My Top 3 Leftover Sourdough Starter Recipes

Should we take a break from baking for a bit? How about just one entry… Trust me it will be worth it when you try a few of these starter recipes. Plus, it still is related to baking when you get down to it, this entry is just going to help us make even more incredible food from our family member Brutus1, or whatever you named your sourdough starter. There is no limit to his providing.

The following recipes are tried and true here in my kitchen. Being that my sourdough starter is always feed twice daily I have plenty of excess in the morning & evening and you can add in a bit more to your feeding if you need a little more. Many people see this excess as “waste” but it’s something that can be used for many things besides going into your trash bin. After all, this “waste” is the levain we typically use to give life to our sourdough loaves from a mixture of simple ingredients — the life of your bread if you will.

Adjust the liquid portion of these recipes to suit your starter hydration: a stiff starter needs a bit more, a liquid a bit less.

As a short aside, even though you’d typically pitch your excess starter into the trash, I actually toss mine into my weekly compost bin that I bury in my garden or anywhere I know I’ll be doing some plantings the next season. I mix my starter up with whatever organic scraps are created from cooking with my farmer’s market produce and a weekly pail is saved for the weekend dig. Simple, and it’s just one more use for your starter.

I know I’ve been working with a stiff starter and levain recently, but my previously outlined schedule for feeding a liquid starter will work equally well with any of these recipes, in some cases actually a bit better. Depending on the hydration of your starter you might have to tweak each recipe a bit to get the consistency you want: some people like pancake batter to be more runny, some like it thicker, and the same goes for waffle batter.

Let’s get on to some recipes with a sourdough starter.

Golden Sourdough Starter Waffles

Golden leftover sourdough starter waffles

One of the best waffles I’ve ever eaten was at Mother’s Bistro in Portland. My brother, who lives out there, goes there just about every weekend and somewhere around 90% of the time orders their incredibly fluffy, crispy, golden brown waffle-from-heaven. It’s really a no frills ordeal: a golden brown waffle, a little fruit, a little syrup and a little whipped cream. But I tell you, it’s a life changer. Get there early to avoid the line.

rome cast iron waffle iron

My take2 on a morning waffle of course incorporates a bit of my sourdough starter, and these “golden sourdough starter waffles” come out a crispy golden brown at just the right ratio of sweetness to savory (with a welcome slight tang to them at the end). They do take a bit of preparation, so you need a smidgen of a plan to make these happen on the weekend. The batter is prepared the night before with some buttermilk and left to ferment overnight. There really isn’t a tight schedule, though, you can get to it whenever you wake up in the morning.



I made these recently on a snowy day here in Albuquerque which somehow fits perfectly with warm waffles. Arya, our German shepherd, wanted to go outside to do some hiking and investigating in the snow. It’s funny to watch shepherds outside when it snows: they just go ballistic running around eating it, rolling around in it, digging through it and generally creating a little storm of their own. It’s like their revert to some primal instinct to just go out there and have fun.

We (maybe just me?), as adults, are always so hesitant to get dirty and get on with making a mess, sometimes it’s great to see kids or your pets just throw all that aside and care only about the moment and having fun. Safe to say after we chased each other around and hiked around a bit I had a cleaning session on my hands before she came back in the house. Worth it.


Sometimes I’ll make a few extra and freeze them in Ziplock bags — perfect for a quick morning breakfast via the toaster.

Let’s talk about waffle irons. I love my Rome cast iron waffle iron but if you plan to have guests over to eat these waffles, you better have an apparatus that can make more of these bad boys at a time. It’s a bit laborious for me to make a stack of waffles but I just dig the way these waffles cook up in a smokin’ old cast iron pan. A little bit of golden color all over, a little bit of char here and there, and crunchy & crispy throughout.

My pan and I actually have quite a long, quarrelsome history together. As you can see it doesn’t have any area that remains cool and I still have a few burn marks on my hands from accidentally grabbing the handles. In the end, though, we’ve come to terms and I keep it clean and it cooks my waffles to crunchy-perfection.



  • 2 cups buttermilk (I like 2% milk fat)
  • 1/2 cup water
  • 1/2 cup butter (one stick), melted and cooled
  • 1/2 cup sourdough starter
  • 2 cups all purpose flour (I’ve used up to 1/2 cup whole wheat flour for extra heartiness)
  • 1 1/2 tsp. turbinado sugar
  • 1 tsp. sea salt
  • 2 eggs
  • 1/2 tsp. baking soda


The night before:

Get our your buttermilk from the fridge and measure out 2 cups, measure out 1/2 cup warmish water from your tap and reserve. The water is used to either dilute your starter if stiff, or not used at all if you have a 100% hydration starter.

Stir together your buttermilk and butter and then add in your starter. I whisk things up a bit here as my starter is quite stiff and it takes some coercion to get integrated properly. Stir in your sugar and then whisk in your flour, a little at a time, until incorporated.

Add in water until your batter resembles a traditional pancake batter. If you have a 100% hydration starter you probably won’t need to add any water, for me and my 65% stiff starter, I ended up adding in the entire 1/2 cup.

Cover your mixture and let sit at room temperature overnight.

In the morning:

Warm your whole eggs to room temperature by letting them sit for a few minutes in a bowl of hot tap water. Sift the baking soda and salt into the batter & stir, scramble your eggs (or separate the eggs, add the yolks to the batter and whisk the whites to stiff peaks for an even lighter texture) and stir everything together until mixed in.

Cook in your smoking hot cast iron. Eat.

crispy golden levain waffles

Crispy, golden, tangy and gooey goodness.

Breakfast Sourdough Starter Pancakes

Pancakes are one of my favorite breakfast indulgences. I have memories as a child waking up to the upstairs kitchen (yes, strangely our kitchen was upstairs and all the bedrooms were downstairs — that’s the 50’s for you) smelling like batter and butter. Fresh fruit to top was always a staple, as was good maple syrup. I’m not a maple syrup diehard but really, anything less than 100% maple syrup is kind of a letdown for these wonderful pancakes.

sourdough pancakes

These can be made quickly and easily on a whim, you need very little pre-planning to make these happen (isn’t that usually the case on late Sunday mornings?). I’ve used this core recipe a dozen different ways based on the season: pureed pumpkin mixed in during November, fresh blueberries tossed into the batter during the summer, and ricotta added in at, well, any time of the year. If you’ve made pancakes before you know just how versatile they can be.

I like to use a smoking hot griddle to cook pancakes, if you haven’t done so you might want to head to a friend’s house if they have one. It makes a huge difference in the quality of your pancakes. If you don’t have one you can pick up a cast iron Lodge griddle on Amazon for fairly cheap. Can you tell I’m a cast iron fanatic?


Fresh blueberries and fresh espresso, two of the most important ingredients in my kitchen. You could just as well use any fruit to top these pancakes, strawberries and another one of my favorites as is banana and apple. As for espresso, only fresh roasted beans will do, my favorite blend at the moment is Intelligentsia’s Black Cat. If I could get it delivered as cheaply I’d probably go half and half with Stumptown’s Hair Bender — so good.


  • 2 large eggs
  • 1 cup milk
  • 1 1/2 cup sourdough starter
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1/4 cup granulated sugar
  • 1/4 cup melted butter (1/2 stick)
  • 1 tsp vanilla (optional)
  • 1/4 cup Greek yogurt (optional)


Beat eggs in a medium bowl. Add milk, optional yogurt, sourdough starter and optional vanilla — stir to incorporate.

Sift together flour, baking soda, baking powder, salt, and sugar. Add dry mix to the egg mixture, mixing well. Stir in melted butter. Wait about 30 minutes to let your sourdough starter get going just a bit.

