heat your waffle maker
- Once ready, add 1/3 cup of batter to the center of the waffle maker, close the lid
- Follow cooking instructions to waffle maker. For mine, it is ready when the light turns green from red.
- Stack them on a plate and place in a warm oven until ready to serve.
Simple Sourdough Pancake and Waffle Recipe
This delicious recipe is great for pancakes and waffles.
Equipment
- Cast iron skillet
- Waffle Maker
Ingredients
- 2 cups sourdough starter, fed within last 12 hours
- 2 eggs
- 1/4 cup pure desi ghee (substitute for regular melted butter or coconut oil)
- 2 tsp vanilla
- 1 tsp salt
- 1 tbsp cinnamon
- 1 tsp baking soda
- 1-2 tbsp extra ghee for cooking (substitute for regular melted butter or coconut oil)
Instructions
Making the Batter
- The night before (or 12-14 hours before you want to use your starter), fed starter.
- Add the wet ingredients to a bowl (fed sourdough starter, eggs, ghee, vanilla). Stir to combine.
- Add the salt and cinnamon and stir making sure to get rid of any lumps and clumps.
- Add the baking soda and stir. This is my favourite part, watching the batter bubble up!
Old-fashioned Sourdough Pancakes
- Heat cast-iron skillet over medium to low heat (I use 2 skillets to make the process go faster).
- Melt oil of choice (ghee, butter, or coconut).
- Add 1/3 cup of bubbly batter to the center of the cast iron skillet Cook until multiple bubbles form (about 1 min). Flip and continue cooking. Only flip once. When Pancake is easy to remove (doesn't stick) it's probably ready.
- Stack them on a plate and place in a warm oven until ready to serve.
- Serve with maple syrup, fresh fruit, peanut butter or regular butter and coconut whipped cream.
Old-fashioned Sourdough Waffles
- Heat your waffle maker according to instructions provided with maker.
- Add 1/3 cup of batter to the center of the waffle maker, close the lid. Follow cooking instructions to waffle maker. For mine, it is ready when the light turns green from red.
- Stack them on a plate and place in a warm oven until ready to serve.
- Serve with maple syrup, fresh fruit, peanut butter or regular butter and coconut whipped cream.
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