These sour dough waffles are quick and easy to make with either fed or discard starter. With a quick intro to sour dough as well as make ahead, freezing, and reheating instructions, this post has it all.
Skinny Blender Pancakes
These skinny blender pancakes (similar to crepes) are easy to make and fun to fill, roll-up and eat. We make them at least once a week for breakfast because they are quick and everyone loves them.
Yellow Squash Pancakes
These yellow squash pancakes are light and fluffy and delicious. Veggies for breakfast and you’d never know it!
Fluffy Sour Cream Pancakes {Whole-Grain Option}
These fluffy sour cream pancakes are super soft and delicious. Included in the recipe is an option to use part whole-grain flour, which adds flavor and nutrition without sacrificing that melt-in-your-mouth texture.
Sour Cream Blender Pancakes {100% Whole-Grain}
These delicious, light, and fluffy sour cream blender pancakes are made by blending whole-grain kamut kernels in a blender. This recipe works with other types of grains too (even gluten free).
Peach Puffy Oven Pancake
These peach puffy oven pancakes are similar to a German pancake with a delicious fruity flare. Perfect for breakfast, brunch or even breakfast for dinner.
Whole-Grain Buttermilk Waffles {100% Whole-Grain}
Light and crispy whole-grain buttermilk waffles are entirely possible thanks to this amazing recipe. Made with 100% whole-grain flour of your choice (spelt, kamut, hard or soft white wheat or even gluten free oat flour made from ground oat groats).
Whole-Grain Buttermilk Pancakes {100% Whole-Grain}
Fluffy whole-grain buttermilk pancakes are entirely possible thanks to this amazing recipe. Made with 100% whole-grain flour of your choice (spelt, kamut, hard or soft white wheat or even gluten free oat flour made from ground oat groats). These pancakes are light and tender with that delicious melt-in-your-mouth texture that a pancake should always have.