Lightly grease a smokin’ hot griddle. Drop the batter onto the griddle and cook until light brown and bubbles start to appear on top, then flip to cook the other side. Refrain from flipping multiple times.

You might need to adjust the amount of milk depending on the stiffness of your sourdough starter and your preferred batter consistency. The above ingredients work well for my liquid starter, if you’re using a stiff starter you might want to add around 1/2 cup more milk.

Makes 6-8 servings, depending on how large you like ’em.


Baker’s Banana Bread (makes 1 loaf)

Banana bread is something I had at least once a month growing up. A family of four always seems to have excess bananas on hand, you know, those ones in the kitchen that are super black and mushy, so black that no one ever touches them even when new green bananas are bought and sitting next to them. Well these are the bananas you want to use for banana bread, and thus we did.

baker's banana bread with leftover sourdough starter

Whole grain spelt can be a thirsty flour & can dry out quickly after baking. The olive oil helps this bread retain some moisture.

This banana bread could easily become zucchini bread by swapping out the bananas (or you can keep them) with grated and pressed zucchini3. I really like this recipe as the ingredients are flexible and include items I always have on hand — a “bakers” banana bread if you will.

Note that you do not want to overwork the flour mixture. Gluten development is not your friend with bread like this. Enjoy as is or my favorite is to spread on full-fat plain greek yogurt (like Fage). Of course if you have Philadelphia Cream Cheese that would be an ultimate sweet tooth topping, I rarely have this on hand, though.



  • 3/4 cup sourdough starter
  • 2 cups spelt flour (all purpose white flour)
  • 3 super ripe mashed bananas (black and mushy)
  • 1 tsp vanilla
  • 1/2 cup unsalted butter (one stick, European style if you have it)
  • 1 cup chopped walnuts (and/or pecans)
  • 1/2 cup lightly packed brown sugar
  • 2 tbsp honey
  • 2 tbsp extra virgin olive oil
  • 2 eggs
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • zest of 1 lemon (optional)

Bake in a 9″ x 5″ loaf pan.


Preheat your oven to 350ºF.

In a large mixing bowl combine spelt flour, baking soda and salt. In a small bowl mix together a small amount of chopped walnuts and a few pinches of turbinado or demerera sugar. Set aside.

In another bowl (or a stand mixer) beat butter and sugar until fluffy. Add the eggs, one at a time. While mixing, scrap down the sides of the bowl.

Add in sourdough starter, honey, mashed bananas, and olive oil. Add in the vanilla. Add in the flour mixture slowly, mixing lightly while incorporating and scraping down the sides if necessary.

By hand, fold in the walnuts and lemon zest. Pour the batter into the 9” x 5” baking pan and smooth the top with a spatula. Sprinkle on the chopped walnuts & sugar.

Bake for 55-65 minutes. It’s better to undercook this than overcook: you want it moist. Let cool in pan for 10 minutes and then gently remove onto a wire rack to cool.



In the photo above I added a bit of flaxseeds to the top along with my walnuts. Tasted great as they add just a bit more nutty flavor and crunch. This banana bread will  stay pretty moist for days after baking it but make sure to wrap it in aluminum foil or something else to prevent too much moisture loss.


So there you have it, my favorite leftover sourdough starter recipes. If you get into a good rhythm, and with a little extra planning, you can make a superb breakfast each weekend (or weekday if you go in late). Breakfast is one of my favorite meals of the day and with the above recipes it is just that much better. While not technically a breakfast food, banana bread is perfect in the morning with a cappuccino or Chemex pour over.

Anyone out there have any killer sourdough starter recipes? I’d love to hear from you down below! It seems like such a versatile thing you could use it in just about anything from muffins to cakes to cookies. I know there are a few more recipes I’ll have to try in the Tartine series books, perhaps when get tired of eating these golden waffles… Someday.


  1. My starter was donned the name Brutus after trying to get a few of his kin started unsuccessfully. I was just in the middle of reading a brief history of Julius Caesar and the name seemed appropriate for such a stubborn character in my life.

  2. These waffles are a hodgepodge of Jennifer Latham’s and King Arthur’s with my own twist.

  3. After you grate the zucchini into fine little strands press them between two paper towels to extract some of the moisture out.

  • Kim Starr

    Nice post.

    Another non-bread SD recipe: Tortillas.
    150g sourdough
    240g flour
    100g liquids (half milk, half water)
    5g salt (1 t)
    22g butter (1.5 T)
    Bulk proof about 3 hrs.
    Divide to 50g ea (can go larger if want)
    Fire up some pans (cast iron if can) and dry fry
    Keep under moist towels till done to keep soft
    Makes about 10

    I use them like soft tacos. They are yummy.

    Kim from Maui

    • Kim, thanks!
      Tortillas — great idea! I will absolutely try these out. Here in New Mexico there are many restaurants that make their own and I’ve always wanted to give it a try. Thanks for the recipe!


    • lisacohen

      My two kids love homemade tortillas and have never made sourdough ones before. Thank you, Kim, for the recipe! I’m going to have to try this.

    • Cliff from Edinburgh, Scotland

      Thanks for posting this. They sound great and I have to give ’em a go. Special thanks for using metric. I weigh everything (dry and wet) in g for exact and consistent results. Why oh why Americans hang onto archaic cups and imperial measures for bread making makes no sense to me. In the words of the infamous philosopher Homer Simpson: “Duh!”

      • I totally agree with you, I need to convert this recipe to metric… I use it for absolutely everything else. Will work on that!

    First thing I must do is apologize for what I am about to say… YIKES… and NO… NO… and NOOOOO!!! and on top of that…
    “Not only NO… but surely NOT”
    Now if I revert back to this site and what we have learned in making this VERY delicious bread is that the flour MUST be worked and fermented for at least 24 hours… and to NEVER add flour at the end because you end up with a flour tasting bread and to me that is a NO… NO

    SOOOOO why in the name of Pancakes would you add flour to the pancakes batter in the morning… YIKES!! There must be a reason because just about ALL of the pancake recipes out there do this… but alas… to each there own

    I admit that I have not tried this recipe… but it is not much different than the other half dozen or so recipes that I have tried with the same taste results… SOOOO let me give you and alternative recipe that I have found to be far better than having to add flour in the morning

    Sourdough Pancakes
    I think these are the best sourdough pancakes that you can make… never never use a recipe that adds flour to the pancake mix in the morning … always use straight “Starter”…
    (Feed your “Start” the night before you make pancakes (make sure you have at least 2 1/2 cups in the morning — (1/2 is reserved for the original starter)
    2 Cups Sourdough “START”

    Combine each of the following in a separate bowl whisk with a fork until blended
    1 Ea Egg
    1/4 tsp Salt
    1/4 tsp Baking Soda
    1 Tbl water
    1 Tbl Oil**

    8-12 hrs before you want to make pancakes feed your “START” with 2 cups flour and aprox 1 1/2 cups of water (enough water to make a thick pancake like consistency) Now when you are ready to start making the pancakes take out 2 cups of the new “START” and feed the remaining “START” with 1 cup flour and ¾ cup water and put back into fridge so it will be ready for the next use… Make sure that your grill is HOT 400 degrees… Mix all ingredients except the “START” in a separate bowl and mix well… now add this to the 2 cups of “START” that you just took out of the existing “START”… the soda will cause it to foam up and DOUBLE… so make sure you have a large enough container.. quickly add to griddle… cook as usual… ENJOY!
    **Note by PJ3– be careful not to add too much oil

    I got this pancake recipe and a biscuit recipe from an old sheep herder that really knew how to cook on the trail

    • On the other hand the waffle recipe looks Great … and I for sure need to try these…

    • The pancake recipe above was written up as a I-forgot-to-prepare-the-night-before-but-still-want-pancakes-for-breakfast type of ordeal 🙂 I’m not sure why all other recipes mix things up the morning but yes, they could definitely be made the night before in a similar fashion to my waffles. I bet they’d taste great!

