Grammy's Kitchen · Waffles · Sourdough Waffles or Pancakes
One of 39 waffles recipes we measured
from littlespoonfarm.com
It ranks #3 of 39 for sweetness perceived among the waffles recipes we compared. 426 cooks on littlespoonfarm.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| liquid | 63% | 181% |
| fat | 111% | 40% |
| egg | 0% | 42% |
| total sugar | 83% | 14% |
| leavener | 1% | 3% |
| salt | 1% | 1% |
| acid | 64% | 0% |
| flour strength | 63.9 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2/3 cup sourdough starter discard (stirred down) | |
| 245 g | 1 cup buttermilk (or milk) |
| 38 g | 3 tablespoons white sugar (or honey) |
| 4 g | 1 teaspoon vanilla extract |
| 57 g | 4 tablespoons butter (melted) |
| 240 g | 2 cups all-purpose flour |
| 100 g | 2 large eggs (lightly beaten) |
| 5 g | 1 teaspoon baking soda |
| 4 g | 1 teaspoon baking powder |
| 6 g | 1 teaspoon fine sea salt |
Method: 5 steps, published by littlespoonfarm.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I opted for the overnight batter/option two method but I put it in the fridge. It was a little awkward to add the eggs (salt, baking soda, baking powder) the next day because the eggs didn't want to mix in at first but it worked out just fine in the end. I was” — a cook, 5.0★
“Made these this morning and they are delicious! I’m sure they would be even better overnight with the fermented flavor. If I let them sit overnight, I would probably increase by an extra cup of buttermilk at least, the batter was pretty thick after 20 minutes,” — a cook, 5.0★