This is a cheat post – this recipe is already on my blog . . . whoops! BUT, my whole wheat sourdough waffle recipe that we love is so great made into pancakes, that I had to give it a separate post.
My all-time favorite topping for pancakes or waffles is maple syrup and peanut butter. One of my best friends from high school introduced me to this combo after we were each married with babies of our own and it’s been my favorite ever since. It’s no secret that I LOVE peanut butter. One of my favorite snacks is leftover pancakes and waffles smeared with the brown goodness.
When we found out that my oldest daughter (and only child at the time) was allergic to peanuts, I grieved for her in my own way that she wouldn’t have the same love that I do for peanut butter! She cannot stand the smell of the stuff and can tell when I’ve eaten it because she can smell my breath across the room. Luckily she is only mildly allergic and when she accidentally has something containing peanuts her tongue just gets scratchy. But I do have my 2 year old converted and she asks for it with her pancakes and syrup now – little joys!
- Overnight Sponge:
- 2 c whole wheat flour
- 1 c starter
- 2 c buttermilk (I use almond milk with a splash of apple cider vinegar)
- 2 T coconut sugar (brown sugar works too)
- Final Batter:
- ¼ c melted butter or coconut oil
- 1 egg
- 1 tsp vanilla
- ¾ tsp salt
- 1 tsp baking soda
- The night before, combine all ingredients for the sponge and cover to sit overnight.
- In the morning, add the melted butter/oil, egg, and vanilla and mix well.
- Sprinkle the salt and baking soda on top of the batter, then combine.
- Leave the batter while you preheat your griddle to 325 degrees. The batter will raise up and get nice and fluffy!
- Pour batter by ¼ c portions onto a hot griddle.
- Flip when bubbles raise to the surface (2-3 minutes) and cook another minute or until browned.