      I’ll have to give yours a shot and let you know what I think — anything a sheep herder on the trail makes has got to be quality!

  • Sourdough Biscuits
    Feed your “Start” the night before you make biscuits (Feed 1 cup Start with 3 cups AP Flour 1 tsp sugar and just enough water to make a stiff dough) Combine each of the following in a separate bowl whisk with a fork until blended

    3 Cups Stiff Sourdough “START” From the night before

    2 Tbls Oil
    2 tsp Sugar
    2 tsp Baking Powder
    1/2 tsp Baking Soda
    1/8 tsp Salt

    First thing turn oven on to 400° to preheat
    Late at night (just before bed) Mix 3 cups unbleached AP Flour and 1 tsp sugar with 1 cup sourdough and just enough water to make a VERY STIFF dough (use a non-metallic bowl) store in a cool place until morning (this keeps the dough from getting to “sticky” to work with)
    Combine the rest of the ingredients to a small bowl and whisk together then add to the Stiff Start… mix together with a whisk and put onto a floured surface and knead only enough to mix… pinch off golf ball sized biscuits dip into oil and put into 8-9 inch cake pan… let RISE for 20-30 min… Bake for 20-30 min until golden brown

    • Thanks for posting this, Paul! I’ve been wanting to make biscuits for a long while and I might just have to start with these, they sound great.

  • lisacohen

    My husband and kids have a sweet tooth and love these KAF Chocolate Chocolate Chip Sourdough Waffles. This definitely veers into dessert territory but my family sometimes sneaks these from the freezer for breakfast when I’m not looking. I checked the KAF website just now but couldn’t find the recipe online anymore otherwise I’d link to it. Here it is from my recipe files:

    KAF Chocolate–Chocolate Chip Sourdough Waffles

    For the Levain
    4 ounces (about 1/2 cup or 120 ml) ripe, bubbly sourdough levain (made with equal weights of water and flour)
    1 cup (8 ounces or 240 ml) buttermilk
    1 cup (4 ounces or 120g) white whole wheat flour

    For the Batter
    1/2 cup (60g) Dutch-process cocoa
    1 teaspoon baking soda
    1/2 teaspoon salt
    Pinch of ground cinnamon
    2 eggs
    4 tablespoons (1/2 stick or 57g) unsalted butter, melted
    3/4 cup (170g) sugar
    2 teaspoons vanilla extract
    3/4 cup (170g) chocolate chips, semisweet or bittersweet

    To make the Levain:

    1. The night before you make the waffles, or early in the morning if you’re planning to have them for dinner, weigh 4 ounces of sourdough starter into a medium bowl.

    2. Stir in the buttermilk and whole wheat flour, and mix until thoroughly combined. Cover the bowl and set it aside for at least 8 hours.

    To make the Batter:

    1. When you’re ready to make the waffles, stir the cocoa, baking soda, salt and cinnamon in a small bowl; you may need to sift it if your cocoa is lumpy.

    2. In a separate bowl, whisk the eggs with the melted butter, sugar and vanilla. Add the cocoa mixture to the egg mixture and stir well; then add the cocoa-egg mixture to the sourdough mixture all at once. Stir the batter thoroughly; you don’t want any streaks of unmixed sourdough in your batter.

    3. When the mixture is completely homogenous, stir in the chocolate chips.

    To bake the Waffles:

    1. Bake the waffles in a preheated iron until the steam stops coming out the sides, 3 to 5 minutes. The waffles will feel a little flabby coming out of the iron, but they will crisp up quickly after you remove them. These are especially nice made in a Belgian waffle iron—light and lacy, but with a dark, rich flavor.

    Nutrition facts per serving: Calories: 210 , Total Fat: 11 g, (Saturated Fat: 6 g), Sodium: 40 mg, Carbohydrate: 23 g, Fiber: 1 g, Protein: 5 g.

    makes: 14 (4-inch square) Belgian waffles
    serving size: 1 waffle, 69g

    • Lisa, thanks for posting this recipe! It does look a bit on the sweet side, but somedays call for such things 🙂

  • caroleia

    Thank you for this post. In our house whenever bananas have tipped over into overripe I toss them in the freezer for making banana bread at a later date. I’m reading this from Ireland, we don’t use cup measurement so I will just try adding some starter to my own recipe (maybe reducing the other liquids a little to compensate) and I will let you know how that goes. I should also mention that I used your method as a basis for growing my own sourdough starter with great success. I’ve made some great loaves and pancakes. Great idea to throw excess starter on the compost, I hadn’t thought of that and had been putting it in the bin. I hate waste, that was what started my quest to find other uses for it!

    • Tossing bananas into the freezer: why didn’t I think of that? Great idea, that way I’ll always have a backup supply when craving this banana bread! Sorry about the imperial units in the post, I typically use metric but with this type of baking it’s habit to revert to cups, etc. But yes, just add as much as you’d like and you can adjust to your taste really.

      Glad to hear my starter post has helped you! I love hearing from people how they got their starter going with my instructions. I have another post coming soon with some more details on my updated maintenance process and different starter types, keep an eye out for it.

      Thanks for the comments and happy baking!

      • caroleia

        hi Maurizio just a quick update- I made the banana bread from my usual recipe and included the leftover starter that I had to hand, it came out a little wetter than usual because I didn’t reduce the other liquids enough but still perfectly edible especially when toasted, so I’ll be doing this again for sure thanks for the idea! I’ll keep an eye out for the maintenance posts, its not my strong point but I’ve kept mine going since October now, I’m so pleased with that Thanks for your wonderful blog! – Caroline

        • Excellent! Wetter is better in my opinion — I definitely don’t like dry banana bread!

          That’s great news on your starter, keep it fed, keep it happy 🙂 You’ll get endless great bread if you do.

          Hope to hear from you again in the future!

  • Yamnuska

    Made the waffles and the taste is excellent. First time using a starter. However even on the highest setting of my waffle maker there still was some wetness to the waffle. The outside was super crispy but parts of the inside had a moist dough texture (but it was hot and cooked). Weird. I had too much leftover and froze the rest of the waffles and toasted them up the next day and that texture was gone. They froze very nicely by the way.

    • Excellent! That is strange about the interior — does it happen to other waffles you make? My waffle iron makes pretty thin waffles, perhaps this is why I never see that happen. I wonder if you could try reducing the heat midway through the bake to cook the interior more while preventing burning the outside? Just a thought.

      Freezing them is the way to go. Since this post I’ve started making 2x the amount and freezing half so I always have waffles on hand — it’s perfect.

      Thanks for the comments!

      • Yamnuska

        It’s a Cuisinart. They are pretty thick, but no it doesn’t do this normally. Going to goof around with this some more.

  • Betty

    Thank you for posting these recipes. The pancakes were insanely good! I had only saved a cup of my discarded (half white, half whole wheat) starter b4 looking for a recipe, so I reduced your recipe to 2/3, adding 2 T buttermilk instead of the yogurt, which we were out of (we make our own). With the butter in the batter and the ghee we cook with, they tasted buttery enough to be eaten plain with maple syrup, and smelled like they’d be good with chocolate chips dropped in like you would blueberries. So that is how we made the rest of them. Can’t stand to throw out such lovely starter that is working so well for me, so I’m always looking for good ways to use it up. I’ll have to remember to get spelt flour and try the banana bread recipe the next time we have overripe bananas 🙂

    • Thanks for the comments, Betty! Glad the pancakes worked out well for you, I’ve made them so many times now and I just love the recipe. I’ve used blueberries before and it’s a great addition. I made the waffles outlined in this post yesterday and they were so good. I make them less than the pancakes but it was a really nice change.

