2cups(284g)all-purpose flour (see note about whole wheat flour)
2cups(500g)buttermilk
1 to 1 ½cups(270-400g)sourdough starter, fed or discard
2tablespoons(27g)granulated sugar
2largeeggs
¼cupvegetable, canola or avocado oil
1teaspoonbaking soda
¾teaspoonsalt
Instructions
Stir down sourdough starter (whether it's been at room temperature or in the refrigerator). In a large bowl, add flour, buttermilk, sourdough starter and sugar. Mix until evenly combined. A few small lumps are ok.
Cover and let rest at cool room temperature for 8-12 hours (or refrigerate for up to 3 days). The batter will bubble and expand.
Right before making pancakes or waffles, in a small bowl, whisk together eggs, oil, baking soda and salt until well combined.
Stir this mixture into the overnight batter and mix just until combined. Over mixing can cause the pancakes or waffles to develop a gummy texture when cooked. The batter will foam and bubble a bit while stirring; this is normal.
Cook pancakes on a preheated griddle and/or waffles in a preheated waffle iron. Serve waffles immediately for best texture (crispy on the outside).
Notes
Flour: I haven't tried this recipe with whole wheat flour. If using whole wheat, I'd suggest using white hard or soft wheat (for a lighter texture) and start with using half whole wheat/half all-purpose and see how it goes. Sourdough Starter: different sourdough starters can vary in consistency and sourness. My sourdough starter is fed with a 1:1:1 ratio and has the consistency of thick but runny batter. If your sourdough starter is much thicker (or much thinner), consider decreasing or adding flour in the recipe by 1/4 cup or so.