The night before you want to to make pancakes, mix together the sourdough discard, flour, sugar, and buttermilk in a large bowl. Cover and let rest at room temperature overnight (for even tangier waffles let it rest in the fridge overnight).
In the morning, whisk together the eggs, melted butter, and vanilla. Add to the flour mixture. Add in the salt and baking soda and mix until combined.
Same Day Batter
Mix together the sourdough discard, flour, sugar, and buttermilk in a large bowl. Cover and let rest for 30-60 minutes to give the flour time to hydrate.
Whisk together the eggs, melted butter, and vanilla then add to the flour mixture. Add in the salt and baking soda and mix until combined.
To Cook
Heat your waffle iron and spray with a non-stick pan spray, then pour the waffle batter onto the hot iron and cook according to manufacturers instructions. Repeat with the remaining waffle batter. Note: most waffle makers will cook your waffles in about 4 minutes.
Keep your waffles warm and crispy by sticking them on a baking sheet in the oven set to about 200°F.
Notes
These also freeze great! Store in a freezer bag for up to 6 months. When you’re ready to eat, remove from the freezer and let thaw for about 10 minutes, then pop them in the toaster!