      If you don’t have spelt on hand for the banana bread just use whatever flour you do have, even whole wheat is good (a bit heavy, though)!

      And yes, I’m like you, I’m always looking for ways to use my starter — I mix it into so many foods!

      Thanks for the comments and happy baking 🙂

  • Ben Wilson

    Hi Maurizio, I love these ideas for waffles and pancakes using discarded starter! I make waffles and pancakes all the time at home, and I’ve wanted to start incorporating starter but haven’t ventured into it much yet. Quick question: is it possible to accumulate the 1/2 cup of starter over a few days — if so, any tips? Thanks!

    • They really taste great! I’ve not tried that, but I don’t think it will work very well. Your starter will eventually become extremely acidic (one of the byproducts of fermentation) before finally consuming all the food (flour/water) in the mixture. You could try freezing your excess, that might work.

      If the issue is you need more starter to discard just increase the quantities you feed (keep the percentages the same).

      Hope that helps, Ben!

      • Nivedita Sahasrabudhe

        I can attest that starter accumulated (over a week, at least) in the fridge worked fantastically well with the pancake recipe above.

  • Sarah Wentz

    In addition to your website being fantastic, this is also really helpful. As a sourdoughist myself, I’m constantly looking for a way to offload my sourdough discard. Hating to be wasteful, the struggle is real. I also love doing pancakes and waffles, as well as brown sugar sourdough cookies, sourdough english muffins, and also sourdough biscuits.

    • Sarah, thanks I really appreciate that! Pancakes and waffles are definitely my favorite, but recently I’ve found myself also using extra starter to make pizza and focaccia dough as well (just use some of the starter you’d discard to build a levain or even just in the dough straightaway). I haven’t tried cookies, muffins or biscuits yet — what have I been doing!? Thanks for the suggestions!

  • Adam

    Hi, Maurizio. As a waffle obsessive and purist, most of my work involves ale yeast as the leavening. But I’ve recently become interested in doing sourdough waffles, so I was happy to come across your site, with all its great information. Your recipe here got me thinking…

    Classically, waffle baker’s would have only used ale yeast. In the 19th century, saleratus/potash (and, later, baking soda) were an option, but these leavening types were never mixed with yeast. I’d assume anyone, back in the day, who was using sourdough to do waffles would have been doing it because ale yeast and chemical leavening were not on-hand for them. So…

    I was curious why you give your sourdough waffles a full night to expand, only to then deflate the batter and add baking soda? Why not just mix all the ingredients (minus the baking soda), give the sourdough enough time to inflate the batter, and then pour? Is it that you’re just going for the flavor of sourdough and not the texture it alone would create? Or is the hydration of your batter so high that the gases produced by the sourdough are not effectively retained? Or some other reason?

    – Adam

    • Adam — great points, observation and questions! I based this recipe on a few others I had stumbled upon (references are up there in the article) and they all added baking soda in the morning. My thought is they wanted to ensure you’d get a rise. Recently, like you said, I’ve been omitting the baking soda with no problem whatsoever. The sourdough leavens the waffles very nicely and stirring again in the morning isn’t necessary.

      Another reason perhaps many of these other recipes add baking soda is they are primarily interested in the complex flavor the sourdough will give the waffles and not necessarily the leavening — hence the addition of the chemical leavening agents. The hydration of my batter isn’t so high that the sourdough wont make it rise.

      I would say that if you want to go 100% sourdough you’ll need to really watch your batter overnight. If it ferments too far then you might essentially overproof and you won’t get a good rise. I’m sure you are used to this with your ale yeast.

      I’d love to hear your thoughts and your results from using sourdough in your waffles — I’m on a quest for the perfect waffle and pancake as well! Thanks for the comments!

  • Julie

    Made waffles this morning! Delicious. I used 1 cup fresh ground spelt flour for one of the 2 cups of white. Turned out nice and crunchy, but not heavy at all. A real hit!

    • Oooh I like that idea with the fresh spelt — I will have to try this very soon (I have 25lbs spelt berries)! Thanks for the idea and glad the recipe worked out so well 🙂 Waffles for dinner, anyone?

      • Julie

        Made waffles again, and this time used a full two cups of fresh spelt flour. I added extra water as the spelt absorbs it. Turned out wonderful! Hearty, yet surprisingly light and crunchy.

        • That sounds fantastic! I’m fully on board with so much spelt 🙂

  • careermom5

    Just made the waffles. Amazing!!! I used 1 cup Greek yogurt mixed with 1 cup water in exchange for the buttermilk, and 1 cup of whole spelt flour. Topped the finished waffles with plain yogurt, blueberries, pomegranate seeds and a drizzle of maple syrup. As much as I love sourdough bread this may become the real reason I care for my starter so tenderly.

    Thank you so so much.

    • They are awesome, aren’t they!? Your substitutions sounds excellent! I’ve never used pomegranate seeds this way but now I sure want too. You’re welcome, and remember your starter can make tons of good food, not just bread!

  • Holly

    Just started on my sourdough journey and I’m so happy I found your website! These were the best pancakes ever (confirmed by husband and kids), thank you!

    • You’re very welcome, here’s to many future loaves and pancakes! Happy baking, Holly 🙂

  • Brook

    Made the pancakes this morning with my 100% hydration starter leftovers and they were off the charts amazing!! I don’t eat dairy so I replaced the butter with Earth Balance and the milk with Almond milk. My starter must be a bit wet, so I needed to add about 2T more flour to get the consistency of batter to my liking. Also I halved the recipe which was more than enough for my hungry boyfriend and I. These are delicious!!

    • Awesome, really glad you liked the recipe! I make these pancakes SO often, it’s easy when we have leftover starter always there to use 🙂 Thanks for the comments I really appreciate that. I can guess what you’re making next weekend!!

  • Melissa Wilson

    I’ve just started my first starter four days ago. My question is how do you get enough sourdough starter to make these recipes?

    • You can feed your starter the night before with a little extra flour + water so you have enough excess to make any of these. Or, if you’re making bread, make your levain with a little extra flour + water and you’l have enough for your bread and one of these recipes!

  • Laurie

    I made the banana bread this evening. The recipe calls for honey, but the directions don’t have it listed to add in. I added it with the other wet ingredients. I thought you would like to know about the omission in the directions.
    Love your dog. I have two GSDs. I really want to get a sable colored one too.

    • Thanks for that, I’ll fix the post! They really are the best and most loyal companions, aren’t they?

      • Laurie

        GSD’s are the best. I have owned 7 of them over the years. 🙂

  • Cassie Walker

    I just made the pancakes, amazing, and a great use of all that extra starter that I couldn’t bare to discard again. Thank you!

    • Excellent to hear that, I sure love them! Thanks for the comments 🙂

  • Laurie

    I have a question on the banana bread. The recipe says “2 cups spelt flour (or 1 cup all purpose white flour)”.
    I took this to mean 1 cup AP flour if not using spelt. The loaf was a bit dense. Did you mean 1 cup spelt and 1 cup AP, or to use 1 cup AP if not using spelt?

    • Laurie, sorry about the error! Surprised it’s been there for so long. It should read 2 cups spelt, or 2 cups APW flour as we need the same amount either way. Sorry about the confusion. The loaf should be rather dense, but not lick a brick 🙂 It should be like traditional banana or zucchini breads you’ve had in the past.

      • Laurie

        lol!! I’m surprised I got this to turn out at all. I’m going to try this again. I think it looks really good.

        • Laurie

          I tried your recipe again. Much better results using the correct recipe amounts. 😉
          I also let it ferment. I mixed up everything but the baking soda, and walnuts, and let it ferment at room temp for 7 hours. I then added the baking soda, and walnuts, and baked it as directed. It is really good. I like that it isn’t really sweet.

