Waffle Pancake Happiness

You can always tell when I am euphoric because I want to have a breakfast of pancakes and waffles.

My waffles are made with buttermilk or yogurt and whole wheat flour eaten outside at the picnic table!

https://www.kingarthurflour.com/recipes/whole-wheat-waffles-recipe
Ingredients
Choose your measure:

Volume Ounces Grams

1 1/2 cups King Arthur White Whole Wheat Flour or Gluten-Free Measure for Measure Flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 large egg
1 1/2 cups lukewarm milk
1/3 cup melted butter or vegetable oil

Instructions

Preheat your iron while you make the waffle batter.
Whisk together the flour, baking powder, salt, and sugar.
In a separate bowl, whisk together the egg, milk, and butter or oil.
Mix together the wet and dry ingredients, stirring just until combined. The batter will be a bit lumpy; that's OK.
Cook the waffles as directed in the instructions that came with your waffle iron.
Yield: 3 generous round Belgian-style (deep-pocket) 7" waffles.

Classic Sourdough Waffles or Pancakes

Crisp, feathery light, and with a delightful, mild tang, these waffles evoke memories of Goldrush days in California, when sourdough pancakes, biscuits, and bread were served to miners morning, noon, and night. This recipe also makes great pancakes.


Yield
1 dozen 8" waffles or about 2 dozen medium pancakes

Ingredients
Choose your measure:

Volume Ounces Grams

Overnight sponge

2 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons sugar
2 cups buttermilk
1 cup sourdough starter, unfed/discard

Waffle or pancake batter

all of the overnight sponge
2 large eggs
1/4 cup vegetable oil or melted butter
3/4 teaspoon salt
1 teaspoon baking soda

Instructions

To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup. Note: This is a good opportunity to feed the remainder, if necessary.
In a large mixing bowl, stir together the 1 cup unfed starter, flour, sugar, and buttermilk.
Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.
In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
Add the salt and baking soda, stirring to combine. The batter will bubble.
Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.
Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.
Yield: 1 dozen 8" waffles or about 2 dozen medium pancakes.

Tips from our bakers

Want to make pancakes? Simply cook the batter in rounds on a griddle, rather than in a waffle iron.
For whole-grain waffles, substitute our white whole wheat flour or Premium whole wheat flour for some or all of the all-purpose flour.