Perfect Pancakes or Waffles



Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6–8 (about 16–20 pancakes)
Category: Breakfast

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Notes After Making

Add

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Ingredients

Pancake Batter

  • 56 g (4 tablespoons) unsalted butter, melted
  • 60 g (¼ cup) sour cream or plain Greek yogurt
  • 2 large eggs
  • 500 g sourdough discard (or active sourdough starter)
  • 1 teaspoon vanilla extract (6 g)
  • 50 g (¼ cup) granulated sugar, honey, or maple syrup
  • 100 g (¾ cup) all-purpose flour
  • 1 teaspoon ground cinnamon (optional)
  • ½ teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • About 50 g (3–4 tablespoons) sparkling water or milk, as needed

For Cooking

  • 3 tablespoons butter, divided, for greasing the skillet

Optional Toppings

  • Maple syrup
  • Fresh berries
  • Sliced bananas
  • Butter
  • Whipped cream
  • Toasted pecans or walnuts
  • Chocolate chips
  • Powdered sugar

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Instructions

Prepare the Batter

  1. Heat a large skillet or griddle over medium-low heat. Cast iron or enameled cast iron works especially well.
  2. In a large mixing bowl, whisk together the melted butter, sour cream (or Greek yogurt), eggs, sourdough discard, vanilla, and sugar until smooth.
  3. In a separate bowl, whisk together the flour, cinnamon (if using), salt, baking soda, and baking powder.
  4. Fold the dry ingredients into the wet ingredients just until combined. A few small lumps are perfectly fine, do not overmix.
  5. Stir in the sparkling water (or milk). The batter should slowly fall from a spoon. Add a little more liquid if needed, depending on the thickness of your sourdough discard. Let the batter rest for 5 to 10 minutes before cooking to give the baking powder and baking soda time to activate for the tallest, fluffiest pancakes.

Cook the Pancakes

  1. Add about ½ tablespoon of butter to the preheated skillet.
  2. Using a lightly greased ¼-cup measuring cup, scoop the batter onto the skillet, leaving space between each pancake.
  3. Cook for 3–4 minutes, or until bubbles appear across the surface and the bottoms are golden brown.
  4. Flip and cook for about 1 minute longer, or until the second side is golden and the centers are cooked through.
  5. Repeat with the remaining batter, adding more butter to the skillet as needed.
  6. Serve warm with your favorite toppings.

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Jessica’s Notes

Best served with:

  • Warm maple syrup
  • Fresh strawberries, blueberries, or peaches
  • Whipped butter
  • Honey or fruit preserves
  • Crispy bacon or breakfast sausage
  • Scrambled eggs

Prep Ahead:

  • Mix the wet and dry ingredients separately the night before.
  • Combine them just before cooking for the fluffiest pancakes.

Storage:

  • Store cooled pancakes in an airtight container in the refrigerator for up to 4 days.

Reheating:

  • Reheat at 350°F until the internal temperature reaches 150–165°F, or warm individual pancakes in the toaster or microwave until heated through.

Freezer-Friendly:

  • Freeze cooled pancakes between layers of parchment paper for up to 3 months.
  • Reheat directly from frozen in a toaster, toaster oven, or oven.

Variations:

  • Fold in fresh blueberries, chocolate chips, or diced bananas.
  • Add lemon zest for a bright citrus flavor.
  • Substitute buttermilk for the sparkling water.
  • Replace the cinnamon with pumpkin pie spice during the fall.
  • Make silver dollar pancakes for brunch platters.



Waffle Variation: 

Stir 2 Tbsp (28 g) melted butter or neutral oil into the batter before cooking. If needed, thicken slightly so the batter is very thick (like soft peanut butter) by adding 1–3 Tbsp flour or letting it rest a few extra minutes. Cook in a fully preheated waffle iron until deeply golden and crisp.





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