          • Excellent! Great idea letting it ferment some, I’ll try this next time. That’s one of my favorite things about my recipe, it’s not too sweet. I think a lot of the banana and zucchini bread recipes I’ve tried in the past use way too much sugar.

            Thanks for the update!

  • downtheriver

    Oh, Maurizio! I am back from NOLA but have not yet had a chance to try the sandwich bread. The hole-hating boyfriend is trying to get rid of what he styles his “cookie layer” and is cutting back on carbs; we had a discussion about different levels of low carbs this morning as we worked out together at the gym. However, before he left for work this afternoon, he came up behind me, put his arms around me and romantically whispered in my ear, “but carbs or no carbs, there’s three over-ripe bananas, so if you feel like making that fantastic banana bread from that nice bread blog tonight…” 😀 There’s a loaf in the oven as I type!

    • Haha! Well that’s a good sign his priorities are still in check! Sourdough and banana bread, exceptions must be made ?

  • Debbi Wheeler- Pralle-Mantooth

    One the banana bread how much zucchini do you use if you substitute ?

    • I kind of wing it based on what I have, usually 2 or 3 medium sized zucchini. I’ll use my box grater and grate them into “sticks” and then let them dry out some on a piece of paper towel. Before I mix them into the dough I’ll also squeeze them out a little, they hold onto quite a bit of moisture. You could skip the squeeze step if you’d like a little more moisture in your bread.

      • Debbi Wheeler- Pralle-Mantooth

        Thank you 🙂

  • Nivedita Sahasrabudhe

    Maurizio, thanks for the killer sourdough pancake recipe! Ever since I started playing with sourdough, I’ve been trying different permutations to replicate the tender and fluffy texture of regular buttermilk pancakes. But most attempts yielded results that were tough. This was spot on – on all counts – tenderness, fluffiness and taste. Part of it was definitely the 30 minute rest, I think. I substituted whole wheat pastry flour for the all-purpose and als used the optional greek yogurt. Yummy! Thank you!

    • You’re very welcome! I seriously make these often and my family (and me) just love them, they are my go-to weekend breakfast! Well that and the waffles 🙂

  • drjennyb

    I think I started the waffle recipe too late at night when I was tired. I just could not get the buttermilk to mix with the melted butter without it turning back to solid butter. I’m guessing the buttermilk was a fraction too cold for the melted butter so maybe i should have had it sitting out of the fridge longer. I really want to try the recipe again as it looks amazing!

    • They are super good! Yes, you need those temperatures to be a bit closer to each other otherwise the butter could solidify. Give it another shot, I guarantee you’ll love ’em!

  • Milo

    The best Banana bread recipe. Easy, quick and the most important thing, delicious.
    Today I’m baking my first sourdough bread, hoping to have the same good results. Thanks for your excelente blog that makes sourdough a passion.

    • That’s so awesome to hear, glad you’re enjoying it! Definitely the most used banana bread recipe in this house, of course 🙂

      Good luck on the sourdough, you’ll do great. Happy baking!

  • ReneeR

    Just made the waffles, delicious!

    • Happy to hear that! They are some of my favorites 🙂 Thanks for the feedback and happy baking!

  • Sharon Bennett

    Hi Maurizio,
    I’m branching out now by using my left over starter in other recipes.
    Can I use levain in the waffles instead of starter? What would the difference be?

    • You can certainly use either (essentially they are the same thing), but I like to use my starter/levain when it’s very ripe so it has maximal flavor. If you use it when it’s on the “younger” side (meaning it hasn’t had a lot of time to ferment) it will be less sour and more mild.

      • Sharon Bennett

        I used the young levain for peach lemon ginger muffins and noticed they were a bit on the dull side so I will use my mature levain/starter next time.
        I have another question.
        When I feed and discard my starter I keep 35g of starter and add 50g of water and 50g flour, following the Tartine sourdough bread recipe.
        I have wanted more starter to use in muffins, pancakes and such so I began keeping double the amount of starter and double the water and flour. But today I ran out of starter when making the pancakes. Do I triple everything in order to have enough starter going at all times? If I keep more starter in the fridge then I will waste triple the amount when I discard. What is the solution this? Am I on the right track regarding doubling and tripling the starter?
        Also do you know Sarah Owens the author of her new book ‘Sourdough”? Such a great read with many recipes for using left over starter plus she connects gardening/fermentation/sourdough and their similarities.

        • I do like to try and use my starter/levain when it’s fully mature, it definitely imparts much more flavor to the end product.

          Doubling everything was a good approach, yes. The key is to keep everything in the same ratio to each other. If you look at everything in terms of percentages then it’s easier to figure out how to scale up or down everything but still keep the same ratios. You can always scale things up and then scale things down if you are, or are not, going to be making pancakes the next day.

          For example, at each feeding if you keep 35g starter and add 50g flour and 50g water this equates to 70% starter, 100% flour and 100% water (in “baker’s math” everything is related to the amount of flour you use). So, if you wanted to make sure you have, say 200g (for example) starter to discard for making pancakes you’d need to have a total of 235g starter in the morning. To get to this amount you could keep 65g of your starter (70%) and feed with 92g flour (100%) and 92g water (100%). Your culture should be around a total of 249g or so. There will be some excess starter you’ll compost but it’s better to have more than less 🙂

          Check out this reference for more on Baker’s Math and Baker’s Percentages.

          Yes I do know of Sarah Owens! I actually talk to her here and there on Instagram, she’s an incredibly nice lady! Her book is very inspirational.

          • Sharon Bennett

            Thanks so much Maurizio.

  • Sharon Bennett

    How many waffles does this recipe make? When you say 6-8 servings of pancakes do you mean 6-8 pancakes?

    • I usually make my pancakes pretty big so for me this made 6 servings, meaning 6 people. I usually freeze any excess and toast/microwave them later in the week for a quick breakfast.

      For the waffles it completely depends on your waffle maker/iron. Some makers are really thick (Belgian style) and some, like my iron here, are thin and small.

      Hope that helps! Either way both are delicious 🙂

      • Sharon Bennett

        Thank you so much this information. I have been running a bed and breakfast for a year now and am always looking for new items to add to my menu. I made your pancakes this morning and used my new 8 1/2 inch “black cast iron” pancake/crepe pan and the pancakes turned out beautiful. I have not made great pancakes in the past so this is a big deal for me. It made 7 pancakes. This will be my go to recipe from now on.

        • That’s fantastic news! I wouldn’t mind staying there especially if your pancakes are on the menu each morning!

  • Tamara

    Banana bread was awesome! Just made it with 1 cup whole wheat flour and 1 cup all purpose instead of spelt flour and orange zest instead of lemon – just b/c that was what I had on hand in both cases – really tasty!! Thanks for the recipe!

    • Those changes sound great! Glad you enjoyed it, this is something we make quite often around here 🙂

      Happy baking, Tamara!

  • George Miliotis

    Hi Maurizio

    Just wanted to ask the equivalent of a cup is in terms of either gr or ml please. In the banana bread when the recipe says 3/4cups of starter, what’s that corresponds to please? Probably you have been asked this before, if so I couldn’t spot it. Thanks!

    • I keep meaning to get on converting all these measurements to weights, sorry about that! It’s hard to say exactly but I would guess 3/4c starter equals about 100g. Adjust this up or down depending on how wet/dry the mixture is.

      Hope that helps!

      • George Miliotis

        Ok, many thanks Maurizio. I have seen different definitions for a cup, ranging from 200 to 300+ ml, thats why I was a bit puzzled. You spend a lot of time trying to help us out and this is highly appreciated!

