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Buttermilk Sourdough Pancakes or Waffles Recipe

Serves 4

These are by far the lightest pancakes I've ever encountered. For the lightest tastiest waffles you'll ever eat, use this same batter and follow the directions for your waffle iron.


  • 1 cup flour, all-purpose
  • 1 cup flour, whole-grain wheat
  • 2 tbsp sugar, (optional)
  • 2 cups buttermilk, skimmed, slightly warmed
  • 1 cup sourdough starter
  • 3 each egg whites, extra large
  • 3/4 tsp salt, (optional)
  • 1 tsp baking soda


1. Combine the flours and sugar in a large mixing bowl.
2. Warm the buttermilk and blend it in.
3. Blend the sourdough starter into the flour/buttermilk mixture.
4. Let this work for at least 2 hours but its best and actually easier if you make it up the night before serving and let it work overnight.
5. Beat the egg whites, salt and baking soda together until light.
6. Blend this mixture into the sponge. The batter should be quite thin, if it is too thick add another egg white.
7. Drop by the spoonful, large or small, onto a moderately hot teflon griddle and cook until large bubbles begin to appear.
8. Flip them over and cook until the other side is brown.


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Main Ingredient:Dairy / Buttermilk
Preparation Method:Baking

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