        • I will measure it next time and update this post — it’s long overdue! I’m glad to help 🙂 Happy baking!

  • kmegapeachy

    Hello, I can’t wait to make these pancakes!! I have a question on how the starter is measured. Should it be stirred down before measuring, or is it just measured straight from the jar with bubbles? Thanks Bread Yoda!! 🙂

    • Hey! I think either way works. I usually stir my starter down just a bit to get it to fall a little then measure out the quantity called for. In the future I will convert everything here to weights to avoid confusion!

      Hope that helps 🙂

      • kmegapeachy

        Awesome thanks! I made these yesterday and ended up using 385g of starter and they were perfect! My teenage daughters loved them and almost didn’t save any for the rest of us! I’m sure these will be requested a lot on weekends! 🙂

        • Excellent! I make these quite often and, like you said, they are gone before you know it 🙂 Thanks for the update!

  • J T

    I’m just starting with all this starter stuff and a bit confused – not understanding what part of the starter is called for in these yummy recipes I want to try. Starter? 100% hydration is when you’ve fed your leftover starter from past loaves, right? Does any of these recipes use the starter that was made into leaven (the next step after feeding the starter)? Although I don’t have a cup of leaven leftover but seem to always have at least 1/4 tp 1/3 cup left. I just toss it out….but just seems like I’m wasting so much here 😮

    • For the recipes here there is no specific levain or leaven made, I just use a portion of my ongoing starter that I would normally toss out (compost/trash) — they are a way to use this discard so it doesn’t just go to waste. If you’re making a leaven for a particular sourdough bake you can also use that leftover leaven (essentially a leaven and your starter are the same thing).

      A 100% hydration starter is one that is fed with equal weights flour and water (e.g. 100g flour and 100g water).

      I hope that helps!

      • J T

        Thanks! I was never told that the starter and leaven are the same thing. I’ve been tossing out my leaven 🙁 My starter is rye flour only, while my leaven is rye and white flour. Does this matter? I’m going to try making the pancakes or waffles! Except I need to somehow convert it to metric measurements (now that I’ve learned that) 🙂

        • Essentially they are the same thing. A leaven is just a splinter of your starter that eventually gets consumed totally in a bake. The leaven can be made of different flour combinations for whatever flavor your after or whatever baking characteristics you’re looking for (more acidity, less, etc.). Sounds great, you’re gonna love ’em 🙂

          • J T

            You mentioned further below that the pancake mix can be made like your waffles, overnight. Can you explain what gets mixed in for the for the overnight portion? Then assuming the rest of the ingregidents the next day, when ready to make….Thanks!

            • For the overnight mixture I’d do: milk, sourdough starter, flour and sugar. Add the rest of the ingredients in the morning. I’ve done this before and it works really well!

  • Melbeh

    These waffles are by far my favorite recipe. They’re perfect! They make such a delicate waffle with a crispy exterior. I often substitute kefir for the buttermilk and they turn out great with spelt flour (half whole, half white). Thank you so much for sharing!

    • So glad to hear that! I agree though, it’s such an awesome recipe — we make it just about every weekend here 🙂 I love using whole grains in there as well. I haven’t tried subbing in kefir but that’s a great suggestion, will have to give it a try!

  • Rita

    Just wanted to say that I have not tried your bread yet, I am building up my starter, but what I do with the excess starter is get a cast iron pan good and hot, melt some butter in it and fry the starter up like a thick tortilla, or flat bread. I sprinkle some salt on it before I flip it, and if the starter is too sour for my taste, I put a tiny bit of baking soda in it before I fry it.

    • That sounds absolutely delicious and I really like that idea! I love all these ways to use leftover starter and I have to say that may be the easiest. Perfect for impromptu taco night 🙂 Thanks for sharing this!

  • Adam

    Thanks for the post! I tend to overfeed my starter so I have a ton to pour off and I hate putting it in the trash. Always looking for new ideas.

    My usual go-to is crepes. Super-simple formula: 1 egg for each 60-75g of 100% hydration starter. (Depending on how eggy you want them.) Salt and a bit of sugar to taste–and that’s it!

    Stir it up, strain as the eggs will create some lumps. Cook in a nonstick skillet, dry, over medium high heat. Fill with whatever! I like smoked salmon and creme fraiche, raspberry jam, any kind of semihard cheese (do this one in the pan so it will melt), and/or Nutella.

    • You’re very welcome! These are my fav recipes, I make the waffles almost every single weekend.

      I am SO going to try crepes — actually funny I havent done this yet. Thanks for that recipe. My mom used to make them for us every weekend growing up with just butter and really good homemade jam. Heaven!

      Thank you!

  • Mike

    Thanks for this info. I hate to waste anything and only bake rye bread once per week [2 loaves] and the KAF method seemed quite wasteful throwing away 8 oz of a 10 oz starter once or twice a day.

    Any reason I could not back down on the feeding to some bare minimum level as long as the ratios are maintained then just bulk it up a couple of days before baking. Even getting it down to a 5 oz starter and discarding only 4 oz every feeding would be better.

    • You can definitely adjust the quantity as long as the ratios are maintained, as you said. The only risk is that when you get to too low an amount it becomes had to determine rise and fall. But yes, adjust away until things work out just right for you and your starter!

  • Laura

    I’ve just this week began my first sourdough starter and really didn’t want to throw out half of it! I tried the pancake recipe this morning and it was brilliant – light and fluffy. Perfect ratios! Better yet I still have plenty of batter mix left for tomorrow morning..! Thanks for sharing. Will be trying the banana bread too!

    • Super glad to hear that Laura! I really love that recipe and use it very often here. In fact, all of these are great uses for all that extra SD starter 🙂

      Enjoy the banana bread!

  • Sourdough oatmeal raisin cookies

    – 2/3 to 3/4 cup 100% hydration whole wheat starter
    – 1/2 cup brown sugar, or rapadura (use 3/4 cup if you prefer sweeter cookies or add 1/4 refined sugar)
    – 1/2 cup softened or warmed butter
    – 1/2 tsp salt
    – 1/2 tsp vanilla extract
    – 1-1/2 cups rolled oats
    – 1 cup raisins

    Mix first five ingredients until well-combined. Add oats and raisins. Drop tablespoon size dough on parchment over cookie sheet. Bake at 350 for 10-12 minutes.

    I used some cranberries along with the raisins and added a handful of walnuts. Next time I will try mixing the oats with the starter first and let it sit a while to theoretically let the phytase break down the phytic acid in the oats. No idea if that will work but might be worth a try. Also not sure how hot my oven was because the thermostat is broken. I’m assuming 350 is good. Maybe it was 375. 😬

    • Ooh I love this idea! I’ve been sneaking my sourdough starter into lots of things in my kitchen (including this galette/pie crust) and this just gives me another place to do it 🙂

      Thank you so much for posting this!

    • Gina Wallace

      What an awesome idea! My husband will be a happy guy since I’m definitely going to make these after next week’s feeding of my starter!

  • Mindy

    Maurizio, can I let the banana bread ferment for 7 hours at room temp? Even with eggs in the recipe? Or can I put it in fridge to ferment!

    • That might be too long of a time to let ferment at room temperature but I’d be curious to hear how it works out 🙂 I would keep it in the fridge for that long!

      • Mindy

        Woops! I meant to reply to you Maurizio, not myself.😁 I’m a novice with this stuff!

    • Mindy

      I’m going to try this recipe again today. The last one turned out great. Although I didn’t see your reply I went ahead and put in fridge to ferment. Thank you!

  • Petre Goode

    Hi Maurizio
    Interesting re discarding starter .. I actually never discard … I actually have to build extra starter to make waffles which I did a few days ago and made your waffle recipe! Delicious! I then made another batter last night and intend to make waffles again tomorrow.. I also freeze the batter at the first stage and bring it out on the day I want to make waffles … it works perfectly! This is just a timing matter as I work full time and it fits my schedule!

    So re the starter.. I keep three jars in the fridge each with about 100 grams of starter left from the previous bake … I bake once a week generally .. on the day I’m baking I feed the starters 50grams of water and flour … let rise over say 6 hours or less in these summer temperatures of 30 degree days .. then use 100 grams or less from each jar …

    However yesterday’s bake with the dough mixed the day before .. I only used 200 grams of starter for my bake using 1000grams of spelt whole grain and rye flour and used your autolyse method for the first time …this process was very different for me and I could tell the difference in the dough immediately … just starting with flour and water .. the flour really seemed to appreciate this time to work its magic before adding the levain … when I added the levain it was like another magical moment … ahhhaaa moment … this is an excellent process. Thankyou Maurizio!

    I used the other starter for my waffles for tomorrow!! The difference with the long Autolyse is in the magical depth of flavour … interestingly though .. usually my first loaf is the one with the biggest oven spring … this bake it was the second loaf out of the oven … so with 1000 grams of flour I made 1 baby loaf … 1 medium loaf with extraordinary oven spring and 2 baguette style loaves … I will post a photo! So

    Thankyou again for your excellent blog Maurizio!

    Life of Bread! Bread is Life!


    • Freezing the batter is a great idea! I usually bake an entire batch, or double it, and then freeze the cooked waffles. They reheat so well in a toaster.

      Happy to hear adding an autolyse transformed your dough! It’s a technique I always use with my dough, even if it’s just for 30 minutes. I find these lengthy autolyse periods really help draw out more sugars and the resulting bread to be more flavorful — it’s definitely noticeable!

      Thanks so much for the comments and feedback, I really appreciate it. Happy baking, Petre!

  • Kalenah

    I am so thankful that I found your blog!
    Fellow Albuquerque resident, so everything fits really well with your temperatures and whatnot. And I can totally relate to your stories. I love it.
    Beautiful pup as well, Arya is an awesome name. (GoT? :D).
    I’ve only just started my first starter a few days ago (In hopes of making some delicious sourdough bread as a late Valentines present), and I love these suggestions for the leftovers. I definitely will be trying some.
    Thank you so much! I’m learning a lot from the hours I spend on your blog!

    • Hello there fellow ABQ resident! Yes, your times and temps should align perfectly with what I have written here (I notice we typically need to bake a little longer than most).

      Yes, Arya is straight out of GoT 🙂 I was reading the first book when I got her and the name fit her personality so perfectly!

      Thanks so much for the comments, glad to have you along!

  • thefallingsheep

    Do you think these waffles would work in a Belgian waffle maker? It’s not my favorite, but it’s what I’ve got. Thanks!

    • Yes, they should work out really well in one!

  • Paul Richardson

    Hi Maurizio and all, Paul from the UK (Alderney in the Channel Islands), just made the pancakes with leftover SDS and they were flipping great! Stuffed now as I ate them all myself. I went for banana, blueberries and honey, yummy. Great recipe, thanks

    • Hey there, Paul! Glad you liked them and that is definitely a winning combo right there! I pretty much have them on a regular schedule here every weekend (well either pancakes or waffles) and they get topped with just about whatever fruit we have hanging around. So good!

  • Laura Baldwin

    Hi Maurizio, another quick question that may help other beginners like me. When doing regular feedings of sourdough starter (2x a day, say), I will save the “leftover” starter in a jar in the fridge, and add to it with the “leftover” each time I feed the starter. This builds up quickly. When I want to then use this leftover refrigerated starter in a pancake recipe, should I feed it again after taking out of fridge, or can it just be used directly in the recipe after sitting in fridge for a few days? Oh, it sounds so silly, but I do wonder. Thank you.

    • I made the pancakes this morning without feeding the discard from the fridge, and they definitely seemed off. Now I’m not sure if it was because of that or something else. They were definitely fluffy, but tasted a bit tough and I didn’t see that many bubbles as I normally do when making pancakes. Would love an answer to the question about whether the starter should be fed, as well!

    • I always make these recipes with a starter that’s fully active and mature (meaning it’s at its peak height and was feed, for me, about 12 hours ago). This means there’s plenty of activity in the starter and it’s not overly sour.

      You can definitely save up that leftover starter and mix it into various things around the kitchen for flavor but it may not have the same rising power as a room temp, mature starter would!

  • J Christie

    I was going to wait until I made the Pancakes here before commenting but as always I have questions! To start off with I have made the Banana Bread and the Waffles twice each and absolutely loved both of them. The best banana bread I have ever made by far, such a subtle sweetness rather than over sugared. And the waffles are quickly turning into a requested and family favorite (after the first batch). Thank you!

    The question lies in the second time I made the waffles. The first time making them I only let them sit out for about an hour before making them and they were superb once I got the hang of the waffle iron. The second time I let them go over night and a bit later into the morning due to family not showing up as early as they should have. These waffles were quit interesting as they didnt rise very well when cooked, which is easy to attribute to over-proofed, the real problem was they didnt cook all the way through the middle even being very thin. So I ended up with two crunchy sides of a waffle and dough in the middle. Any ideas if over-proofing could have contributed to that as well? Have you had learning issues cooking these waffles before?

    Something that has been pointed out in the comments that would be beneficial is weight measurements.

    Thanks for a wonderful resource that creates wonderful food!

    • Thanks so much for that feedback, I really appreciate it! Glad to hear they turned out so well for ya.

      I’ve never over proofed these waffles but that is a very interesting issue to have. I’m not sure what would have cause the center to not fully cook, especially if the outside was fine. Could it be that your waffle iron was too hot? This could cause the outside of the waffle to cook too fast, leaving the interior undercooked by the time the outside colored fully. That’s my only thought!

      I definitely need to get weight measurements for this, working on it!

      You bet, glad to hear my recipes are working so well!

  • Oz Gomez

    Hey! Great post!! Quick question: omit the olive oil if using AP flour for the banana bread??


    • I would still use the olive oil but you can safely omit it. I find the OO helps the bread retain moisture and keep the interior nice and soft for quite a while after baking. Hope that helps!

  • Gloria

    Made your Banana Bread recipe and is so yummy. Another big “Thank You” for a job well done. I’m enjoying your site but have so much more to try.

    • Thanks so much Gloria, really glad to hear that! Lots of fun baking projects left to tackle 🙂

  • Rosa

    Hi Maurizio Leo, did you mean 2 cups of unbleached all-purpose flour and 1/ 2 cup of whole wheat flour , please let me know as soon as you read this message. .

    • Rosa

      Oppssss, for the waffles. .😉

    • No, the recipe calls for 2 cups all purpose flour.

      If you want to substitute in some whole wheat flour you could do 1.5 cups all purpose and 1/2 cup whole wheat (instead of the full 2 cups being all purpose).

      Hope that helps!

      • Rosa

        Hi, I made the sourdough starter last night and just added 1 1/2 cups o’s white flour and 1/2 cup of whole wheat flour and this morning I made the waffles and got 9 , they are so good…thank you for sharing the recipe.😎

        • Fantastic, really great to hear that! You bet 🙂

  • Sue Hoyer

    I would be very interested to see the difference in viscosity of your waffle vs pancake batter. Any chance of putting that on insta coming up? @Susie_Creates

    • I’ll have to remember to do that! I kind of eye ball it “in the field” if you will. If it looks overly thick I’ll add some more liquid, it’s rarely too thick.

  • Jamie Hubble Tucker

    Seriously love the waffle recipe! Our new favorite! I was about done with the sourdough starter because so many of the recipes I’ve tried were not good. This one turned out great, twice! I even used 1 cup starter and made it the night before then left it one the counter for dinner the following night. All was well. Thanks!

    • Awesome really glad to hear that! I’ve tried quite a few as well (in the name of research, of course) and I still keep coming back to mine. Happy baking!

  • Marianne Müller

    I’m new to baking sourdough bread, but was lucky enough to receive a sourdough starter from a friend and had good success with my first loaf. I love your website and all the great information you provide. I have some discarded starter and was wondering if I could make a carrot bread using your banana bread recipe, I haven’t got any mushy bananas but plenty of carrots 😉 How many carrots would you think I need to use? Many thanks!!!

    • Thank you! Yes, you can absolutely make carrot bread in the same way I make my banana bread above. I’m not sure how many carrots you’d need, however. My gut says quite a few… and I would probably shred them on a box grater much like I would zucchini (perhaps as many zucchini?).

      Hope that helps and let me know if you end up making that bread!

  • Brian

    Really great blog. Found it this morning searching for a higher hydration Tartine loaf and have now been reading posts for 6 hours. So, first, thanks for the info and sharing. Second, question about the starter in these recipes…is your starter active, at peak activity, when you use it in these recipes? Also, how do you measure “cups” of starter? I presume you must stir to deaerate the starter before measuring. Thanks.

    • Thanks, Brian, that’s a huge compliment! Yes, starter is always active and at peak when used. Yes, please stir down the starter before measuring. I really need to weight these! Sorry about that. Happy baking!

  • deepa

    Hi Maurizio ,
    I tried both the sourdough pancake and the waffles – and both were amazing. Thanks for the wonderful recipes.

    • Really glad to hear that, Deepa! Thanks so much, enjoy 🙂

  • Peter Morgan

    Hi Maurizio,
    Beautiful dog you have there, very well photographed.
    Really appreciate your savant site.
    What is there not to understand? you have covered just about every angle. You well deserve the recognition given to you.

    • Thanks so much Peter, I really appreciate the kind words! I find the world of bread, specifically sourdough bread, to be pretty complex and it definitely helps sometimes to have a helping hand (and thus the reason I created my website). Happy baking!

  • Ana

    The pancakes are a dream! I would love to make sourdough bagels!

    • Thanks, Ana! I’ll get to bagels one day soon 🙂

  • Just made the pancakes, they’re amazing! 🙂 Was wondering, do you measure the starter with liquid or dry measuring cups? I know technically, they hold the same volume, but just curious! I just poured my starter into a liquid measuring cup this morning and adjusted my flour/milk accordingly.

    • Right on, glad to hear that! In the kitchen I always use liquid measuring cups for liquid (like a glass pyrex measuring cup) and dry measuring cups for dry ingredients. They do hold the same volume so it really shouldn’t matter aside from ease of cleanup and measurement.

      That said, I really, really need to include the weight of the ingredients for this recipe — it’s on my to-do list!

  • Thomas Sievers

    I’ve just made the banana bread, can’t wait to try it! The smell toke over my home 🙂
    Great site! congrats!

    • Thanks so much, I hope you like it — it’s a staple around here and oh so good! Enjoy 🙂

  • dario m

    Dear all,
    Thanks for these nice recipes. But I wonder: does anyone has a good explanation of what leaven gives to the teacake? is something on the flavor? the culture gives more body to the batter? i would like to understand more about what leaven gives this pastries, thanks again very much for any help and sorry about my english!

    • Ripe sourdough will definitely add some flavor to a batter or dough — there’s a lot of flavor locked away in there! I also find the acidity in the culture can add some tenderness to the baked product, especially if it’s allowed to ferment for some time before it’s baked.

      Hope that helps!

      • dario m

        Thanks Maurizio for your answer.
        Do you think it is possible that the fermented culture also helps the digestion as Chad Robertson consider his bread as fermented on the bread and not in your body? thanks!

        • I do! I’ve read multiple sources that indicate fermented dough helps our bodies absorb and process the nutrients in flour. Additionally, the breakdown of gluten through fermentation also supposedly helps with digestion.

          • dario m

            Many thanks. I am investigating round this idea and I agree with you!

          • Brigid A De Jong

            Soaking flour before using (overnight, or 12 to 24 hours ahead) helps break down phytic acid, which blocks the absorption of many nutrients. It calls for soaking in an acid of some kind (lemon juice, a little kefir for example) but sour dough has that built in.

            • Yes, I do recall some reading discussing how sourdough also naturally impacts phytic acid, allowing for better absorption by the body (I recall reading this in BREAD by Hamelman). There’s no end to how awesome baking your own bread can be — thanks!

  • Sean L. Eubanks

    Curious. You make the pancakes, adding wet to dry, and *then* let sit, for the starter?
    Doesn’t the baking soda poop out fairly quickly, in any recipe? All I’ve read say mix and pop in oven immediately to get any benefit out of the soda. (Baking powder us heat activated, so it’s leavening comes in as it cooks).

    • That’s a very good point. It seems to work (I do this recipe all the time!) but you’re right about the baking soda. Next time I make these I’ll try adding the baking soda just before I make the pancakes and see if that helps them spring up a bit more!

  • Stefanie Markowski

    Is the half cup of butter two sticks or melted and then measured? They came out great, except extremely greasy.

    • The half cup of butter is one stick. I’ll add that to the recipe, sorry for the confusion!

  • NHnative

    Thought I’d share my version of your recipe since it went so well. I had a lot of bananas so I doubled everything right down the list and divided it between 2 pans. I omitted the honey and instead added chocolate chips. I did 1 cup of chopped walnuts and 1 cup of chocolate chips. I did not use the lemon zest or the olive oil. (You just don’t seem to need the oil w the chocolate chips) I also added 1 tsp.of cinnamon. Call me crazy but I love the combination of cinnamon w chocolate and cinnamon has some health benefits so I try to use it when I can. Having the 2 loaves is nice when there are husbands and children around–or they freeze well, always nice to pull something out of the freezer in a hurry for unexpected things, such as when your child announces they need a baked item for school as your on your way out the door to the bus! Good day all and happy baking.

    • Thanks so much for sharing your modifications — they sound delicious! I agree, cinnamon + chocolate is always a good combination, and now that the weather is turning cooler here cinnamon gets pulled out more and more. I’ll have to give this a try next time I make this (which is often)!

  • Yuanbing Zhu

    Hello, Maurizio! It’s me again ;p.

    I’m preparing the waffle recipe for tomorrow morning. I’m having starter doubts here: I saved and accumulated all the starter daily for more than a week in refrigerator. The starter doesn’t seem active for me now ( it doesn’t have bubbles, only fluid texture), is it still working for waffles or pancakes?

    My used-to-be daily feeding starter had been living in refrigerator for more than a week, too. I’m also wondering if I can still save its life 🙁

    By the way, I liked all your tools recommendation, apparently they are considerate tools!. And I already had had a lot exact same tools like yours, like this waffle iron and pancake iron, and some other tools, too. I’m wondering what toaster brand are you using ;p

    • Hey! Hmm, well the liquid mixture would definitely add flavor to your waffles but it might not provide much leavening. Make sure to still use baking soda/powder and you should still get plenty of height!

      I’d say your starter should be just fine. Take it out and nurse it back to health with daily feedings when it needs it — treat it like a sick child 🙂

      The tools listed here and on my Baking Tools page are tried, tested, and true! I only list the things I find the best quality — sounds like we have similar taste. The toaster oven I have is absolutely fantastic, it’s a Breville toaster with extra long slots that perfectly fits all the bread I show here at my site. Also, it has a defrost function for when you freeze uneaten bread in slices! Highly recommended.

      • Yuanbing Zhu

        Got it! Thank you very much! Hope to hear you share more good tools!